Low Carb Pepperoni Pizza

Once upon a time, a turnip came along flaunting its low carb possibilities and we said to ourselves, ‘selves, we need to seize this delicious new pizza opportunity’. We teamed it up with almond flour, cage free eggs, flaxseed, mozzarella, and some other awesome ingredients; voila, our low carb crust was born. All those spicy little uncured pepperonis atop melty cheese with only 6g net carbs per serving! It probably goes without saying, but everyone lived happily ever after.

Keto
Grain Free
Gluten Free
No Seed Oils

Cappello's is helping nurture the resilience of the planet as a founding member of The Almond Project. This multi-year, farmer-led partnership is committed to implementing and studying regenerative farming practices. thealmondproject.com

Crust: Turnip, almond flour, egg, low moisture part skim mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), flaxseed, organic coconut flour, extra virgin olive oil, coconut oil, water, psyllium husk, xanthangum, lemon juice, apple cider vinegar, sea salt

Toppings: Pizza sauce (tomato puree [water, tomato paste], olive oil, salt, garlic, basil, black pepper, citric acid, low moisture whole milk mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), uncured pepperoni (pork, beef, salt, contains 2% or less of water, spices, seasoning [cane sugar, celery juice powder], seasoning [extractives of paprika, spice extract], lactic acid starter culture), white cheddar cheese (pasteurized milk, salt, cultures, enzymes)

1. Preheat oven to 420°F. Place baking sheet on middle rack while oven preheats.
2. Remove pizza from plastic and cardboard tray.
3. Place frozen pizza directly on thepreheated baking sheet.
4. Cook for 13 minutes.
5. While you wait, give your mouth a pep talk.