Delicious, low carb keto pizza crust topped with the classics including, tomato sauce, fresh mozzarella cheese, and basil leaves. You are going to love this simple, guilt free keto pizza!
You guys! KETO PIZZA! Say whaaaat?! *raising the roof* So cheesy and full of wonderful toppings, this pizza is kind of incredible. Going Keto or low carb doesn’t seem so hard, after all!
ALSO! Let me wish you all a very, very Happy New Year! Let it be your happiest, healthiest, and most prosperous year, yet. I wish you all nothing but the best-est! ?❤️
The reason I decided to share this keto pizza recipe with you today is because, well, today is the 1st of January and we’re all on a diet. Right?! Right. ?
And also because pizza is round. Many traditional new year’s day foods are believed to bring a year of good luck and their legend is rooted in prosperity.
Eating Hoppin’ John on New Year’s Day is a time honored tradition, but so are round foods, like, cakes, cookies, pizzas, and doughnuts! Their shape signifies that the old year has come to an end and the New Year brings a fresh start. Cheers to THAT! ?
Which brings me to my next point: Keto Pizza Margherita:
1) It’s round
2) Pizza is the easiest way to ease into a diet. Tried and true statement.
HOW TO MAKE KETO PIZZA CRUST
First, we are going to start with our Keto Pizza Crust, also known as Fathead Pizza Crust.
You will only need a handful of ingredients:
shredded mozzarella ✔️
cream cheese ✔️
almond flour ✔️
egg ✔️
and dried seasonings ✔️
- In a non-stick skillet over medium heat, we are going to cook the mozzarella cheese and cream cheese until they melt together.
- Remove the skillet from heat and let stand 30 seconds; stir in the almond flour, egg, and seasonings; you will need to stir until all is well combined.
- Transfer the dough to a parchment paper lined surface.
- Add another piece of parchment paper over the dough. Take a rolling pin and place over the top parchment paper; start rolling into a circle until the dough is thin and spread out to about 9 to 10 inches.
- Remove top parchment paper and slide the dough (with the bottom parchment paper attached) onto a baking sheet.
- Prick dough all over with a fork and pop in the oven for 10 minutes.
- If you see any bubbles forming on top of the pizza crust, remove from oven, poke down with a fork, and continue to bake.
In the meantime, prepare your toppings:
HOW TO MAKE KETO PIZZA MARGHERITA
- For Pizza Margherita, you’ll need some tomato sauce, fresh mozzarella cheese slices, and fresh basil leaves.
- When pizza crust is done baking, remove from oven and let stand for a minute.
- Spread tomato sauce over the pizza crust and top with mozzarella cheese.
- Bake for an additional 7 to 8 minutes, or until cheese is melted and pizza is bubbly.
- Remove from oven, top with fresh basil leaves, and serve.
FATHEAD KETO PIZZA CRUST NOTES
Fathead Crust, or Keto Pizza Crust, tastes really, really good and it’s versatile. You can make bagels with it, bread sticks, soft pretzels, ham and cheese pockets, calzones, and so on. But, there are a few things to keep in mind:
- To prevent a scrambled egg, please let the cheeses cool for a little bit before stirring in the egg.
- If you want to use coconut flour in place of almond flour, add in 2 eggs instead of 1, and use just 1/3 cup coconut flour.
- When rolling out the dough, keep in mind that the thinner you roll it out, the crispier the crust will get.
- If you do not have a rolling pin, wet the palms of your hands with cooking spray and press out the dough into a thin round.
- Also, do not forget to poke holes in the dough, otherwise it will bubble up.
- Lastly, this pizza is best straight out of the oven.
Fathead dough can be kept in the fridge for a week. You can also freeze it for up to 2 months.
MORE KETO RECIPES
ENJOY!
Keto Pizza Margherita
Delicious, low carb keto pizza crust topped with the classics including, tomato sauce, fresh mozzarella cheese, and basil leaves.
Course:
Appetizers, Dinner, Lunch
Cuisine:
Italian
Keyword:
keto recipes, low carb, pizza margherita, pizza recipe
Servings: 6 slices
Calories: 237 kcal
Ingredients
FOR THE FATHEAD (KETO) DOUGH
-
1 1/2
cups
part skim shredded mozzarella cheese -
3/4
cup
almond flour -
2
tablespoons
cream cheese -
1
egg -
1/2
teaspoon
garlic powder -
1/2
teaspoon
dried oregano
(you can also use rosemary, thyme, etc…) -
1/2
teaspoon
salt -
1/4
teaspoon
fresh ground pepper
FOR THE KETO PIZZA MARGHERITA
-
1/4
cup
to 1/3 cup tomato sauce -
4
ounces
fresh mozzarella
cut into 4 slices -
4
or more fresh basil leaves -
grated parmesan cheese
for garnish (optional) -
sprinkle of dried oregano
or other seasonings, for garnish (optional)
Instructions
Preheat the oven to 400°F
FOR THE FATHEAD (KETO) DOUGH
Add shredded mozzarella cheese and cream cheese to a non-stick skillet; heat over medium heat and stir until melted.
Remove from heat and let stand 30 seconds.
Stir in almond flour, egg, garlic powder, dried seasonings, salt, and pepper; continue to stir until thoroughly combined.
Transfer the dough to a parchment paper lined surface.
Add another piece of parchment paper over the dough. Take a rolling pin and place over the top parchment paper; start rolling into a circle until the dough is thin and spread out to about 9 inches.
If you do not have a rolling pin, wet the palms of your hands with cooking spray and press out the dough into a thin round.
Remove top parchment paper and slide the dough (with the bottom parchment paper) onto a baking sheet.
Prick dough all over with a fork and pop in the oven for 10 minutes.
If you see any bubbles forming on top of the pizza crust, remove from oven, poke down with a fork, and continue to bake.
When pizza crust is done baking, remove from oven and let stand for a minute.
FOR THE KETO PIZZA MARGHERITA
Spread a thin layer of tomato sauce over the pizza crust and top with mozzarella cheese.
Bake for an additional 7 to 8 minutes, or until cheese is melted and pizza is bubbly.
Remove from oven, top with fresh basil leaves, sprinkle with parmesan cheese and oregano (if using) and serve.
Recipe Notes
WW FREESTYLE POINTS: 7
FATHEAD KETO PIZZA CRUST NOTES
- To prevent a scrambled egg, please let the cheeses cool for a bit before stirring in the egg.
- If you want to use coconut flour in place of almond flour, add in 2 eggs instead of 1, and use just 1/3 cup coconut flour.
- When rolling out the dough, keep in mind that the thinner you roll it out, the crispier the crust will get.
- If you do not have a rolling pin, wet your hands with cooking spray and press out the dough into a thin round.
- Also, do not forget to poke holes in the dough, otherwise it will bubble up.
- Lastly, this pizza is best straight out of the oven.
To add, Fathead dough can be kept in the fridge for a week. You can also freeze it for up to 2 months.
Nutrition Facts
Keto Pizza Margherita
Amount Per Serving (1 slice)
Calories 237
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 6g
30%
Cholesterol 65mg
22%
Sodium 565mg
24%
Potassium 88mg
3%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
4%
Sugars 1g
Protein 15g
30%
Vitamin A
8.2%
Vitamin C
0.9%
Calcium
35.5%
Iron
5.4%
* Percent Daily Values are based on a 2000 calorie diet.
