KETO PIZZA – Only 9g Net Carbs (8 inch)
Yield: 1 personal pizza (2 servings)
INGREDIENTS
For Crust (3g carbs total):
- 1/2 cup mozzarella cheese – shredded (50g)
- 1/2 cup parmesan cheese – grated (50g) – use real parmesan, not powder
- 2 tbsp almond flour – fine blanched (14g)
- 1 large egg
- 1/2 tsp oregano (dried)
- 1/2 tbsp garlic paste / 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
For Topping (∼6g carbs total):
- 2 tbsp low-carb pizza sauce (Rao’s or sugar-free) – 2g carbs
- 1/4 cup mozzarella for topping
- 15g sausage – cooked & crumbled
- 15g chorizo – sliced
- 6-8 slices pepperoni
EQUIPMENT NEEDED
- 8″ round baking pan
- Parchment paper (VERY important)
- Oven
STEP-BY-STEP
Step 1: Prep
Preheat oven to 400°F / 200°C. Line pan with parchment and lightly oil it.
Step 2: Mix Crust
In a bowl, crack 1 egg and beat it. Add both cheeses, almond flour, oregano, garlic, salt, pepper. Mix well with fork. It will be sticky and loose, like thick porridge. That’s CORRECT.
Step 3: Spread
Pour into center of pan. With back of spoon dipped in water, spread outwards until you have a thin 8″ circle. Make edges slightly thicker.
Step 4: Bake 1 – 10 mins
Bake on middle rack for 10 minutes. It should be golden, firm, and bubbly. Edges will brown first.
Step 5: FLIP – Important step!
Remove from oven. Place another parchment paper on top, flip it over like a pancake. Peel off old parchment (now on top). Put it back in pan.
Step 6: Add Toppings
Spread 2 tbsp sauce THINLY. Add meats, then top with mozzarella. Don’t overload or it will get soggy.
Step 7: Bake 2 – 10 mins
Bake another 8-10 minutes until cheese melts and pepperoni crisps.
Step 8: Rest
Let it cool 3-4 minutes on a rack. It will become more firm and sliceable.
NUTRITION (Whole Pizza with toppings)
- Calories: ∼580
- Net Carbs: ∼9g
- Protein: ∼38g
- Fat: ∼44g
Why it works: No yeast, no waiting. Cheese + egg = protein crust, almond flour makes it hold.
Want me to make a version without almond flour or with chicken crust too?
