Keto Pizza: The Ultimate Low-Carb Slice of Heaven
Ever craved a cheesy, crispy pizza but worried about blowing your keto diet? I’ve got you covered with this game-changing keto pizza recipe that’ll satisfy your cravings without the carb guilt.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 slices
Difficulty: Moderate
Dietary Tags: Keto, Low-Carb, Gluten-Free
Equipment Needed:
• Microwave-safe bowl
• Mixing bowl
• Whisk or spatula
• Rolling pin
• Parchment paper
• Pizza pan or baking sheet
Don’t have a pizza pan? No worries! A regular baking sheet or even a cast-iron skillet will do the trick.
Ingredients:
• 2 cups (226g) shredded mozzarella cheese (low moisture)
• 2 oz (56g) cream cheese, softened
• 1 cup (96g) almond flour (blanched)
• 1 tsp (5g) baking powder
• 1/4 tsp (1g) salt
• 2 large eggs, room temperature
• 1/2 cup (120ml) low-carb pizza sauce
Optional but recommended:
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp xanthan gum (for a chewier crust)
Toppings of your choice (keep it keto!)
Method:
1. Preheat your oven to 400°F (200°C). Trust me, a hot oven is key for that crispy crust we’re after.
2. In a small bowl, mix the almond flour, baking powder, and salt. Set aside.
3. In a large microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until fully melted and gooey. This usually takes about 90 seconds total.
4. Add half the almond flour mixture to the cheese and stir vigorously. It’ll look like a mess, but keep going!
5. Add the remaining almond flour mix and the eggs. Now get your hands dirty and knead until you have a smooth, slightly sticky dough.
6. Place the dough between two sheets of parchment paper and roll it out to your desired thickness. I aim for about 1/4 inch (6mm) thick.
7. Transfer the dough (on the parchment) to your baking sheet and peel off the top layer of paper.
8. Bake for 12-15 minutes until the crust is firm and starting to brown.
9. Remove from the oven, spread with your pizza sauce, and add your favorite toppings.
10. Bake for another 10-15 minutes until the cheese is bubbly and the edges are golden brown.
Crucial Tips:
• Use room temperature eggs to prevent the dough from seizing up.
• Don’t overwork the dough – it’ll get tough!
• Pre-baking the crust is non-negotiable for avoiding a soggy bottom.
Storage:
This keto pizza is best fresh, but leftovers will keep in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to crisp it back up.
Scaling:
Want a personal pizza? Halve the recipe. Feeding a crowd? Double it up, but you might need to bake in batches.
Common Mistakes:
• Using coconut flour instead of almond flour (it’s not a 1:1 swap!)
• Skipping the pre-bake step
• Going overboard with wet toppings
Variations:
• BBQ Chicken: Use sugar-free BBQ sauce instead of pizza sauce
• Meat Lovers: Top with cooked sausage, bacon, and pepperoni
• Margherita: Keep it simple with fresh mozzarella, basil, and a drizzle of olive oil
I’ve made this keto pizza more times than I can count, and it never fails to impress even my carb-loving friends. The key is in the cheese-based dough – it creates a crust that’s crispy on the outside and chewy on the inside, just like the real deal.
Remember, the beauty of this recipe is its versatility. Don’t be afraid to get creative with your toppings, but keep an eye on those carb counts if you’re strictly keto.
So, fire up that oven and get ready to fall in love with pizza all over again – the keto way!
