This keto pizza recipe is perfect if you want a quick dinner with ingredients you probably have already in the house.
The Basics of this Recipe
Those who follow a keto diet or prefer to eat as few carbs as possible can start with this keto pizza crust recipe and get creative with the toppings (as long as they are keto, of course).
Here is some info you should know before we get started:
* If you never made keto dishes before, you should know that this particular keto pizza dough will come out a bit sticky. Other than that, this keto pizza recipe will turn soon into a crowd favorite, as it looks and tastes like any professional pizza.
* Keep in mind that the keto diet revolves around eating no carbs, but plenty of fats. If you are lactose intolerant or your diet/lifestyle does not allow fat foods, you can change the toppings (and skip the mozzarella as well).
* Moreover, if you are a vegan, you should also try some alternatives to replace the eggs in this recipe. Of course, you can choose any toppings that go best with your diet.
Replacements and Alternatives to this Keto Pizza Recipe with Mozzarella Crust
* The basis for this keto pizza dough is almond flour. If you don’t have any at hand, you can replace it with coconut flour.
* If you use coconut flour, use more herbs and spices to mask its particular taste.
*. Also, if you use coconut flour, use less than the quantity mentioned here because coconut flour is much more hygroscopic than almond flour.
* As toppings go, knock yourself out. For this recipe, we used mushrooms, ham, and olives, but you can add any of your favourite keto toppings!
* Supermarket tomato sauce is not 100% keto, but there is no pizza in this world without tomato sauce. Therefore, keep the quantity as low as you can. It’s just for the taste and color. If you don’t want to use tomato sauce, replace it with 3-4 cherry tomatoes thinly sliced.
Keto Pizza Dough (Crust)
- Almond flour - 3.5 oz. (100 grams)
- Chicken eggs - 2
- Herbs (oregano, basil, thyme, etc.) - 1 tsp
- Mozzarella (whole milk) - 5 oz. (150 grams), shredded
- Salt & pepper - to taste
Keto Pizza Topping
- Tomato sauce - 1 tbs
- Champignon mushrooms - 5 oz. (150 grams or 3-4 medium sized ones, sliced
- Pork/turkey regular ham - 5 oz. (150 grams), chopped
- Black olives - 2 oz. (50 grams), no pits, halved
- Mozzarella - 5 oz. (150 grams), shredded
- OPTIONAL - thin slices of red and green bell pepper
1. Shred the mozzarella (10 oz.) and evenly divide it in two separate bowls;
2. Break the eggs and beat them together with the herbs and spices, some salt and pepper to taste; set aside;
3. Take one bowl of mozzarella and put it in the microwave to melt for 1 minute;
4. Pour the almond flour over the melted mozzarella in the bowl and mix well with a spatula;
5. Pour the beaten eggs over the mozzarella and flour and keep mixing the dough until thick and sticky; set aside for a couple of minutes;
6. Preheat the oven at medium heat (300 F) / (150 C);
7. Line a non-stick large and flat pizza tray with a sheet of baking paper;
8. Spread the keto pizza dough on the baking sheet in the tray with a spatula; use a spoon if you want to make sure you obtain an even layer;
9. Spread the tomato sauce over the pizza dough in an even layer with a spatula or a spoon;
10. Put the keto pizza crust in the oven and let bake for 5 - 7 minutes or until the crust gets a golden shade;
11. In the meanwhile, prepare the toppings:
* Wash the mushrooms, separate the caps from the stems and slice them; put them in a bowl;
* OPTIONALLY, fry the mushrooms in a non-stick pan with a tablespoon of vegetable oil until soft and golden and their water evaporates;
* Chop the ham in small bits;
* Cut the olives in half;
12. When the pizza dough has a golden color, take it out of the oven and leave the heat to medium;
13. Add the toppings: the other half of grated mozzarella, ham, mushrooms, and olives;
14. Sprinkle salt and pepper to taste and put the pizza back into the oven;
15. Let bake for 10 minutes or until the mozzarella melts and the mushrooms get a golden-brown color.
16. After you take this keto pizza out of the oven, let it sit and cool down for 5-10 minutes until you try to slice it with a knife, because the dough is sticky.
Keto Pizza Recipe with Mozzarella Crust: Tips and Tricks
* This recipe requires you to own a microwave oven. In case you do not, don’t fret. You can melt the mozzarella in a non-stick frying pan on low heat (stirring continuously).
* If you are not confident you want to put the mozzarella in the keto pizza dough, you can add it as a layer over the crust, just like you do with regular pizza.
* Keep in mind that mushrooms leave a lot of water behind and you may see your pizza swimming in a sea of mushroom soup. To avoid this, you can sauté the mushrooms in a bit of vegetable oil in a frying pan and put them as a topping once they have no water left.
* If you cannot find supermarket olives with no pits, you can use olives from a can, but you have to remove their pits with a knife.
Amount Per Serving: Calories: 250
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Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.