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Recipe: The art of Keto Pizza

For the last 3 years, pizza night has religiously been on Saturday nights.  It's an open invitation for all friends and family.  Over the years, I have experimented with more flours then you could imagine mostly with Canadian and American heritage wheat.  The Keto Pizza flour is an accumulation of a lot of wine and good times in a bag.


Pizza is an art form and can take a lifetime to perfect!  There are a few tricks for you to accelerate your pizza game. 

Preheat your oven!  The longer the better, although the minimum is 20 minutes at 450-475

Get a Pizza Stone and a Wood Paddle:  You will get substantially better results than a baking sheet.

Use Passata:  You can find passata in any supermarket.  Look in the tomato sauce section it is usually in 720ml jars.  Season this tomato sauce with basil and salt to your liking.

Keep it Simple:  I believe the max amount of topping should be 3.  Less is more


Farm Girl Keto Pizza Recipe:  Preheat the oven to 425 F

Step 1: Empty contents of bag into a medium-sized bowl.  Reserve 2 tablespoons for dusting.  
Step 2: In a separate bowl add 1 cup of warm water and 1 tsp of olive oil. mix

Recipe: The art of Keto Pizza

Step 3:  Slowly add the water to the mixture stirring with a fork.  When it has come together use your hands to knead the dough for 2 minutes. If the dough becomes to sticky use some of the reserved flour.   It's ready when there is no lumpiness and is smooth. Let sit for 5 min 

Step 4: Season your passata with salt and basil and blend with an immersion stick.

Step 5:  Grate your mozzarella cheese.  (Don't buy pre-shredded its shit)

Grate your mozzarella cheese

Step 6: Split the dough into to equal portions.  Roll them out to your desired shape.  Should be 2 loonies thick (Americans have no idea what that means)

Step 7: If using a baking sheet place on middle rack and bake for 12-17 minutes or until the crust is golden brown.