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5 from 6 votes
Keto Pizza Margherita
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Keto Pizza Margherita

7 7 7
WW Freestyle: 7
Prep Time10 mins
Cook Time20 mins
Resting Time2 mins
Total Time30 mins
Delicious low-carb Keto pizza crust topped with tomato sauce, fresh mozzarella & basil leaves. You're going to love this easy guilt-free Keto pizza recipe!
Course: Appetizers, Dinner, Lunch
Cuisine: Italian
Servings: 6 slices
Calories: 237

Ingredients

FOR THE FATHEAD (KETO) DOUGH

  • 1 1/2 cups part skim shredded mozzarella cheese
  • 3/4 cup almond flour
  • 2 tablespoons cream cheese
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano (you can also use rosemary, thyme, etc...)
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

FOR THE KETO PIZZA MARGHERITA

  • 1/4 cup to 1/3 cup tomato sauce
  • 4 ounces fresh mozzarella cut into 4 slices
  • 4 or more fresh basil leaves
  • grated parmesan cheese for garnish (optional)
  • sprinkle of dried oregano or other seasonings, for garnish (optional)

Instructions 

  • Preheat the oven to 400°F

FOR THE FATHEAD (KETO) DOUGH

  • Add shredded mozzarella cheese and cream cheese to a non-stick skillet; heat over medium heat and stir until melted.
  • Remove from heat and let stand 30 seconds.
  • Stir in almond flour, egg, garlic powder, dried seasonings, salt, and pepper; continue to stir until thoroughly combined.
  • Transfer the dough to a parchment paper lined surface.
  • Add another piece of parchment paper over the dough. Take a rolling pin and place over the top parchment paper; start rolling into a circle until the dough is thin and spread out to about 9 inches.
  • If you do not have a rolling pin, wet the palms of your hands with cooking spray and press out the dough into a thin round.
  • Remove top parchment paper and slide the dough (with the bottom parchment paper) onto a baking sheet.
  • Prick dough all over with a fork and pop in the oven for 10 minutes.
  • If you see any bubbles forming on top of the pizza crust, remove from oven, poke down with a fork, and continue to bake.
  • When pizza crust is done baking, remove from oven and let stand for a minute.

FOR THE KETO PIZZA MARGHERITA

  • Spread a thin layer of tomato sauce over the pizza crust and top with mozzarella cheese.
  • Bake for an additional 7 to 8 minutes, or until cheese is melted and pizza is bubbly.
  • Remove from oven, top with fresh basil leaves, sprinkle with parmesan cheese and oregano (if using) and serve.

Notes

WW FREESTYLE POINTS: 7
FATHEAD KETO PIZZA CRUST NOTES
  • To prevent a scrambled egg, please let the cheeses cool for a bit before stirring in the egg.
  • If you want to use coconut flour in place of almond flour, add in 2 eggs instead of 1, and use just 1/3 cup coconut flour.
  • When rolling out the dough, keep in mind that the thinner you roll it out, the crispier the crust will get.
  • If you do not have a rolling pin, wet your hands with cooking spray and press out the dough into a thin round.
  • Also, do not forget to poke holes in the dough, otherwise it will bubble up.
  • Lastly, this pizza is best straight out of the oven.
 
To add, Fathead dough can be kept in the fridge for a week. You can also freeze it for up to 2 months. 
Nutrition Facts
Keto Pizza Margherita
Amount Per Serving (1 slice)
Calories 237 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g30%
Cholesterol 65mg22%
Sodium 565mg24%
Potassium 88mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 15g30%
Vitamin A 410IU8%
Vitamin C 0.7mg1%
Calcium 355mg36%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: keto dinner idea, keto recipes, low carb, pizza margherita, pizza recipe