Pizza, meet keto… A simple take on how to get your pizza fix without the carbs. It’s everything you want — pepperoni, cheese and tomato-sauce deliciousness.
USMetric
servingservings
Ingredients
Crust
- 4 4 eggeggs
- 6 oz. 175 g shredded cheese, preferably mozzarella or provolone
Topping
- 3 tablespoons 3 tablespoons tomato paste
- 1 teaspoon 1 teaspoon dried oregano
- 5 oz. 150 g shredded cheese
- 1½ oz. 40 g pepperoni
- olives
For serving
- 5 oz. 150 g leafy greens
- 4 tablespoons 4 tablespoons olive oil
- sea 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 paste 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.
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197 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??