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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 unsweetened tomato sauce
- 1 tsp 1 tsp dried oregano
- 5 oz. 150 g (325 ml) shredded cheese
- 1½ oz. 40 g pepperoni
- olives (optional)
- 2 oz. 50 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 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.
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Start free trialCan 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 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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337 comments
Step 3 indicates you can make 2 small pizzas or 1 large one. Regardless, yes, this recipe makes two servings.
Yes, this should still be more liquid. There is no need to melt the cheese; this is a totally different recipe.
Eggs alone are not likely to make a good pizza crust, but we have not tested it without the cheese.
Are used Italian four cheese blend sparingly but I don’t know how that affects the nutrients.
The topping section calls for 5oz shredded cheese. We leave the specific type purposefully vague so people can choose their favorite shredded cheese that goes with the toppings they choose.
really confused here...
This recipe as written makes 2 servings.
The number 5 in the green circle on the recipe picture indicates this is 5g per serving. Additionally, you can find the full nutrition information in the Nutrition+ tab under the list of ingredients.
In this case, yes, the salad is included as it's listed in the ingredients.
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One more question. In the nutrition facts of the recipe do you count the "for serving" part too already?
You would need to look each ingredient up in an app or the USDA database to calculate the new nutrition information. Yes, the nutrition information includes the "for serving" ingredients as well.
Tomato sauce is closer to ketchup but without the added spices or sweeteners. It's thinner than a tomato paste.
It was rather thin and soft, any idea what I could have done wrong or how I could improve this?
I don't think I made the pizza too big, and the only deviation I can think off in the ingredients is that I had a bit more mozarella than needed.
Use the recommended amount of cheese and perhaps try baking a few minutes longer.
Regards,
Rene . Sarasota, Florida,
If you click the Nutrition+ tab under the list of ingredients, you will see the full nutrition information.
In general, this shouldn't be sticking to the paper. You may want to double check you're using parchment paper and not waxed paper, which is a common mistake. If you're using parchment paper, you can try "greasing" it with some melted butter.