Servings: 4 servings
Calories: 300kcal
Ingredients
- 1 1/2 cups shredded mozzarella cheese
- 2 tbsp cream cheese
- 1 cup almond flour
- 1 egg
- 1/2 tsp baking powder
- Salt to taste
- 1/2 cup sugar-free pizza sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup sliced pepperoni optional
- Italian seasoning to taste
Instructions
- Preheat your oven to 425F (220C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the mozzarella and cream cheese for about 1 minute. Stir until smooth. Add almond flour, egg, baking powder, and salt, and mix until a dough forms.
- Roll the dough into a round pizza shape on the prepared baking sheet.
- Bake the crust for 8-10 minutes, until golden brown.
- Spread the pizza sauce over the crust and sprinkle with shredded mozzarella and pepperoni. Add Italian seasoning.
- Return the pizza to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before slicing and serving.
Notes
Chef's Tip: Pre-bake the crust fully before adding toppings - skipping this step is the most common reason keto pizza crusts turn out soggy in the middle. Keto Swap: traditional wheat pizza dough is replaced with Fathead dough (mozzarella, cream cheese, and almond flour).
Nutrition
Calories: 300kcal | Protein: 15g | Fat: 24g | Fiber: 2g
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