This is a thin, crispy crust – very good and a carb bargain!  I made this recipe before with another bake mix plus it also had some butter in the recipe, but this recipe is way nicer (crispier crust!) and the calories are lower too.  Bonus!  Enjoy pizza again without any guilt.  Please note, no gelatin is required with Bake Mix 2 for this recipe.  In fact, it is the very rare recipe that actually requires it!  It is supposed to help with crumbly outcomes in baking, binding all the separate components of the bake mix together.  In time, after forgetting to add gelatin so many times in my new recipes as I was experimenting, I realized this fact - gelatin is rarely needed in baking recipes!  Gelatin is very healthy and it won't hurt recipes to add it, but you don't need it to make most of my recipes using that bake mix 2 work.  If you use the Keto Bake Mix you will actually need 2 tbsp (30 mL) more of the bake mix.  It is a less robust bake mix.  Gluten-Free Bake Mix 1 and 2 and the other Grain-Free Bake Mix are completely interchangeable with small differences in the baking outcomes.

For other great Low-Carb, Gluten-Free recipes by the team & me:

2 cups shredded Monterey Jack (500 mL)
2/3  cup Gluten-Free Bake Mix 1, OR Gluten-Free Bake Mix 2, (150 mL)
  OR Keto Bake MixOR 1/2 cup almond flour and 2 tbsp coconut flour
1 egg white, fork beaten (from large egg)

Preheat oven to 375°F (190°C). In medium bowl, combine Monterey Jack cheese, Gluten-free Bake Mix 1, OR 2 and egg white.  Grease a smallish, nonstick pizza pan (the kind you would use for a dessert fruit pizza - about 12 inches).  Cover dough with plastic wrap and using a small rolling pin (I have one especially for rolling crusts in a pie dish) or small food can, roll dough out evenly.  Bake in oven 10 minutes.

Cover crust with pizza sauce (recipe below) and toppings of choice such as cooked, savory ground beef, green onions, red, orange or yellow peppers, cooked, chopped bacon and another cup (250 mL) shredded cheese.  Bake 10 minutes at 400°F (200°C).  When the edges are browned and crispy, pizza crust is ready.

Helpful Hints: Don't try placing this crust on greased tin foil - it sticks!  Two or three slices of this pizza and a nice salad is a very filling meal.  I’m sure other cheeses such as Mozzarella and Cheddar would work as well.  For a crispier crust, use a pizza pan with holes and spray parchment paper with nonstick cooking spray on both sides.  Roll crust onto parchment paper.  This makes for a nice, crispy crust!

Yield: 12 servings (with Bake Mix)/Grain-free version
1 serving (crust only)/grain-free
103.7 calories/106 calories
6.2 g protein/6 g protein
8.0 g fat/8.5 g fat
1.0 g fiber/1.0 g fiber
1.5 g carbs/1.0 g carbs

This easy pizza sauce gives your pizza an authentic taste.  This pizza sauce is thicker and not too watery – to help keep your pizza crust nice and crispy!  Since I only use 1/4 cup Pizza Sauce per pizza, I prefer to make half this recipe unless I have a mind to use it for something else.  Freeze leftovers or use as a dipping sauce or keep aside some for another pizza.....half this recipe is enough for about 3 pizzas.

2, 5.5 oz cans tomato paste (156 mL)
2/3 cup water (150 mL) - these days I use 1/2 cup
1 tsp oregano (5 mL)
1/2 tsp basil (2 mL)
1/4 tsp onion salt (1 mL)
1/4 tsp black pepper (1 mL)
1/8 tsp garlic powder (0.5 mL)
1/8 tsp salt (0.5 mL)

In medium bowl, whisk together tomato paste, water, oregano, basil, onion salt, black pepper, garlic powder and salt.

Use 1/4  cup (50 mL) per pizza crust.

Helpful Hints:  Freeze leftover sauce or only make half this recipe.  This delicious pizza sauce will keep about 2 weeks in the refrigerator. 

Yield: 13/4 cups (425 mL)

1 tbsp (15 mL) per serving

8.6 calories

0.4 g protein

0.1 g fat

1.5 g carbs

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