Low Carb Classic Anchovy Pizza
Craving a guilt-free indulgence? This Low Carb Classic Anchovy Pizza is a delicious, keto-friendly twist on the timeless favorite! Featuring a gluten-free almond flour crust enriched with Parmesan cheese, this recipe combines the savory punch of anchovies with the briny goodness of capers, black olives, and a rich tomato sauce. Topped with golden, melty mozzarella, fresh basil, and a hint of oregano, every bite is a perfect balance of bold Mediterranean flavors. Ready in just 35 minutes, this quick and easy homemade pizza provides all the satisfaction without the carbs, making it an ideal choice for low-carb diets or anyone seeking a lighter take on a classic. Perfect as a weeknight dinner or a shareable appetizer, this healthy pizza is as nutritious as it is flavorful.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Baking powder
- 2 large Eggs
- 2 tablespoons Olive oil
- 0.5 cup Unsweetened tomato sauce
- 1 teaspoon Oregano
- 1 cup Mozzarella cheese, shredded
- 8 pieces Anchovy fillets
- 0.25 cup Black olives, sliced
- 0.5 small Red onion, thinly sliced
- 1 tablespoon Capers
- 8 leaves Fresh basil leaves
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the almond flour, grated Parmesan cheese, and baking powder.
Add in the eggs, olive oil, salt, and black pepper, and mix well until a dough forms.
Place the dough between two sheets of parchment paper and roll it out into a circle about 12 inches in diameter.
Transfer the dough with the parchment paper to a baking sheet and bake in the preheated oven for about 10 minutes until the edges start to golden.
Remove the crust from the oven. Spread the unsweetened tomato sauce evenly over the crust, then sprinkle the oregano on top.
Layer the shredded mozzarella cheese evenly over the sauce.
Arrange the anchovy fillets, black olives, and red onion slices on top of the cheese.
Next, scatter the capers across the pizza.
Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from oven and let cool slightly, then garnish with fresh basil leaves.
Slice into wedges and serve immediately.
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.9 g | 220% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 11559 mg | 503% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 14.1 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 18.1 mcg | 90% | |
| Calcium | 2147 mg | 165% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1448 mg | 31% | |
*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.
