Mini Deep Dish Pizzas (1 Net Carb)

Is there a way to have too many pizza recipes?  Maybe, but this one definitely should have a place somewhere.  These mini pizzas have all of the best things about deep dish pizza and can be served as an appetizer for multiple people, or have a few with a side salad and make a meal out of them.

  • 1 1/2 cups shredded mozzarella cheese
  • 2 oz cream cheese
  • 1 egg
  • 3/4 cup almond flour
  • 3-4 oz Italian sausage (Could use raw or pre-cooked)
  • 2 oz pepperoni
  • 2 oz real bacon bits
  • 4 ounces fresh mozzarella pearls (Could substitute another cup of shredded mozzarella)
  • 3/4 cup no sugar added pizza sauce
  • Parchment paper
  • Oil or non-stick spray
  • Standard 12 muffin pan
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Mini Deep Dish Pizzas (1 Net Carb)

  1. If using raw Italian sausage, brown sausage of medium high heat, remove from skillet and set aside
  2. Chop up pepperoni. If using slices, you can save 10 pepperonis to the side to top each pizza. In mine, I was using a log of pepperoni, so I just diced it up. If making bacon vs using bacon bits, you would want to dice the bacon and cook in a skillet until desired crispiness.
  3. For dough, measure out 1 1/4 cup of shredded mozzarella with 2 ounces of cream cheese in to a mixing bowl. microwave for 30 seconds. Mix together with a fork. Microwave an additional 30 seconds and mix again. If the cheese hasn't fully melted, you can microwave an additional 20 seconds or so. Add almond flour, egg, and mix together to form a dough.
  4. Wet your hands to avoid sticking and form dough into a ball. Lay out a sheet of parchment paper, spray with non stick spray or rub a little oil on the parchment to prevent sticking. Begin to form dough in to a rectangular shape. Once you have a general shape, take another sheet of parchment paper, grease with oil/spray and lay on top of dough. Use a rolling pin (or wine bottle) to roll out the dough. For this, thin is better, but if it is paper-thin it could be tough to work with.
  5. Once the dough is rolled out, using a pizza cutter or knife, cut the dough in to 10 squares. These squares should be slightly bigger than the muff molds so that they will cover the bottom and have enough dough to come up the sides.
  6. Cut another sheet of parchment paper in to 10 squares that are bigger than the muffin molds so they will keep the dough from sticking.
  7. Place the sheet of parchment paper over each Muffin mold and then take one of the squares of dough in to the mold pressing around the sides to make a bowl shape.
  8. Fill the molds with the bacon bits, chopped pepperoni, and cooked Italian sausage.
  9. Top each mini pizza with 1 tablespoon of pizza sauce and then 4-5 mozzarella pearls (or shredded mozzarella). If using sliced pepperoni, top each one with a slice of pepperoni.
  10. Bake at 350 degrees for 28-30 minutes. Remove from the oven and let rest still in the molds for about 5 minutes. Remove the mini pizzas and serve.

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