The Keto Iron Chef’s Creation – Keto-Crozza!

A hybrid of Croissant and Pizza in a Ketofied Way

Keto-Crozza

  • Servings: 4
  • Difficulty: moderate
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The Keto Iron Chef's Creation - Keto-Crozza!

Ingredients
* For Crozza Dough
Dry Ingredients
45g Casein Protein Isolate
30g Whey Protein Isolate
15g Egg White Powder
15g Egg Yolk Powder
45g Inulin Powder
5g Psyllium Husk
3g Xanthan Gum
3g Salt
1,5g Garlic Powder
1,5g Pepper Powder
3g Instant Dry Yeast
* Note : The first 7 ingredients above are the Keto-Flour formula for this recipe
For crisper crust the Keto-Flour can be changed into this formula : 45g Wheat Protein Isolate 8000, 30g Casein Protein Isolate, 15g Whey Protein Isolate, 15g Egg White Powder, 15g Egg Yolk Powder, 30g Inulin Powder

Wet Ingredients
90g VERY COLD WATER (to suspend the yeast leavening action over the dough, during the rolling & folding process)
12g Coconut Oil

* For Pastry Batter
Dry Ingredients
50g Keto-Flour (half the quantity from the Keto-Flour formula listed above)
1g Salt
0,5g Garlic Powder
0,5g Pepper Powder

Wet Ingredients
10g Coconut Oil
40g Butter

* For Crozza Sauce
1 tbsp Butter
3 tbsp Cream Cheese
5 slice Salami (diced)
100g Tomato Puree
1 tsp Basil (dry)
1 tsp Oregano (dry)
1 tsp Rosemary (dry)
1/2 tsp Fennel (dry)
1/4 tsp Salt
1/8 tsp Black Pepper
1/8 tsp Nutmeg
1/8 tsp Sucralose

* For Crozza Topping
20g Ricotta Cheese
50g Mozzarella Cheese (grated)
11 slice Salami

Direction
* For Crozza Dough
Whisk all dry ingredients on a medium bowl. Add water gradually and stir using spatula until a rough dough formed, then switch using hand to knead the dough until elastic. Add the coconut oil and knead again until smooth

The Keto Iron Chef's Creation - Keto-Crozza!

Rest the dough for 10 minutes at the refrigerator

Divide the rested dough into 4 equal parts. Then using a pasta machine, roll each dough into stage 5 – 6 setting on the pasta machine

Rest the rolled dough back in the refrigerator for another 10 minutes

* For Pastry Batter
On a small bowl, combine Keto-Flour with butter using spatula, until a rough batter formed. Add the coconut oil and mix again until completely combines

Rest the batter for 10 minutes at the refrigerator

* For Crozza Sauce
On a small sauce pan, melt butter using low to medium heat, then sautee the diced salamis until almost fully cooked. Add cream cheese, then followed by tomato puree and the rest of the sauce seasoning. Cook until the sauce thickens, set aside

* Assemble
On a silicone pad, seam each end of the rolled dough forming a long sheet, then spread the pastry batter evenly over the sheet

Fold the dough from the longest side forming a very long rope. Fold the rope from one side into the other side, forming a large spiral shape by seaming the end beneath the dough

Remove the spiral dough onto a round greased baking pan or a Pizza Stone

Flatten the dough using a roller pin, by keeping the round pizza shape maintained. The dough should be rolled into 1,5x wider from its original size, then rest the dough in a warm spot for 20 – 30 minutes until it rise

The Keto Iron Chef's Creation - Keto-Crozza!

Preheat the oven into 300F

Bake the risen dough for 10 – 15 minutes until the edge has just starting to brown, then remove the half baked crust out from the oven

Spread the ricotta cheese thinly over the crust, then spread the cooked Crozza sauce evenly. Sprinkle the grated mozzarella cheese, then arrange the salamis to cover almost all of the surface neatly

The Keto Iron Chef's Creation - Keto-Crozza!

Bake again for another 15 – 20 minutes, until the crust edges are completely browned and the salamis are cooked

The Keto Iron Chef's Creation - Keto-Crozza!

Slice and serve the Keto-Crozza into 4 – 8 serving size

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