Keto and paleo pizza three ways
Since I have eaten a paleo diet for three years prior to starting keto, I have not had “real” bread or pizza crust in years. For my Keto and paleo pizza crusts I used a premade, grain free, dairy free, gluten free pizza crust that was sent to me by the Cynthia Ann bakery. Cynthia Ann bakery’s macros are on point clocking in at one carb per roll / pizza crust. These crusts are the real deal.
A few weeks ago I was lucky enough to receive a complimentary set of mini pizza crusts and rolls from the Cynthia Ann bakery. I opened the box and was met with a note from the founder and a few recipe cards. The instructions said to put the goods right into the freezer because the Cynthia Ann bakery does not use preservatives.
All but one roll went in the freezer, I left one out and took a bite. Let me tell you they are delicious! The texture is on point. Her rolls taste just like “real” carby whole wheat bread. Check out this sandwich I made using her rolls.
A few days later I decided to try making mini pizzas for my daughter and myself. Fat head pizzas are great but for my autoimmune health I’m cutting out dairy these days.
Another problem I have with fat head pizza crusts is due to the high amount of calories, it’s hard to fit a fathead into my macros for the day. Sometimes with a fat head pizza it does not hold up well and I end up eating it with a fork. Pizza crusts by the Cynthia Ann clock in at 150 calories and hold up well with to toppings.
According to Cynthia Ann’s instructions I brushed olive oil on the pizzas first and put them in a baking sheet and preheated the oven to 425 degrees. Next I sprinkled a bit of Penzey’s frozen pizza seasoning on top of the olive oil.
For my toppings I used chopped sirloin steak, olives and pepperoni. Albertsons makes a yummy marina sauce that is only 2 carbs per 1 tbs serving that I like to use sparingly.
Pizza #1: Traditional
For my daughters pizza I used shredded mozzarella, pepperoni and black olives. Pop the pizza into the oven for 10-12 minutes at 450 degrees. Cut and serve.Kid approved!
Pizza #2: Dairy Free Traditional
For the dairy free pepperoni pizza I put the sauce on first followed by yeast flakes mixed with a dash of garlic powder. Finally I added the pepperonis and black olives. Pop the pizza into the oven for 10-12 minutes at 450 degrees. Cut and serve.This pizza came out great. It’s delicious how the yeast flakes intermingle with the sauce creating a nutty “cheese” flavor.
Pizza #3: Dairy Free Steak
I sprinkled yeast flakes mixed with a dash of garlic powder over the marinara. Next I added the steak and chopped black olives. Lastly I sprinkled a bit more of the yeast flakes on top. Pop the pizza into the oven for 10-12 minutes at 450 degrees. Cut and serve.
What’s the crunch factor? Thanks Valerie
Hey Valerie, the crusts are pre baked and are very similar to a Boboli crust. The longer you bake them the crispier they are. They are not thin crust either. Kinda fluffy.
When I click on the bakery link it takes me to Rays the Valley. Is this accurate?
Yes – not long after I wrote this post the Cynthia Ann Bakery changed their name to Rays of the Valley.