American · Dinner
Margherita Pizza (Keto)
A keto version of Margherita pizza built on a fathead crust of low-moisture mozzarella, almond flour, and cream cheese instead of wheat dough. Topped with a thin layer of crushed tomato, fresh mozzarella, and basil, then baked until the cheese bubbles and the edges crisp.
$5
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
1097Calories
66.4gProtein
85.4gFat
16.7gCarbs
5.5gSugar
6.7gFiber
1807mgSodium
222mgChol
42.6gSat Fat
vegetarian
gluten-free
low-carb
protein-rich
high-fiber
keto
Instructions
1
Prep
Heat the oven to 425F, line a baking sheet with parchment, and shred the low-moisture mozzarella if needed.
2
Melt
Combine the shredded mozzarella and cream cheese in a bowl, then microwave on high 45 seconds until fully molten and stretchy, kneading in almond flour.
3
Build
Press the dough into a 9-inch round on the parchment about a quarter inch thick, keeping the edge slightly raised.
4
Bake
Blind-bake the bare crust at 425F for 10 minutes until set, spread crushed tomato, scatter torn fresh mozzarella, drizzle olive oil, and bake 8 minutes until bubbling.
5
Plate
Scatter the fresh basil leaves over the hot pizza and add a pinch of salt before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g low-moisture mozzarella
- 3 1/2 oz100g almond flour
- 4 tbsp4 tbsp cream cheese
- 5.2 oz150g crushed tomato (a fifth of a 14.5 oz can)
- 3 1/2 oz100g fresh mozzarella
- 2 tbsp2 tbsp olive oil
- 1212 basil leaves
- 2 pinch2 pinch salt
