Keto Boboli Copykat – Low Carb Keto & Gluten Free recipes

Posted by Susie T. Gibbs on June 25, 2014 in Breads, Easy Button Low Carb Keto Recipes, Gluten Free Recipes, Low Carb Keto Recipes | 23 comments

Jump to recipe

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.

Keto Boboli Copykat crust is not Induction friendly or Page 4 friendly. It is OWL friendly though and can be made gluten free using the subs discussed in the Mile High Biscuit Mix recipe.

(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.)

Copyright © 2014 Fluffy Chix Cook. All rights reserved.

Read More