For those following a ketogenic diet, pizza can feel like a forbidden pleasure. The high carbohydrate content of traditional pizza crust makes it a no-go for keto enthusiasts. However, with this keto pizza recipe, you can enjoy a delicious, satisfying pizza without derailing your low-carb lifestyle. This recipe focuses on creating a crispy crust that stands up to toppings, unlike many soggy, flavorless fathead dough alternatives.
Why Keto Pizza?
Pizza is a beloved food, and for many, it's a weekly staple. Giving it up on a keto diet can be challenging. This recipe offers a fantastic alternative, allowing you to indulge in a pizza experience while staying true to your dietary goals. With just 3-4 net carbs per slice, this keto pizza is a guilt-free way to enjoy a classic favorite.
The Secret to a Crispy Keto Crust
The key to a great keto pizza is the crust. Many low-carb pizza crust recipes result in a limp, soggy base that can only be eaten with a fork. This recipe solves that problem by incorporating cheese directly into the crust, creating a crispy texture that can be customized to your preference. The longer you cook the crust, the crispier it becomes.
Ingredients for the Perfect Keto Pizza
Here's what you'll need to create this amazing keto pizza:
For the Crust:
- Shredded mozzarella cheese (plain, pre-shredded bagged mozzarella works best)
- Cream cheese (1 oz or 2 tablespoons)
- Egg
- Almond flour
- Baking powder
- Garlic powder
- Salt
- Optional: Italian seasoning, onion powder
For the Toppings:
- Low-carb pizza sauce (sugar-free marinara or spaghetti sauce) or pesto
- Shredded mozzarella cheese
- Your favorite keto-friendly toppings (sausage, pepperoni, mushrooms, bell pepper, onion, black olives, basil, etc.)
- Optional: Grated parmesan cheese, crushed red peppers
Step-by-Step Instructions
Follow these simple steps to create your own delicious keto pizza:
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1. Prepare the Dough:
- In a large, microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 30-second increments, stirring in between, until the cheese is completely melted and smooth. This may take 2-3 cycles.
- In a separate bowl, combine the almond flour, baking powder, salt, and any optional spices like garlic powder, onion powder or Italian seasoning.
- Add half of the almond flour mixture to the melted cheese and stir well.
- Add the remaining almond flour mixture and the egg to the cheese mixture. The dough will be lumpy and may seem like it won't come together, but keep stirring.
- Use a silicone spatula to stir well. Once the dough has been worked as much as possible with the spatula, use clean hands to knead the dough until a soft, pliable ball has formed. This may take 6-7 minutes.
2. Shape the Crust:
- Preheat oven or air fryer to 400 degrees F (200 degrees C). Line a cookie sheet, pizza stone, or sheet pan with parchment paper. Greasing the pan, even with parchment paper, can help prevent sticking.
- Place the ball of dough between two pieces of parchment paper.
- Use a rolling pin to flatten the dough to your desired size, thickness, and shape. For a thinner crust, roll it out more; for a thicker crust, keep it a bit thicker. Remember that the size and shape of your pizza is up to you.
- You can chill the dough in the fridge for about 10 minutes to make peeling the parchment off easier, as the dough will be very wet.
- Peel the top parchment sheet off.
- Poke holes over the entire surface of the dough with the tines of a fork.
3. Bake the Crust:
- Bake the crust on the bottom sheet of parchment paper for 7-14 minutes, or until it reaches your desired level of crispiness. The longer you bake it, the crispier it will get. Some recipes suggest baking for 10 minutes, then removing the keto crust from the oven and turning it over so the bottom of the crust becomes the top, removing the paper from the crust.
4. Add Toppings and Bake Again:
- Remove the crust from the oven and add your favorite low-carb pizza sauce or pesto.
- Sprinkle with shredded mozzarella cheese.
- Add your desired toppings, such as Italian sausage, pepperoni, mushrooms, bell pepper, onions, black olives, or basil.
- Bake the pizza for another 5-8 minutes, or until the cheese is melted and bubbly and the toppings are heated through. Some recipes suggest baking the prepared pizza for 15-20 minutes on the top rack of your oven until the crust is golden brown and the cheese is bubbly.
5. Serve and Enjoy:
- Serve the pizza immediately while it is piping hot!
- Add grated parmesan, crushed red peppers, and chopped basil if desired.
- Slice into pieces and enjoy your delicious, guilt-free keto pizza!
Tips and Variations
- Cheese Variations: While mozzarella is traditional, cheddar cheese would also be a great addition to the crust or as a topping.
- Topping Ideas: Get creative with your toppings! Some popular keto-friendly options include:
- Margarita: Low-carb pizza sauce and mozzarella cheese.
- Southwestern Style: Enchilada sauce, shredded chicken, cheddar and pepper jack cheese, black beans, corn, onion, and cilantro.
- Meat Lover's: Sausage, pepperoni, bacon, and ham.
- Veggie Delight: Mushrooms, bell peppers, onions, black olives, and spinach.
- Chaffle Pizzas: For individual-sized pizzas, try making chaffle pizzas using a mini waffle maker.
- Pizza Pinwheels: For a quick, no-cook option, try keto pizza pinwheels.
- Using an Air Fryer: Preheat your air fryer to 400 degrees F and follow the same baking instructions as for the oven.
- Warm Dough: Remember that warm dough is easier to roll. If the mixture becomes too sticky, microwave another 10-15 seconds to warm up.
Storage and Reheating
- Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezer Storage: For longer storage, freeze the pizza before the final bake. Make the crust, par-bake it, add your toppings, then freeze. Let it freeze on the pan in the freezer (place parchment paper or something underneath the crust to make it easy to lift later) for 2-3 hours. Then wrap it tightly in several layers of plastic wrap to keep it protected for 2-3 months.
- Reheating Instructions: You can microwave leftover pizza at 50% power in 1-minute increments, but you will lose some of the crust's crispness. For a crispier result, reheat in a preheated oven or air fryer.
Common Questions
- What type of mozzarella cheese should I use?
- Plain, pre-shredded bagged mozzarella works best for this recipe. You don't need fancy or fresh mozzarella.
- Do I have to use a pizza pan?
- No, you can use a sheet pan instead. Simply grease a large sheet pan and follow the directions.
- Can I use coconut flour instead of almond flour?
- This recipe is formulated for almond flour, and it is not recommended to substitute coconut flour. Using other flour options will affect the texture and flavor of the crust.
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