Low Carb Pizza (Easy, Crispy)
My low carb pizza has a crispy coconut flour fathead crust. Learn my hack how to make the easiest keto pizza ever - no messy mozzarella dough!
Servings: 2
Calories: 414kcal
Ingredients
For the Dough
- 2 cups pre-shredded mozzarella 220g
- 2 tablespoon coconut flour 16g
- ½ tablespoon psyllium husk or ½ teaspoon psyllium husk powder
- 1 egg
- pinch of salt
For the Topping
- ⅓ cup Marinara Sauce 80ml
- 10 slices pepperoni 30g
- ¼ cup shredded mozzarella 28g
- handful of basil leaves
Instructions
- Preheat the oven to 200C / 400F (electric).
- Put the mozzarella, coconut flour, psyllium husk, egg and salt in a blender or food processor. Blend until you have a smooth dough. This takes around 2 minutes. Scrape down the sides of the bowl in between if needed.
- Grease your hands with olive oil and form 2 dough balls (130g each).
- Roll out the dough between 2 sheets of baking paper to make 2 round pizza crusts (20 centimetres diameter). The top parchment prevents the dough from sticking to the rolling pin.
- Remove the top parchment paper and transfer the crusts on their bottom parchment onto a baking sheet. Bake the pizza crusts for 7 minutes until golden brown.
- Remove the crusts from the oven and spread with toppings of your choice. I used marinara sauce, salami slices, mozzarella cheese and fresh basil.
- Return to the oven for a further 6 minutes or until the cheese has melted and the toppings have crisped up.
Notes
8.8g net carbs per pizza crust without toppings. Makes 2 pizza crusts.
11.1g net carbs per pizza (539 calories) with toppings.
1 entire pizza is a very filling meal. ½ pizza (4.4g net carbs) with a side salad is a satisfying lunch.
Store leftovers in the fridge for up to 4 days. You can freeze the unbaked pizza dough, the pre-baked pizza crust or the entire pizza with toppings for up to 3 months.
Nutrition
Calories: 414kcal | Total Carbohydrates: 10.8g | Protein: 28.1g | Fat: 28.3g | Saturated Fat: 17.9g | Fiber: 1.9g | Sugar: 2.7g
