keto pizza (at last)

I've been wanting to make keto pizza for a while, now. The types of crust vary from the basic almond-flour fathead to cauliflower (never—I'll die first). I again went with a Joe Duff recipe, and per Duff's preference, this was an almond-flour fathead dough (I've found that different keto YouTubers have certain go-to ingredients; for Joe Duff, everything is almond-flour based; for KetoFusion, it's all lupin flour; for lowcarbrecipeideas, it's egg whites whipped into stiff peaks). I forgot to take a shot of the pizza before I cut it, so all you get to see is wounded pizza:

Cooking the crust for the prescribed length of time proved to be insufficient, so I let the baking go on a bit longer, and at a much lower temperature, to heat the pizza through. By the time I ferried the pizza to the office, though, it was mostly cold, and that may have detracted from the taste somewhat. But as I suspected, a fathead dough works really well as a pizza crust, so I'll be using this recipe again. 

The weird cheese on top of the pizza is one I'd heard of, but wasn't all that familiar with: a burrata. Kind of esoteric, as cheeses go, at least from my perspective. I had bought the cheese without thinking, assuming it to be two small lumps of buffalo mozzarella. The outer part of the burrata is mozzarella-like, but the interior is a creamy substance called stracciatella. It went well with the rest of the pizza, but I doubt I'll ever use it again for that purpose.

So there we are: keto pizza, finally made. Oh, and buried under the cheese and pepperoni is homemade sausage (store-bought ground pork plus home-ground pork belly from the local grocer to add much-needed fat content). The sausage turned out okay, I guess, but the ground pork was a bit old by the time I used it. The sausage is edible, but there's a hint of an "on the edge" flavor to it. I'll consume the rest of the sausage on my own; no use sharing it with my coworkers. As for the tomato sauce, it's a sugar-free brand I bought via Coupang: Walden Farms. Heard of it? Very garlicky, despite the label saying "tomato-basil."

Thus do I satisfy my keto-pizza jones. In all, I'd almost rather just wait for a cheat day to eat real pizza, but this wasn't a terrible experience. In the future, though, I think I'll stick to prepping meals that work more naturally on the keto diet and don't require a lot of effort to prep, as nutritionist Autumn Bates has suggested.