Ingredients
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
Instructions
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; [mv_img id=”49″]
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; [mv_img id=”50″]
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;[mv_img id=”51″]
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.
Notes
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.
Bon appétit!
- Prep Time: 15 minutes
- Additional Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Keto
- Diet: GlutenFreeDiet
Nutrition
- Calories: 250
Keywords: keto pizza recipe