Low Carb Pesto Pizza
Indulge in the guilt-free joy of our Low Carb Pesto Pizza, a wholesome twist on a classic favorite! This recipe features a keto-friendly crust made with almond flour, mozzarella, cream cheese, and egg, delivering a perfect chewy base without the carbs. Topped with aromatic basil pesto, creamy fresh mozzarella slices, juicy cherry tomatoes, and crisp red onion, this pizza bursts with vibrant Mediterranean flavors. A final garnish of peppery arugula and grated parmesan cheese adds a gourmet touch. Ready in just 35 minutes, this easy-to-make recipe caters to low-carb and gluten-free diets while never compromising on taste. Perfect for a quick dinner or a crowd-pleasing appetizer, this oven-baked masterpiece will have you ditching traditional crusts for good!
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Recipe Information
Ingredients
- 1 cup almond flour
- 1 cup shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 large egg
- 0.5 teaspoons baking powder
- 0.5 cup basil pesto
- 4 ounces fresh mozzarella slices
- 1 cup cherry tomatoes
- 0.5 small red onion
- 1 tablespoon olive oil
- 1 cup arugula
- 0.25 cup parmesan cheese
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a microwave-safe bowl, combine 1 cup almond flour, 1 cup shredded mozzarella cheese, and 2 tablespoons cream cheese.
Microwave the mixture on high for 1 minute. Stir, and continue microwaving in 30-second intervals until the cheese is melted and fully incorporated.
Add 1 large beaten egg, 0.5 teaspoons baking powder, and a pinch of salt to the melted mixture, and stir until a dough forms.
Place the dough between two pieces of parchment paper and roll it out into a 10-inch circle.
Transfer the rolled-out dough onto the prepared baking sheet. Use a fork to prick holes all over to prevent bubbly crust.
Bake the crust for 10-12 minutes, or until it turns golden brown.
While the crust is baking, slice 1 cup cherry tomatoes in half and thinly slice 0.5 small red onion.
After removing the crust from the oven, spread 0.5 cup basil pesto over the top, leaving a small border for the crust.
Top the pesto with 4 ounces of fresh mozzarella slices, cherry tomatoes, and red onion slices, evenly spread out.
Drizzle 1 tablespoon olive oil over the top and season with 0.5 teaspoons each of salt and black pepper.
Return the pizza to the oven and bake for an additional 7-10 minutes, or until the cheese is bubbly and the vegetables are tender.
Remove from the oven, top with 1 cup of fresh arugula and sprinkle 0.25 cup of parmesan cheese.
Let the pizza cool for a couple of minutes before slicing and serving. Enjoy this delicious Low Carb Pesto Pizza!
Nutrition Facts
Calories |
2304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 3934 mg | 171% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 21.2 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2402 mg | 185% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1294 mg | 28% | |
*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.
