For those embracing a ketogenic lifestyle, pizza cravings can be a challenge. However, this keto stuffed crust pizza recipe offers a satisfying solution, delivering a burst of flavor without compromising your dietary goals. While it may not replicate the exact stretchiness of traditional pizza, the crust is intensely flavorful.
The Magic of Fathead Dough
This recipe relies on fathead dough, a gluten-free, low-carb alternative to traditional pizza dough. Fathead dough utilizes a combination of mozzarella cheese, almond flour (or coconut flour), and eggs to create a texture surprisingly similar to wheat dough. Some variations also include cream cheese for added richness.
What is Fathead Dough?
Fathead dough is a low-carb and keto-friendly dough that's also gluten-free. It's made with mozzarella, egg, and a low-carb flour such as almond flour or coconut flour. Cream cheese is sometimes added.
Can I Use Coconut Flour?
Yes, you can replace the almond flour with ⅔ cup of coconut flour and add 2 additional eggs (4 in total).
Is Keto Pizza Gluten-Free?
Yes, this keto pizza uses fathead dough which is gluten-free and grain-free.
Read also: Easy Low-Carb Cheese Crackers
Ingredients
Here's what you'll need to create this delectable keto pizza:
Crust
- 1 1/2 cups shredded mozzarella (170 g/ 6 oz)
- 2/3 cup almond flour (67 g/ 2.3 oz)
- 1 egg
- 1 tsp baking powder
- 150 g string cheese sticks or gruyere or cheddar cut into sticks (5.3 oz)
- Melted butter and grated parmesan to brush on top of crust
Topping
- 1/2 cup tomato passata (125 g/ 4.4 oz)
- 1/4 cup basil leaves, thinly shredded
- 150 g fresh mozzarella slices (5.3 oz)
- 1/2 cup shredded mozzarella (57 g/ 2 oz)
- Black pepper
- Optional: extra virgin olive oil for drizzling
Step-by-Step Instructions
Follow these simple instructions to create your own keto stuffed crust pizza:
- Prepare the Dough: Start by placing 1 3/4 cups of Mozzarella cheese, Cream Cheese and Almond Flour in a microwave-safe bowl. Melt mozzarella cheese in microwave 3-4 times at 30 second intervals until melted and blended together. Add almond flour, eggs, baking powder, and mix. Don’t be afraid to get your hands dirty.
- Combine and Cool: Add one egg to the heated mixture and stir it until all the ingredients come together. Allow the dough to cool for a couple of minutes before you handle it.
- Roll Out the Dough: Layout a huge sheet of parchment paper. This will create a nonstick surface for you to roll this dough out. Split the dough into two equal parts. This dough recipe usually makes 2 medium size pizza crusts.
- Preheat and Prepare: Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
- Melt the Cheese: Place the shredded mozzarella into a microwave-safe bowl and heat on high for 1 minute. Remove and stir, then heat in 30-second bursts until the cheese has fully melted.
- Form the Dough: Add the almond flour and mix to form a dough.
- Shape the Crust: Using a sheet of baking paper, roll the dough out into a larger circle than you want for your pizza.
- Add the Stuffed Crust: Place the cheese sticks at regular intervals around the edges and roll to contain the cheese. You will need to work quite quickly here as the dough gets harder to handle as it cools. Fold the edges of the dough to cover the cheese. Using a fork, poke holes all over the bottom of the crust to keep it from bubbling.
- Bake the Crust: Place the baking paper and crust on to a tray and bake for 10 minutes.
- Add Toppings: When cooked, spread the passata on top of the pizza crust and sprinkle the shredded mozzarella on top. Lay the slices of fresh mozzarella around and then return to the oven for a further 10 minutes. Assemble pizza and add toppings of your choice. For my fathead dough pizza, I assemble and bake everything all at once. No need to ensure crust is properly cooked before adding cheese.
- Bake Again: Bake at 350F for 30 minutes.
- Finishing Touches: Sprinkle with shredded basil and serve with a grind of black pepper. Drizzle with olive oil.
Tips for Success
- Cheese Choices: The recipe calls for string cheese sticks, but you can easily substitute with gruyere or cheddar cut into sticks.
- Crust Handling: The dough can get a bit tricky to work with as it cools, so work quickly when shaping the crust and wrapping the cheese sticks. If the dough becomes hard to work with and the cheese doesn't want to mix in, microwave the dough for 15 to 30 seconds to soften it and help it come together.
- Topping Ideas: While I kept my toppings simple with tomato passata, basil, and mozzarella, you can mix it up with your favorite low-carb options, such as pepperoni, mushrooms, onion, or tuna. The toppings are customizable to your taste! Just be sure that any meats you add are precooked and remember that some veggies, such as mushrooms and bell peppers, should be sauteed first.
- Chill if Necessary: Sometimes the dough can be sticky when it's first made. If it's too sticky to work with, form it into a ball, cover it, and chill it for 30 minutes.
- Don't want the stuffed crust?
- For a crispier crust, broil for an additional minute before adding toppings.
- Use a preheated pizza stone for an even crisper bottom.
Variations and Modifications
- Vegetarian Option: Skip the sausage and add more veggies like onions, peppers, and mushrooms.
- Dairy-Free: Substitute vegan cheese (e.g., plant-based mozzarella cheese) products for mozzarella and cream cheese.
- For lower carbs, try swapping out the marinara with keto cream cheese alfredo sauce and topping it with cooked chicken!
Serving and Storage
Sprinkle with shredded basil and serve with a grind of black pepper.
This pizza is best enjoyed fresh, but if you have leftovers, wrap them well and store them in the fridge for up to four days. Store, wrapped well, in the refrigerator for up to four days.
- Serving Suggestions: Serve with a side of mixed greens dressed with olive oil and vinegar for a complete meal. Consider a drizzle of chili oil for an extra kick of flavor.
- To keep the tortillas from getting soggy, ensure the marinara sauce is spread evenly and not too thick.
- For a melty cheese pull, let the pizza rest for 2 minutes before slicing.
Freeze for 3 to 6 months.
Read also: Keto Calorie Counting: A Detailed Guide
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