Since posting my Keto Smoked Meat Pizza recipe last month, I have been totally in love with adding mustard and cucumber to pizza!

So when I made a Keto Cubano a few weeks back, I thought that would also be great inspiration for a keto pizza!

Ingredients

Crust
1 cup mozarella, grated
1 oz cream cheese
1/4 cup almond flour
1/4 cup flaxmeal
1 large egg
1 tsp baking powder
1/2 tsp garlic powder
1/2 tsp salt

Toppings
1/2 cup Swiss or Gruyères cheese, grated
1/2 cup roast pork, diced
2 slices of ham, diced
1 dill pickle, thinly sliced
Yellow mustard, to drizzle on top

Yields: 3 servings
Per serving*:
Calories: 417
Net carbs: 6
Protein (grams): 29
Fat (grams): 28

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 large microwave safe bowl, combine mozarella and cream cheese. Heat in the microwave 1 min.

Remove the bowl from the microwave and stir. Mix in the almond flour, flaxmeal, egg, baking powder, garlic powder and salt, 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 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 10 min, until slightly golden.

Remove the crust from the oven. Top with the diced pork and ham, the grated Swiss or Gruyères, and pickle slices.

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.

Pull the pizza out of the oven and drizzle with yellow mustard.

Slice and enjoy that Cubano flavour! 😋