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 your oven to add the toppings and don't turn off your oven while you do so.
Spread the pizza sauce over your pizza crust and sprinkle the shredded mozzarella on top.
Top it off by laying a few pepperoni slices on top of your pizza.
Place the baking tray back into your oven.
Bake your keto pepperoni pizza for 10 more minutes, until the cheese has melted.
The low carb pepperoni 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 pizza slice
Servings 8
- Amount Per Serving
- Calories 198
- % Daily Value *
- Total Fat 13.8g22%
- Total Carbohydrate 3.1g2%
- Protein 13.9g28%
* 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 your oven to add the toppings and don't turn off your oven while you do so.
Spread the pizza sauce over your pizza crust and sprinkle the shredded mozzarella on top.
Top it off by laying a few pepperoni slices on top of your pizza.
Place the baking tray back into your oven.
Bake your keto pepperoni pizza for 10 more minutes, until the cheese has melted.
The low carb pepperoni 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.
