🍕 Keto Margherita Pizza with Almond Flour Crust
Crispy, Cheesy, Low-Carb Perfection!
Missing pizza on your low-carb lifestyle? This keto Margherita pizza delivers all the flavor without the carbs. With a golden almond flour crust, gooey mozzarella, and fresh basil, it’s a slice of classic Italian comfort—reinvented for your keto goals.
👩🍳INGREDIENTS:
For the Crust:
- 1½ cups almond flour (180g)
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp garlic powder (optional)
- ¼ tsp onion powder (optional)
- 2 large eggs [or 2 flax eggs for vegan option]
- ¼ cup extra virgin olive oil (60ml)
Toppings:
- ¼ cup low-carb tomato sauce (60ml)
- 1½ cups shredded mozzarella (170g)
- 4 fresh basil leaves
- Italian seasoning (optional)
EQUIPMENT NEEDED:
- Large mixing bowl
- Spatula or wooden spoon
- Parchment paper
- Pizza pan or baking sheet
- Alternative: Food processor for quicker mixing
METHOD:
- Preheat oven to 400°F (200°C).
- Mix dry ingredients in a large bowl.
- Whisk eggs and olive oil in a separate bowl.
- Create a well in dry ingredients, pour in wet mixture.
- Mix until a sticky dough forms (*don’t overmix*).
- Place dough between two parchment sheets.
- Roll to ¼-inch thickness.
- Remove top parchment, transfer to baking sheet.
- Pre-bake for 10 minutes until slightly golden.
- Add sauce, cheese, and seasonings.
- Bake additional 10-12 minutes until cheese browns.
- Add fresh basil leaves before serving.
CRUCIAL TIPS:
- Pre-bake crust to prevent soggy center.
- Let cool 5 minutes before cutting.
- Watch edges carefully during final bake.
- Don’t skip the parchment paper.
STORAGE & REHEATING:
- Store in airtight container (3 days max).
- Reheat at 350°F for 5-7 minutes.
- Not suitable for freezing.
COMMON MISTAKES:
- Skipping pre-bake step.
- Rolling dough too thin.
- Using too much sauce.
- Overworking the dough.
VARIATIONS:
- BBQ Chicken: Add cooked chicken and sugar-free BBQ sauce.
- Mediterranean: Top with olives, feta, and sundried tomatoes.
- Meat Lovers: Add pepperoni, sausage, and bacon.
- Vegan: Use plant-based cheese and flax eggs.
This recipe delivers a crispy, satisfying pizza that’ll make you forget you’re eating keto. The almond flour creates a nutty, robust base that holds up beautifully to classic Margherita toppings.
