Keto Boboli Copykat – Low Carb Keto & Gluten Free
Once in a while you come upon a recipe so versatile it changes life as you know it. People want convenient, healthy low carb keto foods to replace former high carbage nonsense, like pizza crust. We want our low carb pizza crust! Am I right? Well thanks to Fluffy Chix Cook, great tasting low carb keto pizza crusts, aka Keto Boboli crusts, rule school and make short work out of low carb pizza.
Special thanks to one of the Fluffy Chix Cook fans and friends for inspiring the evolution of this recipe. Carol Wheatfree decided to try making and baking the Mile High Biscuits in the oven instead of the microwave. She used the cutest mini quiche pan (multi-well) and ended up with gorgeous low carb buns. The crumb (that’s a high carbage term for the structure of the bread), was open and airy, like an artisan bread. I’ve made sourdough miches with that type of crumb. I’ve made English Muffins with that type of crumb! But that was in my high carbage days, many moons ago. But until now, I’ve never made low carb keto bread that had such a wonderful, bready, crumb!
Here’s the tart pan Carol used in case you want to run out and buy one, as I am contemplating doing as I write…They’re made in the USA, woot! Now here’s a comment from Carol about how filling these babies are! Remember there’s lots of fiber in these biscuits and rolls! Carol said, “I love my tart pan, but the hamburger buns I made with it last night are so filling that a slightly smaller version like this one might be better.”
I decided if Carol could make hamburger buns, then I could darn well make a pizza crust and so the Best Keto Boboli Copykat was born. I can’t stress how convenient it is to have the Mile High Biscuit Mix made ahead, just waiting for your latest low carb concoction. Because it’s versatile people. Versatile. Savory. Sweet…biscuit, bread, flatbread—do we really need to Bubba Gump this one?
I used 5 tablespoons of mix to make an 8-inch crust. And it took all of about 3 minutes, or less, to mix it together to form the batter. I also whipped up a quick mold, grabbing my medium stainless sauce pan, slapping a sheet of nonstick aluminum foil over the bottom and molding it into a round well. I set the mold on a sheet pan and poured in the batter and 12 minutes later, history was made!
I don’t care whether you add the optional toppings; eat it plain as a focaccia with olive oil and za’atar spices (delish btw), or top it with gobs of cheese and marinara to create your perfect keto pizza! Just try it. It will ROCK your world. And BTW (by the way), my sincere apologies about the use of canned mushrooms. Fluffy Chix adapt. The saddest of sads happened. I figured out too late, that we were out of fresh mushrooms! Oh, the horror! So we used canned mushrooms, yes. I said canned. Put your teeth back in your mouth, Mama. I’m just grateful for the hurricane locker we keep for emergency food supplies.
And don’t think I’m not going to make a Schlotzsky’s Copykat Sandwich with this bread. Make it a little smaller and you’ll have a gorgeous bun. That’s what the crumb reminds me of, now that I think about it—a Schlotsky’s original bun!
BTW, some of you might question why I’m bringing low carb keto bread into your life. Shouldn’t you be cold turkey, abstemious little puritans? Well…that depends. Will being puritan allow you to live without stress in this lifestyle, day-in-day-out, 24/7/365? Cuz if you can, more freakin’ power to you. You’re the man (or chix). But I can’t. I’m a huge, hairy backslider. And if I have these weapons in my arsenal for those days when it’s either make a low carb Boboli Pizza using this recipe or resume the hanky panky with the pizza delivery dude…guess which one I’m going to choose? Sustainability, baby. Livin’ the life.
(Oh and just a note: This is a bread-like crust. Experiments are underway to make a crispy crust from it; a super thin one. And we’re also experimenting with making it crunchier.)
So close to a real Boboli Pizza crust with only 3g Effective Carbs per serving (1/2 8-10-inch pizza). Delish! Keto Boboli Copykat Crusts freeze and reheat great!
- 5 tablespoons Keto Biscuit Mix- Low Carb & Gluten Free (OWL)
- 1/4 cup sour cream
- 1/3 cup egg whites
- 1 teaspoon unfiltered apple cider vinegar
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh rosemary
- 1/8 teaspoon granulated garlic—or 1 clove, peeled and minced or pressed
- Mix crust ingredients with a spatula until smooth and evenly combined. Pour batter into a nonstick aluminum foil or parchment lined pan, or make your own mold. See NOTE. Add optional toppings and sprinkle with granulated garlic or dot with freshly minced or pressed garlic. Bake at 350°, until golden and baked through (about 10-12 minutes).
The Mile High Biscuit Mix really makes this crust so easy and quick. Enjoy it dipped in extra virgin olive oil with zaatar spices or make it into a pizza with your choice of toppings!
We made our own 8-in round mold using the bottom of a medium stainless sauce pan and a sheet of nonstick aluminum foil. It took 30 seconds to make and we will put the mold in the freezer and use it again.
Serving Ideas Serve on its own, or top and make pizza!
1/2 Keto Boboli without Toppings:120 Calories; 7g Fat (54.3% calories from fat); 8g Protein; 6g Carbohydrate; 4g Dietary Fiber; 20mg Cholesterol; 2g Effective Carbs
1/2 Keto Boboli with Toppings: 144 Calories; 9g Fat (54.8% calories from fat); 10g Protein; 7g Carbohydrate; 4g Dietary Fiber; 24mg Cholesterol; 3g Effective Carbs
Copyright © 2014 Fluffy Chix Cook. All rights reserved.
Copyright © 2014 Fluffy Chix Cook. All rights reserved.
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