Cheesy, crispy crust balanced with bright Mediterranean flavor. This keto pizza is SUPER satisfying!
There’s no denying it— the dough can make or break your pizza experience— amirite? Thick, fluffy, and yeasty— sounds like Chicago-style. Flat, flimsy, and greasy— bring it, New York! Understanding this, I thought keto pizza was out of the question. Turns out, I was wrong.
For the record, this pizza is more like a flatbread experience. Which means, if you’re expecting Pizzeria Uno, you’ll be sorely disappointed. Alternatively, if you like a firm and crispy crust then this is the recipe for you!
Can I Use a Different Cheese?
Traditionally, Margherita pizza calls for fresh mozzarella cheese. However, if you’d like to experiment with another type of cheese— have at it! I’ve done a bit of experimenting myself, and here’s what I’ve come up with.
- Fresh Mozzarella— Personally, I like the traditional taste and texture of fresh mozzarella. Keep in mind, I’ve included “fresh” for a reason. Don’t cut corners with cheap, processed mozzarella (like string cheese or pre-shredded). Also, if possible, reach for a brand that’s not packaged in water. Yea, the water may do a great job keeping the cheese fresh, but it will result in a soggy crust.
- Buffalo Mozzarella— Generally, buffalo mozzarella is my top choice when it comes to Italian anything. Buffalo mozzarella is made from the milk of Italian Mediterranean buffalo. It’s softer and creamier then traditional mozzarella. The only problem is, it’s generally stored in water. If you choose to work with buffalo mozzarella just be sure to pat it dry before adding it to your pie.
- Burrata— Burrata is an Italian cow’s milk cheese made from mozzarella and cream. Its rich and delicious flavor pairs exceptionally well with fresh tomatoes and basil, so why not try it on pizza? I did. Don’t get me wrong— it was still good— but rather a waste. The pleasure of burrata lies in its gooey center. Cooking burrata compromises its texture entirely.
- Sans Cheese— Considering the crust is made predominantly of mozzarella, this pizza doesn’t really need additional cheese as a topping. In fact, I almost prefer it without the cheese.
Can I Add Tomato Sauce?
Absolutely! I’ve experienced this pizza with and without sauce— both versions are good! If you choose to add sauce, I’d recommend omitting the heirloom tomatoes. That way you’ll maintain a low carb count and preserve the balance of flavors.
Now, you don’t want to use just any tomato sauce. I’d suggest using a raw tomato sauce such as pureed San Marzano. Raw tomatoes ensure a cleaner product and a more authentic flavor. Take your tomato sauce to the next level by adding some fresh garlic, thyme, salt, and pepper. Yum!
Is the Pizza Stone Necessary?
I wouldn’t say necessary, but certainly helpful. If you don’t have a pizza stone you’ll need some parchment paper. The alternative method is to roll the dough between two pieces of parchment paper. Once you’ve rolled the dough into a thin circle, peel off the top sheet of paper and gently flip the dough onto a baking sheet. Finally, don’t forget to peel the second sheet of paper off the dough before baking.
What About Different Toppings?
Interested in upgrading to a supreme? You got it! This pizza crust works well with any of your go-to toppings. I especially enjoy it with prosciutto, arugula, and fresh garlic.
Looking for Additional Inspiration?
Keto Chicken Bacon Ranch Pizza, from Crafty Morning
BBQ Pulled Pork Pizza, from Keto Focus
White Truffle and Mushroom Pizza, here on Muse + Me
Jalapeño Popper Pizza, from All Day I Dream About Food
Buffalo Chicken Pizza, from Cook it Healthier
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