We think this pizza crust is very close to the real thing when freshly baked.  Leftovers should be warmed in a non-stick pan with a little olive oil (gives a lovely crispy crust - super!) or in a moderate oven for 5 to 8 minutes. I like it warmed in the microwave oven, too.  It is a thicker, more substantial crust than some of my other thin-crust pizzas.  I have another Miracle Dough Pizza Crust, HERE, that we also like very much.

It’s a very good pizza crust, very much like the real thing, and I hope you will try it.  The suggested toppings can be changed to suit your own tastes.  The carbs are also given for the crust alone.  It is a bit carbier than my other pizzas, but this one is worth it if you’re doing moderate low-carbing.  I had 3 slices, but I think 2 with a salad would be sufficient for most people.  I ate too much!  This pizza is very filling, but it was just too good, so I indulged and took it easy for the rest of the day.

Pizza Dough:
11/cups Gluten-Free Bake Mix 2, (375 mL)
 OR Grain-Free Bake Mix, OR see Helpful Hints below,
 OR Keto Bake Mix
2 tsp instant rapid-rise yeast (10 mL)
  (for bread machine)
21/cups grated Mozzarella cheese (625 mL)
2 oz regular cream cheese (60 g)
1 egg, fork beaten
1 tsp sugar, for the yeast (5 mL)
 1/tsp Montreal® Chicken seasoning (1 mL)
1 tbsp coconut flour (15 mL)
Pizza Sauce (or use a commercial one):
5 oz can tomato paste (150 g)
1/cup water (10 mL)
1 packet coffee sweetener
1/tsp oregano (2 mL)
1/tsp basil (1 mL)
1/tsp black pepper (0.5 mL)
Pizza Topping:
1/ lb lean ground beef (0.23 kg)
1/tsp Montreal® Steak seasoning (2 mL)
1/tsp black pepper (0.5 mL)
4 slices bacon, cooked crisp and cut into
  small pieces
2 tbsp chopped onions, OR green onions (30 mL)
1 cup grated Mozzarella cheese (250 mL)

Preheat the oven to 400°F (200°C) and grease or oil a 12-inch (30 cm) pizza pan.

In medium bowl, combine Gluten-Free Bake Mix 2, OR Grain-Free Bake Mix, OR Keto Bake Mix and yeast.  In large microwave-safe bowl, combine Mozzarella cheese and cream cheese.  Nuke 2 minutes.  Meanwhile in small bowl, beat egg, sugar and Montreal® Chicken seasoning together.  Add dry ingredients and egg mixture on top of molten cheese and stir with a wooden spoon until it comes together nicely.  Add coconut flour to form workable dough.  Place on greased pizza pan and roll out to the circumference of the pan.  You can use food cans or a made-for-pies small rolling pin, which I find enormously helpful in my kitchen for task such as this.  Bake 7 minutes and using a metal spatula or something firm to loosen the pizza crust underneath. 

Spread with Pizza Sauce, ground beef, crispy bacon, onions, OR green onions and lastly sprinkle with Mozzarella cheese.  Bake another 9 to 11 minutes, until the top of the crust is a light golden brown.  You can eat it just like that for a bread-like crust that is slightly crispy, however, if you like real crisp, fry in a nonstick frying pan in a little light-tasting olive oil until browned and crisp underneath (not too dark).  It crisps more as it cools slightly.  I used to do this even with regular pizza, so this was a natural thing for me to do.  Absolutely delicious!

Pizza Sauce:  In small bowl, combine tomato paste, water, sweetener, oregano, basil and black pepper.  Whisk to combine well.

Pizza Topping:  In nonstick frying pan, over medium heat, brown ground beef.  Add Montreal® Steak seasoning and black pepper.  During cooking add water if necessary until the meat is cooked.  Make sure the water has evaporated.

Helpful Hints:  Pizza sauce yields 3/cup (175 mL).  1/cup (60 mL) is sufficient for one pizza crust.  Freeze leftovers or use in another recipe or as a dipping sauce.

*For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is a very lovely option.

Yield:  12 servings
Crust/with topping
168.5/266.2 calories
9.0/17 g protein
12.6/18.6 g fat
0.4/1.0 g fiber
3.9/6.2 g net carbs 

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