Keto Pepperoni and Mushroom Pizza
Indulge in guilt-free comfort food with this Keto Pepperoni and Mushroom Pizza—your low-carb answer to classic pizza cravings! Featuring a golden, cheesy crust made from almond flour, mozzarella, and cream cheese, this pizza offers all the satisfaction without the carb overload. Topped with a rich, sugar-free tomato sauce, savory pepperoni, sautéed button mushrooms, and a blend of melty mozzarella and Parmesan cheese, each bite bursts with Italian-inspired flavors. Fresh basil leaves add a fragrant finish, while the recipe’s quick 35-minute total prep and cook time makes it perfect for weeknight dinners or weekend indulgence. Whether you’re following a ketogenic diet or just love a healthier pizza option, this recipe proves that delicious doesn’t have to be complicated.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 cups Mozzarella cheese
- 2 tablespoons Cream cheese
- 1 large Egg
- 0.5 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.5 cup Sugar-free tomato sauce
- 20 Pepperoni slices
- 1 cup Button mushrooms
- 1 tablespoon Olive oil
- 0.25 cup Parmesan cheese
- 0.25 cup Fresh basil leaves
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine 2 cups of mozzarella cheese and 2 tablespoons of cream cheese. Microwave for about 1 minute, or until the cheese is melted and smooth. Stir well to combine.
Add 1 large egg, 1.5 cups of almond flour, 0.5 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and 0.5 teaspoon of salt to the melted cheese mixture. Mix until a dough forms.
Transfer the dough onto the prepared baking sheet. Flatten and shape it into a pizza crust about 1/4 inch thick.
Bake the crust in the preheated oven for 10-12 minutes, or until it is golden brown.
While the crust is baking, slice 1 cup of button mushrooms.
In a skillet over medium heat, add 1 tablespoon of olive oil and the sliced mushrooms. Sauté for about 5 minutes or until mushrooms are soft and slightly browned. Remove from heat.
Once the crust is done baking, remove it from the oven and spread 0.5 cup of sugar-free tomato sauce over the top.
Sprinkle the remaining 0.5 cup of mozzarella cheese evenly over the sauce.
Arrange 20 slices of pepperoni and sautéed mushrooms evenly over the cheese layer.
Top with 0.25 cup of parmesan cheese.
Return the pizza to the oven and bake for an additional 7-8 minutes, or until the cheese is melted and bubbly.
Remove from oven and allow the pizza to cool for a few minutes. Garnish with 0.25 cup of fresh basil leaves before serving.
Cut into slices and enjoy your Keto Pepperoni and Mushroom Pizza!
Nutrition Facts
Calories |
4732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 398.1 g | 510% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 13275 mg | 577% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 14.8 g | ||
| Protein | 225.1 g | 450% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2399 mg | 185% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2804 mg | 60% | |
*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.
