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Looking for a vegetarian main dish that is also suitable for the ketogenic diet?
How about this keto veggie pizza with only 3.3g of net carbs per slice?
You can use our suggestion for toppings or top it however you like – for example, with other delicious combinations like spinach and gorgonzola, or plain as keto margherita pizza.
OTHER SAVORY RECIPES:
Keto Shephards Pie Easy Keto Cheeseburger Muffins Keto German Leek and Cheese Soup Keto Tuna Avocado Balls Keto Chicken Egg Drop Soup Keto Garlic Deviled Eggs
KETO VEGGIE 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 VEGGIE 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, leaving the oven on in the meantime.
Spread the pizza sauce on the base and then sprinkle the shredded mozzarella on the pizza.
Then spread the sliced vegetables and a little feta cheese on the pizza and put the baking tray back in the oven.
Bake the low carb veggie pizza in your oven for about 10-15 more minutes.
The low carb veggie pizza tastes best fresh out of the oven, but you can also wrap leftover slices with plastic wrap and store them in your fridge for up to 4 days.
Reheat your pizza by baking it for a few minutes at 350°F/180°C in your preheated oven until the cheese has melted again.
Serving Size 1 slice
Servings 8
- Amount Per Serving
- Calories 173
- % Daily Value *
- Total Fat 11.7g18%
- Total Carbohydrate 3.3g2%
- Protein 12.1g25%
* 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, leaving the oven on in the meantime.
Spread the pizza sauce on the base and then sprinkle the shredded mozzarella on the pizza.
Then spread the sliced vegetables and a little feta cheese on the pizza and put the baking tray back in the oven.
Bake the low carb veggie pizza in your oven for about 10-15 more minutes.
The low carb veggie pizza tastes best fresh out of the oven, but you can also wrap leftover slices with plastic wrap and store them in your fridge for up to 4 days.
Reheat your pizza by baking it for a few minutes at 350°F/180°C in your preheated oven until the cheese has melted again.
MORE SAVORY RECIPES:
Hello there!
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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