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This keto pizza Margherita is proof that more is not always better.
It tastes absolutely amazing – even without a lot of toppings or a lot of fuss.
If you like the italian classic and have missed it on the ketogenic diet – you can now enjoy it once again, even without any guilt as one slice only has 2.9g net carbs!
OTHER SAVORY RECIPES:
Keto Apple Cider Vinegar Salad Dressing Keto Cucumber & Tomato Salad With Garlic Salad Dressing Sugar Free Creamy Keto Coleslaw Recipe Keto Sausage Stuffed Mushrooms Keto Shakshuka Keto Hot and Sour Soup
KETO MARGHERITA PIZZA INGREDIENTS:
This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.
(You can find the exact amounts needed on the recipe card embedded below this section).
The right almond flour can make or break a recipe, especially when it comes to baking.
That’s why I highly recommend using defatted almond flour.
It’s very different from most other kinds of almond flours out there as it has most of its natural fat content removed and thus behaves very differently compared to other kinds of almond flour and is much better suited for most keto baking recipes.
Most brands simply sell finely ground almond meal as almond flour, which can be fine for some recipes and is cheaper, but it has more calories (by a lot) and is not the best fit for most keto baking recipes.
It has more fat and can cause recipe failures because of this, like melted cookies.
Defatted almond flour like this one from Sukrin, is much lower in calories, has a naturally high protein content and – most importantly – is the best replacement for wheat flour I’ve ever come across (and I’ve tried a lot).
Xanthan gum acts as a keto-friendly thickening agent and will make your cookies softer and chewy (just as cookies should be, in my humble opinion!)
You don’t have to use xanthan gum, you can also use guar gum and locust bean gum in the same ratio. (Depending on what’s easier to find in your region.)
HOW TO MAKE THE KETO MARGHERITA PIZZA:
Add all of the ingredients for the pizza sauce to a sauce pan and let the tomatoes simmer at medium heat for about 12-15 minutes until most of the liquid has evaporated.
Prepare the keto pizza crust while the sauce is simmering.
Add the mozzarella and cream cheese to a frying pan and melt both over medium heat.
Stir often, until everything has melted and is well combined.
Add the melted cheese into a larger bowl and let it cool down a bit, while you mix the dry ingredients in a separate bowl.
Add the dry ingredients to the melted cheese and knead with your hands until you have no flour in your bowl left.
Add the egg yolks to the bowl and knead thoroughly until you get a smooth dough.
☝︎ Once you're done, you shouldn't be able to make out any "streaks of cheese" in your dough and it should look pretty much like regular dough.
If you can still see chunks of cheese - knead a bit longer.
Preheat your oven to 350°F/180°C.
Roll out the dough until it’s about 0.2″/5mm to 0.3"/7mm thick.
If it's not too important to you how pretty your pizza is, you can continue to the next step.
If you do, however, want a beautiful round pizza like the one you can see in our photos, you can place a round plate with a diameter of approx. 9.8"/25cm on top of your rolled out dough and cut around the plate with a knife.
☝︎ You can sprinkle a bit of almond flour or lay a sheet of parchment paper on your countertop so the dough won't stick to your table.
☝︎ You can use the leftover dough for other recipes, for example these keto mini pizzas.
Place the pizza crust on a baking tray lined with parchment paper and bake it for about 10 minutes without any toppings.
Puree the sauce with an immersion blender until no large chunks are left while the pizza crust is in the oven.
☝︎ The pizza crust will probably rise up quite a bit in your oven - but that's nothing to worry about.
Simply press it down a bit before you add the toppings.
Take the pre-baked pizza crust out of the oven to top it and leave the oven on in the meantime.
Spread the pizza sauce on the crust and sprinkle the grated parmesan cheese on the pizza.
Place the mozzarella slices on the pizza and put the baking tray back in the oven.
Bake the low carb margherita pizza in your oven for 10 more minutes.
Finally, top your baked keto pizza Margherita with a few leaves of fresh basil.
If you like it really classic, drizzle your pizza with a little olive oil (optional) before serving.
The pizza tastes best fresh out of the oven, but you can also cover it with plastic wrap and store it in the fridge for up to 4 days.
Just reheat it in your oven at 180°C for a few minutes until the cheese has melted again.
Serving Size 1 pizza slice
Servings 8
- Amount Per Serving
- Calories 184
- % Daily Value *
- Total Fat 12.8g20%
- Total Carbohydrate 2.9g1%
- Protein 13.0g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add all of the ingredients for the pizza sauce to a sauce pan and let the tomatoes simmer at medium heat for about 12-15 minutes until most of the liquid has evaporated.
Prepare the keto pizza crust while the sauce is simmering.
Add the mozzarella and cream cheese to a frying pan and melt both over medium heat.
Stir often, until everything has melted and is well combined.
Add the melted cheese into a larger bowl and let it cool down a bit, while you mix the dry ingredients in a separate bowl.
Add the dry ingredients to the melted cheese and knead with your hands until you have no flour in your bowl left.
Add the egg yolks to the bowl and knead thoroughly until you get a smooth dough.
☝︎ Once you're done, you shouldn't be able to make out any "streaks of cheese" in your dough and it should look pretty much like regular dough.
If you can still see chunks of cheese - knead a bit longer.
Preheat your oven to 350°F/180°C.
Roll out the dough until it’s about 0.2″/5mm to 0.3"/7mm thick.
If it's not too important to you how pretty your pizza is, you can continue to the next step.
If you do, however, want a beautiful round pizza like the one you can see in our photos, you can place a round plate with a diameter of approx. 9.8"/25cm on top of your rolled out dough and cut around the plate with a knife.
☝︎ You can sprinkle a bit of almond flour or lay a sheet of parchment paper on your countertop so the dough won't stick to your table.
☝︎ You can use the leftover dough for other recipes, for example these keto mini pizzas.
Place the pizza crust on a baking tray lined with parchment paper and bake it for about 10 minutes without any toppings.
Puree the sauce with an immersion blender until no large chunks are left while the pizza crust is in the oven.
☝︎ The pizza crust will probably rise up quite a bit in your oven - but that's nothing to worry about.
Simply press it down a bit before you add the toppings.
Take the pre-baked pizza crust out of the oven to top it and leave the oven on in the meantime.
Spread the pizza sauce on the crust and sprinkle the grated parmesan cheese on the pizza.
Place the mozzarella slices on the pizza and put the baking tray back in the oven.
Bake the low carb margherita pizza in your oven for 10 more minutes.
Finally, top your baked keto pizza Margherita with a few leaves of fresh basil.
If you like it really classic, drizzle your pizza with a little olive oil (optional) before serving.
The pizza tastes best fresh out of the oven, but you can also cover it with plastic wrap and store it in the fridge for up to 4 days.
Just reheat it in your oven at 180°C for a few minutes until the cheese has melted again.
MORE SAVORY RECIPES:
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I'm Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
Click here, to learn more about me.
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