The Best Gluten Free Keto Friendly Pizza
When pizza night rolls around, you do not have to miss out on pizza night when you have The Best Gluten Free Keto Friendly Pizza Recipe handy!This keto pizza dough recipe is made of simple ingredients that are also gluten free which makes this a true gluten-free pizza recipe that is safe for those who suffer from celiac disease or gluten intolerance.
Equipment
- 11x13 jelly roll pan Or 12-inch round pizza pan
- Parchment Paper or Aluminum Foil
- Saucepan
- Wooden Spoon or Dough Mixing Whisk
- Ladle or Spatula
Ingredients
- 4 cups Mozzarella Cheese
- 2 oz Cream Cheese
- 2 large Eggs
- 1 tsp Baking Powder
- 1 1/2 cups Almond Flour
- 2 cups Keto Pizza Sauce
- 2 cups Favorite Pizza Toppings
Instructions
- Preheat your oven to 425F and line a 11x13 baking sheet with sides, like a jellyroll pan, for one large thin crust pizza. You can also press the dough into one 12-inch pizza pan if you want a thicker crust.
- Start out making your almond flour pizza crust to start. Make sure all of your crust ingredients are at room temperature so everything blends together well. If one of your ingredients are not at room temperature they will cause your keto pizza crust to seize up and not combine correctly.
- In a medium saucepan with tall sides add 3 cups mozzarella cheese and cream cheese to it and place over medium heat. Reserve 1 cup of the mozzarella for topping the pizza later.
- Stir them together with a spoon or dough whisk as they melt. You will need to watch your cheese mixture as it can burn very easily.
- Once the cheeses have melted together into a uniform mixture, add in your room temperature eggs. Continue mixing until the egg is blended well with the melted cheeses.
- Now add in your baking powder and almond flour and stir very well.
- Now with a large spoon, scoop out the dough into five or six small mounds. Place them at different places on the baking sheet so it is easier to press them together and end up with a crust that is evenly thin across. Start in the middle and start pressing each mound down flat. After pressing each one out where it is placed, slowly press evenly and connect the edges.
- Take a fork and poke holes into the entire surface of the dough to help prevent bubbles from forming in the first bake.
- Bake at 425F for 8 minutes to parbake the crust.
- Bring it out of the oven once it is golden brown and set it on an oven proof surface so you can now add your toppings. Starting with the sauce, spread it evenly around the entire crust. I used a ladle to help evenly distribute the sauce and spread it around.
- Now my recommended layering on top of the sauce is cheese, toppings then a sprinkling of additional cheese to help hold the toppings on. You could definitely add additional favorite toppings like some chopped green peppers, cooked and crumbled Italian sausage, or some fresh tomatoes with a drizzle of olive oil.
- Now return it to your 425F oven for an additional 8 minutes. Once the time is up, turn your oven to broil and broil the pizza for 5 minutes until it is golden brown on the top layer of cheese like this.
- Let it sit for a few minutes before cutting into 12 pieces. 2 pieces are counted as one serving.
- Leftovers need to be cooled to room temperature before being put into an airtight container. To enjoy again, warm in an oven at 350F for 10 minutes.
- You can freeze the pizza after baking up to 3 months. If you want to freeze it unbaked, you still need to bake the crust for the initial time before topping then freezing.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 2 pieces | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 310 |
| % Daily Value* | |
| Total Fat 28.1g | 36% |
| Saturated Fat 7.1g | 35% |
| Cholesterol 142mg | 47% |
| Sodium 178mg | 8% |
| Total Carbohydrate 5.7g | 2% |
| Dietary Fiber 1.4g | 5% |
| Total Sugars 2.3g | |
| Protein 11.1g | |
| Vitamin D 12mcg | 58% |
| Calcium 41mg | 3% |
| Iron 1mg | 7% |
| Potassium 225mg | 5% |
Nutrition
Calories: 310kcal
Tried this recipe?Let us know how it was!