I've been thinking about what to make for Halloween this year. A couple of years ago I made sweet keto Halloween Cookies so I thought it's time for a savoury recipe. I was thinking about making witches' finger breadsticks using this dough, use almonds flakes for the "nails" and serve it with some Low-carb Marinara sauce.
Then I came across something even better - this cute pizza from Chef Mom! I already had a recipe for the pizza crust so I knew it was going to be easy to create a grain-free version of the pizza suitable for the ketogenic diet.
Nutritional values (per ¼ large pizza):
|of which Saturated||5.1||grams|
|Magnesium||72||mg (18% RDA)|
|Potassium||226||mg (11% EMR)|
Eat ¼ pizza as a starter or light meal or ½-1 pizza as a main dish. Macronutrient ratio: Calories from carbs (5%), protein (16.4%), fat (78.5%)
Ingredients (makes 1 large pizza):
My pizza dough is so versatile! Keep the rest of the dough in the fridge for up to 5 days to make more pizza crusts, tortilla chips, tortillas, taco shells or even keto breadsticks!
- Prepare the pizza crust and Marinara sauce. To make a large pizza, divide the dough into 3 parts - each part will make 1 large pizza. The best way to make the crust is to use a silicon mat and roll the dough out with a nonstick silicone rolling pin. Ideally, use the same silicon mat for rolling and baking so you don't have to move the dough and risk breaking it.
Alternatively, place a piece of the dough between two pieces of baking paper and roll out until the dough is very thin. Finally, use your fingers to roll the edges in creating a rim to hold the pizza filling.
- Preheat the oven to 200 C / 400 F. Just before placing it in the oven, sprinkle the crust with finely grated Parmesan cheese. Place in the oven and bake for 10-12 minutes. Remove from the oven and spread the marinara sauce all over the pizza crust apart from the edges.
Sprinkling the cheese on top of the dough before baking the crust will seal it and help the crust stay firm after topping it with the marinara sauce.
- While the crust is baking, prepare the cheese ghosts and olive spiders. Use a cookie cutter to cut out the shapes. You can use all sorts of Halloween cookie cutters like these. Cut the olives in half to create the spider body and then cut thin slices for the legs.
- Once the crust is baked and topped with the marinara sauce, top the pizza with the cheese ghosts and add 2 small pieces of chopped olives to make the eyes. Make the olive spiders (start with the legs and then top with the bodies). Place in the oven for about 5 minutes.
- Don't throw away the inverse cut-outs, just use them in another batch. When baked, remove from the oven, garnish with fresh basil leaves and drizzle with olive oil.