Blaze Pizza Keto Crust
4Saw this article and was pretty excited! Decided to share for others who may be on keto. Looks like keto crust is becoming mainstream!!
/giphy Happy Girl
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Saw this article and was pretty excited! Decided to share for others who may be on keto. Looks like keto crust is becoming mainstream!!
/giphy Happy Girl
/define keto
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@medz sounds spot on!
@medz
/google keto
The Ketogenic Diet: A Detailed Beginner’s Guide to Keto
https://www.healthline.com/nutrition/ketogenic-diet-101
@RiotDemon Ah, so low carb. Ok.
The closest one is 200 miles away!! Not cool…
@who922
/giphy road trip
/image typical keto crust
@medz well that looks amazing. Not sure what type of crust it is, but fathead is also a good one.
i’ve done the fathead crust and it’s quite good. doesn’t take a bit of work though.
when i’m feeling lazy, i just mix 1/2lb of mild italian sausage and 1/2lb of hot italian sausage to make the “crust”.
@carl669 so do you precook the sausage and then add the toppings? How does that work?
@tinamarie1974 yep. precook the sausage crust at 400 for about 15-18 minutes. i drain off any pooled fat, add toppings, then bake again.
edit: might have to bake crust a little longer depending on thickness. i spread the lb of sausage out over an entire cookie sheet.
@carl669 thank you! You fucking rock
@carl669 Lou Malnati’s here in chicagoland sells sausage crust pizzas that inspired our own. We stick to mild italian sausage and have made a lot of pizzas in half-sheet pans using about 2.4 pounds of sausage (bulk from the deli). Otherwise as you describe; precook the giant sausage patty in the oven, then drain it, pat down the surface with paper towel (so toppings will adhere better) and ladle on the toppings before a final cheese-goldening bake.
They are awesome.
POPSOCKETS! SPROCKETS! DAVY CROCKETT! AWESOME!
@duodec i’ve gotten the malnati’s in a pinch, but they’re really pricey.
@carl669 Their price on sausage crust pizza is why we make our own!
@duodec same here. but i did buy theirs yesterday because there was no way i was going to turn on the oven.
Skillet pizza is the best of all! Can’t get better than a crispy pizza crust just made of cheese!
These are all just excuses to eat delicious food while pretending we are dieting and “cutting back” somehow.
Nothing wrong with that, just that I firmly believe the weight-loss benefits are more hype than actual outcomes.
We all must cherish our dreams lest we forget them.
So, who is up for some keto bacon bombs?
Freschetta makes a very decent GF frozen pizza. The pepperoni is especially good. I just discovered that you can warm up leftovers in the air fryer, and it recrispens nicely.
And if you want other things you can’t live with out without the artificial sweetener
I’m starting keto in a few weeks (just gotta finish all my beer first). The problem is, like a true millennial, I can’t cook for shit. So I guess I’ll be shoving avocados and bacon down my gullet like some kind of basic bitch.
Does anyone want to cook for me? I can’t pay you much, but I promise to let you touch my abs once we can finally see them.
@ShotgunX good luck if you don’t cook. I find myself prepping and cooking SO much these days.
I got all excited, since keto is more-or-less gluten-free. I went to their site and found this disappointing disclaimer:
I understand that not everyone needs to be gluten-free, but I don’t get why a franchise will introduce something like this, but not take the few extra steps to make an essentially gluten-free, but then stop short of actually making it available to that potential market.
It’s like a big “fuck you” to celiacs. The feeling is mutual, Blaze.
/giphy fuck you too
@tinamarie1974 Not you of course (I realized after the fact that the message might be misinterpreted). It’s not your fault, and I’m happy for you and other folks it works out for.
@joelmw if you live near an Aldi, they’re selling cauliflower crust frozen pizza that’s GF.
https://www.aldireviewer.com/mama-cozzis-cauliflower-crust-pizza/
@joelmw all good. As fyi I went there last night to grab a pie and they did have a cauliflower crust that IS GF.
The would need to be different, as many times GF has a fairly high carb count. The keto crust is 4 carbs (gross) per slice. Cauliflower (GF) was over 60 carbs (gross) a slice
And for those rhat are curious the crust was pretty ok, I liked it more than fathead. I will get it again when I am craving pizza
@carl669 Thanks! I should check that out. The wife doesn’t like Aldi, but I can go there when she’s not around. On a related note Costco’s been carrying two–count 'em, TWO–different gluten-free pizzas lately, one cauliflower crusted.
@tinamarie1974 Yeah, a lot of manufactured gluten-free items are horrible nutritionally–in many ways worse than their gluteny equivalents, aside from not having gluten–which is sadly horrifically ironic, since, yaknow, folks with gluten issues are more likely to have other autoimmune problems and general health trouble, and we really need to be watching what we eat.
The thing is that diets like keto and paleo are close to naturally gluten-free. I know much less about keto, but we’ve been eating mostly paleo for a few years now. Meat and veggies, fresh, grass-fed (well, the veg may not be grass-fed), low on the added chemicals–what’s not to love? Anyway, we try to avoid grains altogether and I’ve found that my tummy is happier without them.
@joelmw
@joelmw My understanding is that it is a significantly larger amount of work to ensure the gluten-free crust does not get contaminated, so I can kind of understand not wanting to jump that hurdle if they don’t have to.
But that’s from surveying one employee at a Mellow Mushroom, so I could be mistaken.
And Keto is a huge diet fad right now, so it’s probably a good idea to keep that customer base if they can.
Still, you have my sympathy.
@Limewater It is nearly impossible to avoid cross-contamination in a conventional pizza place because of all of the flour that gets in the air. Even if they bring in the crusts securely wrapped, they still have to take them out and make the pizza in the flour-filled air.
@joelmw My undying hatred to those companies plastering their products with a GF label and using carrageenan in the recipe. Carrageenan is a known inflammatory, and people with autoimmune disorders are almost always fighting inflammation.
Side note: I mostly stick with naturally GF stuff from the local market, but I do get a weekly delivery from Freshly that is actually pretty great, if expensive. No pizzas on the menu yet, though.