Keto Traditional Italian Pinsa
Discover the perfect fusion of authentic Italian flavors and keto-friendly perfection with this Keto Traditional Italian Pinsa recipe. Featuring a light and crispy crust made from almond flour, coconut flour, and psyllium husk, this low-carb pinsa is a healthier twist on the classic Roman-style flatbread. Topped with creamy buffalo mozzarella, juicy cherry tomatoes, and fragrant fresh basil, each bite is a delightful burst of Mediterranean goodness. Ready in just 35 minutes, this recipe transforms wholesome ingredients like Greek yogurt and olive oil into a rustic, artisan-style masterpiece that fits perfectly into a keto diet. It's the ultimate guilt-free comfort food to enjoy at gatherings or as a quick, satisfying weeknight meal. Whether you're a keto enthusiast or simply looking to indulge in a lighter version of traditional Italian cuisine, this pinsa promises to deliver on both flavor and authenticity.
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Recipe Information
Ingredients
- 1 cup Almond Flour
- 2 tablespoons Coconut Flour
- 1 tablespoon Psyllium Husk Powder
- 1 teaspoon Baking Powder
- 0.5 teaspoon Xanthan Gum
- 0.5 teaspoon Salt
- 1 large Egg
- 1 large Egg White
- 0.25 cup Greek Yogurt (unsweetened, full-fat)
- 2 tablespoons Olive Oil
- 2 tablespoons Water
- 4 ounces Buffalo Mozzarella
- 8 pieces Cherry Tomatoes
- 6 pieces Fresh Basil Leaves
- 0.25 teaspoon Sea Salt
- 0.25 teaspoon Crushed Red Pepper (optional)
Instructions
Preheat your oven to 400°F (200°C). Place a pizza stone or baking sheet inside to heat up.
In a medium mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, xanthan gum, and salt. Whisk until well mixed.
In a separate bowl, beat the egg and egg white together. Stir in Greek yogurt, olive oil, and water until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough will be slightly sticky but should hold together.
Set a piece of parchment paper on your work surface and lightly oil it. Place the dough on the parchment and use oiled hands or a rolling pin to shape it into a thin oval, about 1/4 inch thick—traditional pinsa shapes are irregular and rustic.
Carefully transfer the dough on the parchment paper to the preheated pizza stone or baking sheet. Bake for 8 minutes, or until the crust starts to firm up.
While the crust is baking, slice the buffalo mozzarella and cherry tomatoes. Set aside.
Remove the crust from the oven and add toppings. Start with the mozzarella slices, followed by cherry tomatoes. Sprinkle with sea salt and crushed red pepper if desired.
Return the pinsa to the oven and bake for an additional 7 minutes, or until the cheese is melted and bubbling.
Remove from the oven and top with fresh basil leaves. Let cool slightly before cutting into slices.
Serve and enjoy your keto-friendly Italian pinsa!
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 3233 mg | 141% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 12.3 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1126 mg | 87% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 856 mg | 18% | |
*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.
