Low Carb Panzerotti

I can’t find one recipe on line for a Low Carb Panzerotti. Well I think this is the first, and so good at that! The low carb crust might not be the same as a regular Panzerotti crust but I tell you this it’s worth the effort.

There is a restaurant in London, Ontario called Tony’s and they make the best traditional Panzerotti.  That was one of our favorite places to go.

I hope you enjoy this as much as we do!

Panzerotti

Crust:
1 ¾ cup shredded mozzarella cheese

2 tbls cream cheese

1 egg

½ cup almond flour

Salt to taste

1/8 tsp garlic salt or powder

Preheat oven 425 F

Place shredded mozzarella and cream cheese in a microwavable dish. Microwave on high for 1 minute; stir until all the cheese is mixed well.

Place back into microwave on high for another 30 seconds, remove from microwave and stir until mixed well.

Add almond flour, garlic salt: mix well.

Add egg and mix well.

On a pizza pan, place dough mixture on parchment paper and lay a piece of parchment paper on top of mixture.

Press dough between parchment paper to fit the pizza pan. Peel off top paper.

Place in oven for 5 minutes.

Remove crust

Turn oven down to 300F

Filling
½ cup ricotta

½ cup (Irresistible) spicy pizza sauce

1 cup sliced mushrooms

1 cup bacon crumble

20 pieces of pepperoni slices

1 cup shredded mozzarella cheese

Spread ricotta, tomato sauce on half of the crust

Layer mushrooms, bacon, pepperoni and cheese on top of one another.

Fold the crust to cover the filling.

Place into oven for approx. 10 minutes and remove when cheese is melted.

Makes 4  servings

Yield:  4.7 net carbs
Stay healthy and live well
Gayle