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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Keto Margherita Pizza
- Total Time: 45 minutes
- Yield: 8 Slices 1x
- Diet: Gluten Free
Description
Cheesy, crispy crust balanced with bright Mediterranean flavor. This keto pizza is SUPER satisfying!
Ingredients
CRUST
- 6oz bag pre-shredded, part-skim mozzarella*
- 5 Tablespoons unsalted, grass-fed butter
- 1/2 cup blanched almond flour*
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon Italian seasoning*
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Himalayan sea salt
- 1 large pasture-raised egg, beaten
TOPPINGS
- 8oz fresh mozzarella*
- 1 large heirloom tomato, sliced*
- 15 leaves fresh basil, chopped
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon balsamic glaze
- Fresh cracked pepper to taste
Instructions
CRUST
Courtesy of All Day I Dream About Food
- Preheat oven to 350°
- In a large saucepan, melt the cheese and butter over low heat until they can be stirred together.
- Once the cheese is fully melted, remove from heat and add almond flour, coconut flour, baking powder, garlic powder, Italian seasoning, and salt. Stir until loosely combined.
- Add the egg and stir until a cohesive dough forms.
- Turn the dough onto a floured work surface and knead until uniform (about a minute). If the dough is still quite sticky, sprinkle in a bit more almond flour.
- Roll out dough directly onto a pizza stone.*
TOPPINGS
- Arrange the cheese and tomato about the dough.
- Place in the oven and bake for 25-30 minutes.
- Remove pie and place it on a metal rack. Let cool for 5 minutes.
- Add basil and fresh cracked pepper.
- Drizzle with balsamic glaze and olive oil.
- Serve warm.
Notes
Be sure to use part-skim mozzarella. Fresh mozzarella will alter the consistency of the crust.
Unblanched (natural) almond flour works as well. However, the texture of the dough will be grittier.
The Italian seasoning is my twist on this recipe. You’re welcome to omit it.
Fresh mozzarella is ALWAYS better. See notes above on substituting cheese.
A classic Margherita pizza calls for plum tomatoes. I prefer heirloom. Use any tomatoes you like.
Using a pizza stone is by far the easiest method. However, if you don’t have a stone, you can roll the dough on a silicone baking mat, or between parchment paper and transfer the dough to a baking sheet. Just be sure to dust the baking mat or parchment paper with almond flour prior to rolling the dough.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 Slice
- Calories: 326
- Sugar: 3g
- Fat: 26g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 15g
Keywords: Fathead dough, Keto diet, Pizza crust, Almond flour, Clean keto, Keto dinner recipes
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Medical Disclaimer
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Katie Rodriguez nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
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