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Quick Keto Pizza

Yields6 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

With so many folks doing Keto right now, I thought it was the perfect time to share this recipe with you guys.
this Keto Pepperoni Pizza is oh-so-good. You won’t miss the carbs at all. You can serve it as is or serve it alongside marinara sauce to dip in.

 96 g almond flour
 24 g coconut flour
 2 tsp xanthan gum
 2 tsp baking powder
 ¼ tsp kosher salt depending on whether sweet or savory
 2 tsp apple cider vinegar
 1 egg lightly beaten
 5 tsp water as needed
TOPPING SUGGESTIONS
 Keto marinara suce
 Mozarella cheese
 fresh basil
1

Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.

2

Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water, adding just enough for it to come together into a ball. The dough will be sticky to touch from the xanthan gum, but still sturdy.

3

Wrap dough in plastic wrap and knead it through the plastic for a 1 Minute or 2. Think of it a bit like a stress ball. The dough should be smooth and not significantly cracked (a couple here and there are fine). In which case get it back to the food processor and add in more water 1 teaspoon at a time. Allow dough to rest for 10 Minutes at room temperature (and up to 5 days in the fridge).

4

If cooking on the stove top: heat up a skillet or pan over medium/high heat while your dough rests (you want the pan to be very hot!). If using the oven: heat up a pizza stone, skillet or baking tray in the oven at 350°F/180°C. The premise is that you need to blind cook/bake the crust first on both sides without toppings on a very hot surface.

5

Roll out dough between two sheets of parchment paper with a rolling pin. You can play with thickness here, but we like to roll it out nice and thin (roughly 12 inches in diameter) and fold over the edges (pressing down with wet fingertips).

6

Cook the pizza crust in your pre-heated skillet or pan, top-side down first, until blistered (about 2 Minutes, depending on your skillet and heat). Lower heat to medium/low, flip over your pizza crust, add toppings of choice and cover with a lid. Alternatively you can always transfer it to your oven on grill to finish off the pizza.

7

Serve right away. Alternatively, note that the dough can be kept in the fridge for about 5 days. So you can make individual mini pizzettes throughout the week.

Nutrition Facts

Serving Size 1

Servings 6


Amount Per Serving
Calories 118Calories from Fat 81
% Daily Value *
Total Fat 9g14%

Saturated Fat 1.3g7%
Cholesterol 27mg9%
Sodium 116mg5%
Potassium 10mg1%
Total Carbohydrate 5.5g2%

Dietary Fiber 3g12%
Sugars 0.8g
Protein 5g10%

Vitamin A 1%
Calcium 4%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.