keto pizza, Day 2

Second day of eating the best keto pizza I've ever made. Three slices yesterday, three slices today. I made it even better by carefully sawing the crust in half, thus making it half as thick as before. Of course, I didn't waste the slices of "bread" I'd taken off each piece of pizza: I whipped up a tiny batch of my Middle Eastern-inspired spiced oil—the one I use for everything from Moroccan-inspired chicken to beef-lamb gyros/shawarma.

Today's experiment proves that, the next time I make this pizza, the only thing I need to change is the thickness of the "dough." And I'll do that by using the method I'd described: I'll glop the "dough" onto parchment paper, put another sheet of parchment paper on top, then roll the "dough" out paper-thin, cut it down to size if need be, place it in my baking tray, and bake that puppy most of the way to doneness. The baking will ensure that the parchment paper peels away fairly easily. I'll then load the pizza up the way I did this time, bake the pizza the rest of the way, and voilà.

This was, otherwise, a meat-and-shroom pizza. Ingredients were as follows:

crust "dough"
arrabbiata sauce (I like it because it's a little spicy)
pepperoni (real pepperoni, not the nasty Korean analogue)
salsiccia (Italian sausage, made locally)
button mushrooms
oyster mushrooms
low-moisture mozzarella
regular mozzarella
Parmigiano reggiano

chili flakes (garnish)
parmesan (garnish, shitty green bottle)

Mushrooms were cooked down with a mixture of butter and olive oil for the fat. At the beginning of cooking, I added salt and pepper. Once the shrooms had been cooked down, and much of the water from the shrooms had evaporated, I added the powdered garlic at the end to prevent burning. The salsiccia was already herbed and seasoned right out of the package; the pepperoni already had its own character. I didn't fancy up the cheese with any extra herbs and seasonings, and I think that helped: this was a case of less is more.

The crust recipe can be found here. When you mix everything together, the baking powder begins reacting immediately, so if you want your dough to rise at all, you can't wait too long. Based on what I discovered, though, a rise is not the most desirable thing: in reality, you want the dough to be thin. When baked, the crust will not behave like a regular wheat-flour crust, i.e., it will probably break apart if you try to lift it, so I hate to say it, but you're going to have to fork-and-knife your pizza. Prepare to pull a De Blasio/Bloomberg and to offend the entire city of New York by eating your 'zza with cutlery.

same pizza as yesterday, but with a thinner crust

Using that keto-baguette recipe turned out to be a great idea. Today's pizza was even better than yesterday's. And the "toast" I created from the cut-away crust was also delicious. Man, I love that Middle Eastern-ish spice/seasoning combo. What a great lunch.

So I now have viable keto recipes for both hamburgers and pizza. And the "carnivore"-bun recipe can apparently also be used to make hot-dog buns. Well, we'll see about that.