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Keto pizza
Ingredients
- 4 4 eggeggs
- 6 oz. 175 g (375 ml) shredded cheese, preferably mozzarella or provolone
- 3 tbsp 3 tbsp tomato paste
- 1 tsp 1 tsp dried oregano
- 5 oz. 150 g (325 ml) shredded cheese
- 1½ oz. 40 g pepperoni
- olives
- 5 oz. 150 g leafy greens
- 4 tbsp 4 tbsp 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.
Video
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.
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 your 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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248 comments
Also what are the calories?
In this recipe you don't use almond flour.
I've mixed the eggs with the finely grated cheese ( not roughly grated, so it would have a more paste-like texture), and I've let it sit for about 20minutes.
Spread it on baking paper, baked it for about 15 minutes. Boy, when I opened the oven door...that delicious aroma. I've also added basil and garlic powder into the "dough" mixture.
Topped it with our favourites, bacon, olives and roughly grated cheese. 15more minutes and Voilá!
BUT! The most amazing part is that on the next day, it tastes 100/100 like "regular" pizza!!! Fresly out of the oven the crust can be reckognised as one without flour (the taste is great here too), but on the day after it's even more delicious!
...and guilt free :P
You could use this recipe and make tortilla shells or a breakfast pizza. I'm sharing with my Keto friends. Thank you @dietdoctor
I used 2 oz Parmigiano-Reggiano and 4 oz mozzarella with the 4 eggs for the crust. Make sure your oven is hot when you put it in the oven.
I also sprinkled Italian herbs on the tomato paste before adding my toppings.
Then I topped it with 3 oz mozzarella and 2 oz Parmigiano-Reggiano.
I made one large pizza 8"x11" (2 servings) and then cut it in half.
As we Italians would say... Squisito!!
No idea of the calories as I'm not counting calories but only 20g - or 30g if I have to - of carbohydrates per day. But I do know there is no almond flour or ground almonds (same thing!) in this recipe!
Goid luck to everyone!
Cor! Well done!
Then it was just pizza-y-deliciousness. And the hubby loved it, too! Thank you!
I read all 224 comments on this recipe before I started, lol right?... gained some really great tips, thanks. Needless to say, this turned out successfully.
No sticking of parchment paper bought from a $3 store... was initially quite concerned *sighs*
I did 2 servings =1 person (for dinner tonight + lunch tomorrow). Used 2 eggs (instead of 4 which from previous reviews, is said to be too much liquid) and mixed it with 6 oz mozzarella cheese. Added a little salt and garlic powder to the batter as someone suggested. Spreaded it thinly in a circle on the parchment paper and baked until golden brown. I flipped the batter (another useful tip, thanks) and added tomato sause, cheese, greens (spinach, kale & other greens... definitely not 5oz leafy greens but...) more cheese, oregano, pepperoni, onion and the remainder of the cheese (5 oz cheese total). The aroma is wonderful! The taste, exquisite!... and no I couldn't taste any egg :) :)
I enjoyed this meal a bit too much! I look forward to being this excited about the other recipes throughout my Keto journey.
Not sure about authentic. I currently live in Naples, Italy (home of pizza) and they do not add seasonings to pizza crust, it's a very plain dough. That may be an "authentic" American-Italian thing.
It was reeeeeeallllly good!
Next tume, because i pile the toppings, I will give the crust another minute or two.
Very pleased, thanks
IT'S NOT BAD! It was a really good surprise.
I used 4 eggs and shredded mozzarella for the crust, I used a little bit more than the recipe though, and 2 tbsp of parmesan to thicken it, I followed some comments and seasoned it with herbs and smoked garlic, I also added a couple drops of white vinegar to be sure it doesn't taste eggy.
And It didn't!
I won't say it's the same as bread crust but come on people, it's a substitute not a magic trick.
It actually tasted really cheesy to me but my guess is it's because of the strong taste of pamesan, I'll try with only mozzarella next time.
I put smoked ham, musrooms and olives on top, and oregano in the tomato sauce, and even eating the leftovers cold at lunchtime today it really wasn't bad, and so filling.
When it's fresh from the oven it honestly did the trick for me, the flavory sauce and toppings are there, I had a good taste of pizza in my mouth, who needs bread crust?
My craving was satisfied without having to call it a cheat day.
Thumbs up!!
- And, I blitzed the cheese and chia seed mix in the mini blender for a short time to mix ingredients better.
- Cooked base as per recipe, then, turned it over, put back in oven for a few minutes to dry top a bit.
- Then, back to recipe - take out oven, up temperature, toppings, finish in oven, enjoy!
Base tastes less eggy, still light, pliable, thin, yummy. And ... better for my weight loss than delicious FatBoys pizza recipe. (64kg to date, 5kg to go)
I took this pizza to a friend’s Pizza Night and my friends wanted to steal my ‘diet’ pizza rather than eat their own!
Thank you for another great recipe.
(1 pizza bring the pizza I would get after following the recipe for 1 serving)
Ingredients
Crust
2 eggs
3 oz. shredded cheese, preferably mozzarella or provolone
Topping
1½ tbsp tomato paste
½ tsp dried oregano
2½ oz. shredded cheese
¾ oz. pepperoni
It's 8 gram per serving. (Choose 2 servings in the menu on the left hand side of the recipe.)