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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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342 comments
Let me know if you hear back! Thanks
Just made this pizza and I am amazed. I can't believe it tastes like a pizza. The crust I had my doubts about but oh myyy. How wrong was I?! It tastes like a crust without the guilt of having carbs. The toppings I used were oregano, onion flakes, baby spinach, yellow bell pepper, red jelapenos and mozzarella cheese.
I am sooo happy that it turned out so well. And my kids couldn't resist so I was quarter of a pizza short and still full. I think I will incorporate this into future family meals most certainly!
Any serving size.
Thank you so much!
Chronometer is fantastic if you want to count. https://cronometer.com You can set it to lo carb settings (strict, moderate, high, etc.). You can also track your nutrients. I'm not very good at tracking, though. :)
Although if you're not interested in serving size, if you hover over the tool they have it gives you the ratios of protein vs. fat vs. carbs.
I don't mix meat and dairy, so I used mushrooms, olives, capers, oh so yummy! This is going to be one of my most fav recipes!
I also made a version for my daughter (who is gluten/casein intolerant), replaced cheese in crust with some gluten-free flakes, and then just skipped it for the topping, but added beef pepperoni :) She loved it!
It stuck so solidly the only way to taste it was to also eat some paper! What did I do wrong?
TY
Dan
I used 2 eggs and about 180gr Mozzarella for the crust.I ended up mixing them in a blender, because it just didn't feel right without it.
Next in the oven on parchment paper for about 20+ minutes as Daphne suggested on post 117.
Out of the oven,turned it upside down(as some other person did it here), put some tomato paste, salt n peppa and oregano, add a thin layer of mozzarella, and about 120gr of Cheddar.Back to oven for 5-10 minutes.Awesome!
I've read somewhere, that if you put a drop of vinegar in the egg mix, it takes tha egg taste away.Anyone knows more about it?If someone try it, please please report back.
Edit: Oh and my pizza didn't stick at all as of some others.I spread it as thin as I could if that helps.
In this case weight.
A great one for everyone in our family, and my hubby even asks for it over store bought or take out, a huge win.
Those who had eggs soak through or stick to their parchment might do well to butter or grease their parchment well before topping with the egg cheese mixture.