Easy universal low-carb dough for Pizza, Lasagna, Wraps, Burrito´s, Hearty Pancakes

Living the keto lifestyle with very low carb, but still healthy, ideally organic food, has become essential by now. I was craving some Mexican food and also a close to the real thing pizza lately. I had seen variants of an easy recipe to create a batter that can be used to create wraps, burritos, pizza or pancakes. I wanted to share this base recipe here, so creativity can commence on the variety of recipe´s this can be used with.

  • Servings: 1 baking tray
  • Preparation time: 10 minutes
  • Baking time: 20 minutes

Ingredients:

125g curd, quark or cream cheese, low fat
125g grated Mozzarella or Gouda cheese
4 small to medium size eggs
0.5 tsp Salt

Nutrients:

Calories: 639 kcal
Protein: 35,6g
Carbs 8,5g
Fat: 41,4g

Preparation:

  1. Preheat oven to 175 °C (Air Circulation Oven), 200 ° C (Normal electric oven).
  2. Add the ingredients in a bowl, mix them with a fork. Then blend them smoothly with a (stick) blender, so that the cheese is not visible anymore and the batter is a fluid smooth mass.
  3. Pour the batter on a sheet of baking paper prepared on a baking tray. Spread a thin layer of batter.
  4. Put the baking tray in the oven. It needs to bake for around 20 minutes, check frequently, if there are bubbles popping up, pinch them with a fork, so the dough will remain flat.
  5. The dough is ready when it is slightly brown, it shouldn´t become too crispy and it shouldn´t be too long in the oven so that the fat from the cheese separates (You could see that it does, when the dough becomes sweaty).
  6. Take out from the oven and let it cool down for 5 mins. Peel it from the baking paper, so it can be used for further cooking right after.

Some ideas of what you can create with it:

Pizza
Burrito
Pizza after baking
Rolled Burrito

I particularly like this dough, because it enables a lot of other recipe´s you can create with it. Sky is the limit on your creativity.

Let me know if you liked it and what dish you created with it.

Cheers,
Cee Kay

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