Low Carb Pepperoni Pizza

This is one of the best, most realistic, and sturdiest crusts I’ve found while on a ketogenic diet. It’s naturally crisp and crunchy, it holds together like a regular slice of pizza — and it tastes like the real thing.

Although this recipe calls for pepperoni, feel free to replace it with any meats, cheeses, or sauces you’d like. Make sure you don’t forget to add some fatty meat though, it will take the flavor and nutrient density of your pizza to the next level.

Meat, especially fatty red meat, is one of those keto foods that has a bad reputation. However, when you look at the research, it’s hard to justify calling meat an “unhealthy” food. In fact, meats and other animal products contain the most bioavailable nutrients that we can get in our diet. In other words, this means that the vitamins, minerals, proteins, and other health-promoting compounds that our bodies need for optimal health are typically found in much higher quantities in meat than in plant foods. Meat also contains different variations of these nutrients that tend to be used more efficiently by the body.

The pepperoni that you’ll use on this keto pepperoni pizza, for example, typically contains a mixture of beef and pork. Both will provide you with essential fats, complete protein, b vitamins, minerals, creatine (which is essential for many functions throughout the body), and the antioxidants glutathione and taurine.

When you combine the pepperoni with the cream cheese and mozzarella cheese, you will get some of the most bioavailable nutrients and healthy fats in one delicious keto pizza. To increase the nutrient density and health benefits of your meats and cheese even further, consider ordering from US Wellness Meats (or any other sources of 100% grass-fed, humanely-raised animal products). They have 100% grass-fed, pasture-raised animal products that are much healthier for us and the environment.


Pizza Base

  • 2 cups (~8 oz.) mozzarella cheese
  • ¾ cup almond flour
  • 1 tablespoon psyllium husk powder
  • 3 tablespoons (~1.5 oz.) cream cheese
  • 1 large egg
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper


  • 1 cup (~4 oz.) mozzarella cheese
  • ½ cup Rao’s tomato sauce
  • 16 slices pepperoni
  • Optional: sprinkled oregano

1. Preheat oven to 400F. Measure out 2 cups of mozzarella cheese and put into a microwave safe bowl. This is about 8 oz. of cheese.

2. Microwave the cheese until fully melted and pliable. Try not to have any more browning than the picture indicates (browned cheese will go hard). This took me ~90 seconds. Add 3 tbsp. cream cheese and 1 egg to the cheese and mix it in well.

3. Add 3/4 cup almond flour, 1 tbsp. psyllium husk powder, 1 tbsp. Italian seasoning, 1/2 tsp. salt and pepper to the cheese mixture and mix together.

4. As you mix the dough, it should become cool enough to work with your hands. Knead the dough together until you can form a round ball.

5. Plop the ball onto a silpat (these are awesome, by the way) with 1 tsp. olive oil to keep it easy to work with. Press the dough out with your hands, forming a circular pattern as you press outward.

6. Bake the pizza for 10 minutes on one side and remove from the oven. I prefer to bake the pizza on an upside down cookie sheet – this allows for the pizza to spread out slightly without being constricted or contorted by the edges of the cookie sheet.

7. Flip the pizza to the other side and bake for another 2-4 minutes.

8. Remove the pizza from the oven and top with toppings of your choice (in this case: 1/2 cup Rao’s tomato sauce, 1 cup mozzarella cheese, and 16 slices pepperoni).

9. Bake again for an additional 3-5 minutes, or until cheese is nicely melted.

10. Let cool slightly, cut into slices, and serve. Optionally, sprinkle oregano over the top!

This makes 6 slices of pizza in total. Each slice has 335 Calories, 27g Fats, 3.2g Net Carbs, and 18.2g Protein.

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