Keto Caprese Pizza
Indulge in the perfect marriage of low-carb goodness and Italian-inspired flavor with this Keto Caprese Pizza. Featuring a golden almond flour crust infused with garlic and oregano, this recipe keeps it keto without sacrificing taste or texture. Topped with creamy fresh mozzarella, ripe tomato slices, fragrant basil leaves, and a drizzle of tangy balsamic glaze, every bite bursts with vibrant, classic caprese flavors. Quick and easy to prepare, this 35-minute dish is ideal for busy weeknights or sharing with friends. Whether you’re committed to keto or simply craving a lighter pizza option, this recipe is your delicious answer to satisfying your Italian food cravings while keeping it healthy.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Cream cheese
- 1 Egg
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Salt
- 8 ounces Fresh mozzarella cheese
- 2 medium Tomatoes
- 2 tablespoons Olive oil
- 0.5 cup Fresh basil leaves
- 2 tablespoons Balsamic glaze
- 0.25 teaspoon Black pepper
Instructions
Preheat oven to 400°F (200°C).
In a microwave-safe bowl, combine 1 cup of shredded mozzarella cheese and 2 tablespoons of cream cheese.
Microwave the mixture on high for about 1 minute, stirring halfway through until the cheese is completely melted and smooth.
In a mixing bowl, combine the melted cheese mixture with 1 cup of almond flour, 1 egg, 0.5 teaspoon of garlic powder, 0.5 teaspoon of dried oregano, and 0.25 teaspoon of salt.
Mix until a dough forms. If the dough is too sticky, lightly oil your hands to handle it.
Place the dough on a sheet of parchment paper and cover with another sheet. Roll out the dough into a large, thin circle about 10 inches in diameter.
Carefully transfer the rolled dough onto a baking sheet.
Bake the dough in the preheated oven for 10 minutes, or until golden brown and firm.
Remove from oven and let it cool slightly.
Slice the fresh mozzarella cheese into thin rounds, and slice the tomatoes into thin rounds as well.
Brush 2 tablespoons of olive oil over the baked crust.
Layer the sliced fresh mozzarella and tomatoes on the crust, alternating between them.
Bake the pizza in the oven for an additional 5 minutes, or until the cheese is just melted.
Remove from oven, top with fresh basil leaves, and drizzle with 2 tablespoons of balsamic glaze.
Sprinkle with 0.25 teaspoon of black pepper before serving.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 38.5 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2288 mg | 176% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
