This pizza is delicious and delightful.  Having been to Thailand a couple of years ago, I fell in love with all things Thai.  Their food has layers of flavours, is generally quick and easy to make and can easily be keto adapted as you will see in this recipe.

You could add cooked chopped chicken to this to increase your protein count for the day.

 Peanut Sauce

2 tbsp. organic sugar free peanut butter                   1 tbsp. Rice Wine Vinegar

2 tbsp. Soy Sauce                                                      2 tbsp. Reduced Sugar Ketchup

2 tbsp. Coconut Oil                                                     1/2 tsp. Fish Sauce

Juice of 1/2 Lime

Pizza Base

2 cups Mozzarella Cheese (8 oz.)                               3/4 cup Almond Flour

1 tbsp. Psyllium Husk Powder                                     3 tbsp. Cream Cheese (~1.5 oz.)

1 large Egg                                                                  1/2 tsp. Onion Powder

1/2 tsp. Garlic Powder                                                 1/2 tsp. Ginger

1/2 tsp. Salt and Pepper

Toppings

3 oz. Bean Sprouts                                                     6 oz. Mozzarella Cheese

2 medium Green Onions                                            1 1/2 oz. Shredded Carrot

2 tbsp. Peanuts                                                          Cilantro, chopped

Directions

Preheat oven to 400F. Mix together all sauce ingredients and set aside.

Microwave mozzarella and cream cheese for the pizza base for 1 minute. Add egg, then mix together with all dry ingredients.

Roll out dough between 2 sheets of waxed paper, removing paper before baking.  I did cover the bottom of the pan with a piece of parchment paper to make it easer for flipping.  Bake for 12-14 minutes.

Flip pizza, then top with sauce, shredded carrots, and mozzarella.

Bake again for 7-10 minutes, or until cheese has melted.

Top with bean sprouts, green onion, peanuts, and cilantro.

Makes 12 slices.

 

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