Keto Cacio e Pepe Pizza

Although I like to occasionnally order in a keto crust pizza and skip the cooking, nothing beats the results you get with a homemade fathead pizza dough.

This simple recipe takes all the goodness of cacio e pepe (cheese and pepper) and serves it up in pizza form. What’s not to like?!

Ingredients

Crust
1 cup mozzarella, grated
1 oz cream cheese
1/2 cup almond flour
1 large egg
1 tsp baking powder
1 tsp xantham gum
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper

Toppings
1/3 cup pecorino romano, grated
1 Tbsp butter, grated
1 Tbsp black pepper, freshly cracked, or to taste

Yields: 4 slices
Per serving* (per slice):
Calories: 357
Net carbs: 4
Protein (grams): 19
Fat (grams): 9

Prep time: 10 min
Cook time: 20 min
Total time: 30 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 375F.

To prepare the crust, start by making the base for the fathead dough.

In a small bowl, mix together the almond flour, egg, baking powder, xantham gum and seasoning. Set aside.

In a large microwave safe bowl, combine the mozzarella and cream cheese. Heat in the microwave 1 min.

Remove the bowl from the microwave and stir in the dry ingredients, until well combined.

Transfer the dough to a sheet of parchment, then cover with a second sheet of parchment and roll it out thin. Adjust to keep a round shape to the dough.

Remove the top parchment, then using the bottom one, lift the edges slightly around the dough to create a slight elevation. This will create an elevated edge around the crust and keep the butter and cheese from melting off the edge of the pizza.

Transfer the dough with the bottom sheet to a baking sheet or pizza stone. If using a pizza stone, you can trim the edges of the parchment.

Bake the crust 10 min, until slightly golden.

Remove the crust from the oven. Top with the grated butter and pecorino romano. The pecorino can also be substituted wth parmigiano reggiano, as both work well here.

Return to the oven and bake another 5-8 min. Then switch to broil for 1-2 min, keeping an eye on the pizza to make sure it does not burn.

Pull the pizza out of the oven and crack black pepper over the whole pizza, to taste.

Slice and enjoy the cheesy peppery goodness! 😋

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Keto Cacio e Pepe Pizza

Yield: 4

Author: Georgiana Elias

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Although I like to occasionnally order in a keto crust pizza and skip the cooking, nothing beats the results you get with a homemade fathead pizza dough. This simple recipe takes all the goodness of cacio e pepe (cheese and pepper) and serves it up in pizza form. What’s not to like?!

Ingredients

Crust

• 1 cup mozzarella, grated
• 1 oz cream cheese
• 1/2 cup almond flour
• 1 large egg
• 1 tsp baking powder
• 1 tsp xantham gum
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper

Toppings

• 1/3 cup pecorino romano, grated
• 1 Tbsp butter, grated
• 1 Tbsp black pepper, freshly cracked, or to taste

Instructions

1. Preheat oven to 375F.
2. To prepare the crust, start by making the base for the fathead dough.
3. In a small bowl, mix together the almond flour, egg, baking powder, xantham gum and seasoning. Set aside.
4. In a large microwave safe bowl, combine the mozzarella and cream cheese. Heat in the microwave 1 min.
5. Remove the bowl from the microwave and stir in the dry ingredients, until well combined.
6. Transfer the dough to a sheet of parchment, then cover with a second sheet of parchment and roll it out thin. Adjust to keep a round shape to the dough.
7. Remove the top parchment, then using the bottom one, lift the edges slightly around the dough to create a slight elevation. This will create an elevated edge around the crust and keep the butter and cheese from melting off the edge of the pizza.
8. Transfer the dough with the bottom sheet to a baking sheet or pizza stone. If using a pizza stone, you can trim the edges of the parchment.
9. Bake the crust 10 min, until slightly golden.
10. Remove the crust from the oven. Top with the grated butter and pecorino romano. The pecorino can also be substituted wth parmigiano reggiano, as both work well here.
11. Return to the oven and bake another 8 min. Then switch to broil for 1-2 min, keeping an eye on the pizza to make sure it does not burn.
12. Pull the pizza out of the oven and crack black pepper over the whole pizza, to taste.
13. Slice and enjoy the cheesy peppery goodness! 😋

Nutrition Facts

Calories

357

Fat (grams)

29

Net carbs

4

Protein (grams)

19

* Net carbs and other nutritional information may vary based on brand used

Created using The Recipes Generator