Keto Diet Pizza Recipe

Who doesn’t love pizza? It’s cheesy, greasy, carb heaven readily embraced with open arms by all nationalities and cultures.

Unfortunately, you’ve probably learned quickly that pizza, in all of its stuffed crust and pepperoni glory, is the first thing to go when embarking on the ketogenic diet.

While it is without a doubt delicious, pizza has contributed it’s fair share to widespread obesity. According to the Department of Agriculture, nearly 13% of Americans consume pizza on any given day.

A study by the National Health and Nutrition Examination examined the the impact on energy levels and nutrition intake on children and adolescents who consumed pizza regularly, and found adverse dietary effects [1], suggesting pizza consumption should be curbed.

Luckily, there are ways to get your pizza fix without forfeiting your health and keto diet. Ready for a keto meat lover’s pizza?

The Ultimate Meat Lover’s Pizza Recipe

Let’s face it, there are plenty of low-carb pizza recipes out there, but if you’ve tried any of them out, then you’ll know that while tasty, they aren’t very filling!

In this recipe, we pack our keto pizza with plenty of meat so it covers all bases: more fats from meats, low carbs, satiate your pizza cravings, and keeps your stomach full!

Star Ingredient: Almond Flour!

The key ingredient that separates this pizza from your standard, run-of-the-mill pizza is the flour. This recipe calls for the use of almond flour (however, coconut flour can also be used) which is an excellent alternative to wheat flour and comes with its own health benefits, such as aiding in the prevention of cardiometabolic diseases [2].

This type of flour is gluten-free, high in fiber, low in carbs, and high in protein. It’s rich in vitamins and minerals, including iron, magnesium, potassium, riboflavin, calcium, and vitamin E.

When compared with other nuts, almonds are the most abundant in calcium and can help boost heart health as well as lower cholesterol.

Almond flour is a great supplement to the protein you get in meat from your typical diet. Just a 1/4 cup serving increases your daily protein intake by 5.2 grams and also enriches your diet with polyunsaturated fats.

The Recipe

For this recipe, you can use any variation of toppings and meats, just be sure all meats are pre-cooked because it will only be sitting in the oven long enough to melt the cheese of your pizza.

The Sauces

These are the base sauces for your keto meat lovers pizza:

  • Pesto
  • Tomato paste (use with no added sugars)
  • Olive tapenade

The Meats

To stay as keto-friendly as possible, be sure to only use meats that are not processed. You also want to use meat that is not cured with honey wheat, grains or sugar.

Some tasty suggestions:

  • Salami
  • Pepperoni
  • Bacon
  • Ham (off the bone)
  • Pastrami
  • Chorizo
  • Smoked chicken
  • Diced sausage
  • Mince/ground beef, chicken, or pork

The Cheeses

Full fat dairy like cheeses are a good fit for the ketogenic diet, so don’t shy away. Consuming dairy has even been shown to reduce the risk of colon, gastric, bladder, and breast cancer [3].

Top your pizza with mozzarella, parmesan, cheddar, colby, blue cheese, brie, goat cheese, or any other full-fat cheese you’d like.

The Herbs

To add more flavor, try adding some herbs like rosemary, chili, thyme, and oregano.

Greenery and Veggies

Time to give your pizza a nutrition boost! Here are some great toppings to add more of a health punch to your pizza:

  • Thinly sliced onions
  • Spring onions
  • Olives
  • Avocado
  • Sun-dried potatoes
  • Bell peppers
  • Mushrooms
  • Garlic
  • Basil

Preparation:

  • Preheat the oven to 350 ° F. Line a sheet of parchment paper.
  • In a bowl, combine the almond flour with the oil, salt and egg whites until a thick paste forms.
  • Heat a nonstick skillet over medium heat. Pour the dough into the pan and cook for a few minutes on each side to brown.
  • Transfer the pre-cooked pizza crust to the sheet and garnish with tomato sauce the topping of your choice and mozzarella.
  • Bake for a few minutes in the oven until the cheese is melted
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Jessica Cotzin is a freelance writer, web developer, and avid traveler. Born and raised in South Florida, she graduated with a Bachelor’s Degree in Multi-Media Journalism from Florida Atlantic University and currently resides in Miami Beach. Her passions lie in reading great literature and traveling the world, bumping blindly into new adventures.