Let’s face it… Pizza is a favorite by almost everyone. No need to eat bland pizza just because you are on keto. Enter – the Perfect Keto Pizza!
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Perfect Keto Pizza
I really wanted to make my own keto pizza. My own recipe. Well, other than using my variation on the Fat Head Pizza Dough – which is amazing and so versatile!
Pizza crusts are so personal. Some like them fluffy and soft. Some like them thin and crispy. I, personally, like them in-between which is why I set out to create the perfect balance.
I also didn’t want to just use the run of the mill fathead dough recipe. Anyone can do that.
So I put my own special twist on it.
ENTER….. fathead dough, with a butter seasoned top layer baked into the crust.
That was it. That is what this wonderful dough needed.
I mean, we all love pizza, right? Why else would you be here? There are so many different types of delicious pizza! Have you seen these adorable little Pizza Burgers? Or these Spaghetti Squash Pizza Nests? A fun little twist on the traditional pizza! What about Pesto and Chicken Pizza? Use the crust below, then simply learn how to make pesto sauce with a delightful Basil Pesto, throw some cooked chicken cubes on it and BOOM! So many choices!
Pizza Stone – this isn’t a requirement, but it sure does help with cooking a pizza!
If you’ve never used one, it is so simple to use!
You put it in a pre-heating oven and let it warm up. Then you put the dough on the hot pizza stone and cook as usual.
It really helps with making the crust just a touch more crispy!
Mixing Bowls – I don’t know why, but I like using matching mixing bowls.
This recipe required the use of 2 bowls. And this mixing bowl set is a set of 3 which is perfect for most recipes (small, medium and large)!
Tips for Making the Perfect Keto Pizza
First of all, making the dough will feel like trying to mix oil and water. I mean seriously. Below is the melted chunk of cheese and the almond flour/egg combo. Do they look like they will combine?
They DO combine. You just need to use your hands (carefully) and squish it repeatedly between your fingers.
Once you roll out the dough, I found it helpful to roll up the outside edge a bit to make a little ledge.
It doesn’t need to look pretty. Most of it will be covered anyway.
This little ledge or lip helps keep in the butter and Italian seasoning mixture. This is my brand on the fathead dough recipe.
Such as delicious addition. I bet you won’t through away the edge of the crust anymore!
A bronzed top with butter and Italian Seasoning. YES!!!
Couldn’t you just eat this on its own? I can honestly say I almost did!
Next, you put all the topping on and cook this beauty! And here is the finished product!
Almost too pretty to eat. Almost. The smell will immediately overrule that.
Make sure to make your own keto pizza sauce. The one that the recipe calls for is amazing!
Just remember, how much or little you use will largely sway the carb count of this pizza.
The crust is about 2.5 carbs per slice. Then you add to that based on how much sauce and what toppings you use.
But sometimes? It’s worth the extra sauce!
Now, you can always make a crustless pizza as well! WHAT?
Use the ingredients shown below or check out this delicious keto pepperoni pizza casserole. YUM!
- 1 1/2 cups low moisture, shredded mozzarella cheese
- 2 ounces cream cheese
- 3/4 cup almond flour
- 1 egg, beaten
- 1 tablespoon butter, melted
- 2 teaspoons Italian seasoning
- 1/4 - 1/2 cup Keto Pizza Sauce] ( Use [THIS HOMEMADE sauce. I use 1/2 cup at least because I love sauce, but to keep the carbs down, you should minimize sauce. The nutrition info is is for 1/4 cup)
- 1/2 cup + 1 tablespoon low moisture, shredded Mozzarella cheese
- Any other toppings you wish! I used pepperoni and Italian Sausage.
- Prepare sauce per instructions and set aside when complete.
- When ready, preheat oven to 425 degrees and heat up pizza stone or baking sheet.
- In a medium bowl, combine beaten egg and almond flour. Set aside.
- In a small microwave safe bowl, combine Mozzarella cheese and cream cheese. Heat for 60 seconds, stir and heat for about 30 more seconds. You can melt over the stove if you wish as well.
- Add cheese mixture to egg mixture.
- Using your hands (be mindful that it is hot and do not burn your hands), squeeze dough through your fingers to combine. It will feel like it won't combine, but eventually it will.
- Put in fridge for 10 minutes to cool.
- Between 2 pieces of parchment paper, roll out dough to a rough circle (or square).
- Roll in edges to make a slightly thicker edge.
- In a small bowl, combined melted butter and Italian Seasoning and paint onto crust.
- Keep dough on the bottom sheet of parchment paper and place on heated pizza stone or baking sheet.
- Bake for 13 minutes. Check often. If you see a bubble forming, poke it with your fork.
- Remove from oven and reduce temperature to 350 degrees.
- Pour sauce onto hot pizza crust and spread evenly. Remember, use as much or as little sauce as you want. Just be mindful of your carbs.
- Add 1/2 cup Mozzarella cheese.
- Load up with toppings.
- Top with final tablespoons of Mozzarella cheese.
- Bake for 8 more minutes.
- Serve hot!
Serving Size:1/6 of pizza
Amount Per Serving: Calories: 266 Total Fat: 21.3g Saturated Fat: 9.12g Sodium: 422.9mg Carbohydrates: 6.79g Fiber: 2.63g Sugar: 2.58g Protein: 13.59g