Pizza is one of my favorite foods on earth and while restaurants are starting to offer cleaner/healthier options such as gluten free or cauliflower based crusts, restaurant pizzas are generally still laden with sugar and topped with industrial meats and cheeses.
Going clean keto doesn’t have to mean kissing pizza goodbye! The recipe below is the basis for a delicious low-carb pizza. I recommend finding organic and sugar free ingredients to top the crust with. Our family favorites are pepperoni and margherita pizzas. We were able to find grass-fed cheese and pepperoni and used organic pizza sauce.
We totally indulged last night (I mayyy have eaten 4+ slices) and we finished the meal without feeling bloated, brain foggy or uncomfortable.
The basis of this keto pizza is fathead dough. If you’ve been in the keto world for a while, you’ve probably heard of this magical recipe. It can be used to replicate some favorite non-keto foods such as bagels and pizza.
The ingredients and process are super simple and while the idea of making your own dough can seem intimidating, let me be the first to encourage you to go for it. It’s not that hard.
- 3/4 cup almond flour (make sure it’s made from skinless almonds to reduce lectins)
- 1 1/2 cup mozzarella
- 2 tbsp cream cheese
- 1 egg
- Preheat the oven to 425 degrees.
- Line a baking sheet or pizza pan with parchment paper.
- Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. You can use a double boiler to melt the cheeses if you prefer to avoid microwaves.
- Beat the egg(s) and stir them in to the cheese, along with the almond flour. Knead with your hands until a dough forms (this is also a great tool for getting some frustration out! Haha). Reheat the dough if it becomes hard and difficult to work with for 15 seconds at a time.
- Roll the dough into a ball and add a piece of parchment paper on top (this is a great hack that keeps the rolling pin from sticking to the dough!), spread the dough into a pizza shape using your hands or a rolling pin until your desired thickness (I prefer a thin crust).
- Using a fork, poke a few holes into the crust to prevent bubbling.
- Bake for 6 minutes, remove from oven.
- OPTIONAL: Flip the crust over. I find that this makes it crisp better and more evenly.
- Add desired toppings to pizza, put back in oven until cheese melts.