I was counting calories so I kept the pepperoni limited intentionally. Mostly this is me trying to perfect a low carb crust so I can still have pizza while losing weight 🤣

If anyone is wondering how I make my keto dough. It's a normal 24 hour ferment pizza dough recipe with salt, olive oil, a bit of sugar and active dry yeast. I substitute King Arthur Keto Blend Wheat Flour instead of using AP or bread flour. It does have some net carbs but <20 for an 10 inch pizza with that real dough taste and texture.