This pizza crust is the perfect low carb pizza crust recipe to make. It’s gluten-free and can be made nut-free and dairy-free. It’s easy to make and low carb. The crust is packed with flavor from the broccoli and cheese.
When I went low carb, I thought it would make all my favorite comfort foods taste better. I thought it would be easy to figure out how to eat, and that I would learn to love vegetables. I was wrong. Keto Broccoli Pizza Crust Recipe | Nut-Free & Gluten-Free
Baked flour tortillas filled with melted cheese!
If you like traditional quesadillas, this is your lucky day. I made a keto version that has all the hallmarks of this beloved Mexican cake: ….. From the crispy crust on the outside to the gooey cheese on the inside, you’ll definitely get your portion!
You only need six basic ingredients for this easy keto quesadilla recipe!
I made this recipe because I was desperate for an easy breakfast and lunch idea that I could use foods I usually had in the house. And even though I love spending hours in the kitchen, some days it’s impossible.
Ketodillas (keto quesadillas) are an ideal dish because the ingredient list is only six items (and I wouldn’t be surprised if you already have those in your pantry and fridge): Almond flour, egg, mozzarella, cheddar (or Mexican blend, Colby Jack, etc.), water and spices. That’s it!
Season the dough with your favorite Mexican spices and whisk until a smooth dough is formed. A mini blender, such as the Ninja Pro Personal Blender, is ideal!
The batter thickness may vary slightly depending on the size of the egg, the amount of cheese and/or almond flour in the measuring cup, etc. Scrape the remaining batter into the pan with a spatula, as it likes to stick to the sides of the mixer. Scrape the remaining batter into the pan with a spatula, as it likes to stick to the walls of the mixer.
If necessary, you can always add a little more water if the batter is so thick that it does not spread in the pan. If you think you’ve added too much water, cook a little longer than normal and the excess moisture will disappear.
The temperature of the burners may vary depending on the model of your appliance. The key to this recipe is a low, slow heat!
Here are some of my top tips for making these keto quesadillas.
To make keto quesadillas, use a traditional non-stick pan (like this All Clad pan). Ceramic non-stick pans like Greenpan are NOT.
Start with a preheated skillet and don’t forget the cooking spray!
Pour the batter into the pan and tilt the pan in a circular motion to distribute the batter evenly across the surface.
Don’t forget to add a few tablespoons of cheddar cheese before flipping for the first time. This makes the final product nice and crispy.
DON’T TIP TOO FAST! Make sure the bottom of the shell is deep golden brown. If you turn too early, the shell will be too soft.
Don’t fold too fast. Check the bottom of the shell again before making the final fold. We want a golden, crispy crust.
When you add the cheddar cheese, start stirring. Slices of cheese, half out of the shell, deliciously crisp when grilled.
If you are trying to make individual additions, skip the sauce. The addition of liquid substances can cause dampness in the home.
Cetadilla, a low-carb Mexican quesadilla.
… : 1 SERIES
Cooking time: 5 MINUTES
Cooking time: 10 MINUTES
Total time : 15 MINUTES
From the crispy crust on the outside to the sticky cheese on the inside, you’re sure to love your quesadilla!
1/4 cup chard
1/4 grated mozzarella cheese
1 large egg
1 tablespoon water
1/4 teaspoon spice mix (I usually use taco mix).
1/2 cup grated cheddar or Mexican blend (if you like very cheesy, add a little more)
2 more tablespoons grated cheddar (or Mexican blend)
Place the almond flour, mozzarella, egg, water and spices in the bowl of a mini blender. Beat the mixture for 1-2 minutes until it becomes a smooth paste. The mixture will be a little thick, but still liquid.
Heat a 12-sided skillet over low/medium heat. Spray the pan with non-stick cooking spray. Pour the batter into the pan. If necessary, use a spatula to scrape the dough from the mixer onto the baking sheet. Tilt the pan in a circular motion to distribute the batter evenly across the surface.
Bake for about 4 minutes, then sprinkle evenly with 2 tablespoons of cheddar cheese. Bake for another 2-3 minutes or until the bottom of the shell is golden and crispy to the touch.
Using a thin spatula, remove the dish from the pan by gently sliding it under the rim and lifting it out. Carefully turn the dish over so the cooked side is on top.
Sprinkle 1/2 cup cheddar cheese (more if needed) evenly over the surface of the prepared shell. Don’t worry if the pieces of cheese fall off the shell halfway through, it makes for a delicious crunchy edge! Bake 2-4 minutes, until the cheese on top is melted and the bottom of the shell is golden brown and crispy.
Use a spatula to gently invert the shell to create a crescent. Using a spatula, lightly press the top of the ketodilla to blend in the cheese mixture. Transfer from the pan to a plate.
Serve it with your favorite toppings. We love shredded lettuce, pico de gallo, sliced olives, guacamole (or fresh avocado), sour cream and taco sauce!
If you fry the ketodilla too quickly (by setting the temperature too high or not giving enough time to fry each side), the skin may become soft. The key is to keep a slow pace so that the moisture escapes and the shell becomes crispy.
Leftovers can be kept in the refrigerator for up to three days. I heat them in an air grill at 375 degrees for 7-8 minutes.
Capacity: 1 lot, lot size: 1 Ketodilla
Amount per serving:
557.8 calories | 45.2 g fat | 8.8 g total carbohydrates | 3.2 g fiber | 0.1 g sugar | 31.2 g protein | 5.5 g net carbs
Provided for you
Customize your ketodilla – the possibilities are endless!
I can’t even list all the options my family and I have tried. There are so many interesting flavors to experiment with! Try one of our favorites or create your own.
Here are some winning combinations:
Pizza (aka Pizzadilla) As shown above – season the dough with garlic powder, salt and Italian spice mix. Replace the mozzarella with 1/2 cup of cheddar and the parmesan with 2 tablespoons of cheddar (sprinkled before the first round). Add the pepperoni slices. Serve with a marinara sauce with no added sugar.
Philadelphia – Season the pasta with garlic powder, salt and freshly ground pepper. Replace half the cheddar cheese with grated provolone cheese (or 2 or 3 slices of provolone). Add chopped bell pepper and onions (I find that pre-cooking helps get rid of excess moisture) and sliced (or thinly sliced) deli steak or roast beef.
Taco – add pre-cooked taco meat and chopped onions. Serve with your favorite taco sauce and don’t skip the sour cream!
Summary: Don’t give up!
It may not work the first time, but after a few keto sessions, you’ll get the hang of the method.
Serve the ketodilla with my favorite keto guacamole recipe!
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