Low Carb Flatbread Pizza
Indulge in the ultimate guilt-free comfort food with this Low Carb Flatbread Pizza recipe! Perfectly crisp and golden, the almond flour-based crust combines the nutty richness of mozzarella and cream cheese for a keto-friendly delight that's both satisfying and versatile. Topped with savory tomato sauce, gooey melted mozzarella, pepperoni slices, and a sprinkle of Parmesan, this pizza offers all the classic flavors you love with none of the carb-heavy guilt. A touch of Italian seasoning and fresh basil leaves adds aromatic flair, while olive oil brings a luscious finish. Easy to prepare with just 15 minutes of prep time, this recipe is ideal for busy weeknights or casual gatherings. Gluten-free and customizable, it’s a low-carb superstar that proves you don’t have to compromise on taste when eating healthy!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 large Egg
- 1.5 cups Mozzarella cheese
- 2 tablespoons Cream cheese
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Italian seasoning
- 0.5 cup Tomato sauce
- 20 slices Pepperoni slices
- 0.25 cup Grated Parmesan cheese
- 1 cup Extra mozzarella cheese
- 1 tablespoon Olive oil
- 5 leaves Fresh basil leaves
Instructions
Preheat your oven to 425°F (220°C).
In a microwave-safe bowl, combine 1.5 cups of shredded mozzarella cheese and 2 tablespoons of cream cheese. Microwave for about 1 minute or until melted, stirring every 30 seconds.
In a separate bowl, mix 1 large egg, 1.5 cups almond flour, 1 teaspoon baking powder, and 0.5 teaspoon salt.
Add the melted cheese mixture to the dry ingredients and knead well until a dough forms.
Place the dough between two sheets of parchment paper and roll it out to about 1/4 inch thickness.
Transfer the rolled dough onto a baking sheet and remove the top layer of parchment paper.
Bake in the preheated oven for 8-10 minutes or until slightly golden.
Remove from the oven and spread 0.5 cup tomato sauce evenly over the crust.
Sprinkle 1 cup of extra mozzarella cheese over the sauce, followed by 20 slices of pepperoni and 0.25 cup of grated Parmesan cheese.
Drizzle 1 tablespoon of olive oil and sprinkle 1 teaspoon of Italian seasoning over the toppings.
Return to the oven and bake for an additional 10-12 minutes, or until the cheese is bubbly and golden.
Remove from the oven. Top with fresh basil leaves, slice, and serve warm.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 22.5 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1623 mg | 71% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 5.4 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 857 mg | 66% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 569 mg | 12% | |
*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.
