Keto Pizza Margherita
As much as I enjoy fun and unique toppings on my pizza, sometimes a good old classic is what hits the spot!
This keto take on the classic pizza Margherita, prepared on a fathead dough, is simple and delicious.
Ingredients
Crust
1 cup mozarella, grated
1 oz cream cheese
1/2 cup almond flour
1 large egg
1 tsp baking powder
1 tsp xantham gum
1/2 tsp dry basil
1/2 tsp dry oregano
1/2 tsp onion powder
1/2 tsp salt
Pinch of red chili flakes
Toppings
1 ball fresh mozzarella, sliced
4 thin slices of tomato
2 Tbsp fresh basil, sliced
1 Tbsp extra virgin olive oil
Yields: 4 slices
Per serving* (per slice):
Calories: 300
Net carbs: 4
Protein (grams): 14
Fat (grams): 24
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 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 fresh mozzarella 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 fresh mozzarella and tomato 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 the olive oil, then sprinkle with fresh basil.
Slice and enjoy that classic Margherita flavour! 😋
Keto Pizza Margherita
Ingredients
- 1 cup mozarella, grated
- 1 oz cream cheese
- 1/2 cup almond flour
- 1 large egg
- 1 tsp baking powder
- 1 tsp xantham gum
- 1/2 tsp dry basil
- 1/2 tsp dry oregano
- 1/2 tsp onion powder
- 1/2 tsp salt
- Pinch of red chili flakes
- 1 ball fresh mozzarella, sliced
- 4 thin slices of tomato
- 2 Tbsp fresh basil, sliced
- 1 Tbsp extra virgin olive oil
Instructions
- 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 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 fresh mozzarella 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 fresh mozzarella and tomato 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 the olive oil, then sprinkle with fresh basil.
- Slice and enjoy that classic Margherita flavour! 😋
Calories
300Fat (grams)
24Net carbs
4Protein (grams)
56* Net carbs and other nutritional information may vary based on brand used
