Pizza al Taglio

Pizza al Taglio is a delightful Italian-style rectangular pizza, reimagined as a keto-friendly dish, offering a crispy base topped with fresh ingredients. This version is low in carbs and high in flavor, perfect for those following a ketogenic diet.

Ingredients

• Almond flour - 200g
• Psyllium husk powder - 10g
• Baking powder - 1 tsp
• Salt - 1/2 tsp
• Eggs - 2 large
• Mozzarella cheese (shredded) - 150g
• Olive oil - 2 tbsp
• Tomato sauce (sugar-free) - 100g
• Fresh basil leaves - a handful
• Parmesan cheese (grated) - 30g
• Zucchini (thinly sliced) - 100g
• Bell pepper (sliced) - 50g

Steps

1. Preheat the oven to 220°C (428°F) and line a baking tray with parchment paper.
2. In a mixing bowl, combine almond flour, psyllium husk powder, baking powder, and salt.
3. In another bowl, whisk the eggs and then add in the shredded mozzarella and olive oil, mixing until combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Let it sit for 5 minutes to thicken.
5. Transfer the dough to the lined baking tray and press it out evenly into a rectangular shape, about 1-2 cm thick.
6. Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
7. Arrange the sliced zucchini and bell pepper on top of the sauce, followed by the fresh basil leaves and grated Parmesan cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the cheese is bubbly.
9. Remove from the oven, let it cool for a few minutes, then slice into squares and serve warm.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 15 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• High in healthy fats and protein, promoting satiety and muscle maintenance.

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