Rhode Island 5-Minute Fried Upside-Down Keto Pizza

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Rhode Island 5-Minute Fried Upside-Down Keto Pizza

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Nutritional information

7g
Net Carbs
698
Calories
57g
Fat
8g
Carbs
42g
Protein
1g
Fiber
  • 5 minutes
  • Serves 1
  • Easy

Ingredients

Directions

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You just have to try this grain-free, crustless keto pizza influenced by the pizzas found in Rhode Island bakeries.

When I moved to Rhode Island, I never even knew there was such a thing as a RI-style pizza. But if you walk into any convenience store or bakery, you’ll see these slabs of cold pizza with no cheese, just sitting there on the counter. NO CHEESE? Ridiculous. Blasphemy!

But gosh darnit, the stuff is good, even when it’s cold (although I tended to heat it up). It’s also usually pretty garlicky, so that helps. Because I could eat raw garlic for every meal and snack in a day and not even care what my breath smells like.

So this Rhode Island style pizza isn’t cheese free (obvs) but it’s in all the right places. Cheese makes the crust and then you just top with sauce and a bit of grated parmesan – another topping on Rhode Island pizzas. If you wanna up your garlic game on this one, add some garlic powder too.

And this keto pizza, my friends, is all you’re ever going to need again for pizza. Once you get the hang of it, it’s just so easy and delicious and it holds up like actual pizza (let it cool for a minute to harden).

If you can’t get enough keto pizza then you have to try my Supreme Keto Pizza Dip next.

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Steps

1
Done

Heat a good non-stick pan (I used ceramic) up to medium heat and add the garlic oil.

2
Done

When the oil coats the pan and is shiny, add your mozzarella (it should start sizzling right away).

3
Done

Use a spatula to spread the cheese evenly and round the corners, like a pizza.

4
Done

Cook for about 3-5 minutes it melts and starts to become dark around the edges. Use a spatula to continuously lift the edges while cooking.

5
Done

Once all the cheese has melted and it's starting to brown, add the tomato sauce and spread around lightly with a spoon.

6
Done

Cook for another minute or so.

7
Done

Use a spatula and start sliding it around the edges of the pizza, and then underneath just to de-stick it from the pan, but not trying to lift it off the pan.

8
Done

Once the pizza is free from the pan, tip your pan and slide your pizza on to a foil-lined pan (you can use your spatula to guide it)

9
Done

Sprinkle your grated cheese and pizza seasonings.

10
Done

Let cool for about a minute.

11
Done

Cut into fours and enjoy!

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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