, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Lunch, Meal Keto pizza
Ingredients
- 4 4 eggeggs
- 1½ cups (6 oz.) 350 ml (170 g) shredded mozzarella cheese
- 3 tbsp 3 tbsp unsweetened tomato sauce
- 1 tsp 1 tsp dried oregano
- 1¼ cups (6 oz.) 300 ml (170 g) shredded provolone cheese
- 1½ oz. 45 g pepperoni
- olives (optional)
- 2 oz. (1 cup) 55 g (230 ml) leafy greens
- ¼ cup 60 ml olive oil
- salt and ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Start by making the crust. Crack eggs into a medium-sized bowl and add shredded cheese. Give it a good stir to combine.
- Use a spatula to spread the cheese and egg batter on a baking sheet lined with parchment paper. You can form two round circles or just make one large rectangular pizza. Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.
- Increase the oven temperature to 450°F (225°C).
- Spread tomato sauce on the crust and sprinkle oregano on top. Top with cheese and place the pepperoni and olives on top.
- Bake for another 5-10 minutes or until the pizza has turned a golden brown color.
- Serve with a fresh salad on the side.
Why is mozzarella cheese used for keto pizza crust?
For this recipe, cheese is necessary. Feel free to use other types of cheese, like goat cheese if you try to avoid cow's milk. You can also mix different kinds of cheese to find the flavor combination that works best for you.
Can I substitute eggs in keto pizza crust?
Unfortunately, eggs are necessary for this pizza crust recipe.
Is keto pizza crust gluten-free?
Yes! Every recipe on our website is gluten-free. We have many other pizza crust recipes to choose from. Check out the recipe carousel below for more!
What pizza sauces are low-carb?
This recipe uses a tomato sauce base, but you can also use pesto, alfredo sauce, or a homemade BBQ sauce. All recipes are available on our site.
If you choose a sauce that is pre-made make sure there is no added sugar.
What pizza toppings are low carb?
Low-carb and keto topping options are endless: bacon, salami, mushrooms, blue cheese, shredded chicken, sautéed onions, feta cheese… you know what you like!
How long will keto pizza keep in the fridge?
This pizza keeps for at least 2-3 days in the fridge and reheats great in the microwave.
Can I freeze keto pizza crust?
When you're in the process of baking this pizza, bake an extra plain crust or two and put it in the freezer. Put parchment paper in between the crusts if you're making more than one. Whenever you're in the mood for pizza, grab a crust, top it with whatever is in your fridge and bake it until bubbly and warm. Voila! Dinner in no time!
Can I use keto pizza crust for other recipes?
You can also use the crust as a wrap and fill it with anything you like, for example tuna salad, scrambled eggs, or your favorite deli meat and cheese for a quick meal on the go.
424 comments
Is greaseproof paper (UK) the same as parchment paper? I've tried everything from trying to remove it straight out of the oven to letting it cool. I've tried cooking it on greaseproof paper, tin foil and even directly on an oiled baking tray all to no avail!
Help!
But we all LOVED this one.
Put mozzarella and eggs separately into blender, then stirred them together with a fork. Didn't do extra-seasoning (though was tempted by garlic powder) to the dough, but herbs of Provence went into tomato sauce.
Plus I baked it 25 mins instead of 15 mins before putting on the topping.
After the cauliflower pizza I was disheartened: it was edible, but the time necessary was a major put-off for sth that you don't seriously look forward to eat.
But this one was embarrassingly easy to make AND is delicious and nutritious and keto.
My pan tilted in the oven, and one side of the crust was very very thin and the other was thicker. The very thin side was less awful than the thicker side.
I will go back to making Fat Head Pizza. I prefer it by a lot, it's not harder to make (although it's a bit more expensive).
Recomendo com certeza!!!!
Abraços Marta
Sara
1. Used two (large) eggs rather than four, and used an immersion blender to better integrate it with the cheese.
2. Sprayed the parchment with cooking spray, and flipped crust before adding toppings.
When I transfer these recipes to my Fitness Pal, I’m shocked by some of the numbers! (Calories, carbs, etc.). I’ve been sure I’ve added the right servings etc. but having an actual list of nutrition for the recipe broken down would be helpful to compare numbers.
Is everyone just putting up with the few carbs from the potato starch in shredded mozarella? I really would like to avoid the carbs in the potato starch :/. PS I cant imagine making this with fresh mozzarella or can it be done?
Thank you wonderful people!
I though the base mixture was too runny so I put it in a frying pan on a low heat until it dried out. then put toppings on and put it in the oven for a bit.
I made it, I followed the recipe exactly and like others have said, it was too eggy. I’ve modified it a bit and it comes out amazing every time. I only use one egg and I mix shredded mozzarella and provolone with a small amount of grated parmesan. It stays together just fine but it takes some time to spread. I bake this until it starts to melt and then flip it, carefully. I then add my toppings, seasoning, and bake until the edges of the pizza are brown. Comes out great every time and it’s so good cold!
Two servings uses a total of 11 oz of cheese! So one serving equals 5.5oz? That’s a lot of cheese for one meal??