This low carb pizza uses a fathead dough and can be made in just 20 minutes.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 8 people
For the Low Carb Pizza Crust
- 2 cups Mozzarella cheese shredded
- 1 oz cream cheese
- 1 cup almond flour super-fine
- 1 egg
- 1 tsp baking powder
- 1 tsp Italian seasoning
For the Pizza Topping
- 1/2 cup Low-carb tomato sauce
- 4 oz fresh Mozzarella
- 4 basil leaves fresh, torn
Place a pizza stone on the center rack of your oven and then preheat the oven to 425°F.
Combine the shredded Mozzarella and cream cheese in a glass bowl and microwave for 45 seconds. Add the rest of the ingredients for the low carb crust and mix thoroughly.
Place the dough on a large sheet of parchment paper and apply a light coating of olive oil to your hands. Flatten the dough out slighlty and then placed another sheet of parchment paper on top of the dough. Roll the dough out, using a rolling pin, to 1/4 inch thickness. Use your hands, if desired, to help shape the dough.
Use a pizza peel if you have one and transfer the pizza dough onto the hot pizza stone. Bake for five minutes and then flip the crust and bake for another five minutes. Remove from oven and top with your keto-friendly toppings of choice.
Bake the pizza for another five minutes or so, unti; the cheese topping is brown and bubbly.
Calories: 231kcal | Carbohydrates: 5g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 364mg | Potassium: 158mg | Fiber: 2g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 282mg | Iron: 1mg