Low Carb Keto Pizza Crust: Napoletana Style

After years of almond, coconut, and cauliflower crusts I'm finally able to have real pizza again. I treat it as regular flour and because it's made with wheat fiber it tastes like the real deal. So good!!

Low Carb Keto Pizza Crust: Napoletana Style

Have been using the now discontinued Pizza Pro flour mix for a couple of years, last purchase only a 10 Kg bag available so I got a couple of great low profile containers for storage. I used this stuff one to one for regular all purpose flour in any recipe, by weight, ie 125 grams per cup of flour. Sadly I ran out after the original PP mix was discontinued. Customer service advised me that the “Neapolitan style “ was the replacement. I have been using it the same way, most commonly for yeast raised naan, like twice a week. This stuff seems even better if possible, with soft , chewy and “splittable” like pita but so much better flatbread.

Excellent produit

Pizza crust yummm