This crust is so quick and easy to prepare!  Makes for a good and delicious change of pace for breakfasts.  You can hold it in your hands.  You can have this on the table faster than you can order in pizza!   This is great even cold out of the refrigerator!

11/cups Gluten-Free Bake Mix 2, (300 mL)
2 tbsp coconut flour (30 mL)
1/tsp garlic salt (1 mL)
1/tsp black pepper (1 mL)
3 eggs
1/cup heavy cream (75 mL)
1/cup water (75 mL)
1 cup pepperoni slices (250 mL)
1 cup sliced mushrooms (250 mL)
1/cup chopped or thinly sliced green pepper (125 mL)
2 cups grated Mozzarella cheese (500 mL)
Pizza Sauce (click for recipe)

Preheat the oven to 400°F (200°C).
In medium bowl, place Gluten-Free Bake Mix 2, OR Keto Bake Mix, coconut flour, garlic salt and black pepper.  Whisk to combine.  In another bowl whisk eggs, cream and water.  Add to a well in the dry ingredients and whisk to combine.  Pour into a very well greased jelly-roll pan dusted with a little almond flour.

Top with pepperoni slices, mushrooms and green pepper.  Bake 14 minutes.  Drizzle with Pizza Sauce and top with Mozzarella cheese.  Add additional toppings, if desired, and bake another 8 minutes.

Yield: 12 servings
1 serving
249.8 calories
11.9 g protein
20 g fat
0.7 g fiber
4.3 g net carbs

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