I was really hoping that the crazy bread recipe could be used as a regular crust for pizza. Unfortunately it doesn’t hold up well with the weight of the toppings. If you can’t eat it with just your hands then it’s not really pizza right? When I first made these quesadillas I didn’t realize that I could microwave the dough to get it to roll thinner. Therefore when making this recipe you could easily cut the ball in half and roll out two quesadillas and literally cut the calories in half. For this post though I rolled it thicker. You will have the same tasty results either way!
I stay away from the low carb tortillas they sell at the store. I’ve heard so many mixed reviews on them. They add fiber and that in turn can cause a lot of bloating. I prefer to eat food that has a shorter ingredient list without ingredients like modified food starch. Modified food starch can cause some people to get knocked out of ketosis.
Just like the crazy bread you’ll melt the cheese and add the rest of the ingredients. Kind of crazy how it turns into a ball of “dough” isn’t it? If you’re having trouble getting the ingredients to mix well into your melted cheese just reheat the cheese for 5-10 secs. You can watch a video tutorial showing how to bring together a cheese dough on my how to post for the Holy Grail Pizza. (Do NOT add extra coconut flour to your dough like in the video with the almond flour crust. If you have any trouble incorporating the cheese with the flour then just reheat the cheese for 10 secs in the microwave. Coconut flour and almond flour act completely different).
You can make 2 medium quesadillas with this recipe or one big one. It’s awesome how well this performs as a quesadilla. Once it’s folded over after baking it has enough structure so that you can pick them up with your hands and eat just like the real deal. There’s no issue when it’s rolled out thinner into two quesadillas it just gets more crisp. It folds well still and holds the cheese nicely.
You can really see in this picture that I rolled it out too thick! I just made a plain jalapeño and cheddar cheese quesadilla here. I have made these with pizza ingredients as well though and it’s one of our favorite snacks. Those deserve their own post. I’ll have to make them again soon.
It just needs to go back in the oven until all the cheese is melted inside. When you put it back in the oven flip it half way through so both sides are done evenly. It’s about 7-10 mins total at 400 degrees.
Crazy! Isn’t it? Didn’t think I would be having a quesadilla anytime soon that didn’t taste like egg or cream cheese! This was amazing though. You can’t wait to try it. Trust me. Here they are rolled out into two. You can make these up ahead of time and then it’s just a really easy meal. All you have to do is add your fillings and cheese and heat it up in the oven at 400 degrees for about 10 mins.
- 1 1/4 cups shredded mozzarella (140 grams)
- 1 egg
- 2 tbsp Coconut Flour
- 1 tbsp heavy cream
- 1/2 cup cheddar cheese
- 2 tbsp jalapeno pepper diced
- Preheat oven to 350 degrees
- Melt cheese in microwave making sure to not overheat.
- Add egg, cream, and coconut flour.
- You can add any spices you want at this point. I usually do a dash of Italian seasoning for the looks of it.
- Knead your dough until the coconut flour/egg mixture is totally incorporated and roll out between two sheets of parchment paper. (You can make two medium quesadilla's or one large one. If you have trouble rolling it out place dough in the microwave for 5-10 seconds.)
- Bake for 10 mins and remove from oven.
- Wait until "tortilla" is cool and add the cheese and jalapeno.
- Return to oven until the cheese is melted inside. About 5 mins.
- each 431 Calories; 33g Fat; 27g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4 net carbs
- 862 Calories; 65g Fat; 54g Protein; 15g Carbohydrate; 6g Dietary Fiber; 9 net carbs