Keto Pizza Margherita
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!
Servings : 6 slices
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 add, Fathead dough can be kept in the fridge for a week. You can also freeze it for up to 2 months.
- 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.
Nutrition
Serving: 1 slice | Calories: 237 kcal | Carbohydrates: 5 g | Protein: 15 g | Fat: 17 g | Saturated Fat: 6 g | Cholesterol: 65 mg | Sodium: 565 mg | Potassium: 88 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 410 IU | Vitamin C: 0.7 mg | Calcium: 355 mg | Iron: 1 mg | Net Carbs: 4 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.