The Most Satisfying Low-Carb Keto Pepperoni Pizza Recipe
Who says going low-carb means giving up pizza night? Absolutely not!
My husband could not believe that the melted cheeseball we used to make the fathead dough was able to magically turn into the most scrumptuous, chewy pizza crust. It basically is kitchen magic.
Who knew you could swap mozzarella cheese and almond flour for grain flour? All I know is pizza night has changed forever and we’re never looking back.
This recipe is even toddler approved. So let’s talk first about how to make this magical crust!
The Star: The Low-Carb Crust
The secret to a great keto pizza is the crust. While there are many options out there (almond flour, coconut flour, chicken crust!), one of the most popular and easiest to work with is Fathead Dough. It’s made primarily from mozzarella, cream cheese, almond flour, and an egg, creating a pliable dough that bakes up beautifully golden and crispy.
If you’re looking for an even quicker option, a pre-made cauliflower crust (check labels carefully for hidden sugars and starches) can also be a great shortcut. But personally? I do not think a cauliflower crust is even in the same league as what you’re going to make here today (fathead pizza dough crust).
Mixing together the dough for your low-carb keto pizza crust
There are way too many recipes out there that suggest you need to pull out your food processor to mix together the dough ingredients for a fathead dough crust. But you really don’t!
You also don’t need a microwave to melt the cheese either, guys. Just gently melt the fatdough ingredients in a saucepan and slowly incorporate your almond flour, herbs, baking powder, and xantham gum (optional) over low heat with a spatula.
If you’re not in a rush, you’ll be able to make this work without any special equipment (no processor or double boiler melting pot needed).
Why Green Olives?
Pepperoni is a given for classic pizza flavor, but the addition of green olives takes this keto pizza to the next level. Here’s why they’re a perfect pairing:
- Briny & Tangy: Green olives offer a sharp, briny contrast to the rich cheese and spicy pepperoni, cutting through the richness beautifully.
- Healthy Fats: Olives are packed with monounsaturated fats, which are excellent for a ketogenic diet.
- Texture: They add a lovely bite and a burst of flavor in every mouthful.
- Low Carb: They’re naturally very low in carbohydrates, making them an ideal keto topping.
Recipe: Low-Carb Keto Pepperoni & Green Olive Pizza
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The Most Satisfying Low-Carb Keto Pepperoni Pizza Recipe
- Total Time: 17 minutes
- Yield: 12 slices 1x
- Diet: Diabetic
Description
Chewy, authentic tasting pizza made with less carbs than you could believe. Trick your taste buds with this ultra satisfying recipe without disrupting your keto diet! Only 2 net carbs per slice!
Ingredients
For the fathead dough:
- 2.5 cups shredded mozzarella cheese (low-moisture, part-skim)
- 2 ounce cream cheese1 cup almond flour (super-fine blanched
- 1 large egg
- ½ tsp garlic powder
- 1/2 tsp baking powder
- Pinch of salt
For the Toppings:
- ½ cup low-carb pizza sauce (check labels for no added sugar!)
- 1 cup shredded mozzarella cheese
- ½ cup sliced pepperoni
- ½ cup sliced green olives
- Optional: a sprinkle of dried oregano, red pepper flakes, fresh basil for garnish
Instructions
1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the Fathead Dough:
In a sauce pan, combine 2.5 cups mozzarella cheese and cream cheese. Gently melt and stir on low heat until well combined. Add the almond flour, egg, garlic powder, and salt to the melted cheese mixture. Mix vigorously with a spoon or spatula until a cohesive dough forms. You can continue to knead on the counter until smooth. Note: it will be sticky at first.
3. Shape the Crust:
Place the dough ball onto the parchment-lined baking sheet. Place another sheet of parchment paper over the dough.
Using a rolling pin (or your hands), roll or press the dough into a roughly 10-12 inch circle or rectangle, about ¼ inch thick.
Remove the top layer of parchment paper. If you like a slightly crispier edge, you can crimp the edges of the dough slightly.
4. Pre-Bake the Crust: Bake the crust for 8-10 minutes, or until lightly golden and firm. This helps prevent a soggy bottom. You will see the crust puffs up quite a bit!
5. Add Toppings:
Remove the crust from the oven. Spread the low-carb pizza sauce evenly over the pre-baked crust.
Sprinkle with 1 cup of mozzarella cheese.
Arrange the pepperoni slices and green olives evenly over the cheese.
6. Final Bake: Return the pizza to the oven and bake for another 5 minutes, or until the cheese is melted, bubbly, and the crust edges are golden brown. If you like a crispier crust, you can finish under the broiler for 1-2 minutes (watch carefully to prevent burning!).
Serve: Remove from oven, let cool for a few minutes (this helps the cheese set). Sprinkle with dried oregano, red pepper flakes, or fresh basil if desired. Slice and enjoy your guilt-free keto pizza!
Notes
For an even chewier crust, you can add 1 teaspoon of xantham gum.
Fathead Dough: The bulk of the calories and fat comes from the mozzarella and almond flour. The almond flour also provides the majority of the fiber and net carbs.
Toppings: Pepperoni and cheese add significant fat and protein. The green olives provide a salty kick with very few additional carbs.
Pizza Sauce: Using a “no sugar added” sauce is crucial for keeping the net carb count around $2text{ g}$ per slice.
- Prep Time: 5 min
- Cook Time: 12 min
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Calories: 208
- Fat: 16.5
- Carbohydrates: $3.8
- Fiber: 1.5
- Protein: $11.9
Tips for Success:
- Broil for one minute at the end for an extra crispy pizza (so good!)
- Don’t Overdo the Sauce: Too much sauce can make the crust soggy. A thin layer is all you need.
- High-Quality Pepperoni: Look for good quality pepperoni for the best flavor.
- Experiment with Olives: If you’re not a fan of traditional green olives, try Kalamata for a different briny punch, or even black olives for a milder flavor.
- Leftovers: Store any leftover pizza in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or air fryer for best results.
So go ahead, reclaim your pizza night! This low-carb pepperoni and green olive pizza proves that delicious, satisfying meals are absolutely possible on a ketogenic diet. Enjoy every cheesy, savory bite!
What are your favorite keto pizza toppings? Share them in the comments below!