Low Carb Keto Pizza Recipe
With only 3 grams of carbs per generous slice, this recipe for low carb keto pizza makes a deliciously chewy, thin crust gluten free pizza that tastes like bread, not just like cheese or eggs.
Yield: 2 12-inch pizza crusts
Ingredients
- 12 ounces shredded mozzarella cheese
- 2 ounces cream cheese
- 1 ⅔ cup (200 g) finely ground blanched almond flour plus more for sprinkling
- 2 tablespoons (12 g) coconut flour
- 2 teaspoons baking powder
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- Toppings of choice (unsweetened tomato sauce, more shredded cheese)
Instructions
- Preheat your oven to 350°F. Place a pizza stone or overturned rimmed baking sheet in the oven as it preheats.
- In a medium saucepan, place the cream cheese and melt over very low heat.
- Add the mozzarella in two parts, stirring gently until melted and smooth.
- Add about half of the almond flour, the coconut flour and the baking powder, and stir with a silicone spatula until the melted cheese has absorbed the flours. Add the remaining almond flour and stir to combine.
- As soon as the ingredients begin to brown in the pan, turn off the heat. Continue to stir and press the dough with the spatula until everything is well-incorporated.
- If the heat is still on, turn it off now. Add the eggs to the dough and mix and press again until the dough is uniform in color and texture.
- Turn out the dough onto a piece of parchment paper lightly floured with almond flour, and knead until smooth. Divide the dough in half, and set one half aside (cover to prevent it from drying out).
- Press and roll out the first half of the dough into a 12-inch round, sprinkling the dough lightly with more almond flour when it becomes sticky and rotating the dough frequently.
- Coax the edges inward toward the center to create an edge to the crust. Pierce all over with the tines of a fork to prevent the dough from puffing up too much in the oven.
- Place the first round, still on the parchment paper, on top of the pizza stone or overturned baking sheet in the preheated oven and bake for 6 to 8 minutes or until the dough no longer glistens.
- Remove the crust from the oven. At this point, the parbaked dough can be cooled completely, covered tightly and frozen for later use.
- Repeat with the remaining piece of dough.
- To continue preparing the pizza, top with unsweetened tomato sauce and more shredded cheese, if desired.
- Return the pizza to the oven and bake until the edges are golden brown and the cheese on top is completely melted (about another 10 minutes).
- Cool briefly before slicing and serving.
Notes
Nutrition information is per slice (based upon 8 slices per crust, without toppings). It is provided as a courtesy, using the calculator at Cronometer.com, but values are approximate and will vary based on real-world conditions, including the particular brands of products used among other factors.