1/2 teaspoon flavourless gelatin powder or xanthan gum
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/2 teaspoon kosher salt
Sesame seeds, optional
Preheat your oven to 350ºF and line the bottom of a 25 centimeter skillet with a round of parchment paper. Grease the sides and the parchment lined bottom of the skillet with one tablespoon of the melted butter and set aside.
In a large bowl, beat the egg whites and whole egg with an electric mixer on high speed for one to two minutes or until very light and foamy. With the mixer running, drizzle in the remaining three tablespoons of melted butter and beat for a few more seconds and set aside.
In a separate bowl, mix together the almond flour, baking powder, instant yeast, gelatin powder or xanthan gum, garlic powder, Italian seasoning, and kosher salt. Add this dry mixture into the beaten eggs and, using a rubber spatula, gently mix just until incorporated. Be careful not to overmix here or else you’ll lose all of that lightness you beat into the eggs.
Transfer the mixture into the prepared skillet and spread it out into an even layer to coat the entire bottom of the pan. Scatter the top of the batter with sesame seeds, if using, and bake the crust in the preheated oven for 20 minutes. Turn the broiler onto high and continue to cook for two minutes until golden brown.
Remove the crust from the oven and allow it to cool for a minute or two in the pan. Use a small spatula to loosen the sides of the crust, place a baking sheet upside down on top of the skillet, and invert the pan to turn the crust out. Top the crust with whatever Keto-friendly toppings you’d like (see below for recommendations) and return it to the oven to broil for three to five minutes or until the toppings are melted and the crust is golden brown.
Allow the pizza to cool slightly for a couple of minutes then cut into slices and enjoy!