Italian · Dinner
Classic Cheese and Tomato Pizza (Keto)
Almond-flour crust layered with tomato sauce, mozzarella, and Parmesan, baked until cheese bubbles and browns. Garlic, oregano, and fresh basil deliver classic pizzeria flavour while maintaining strict low-carb macros and high fat content per serving.
$5
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
743Calories
42.1gProtein
57.9gFat
14.6gCarbs
4.1gSugar
5.8gFiber
1186mgSodium
334mgChol
23.2gSat Fat
612mgPotassium
879mgCalcium
2.8mgIron
1.3mcgVitamin B12
6mgVitamin C
vegetarian
gluten-free
low-carb
high-fiber
protein-rich
keto
Instructions
1
Prep
Preheat oven to 425°F (220°C). Measure almond flour, egg, cream cheese, and half the mozzarella into a bowl.
2
Melt the mixture on high in microwave for 60–90 seconds, stirring halfway, until melted, stretchy, and smooth.
3
Press dough into 8-inch round on parchment and bake at 425°F for 8–10 minutes until edges golden and set.
4
Mix canned tomatoes, garlic, olive oil, oregano, and remaining mozzarella on crust; top with Parmesan. Bake at 425°F for 6–8 minutes until cheese melts, bubbles, and browns.
5
Plate
Let rest 2 minutes, scatter basil, season with salt and pepper, slice and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g mozzarella cheese
- 1 1/2 cup150g almond flour
- 22 eggs
- 2 oz56g cream cheese
- 1/2 tsp1/2 tsp baking powder
- 1/2 cup60g, a quarter of a 14.5 oz can canned tomatoes
- 2 clove2 clove garlic
- 2 tbsp28g olive oil
- 1 tsp1 tsp oregano-dried
- 2 tbsp14g Parmesan cheese
- 44 fresh basil leaves
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
