|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 4g||15%|
|Total Sugars 3g|
|Vitamin C 4mg||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rare is the person who doesn't enjoy a slice of pizza. This ubiquitous dish is sold at cheap slice shops and fancy sit-down restaurants alike, and it has legions of fans around the world.
Luckily, getting to enjoy pizza on the keto diet isn't a difficult task. Using almond flour as the base for the crust, you can whip up a tomato pie in less time than you could a regular pizza. That's because with no yeast in the dough, there's no proofing or resting time needed.
We went the traditional route with a pepperoni pizza for the basic recipe, but we also have plenty of topping and sauce options for you to try, lest you get bored of a basic pizza. Feel free to use your favorite keto-friendly topping combinations for a unique pie.
For the Crust:
2 cups almond flour
2 tablespoons coconut flour
1/2 cup shredded mozzarella cheese
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
3 tablespoons extra virgin olive oil
For Pepperoni Pizza:
1 cup no sugar added pizza sauce
3/4 cup shredded mozzarella cheese
1/4 cup shredded Parmesan
1/2 cup pepperoni slices
Gather the ingredients and preheat the oven to 400 F.
Prepare the pizza crust by mixing the almond flour, coconut flour, mozzarella, salt, and baking soda in a large mixing bowl.
Add eggs and oil and stir well until a dough is formed.
Place the dough on a piece of parchment paper and place another piece of parchment paper on top. Press or roll out until the dough is 10 to 12 inches in diameter, depending on how thick you'd like your crust to be.
Remove the top sheet of parchment and place the dough, still on the bottom piece of parchment, on a baking sheet or pizza stone. Bake for 10 minutes, then remove from oven.
Assemble the pizza by adding the sauce and using a spatula to spread it evenly, leaving 1/4 to 1/2 inch empty crust along the edge.
Top evenly with the mozzarella and parmesan cheeses.
Finish by topping with pepperoni.
Bake for an additional 10 minutes, until cheese is melted and bubbly.
Let cool for 1 to 2 minutes. Slice with a pizza cutter and serve.
Pepperoni pizza is great, but it isn't the only option! Try these other keto pizza combos:
- Pesto: dot 1/4 cup of pesto sauce on top of the tomato sauce, or use 2/3 cup spread around the crust instead of tomato.
- Supreme: follow this recipe for a supreme pizza, swapping the crust for the almond crust and par-baking as instructed before adding the toppings.
- Lobster: elevate your pizza to restaurant quality with this lobster pizza recipe, swapping the crust and par-baking before adding the toppings.
- Mushroom, Garlic, and Mint: Try this unusual take on pizza that turns the tables on standard pizza flavors by leaving out the red sauce and adding in mint.
- Meat Lovers: meat is allowed in copious amounts on keto. Add 1/2 cup ground sausage, 2 slices chopped, cooked bacon, and 1/2 cup shredded, cooked chicken when you add the pepperoni.