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
- 4¼ oz. 120 g shredded cheese
- 1¾ oz. 50 g pepperoni
- olives
For serving
- 51⁄3 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).
- Beat the eggs and add the cheese for the crust. 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 salad.
Tip
Go ahead and try sun-dried tomato pesto or a jar of spaghetti sauce or pizza sauce, but make sure there is no added sugar.
Low-carb topping options are endless: bacon, salami, mushrooms, blue cheese, shredded chicken, sautéed onions, feta cheese… you know what you like!
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186 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!