Keto Pizza Napoletana
Indulge in the authentic flavors of Italy while staying true to your low-carb lifestyle with this irresistible Keto Pizza Napoletana! Crafted with a nutrient-packed almond flour crust, this recipe offers a guilt-free alternative to traditional pizza dough while delivering a perfectly chewy texture. The crust is topped with a vibrant unsweetened tomato sauce, gooey fresh mozzarella slices, and aromatic oregano, then finished with fresh basil leaves and a drizzle of olive oil for a classic Neapolitan touch. Ready in just 35 minutes, it’s the ultimate keto-friendly comfort food that’s perfect for weeknight dinners or special occasions. Say goodbye to carb cravings and hello to a keto pizza masterpiece!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 cups mozzarella cheese, shredded
- 2 tablespoons cream cheese
- 1 large egg
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsweetened tomato sauce
- 4 ounces fresh mozzarella slices
- 0.25 cup fresh basil leaves
- 1 tablespoon olive oil
- 0.5 teaspoon oregano
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave on high for about 1-2 minutes, or until melted, stirring every 30 seconds to ensure the mixture is smooth.
In a separate bowl, mix the almond flour, baking powder, and salt.
Add the melted cheese mixture and the egg to the almond flour mixture. Stir until it forms a consistent dough. Knead by hand if necessary to fully incorporate ingredients.
Place the dough between two pieces of parchment paper. Roll it out with a rolling pin to form a circle about 10 inches in diameter and 1/4 inch thick.
Remove the top piece of parchment paper and transfer the dough (with its parchment backing) onto the baking sheet.
Bake the crust in the preheated oven for 8-10 minutes, or until it starts to turn golden.
Remove the crust from the oven. Spread the unsweetened tomato sauce evenly over the crust, leaving a small border around the edge.
Layer the fresh mozzarella slices over the sauce. Sprinkle with oregano for flavor.
Return the pizza to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
Remove from oven and let it cool for a couple of minutes, then top with fresh basil leaves and a drizzle of olive oil.
Slice and serve immediately, enjoying each bite of your Keto Pizza Napoletana.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 3.2 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 616 mg | 47% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 491 mg | 10% | |
*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.
