Make a batch of our gluten free & keto cream cheese pie crust.
Preheat oven to 350°F/180°C. Line a baking tray with parchment paper.
Roll out pastry dough in between two sheets of parchment paper, lightly dusting with coconut flour as needed. Cut into desired size with a pastry or pizza cutter. We suggest making leftover trimmings into crackers!
Brush edges with egg wash and add toppings of choice. If any breakage occurs, just patch it up by pressing the dough together, or adding a trimming if need be. But if the dough becomes unmanageable (i.e. it warms up too much), just pop it in the freezer for 10 minutes.
Bake at 350°F/180°C for 18-22 minutes, until pastry is golden brown.
When rolling out the dough you may want to use parchment or wax paper. Given the lack of gluten, the crust is more fragile and it will break easily if not handled with care. So we suggest rolling it out between two sheets of parchment paper (see video). Easy peasy.Oh, and (as with regular pie crust/pastry dough) try to work quickly or put your dough back in the fridge for 15 minutes if it begins to warm up too much. And please note that nutrition facts are calculated for just the pizza, as topping values vary widely.