Ever since I made the Almond Buns I knew there would be a ton of other uses. This week I decided to use the buns to make personal pizzas using the buns! Using individual buns is great for portion control and also allows each pizza to have its own set of toppings depending on what everyone wants!
I made the dough the same as with the original almond buns except I added 1 tsp of Italian seasoning (oregano, thyme, basil and some other things) and grated some fresh Parmesan into the mix. I didn’t mention it before, but you can personalize your almond buns by adding in spices to match what it is being used for.
Here is a picture of the progression of making the pizzas. I use this pizza sauce I found called Casa Viso Pizza Sauce. Its only 2 net carbs per 4 Tbsp (1/4 cup). This was by far the lowest of the ones I saw in the store. I think I used less than that but in case you were looking for a brand to use. Obviously if you pick a random one thats 9 net carbs this won’t be very keto friendly.
Here is a later version we made cooking. The toothpicks really held the pepperoni together. Without it, the pepperoni will slip off. Also, if works better to flip the buns over and put the sauce and toppings on the flat side. I cooked them in my convection toaster oven in order to save time and energy but it would work just as well in an oven.
- Serves: 3
- Serving size: 2
- Calories: 653
- Fat: 56
- Carbohydrates: 10
- Fiber: 4
- Protein: 27
- 2 Almond Buns, prepared per other recipe
- 4 Tbsp Pizza Sauce
- 1 oz Mozarella Cheese
- 0.5 oz Parmesan Cheese
- 7 Slices Pepperoni Cheese
- 0.5 Oz Cheddar Cheese
- Prepare Almond Buns as before
- Flip almond bun over so flat side is up
- Spread pizza sauce over bun
- (Optional) Add layer of toppings
- Add Cheese
- (Optional) Add additional layer of toppings
- If toppings are large, consider toothpicking
- Bake / Toast / Broil for 3-5 minutes until toppings are crisp and cheese is melted.