This pizza is bang on the real deal..You would swear that you were eating a traditional pierogi!!
Keto Pierogi Pizza
Pierogi Topping
Melt:
1/4 cup + 1 tbsp
In small pot on stovetop, melt butter over low heat, be careful not to burn. Keep on warm until ready to use.
Cook:
1/2 fresh cauliflower head, broken into florets
3 tbsp sea salt
Bring water to a boil in a large pot, reduce heat to medium and add salt. Add the cauliflower florets and simmer for 8-10 minutes, or until the cauliflower is fork soft. Drain and immediately put in the blender with the lid on.
To blender, add:
1/2 cup old cheddar cheese, shredded
1 tbsp melted butter
1/8 cup heavy cream
1 tsp garlic salt
1/2 tsp black pepper
sea salt to taste
Blend until all ingredients until the mixture 2 to 3 mins or until the mixture is smooth & fluffy. Spoon into a bowl & set aside.
Sauce:
In small frying pan, melt:
1/4 cup butter
Melt over medium heat, being careful not to burn. Reduce heat to medium-low.
Add:
1/4 cup fried onions
1/2 tbsp garlic, minced
1/8 cup bacon bits
Simmer for 5 mins, stirring frequently so not to burn. Reduce heat to low and offset the pan from the burner to keep it fluid but
Crust:
Melt:
2 cups Mozarella cheese
2 tbsp cream cheese
1/4 cup butter
In saucepan with melted butter, increae heat to medium and add in the Mozzarella and cream cheese. Stir frequently until all ingredients are mixed and fluffy, approximately 5-8 mins.
In large bowl, add:
melted cheese/butter mix
2 cups almond flour
1/4 cup psyllium husks
2 large eggs
1 tbsp Xanthan Gum
1 tsp baking powder
Mix until a stiffer dough forms. With wet hands, form the dough into a large, soft ball. Grease a round baking pan/pizza pan. Wet hands again and flatten the dough with finger tipes until it is in a round disc, approximately 1/2 inch thick. With the palm of one hand and your fingertips on the other hand, press the dough around the edges to create a uniform edge.
Top the pizza crust first with the butter & bacon sauce, spreading evenly over the crust, leaving the outside crust bare. Top this with the cauliflower & cheese mash, spreading with wet fingertips in and even layer to the crust. Dust with sea salt to taste.
Bake for 20 mins or until crust is golden on the edges. Remove from the oven and let sit for 10 mins to cool.
Serve & Devour!
*top with sour cream and fresh basil to taste*