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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.
Can I use other ingredients for the crust?
For this recipe, both eggs and cheese are 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.
There are many ways of making gluten-free, low-carb and keto pizza crusts. You can make it with cauliflower, eggplant, ground meat or make it with almond flour like in the very popular Fathead pizza.
What are some other low carb or keto pizza sauces I can use?
While this keto pizza recipe uses a tomato-based sauce, feel free to use your favorites. Pesto and Alfredo can also serve as delicious pizza sauce options. You might also try a BBQ chicken pizza which uses a homemade BBQ sauce as a base.
Can I use other toppings?
Go ahead and try sun-dried tomato pesto or a jar of spaghetti sauce or pizza sauce instead of tomato paste, but make sure there is no added sugar. Low-carb and keto topping options are endless: bacon (have you tried our keto breakfast pizza?), salami, mushrooms, blue cheese, shredded chicken, sautéed onions, feta cheese… you know what you like!
Can I store this dish?
This pizza keeps for at least 2-3 days in the fridge and reheats great in the microwave. When you're in the process of baking it, make an extra crust or two and put 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, just grab a crust, top it with whatever is in your fridge and bake it off. Voila! Dinner in no time!
You can also use the crust as a wrap and fill it with anything you like, for example deli roastbeef or tuna and eggs.
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416 comments
Awesome!! Thank you for sharing your feedback!
This recipe calls for tomato sauce, not tomato paste. Tomato sauce is lower carb as it is less concentrated. In the UK, you can use passata if that helps.
Thanks for the tip about the blender. So glad you enjoy this recipe!
Give this one a try :) https://www.dietdoctor.com/recipes/sullivans-kedough-pizza
That's a great tip, thanks for sharing!
Thank you for sharing your feedback on this one. I am so glad you enjoyed this Keto Pizza!
So glad you love it! It's one of my favorites, too!
The taste and texture are a bit more than an omelet. The curst is a bit firmer and it isn't as eggy. My children surprised me by devouring these.
Even my husband (who is a fuss pot) loved it!!
My only criticism;
Amount of egg for the base could be reduced by 1’as it was a bit too runny.
Otherwise beautiful!!
I am so glad that you and your husband loved this one!! Thank you for sharing your feedback!
Hi, Roxana! It's the difference of weight vs volume. Milliliters are volume, while grams are weight.
The default setting is for 2 servings, so that's likely what Andreas is referring to. However, if you manually changed the serving size to 1, the ingredients will reflect enough for 1 serving only.
I am glad you enjoyed it! Nice additions with the spinach and red pepper!
Yes! The versatility of this crust is amazing!
I am glad you like this dish so much! It's generally best to vary meals up every so often to make sure we're getting a wide variety of nutritious foods rather than the same ones every meal but you can definitely enjoy this a few times a week!
Great suggestions!