Low Carb Pizza Diavola
Indulge in spicy, guilt-free perfection with this Low Carb Pizza Diavola recipe that's a fiery twist on the classic Italian favorite. Featuring a gluten-free almond flour crust and melty mozzarella blended with cream cheese, this pizza swaps carbs for rich, satisfying flavors without sacrificing texture. Topped with zesty tomato sauce, spicy Italian salami, jalapeño slices, and a medley of aromatic spices like oregano, red pepper flakes, and basil, each bite is an explosion of heat and boldness. Ready in just 35 minutes, this keto-friendly pizza is perfect for anyone craving a healthier alternative to traditional pizza while enjoying premium deli-inspired toppings. Ideal for weeknight dinners or entertaining, it’s a showstopper that’s packed with flavor and low in carbs!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 cups Mozzarella cheese
- 2 tablespoons Cream cheese
- 1 large Egg
- 1 teaspoon Baking powder
- 1 tablespoon Olive oil
- 0.5 cup Tomato sauce
- 4 ounces Spicy Italian salami (thinly sliced)
- 1 medium Jalapeno (sliced)
- 1 teaspoon Oregano
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh basil
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a microwave-safe bowl, combine 1.5 cups of almond flour, 1 cup of mozzarella cheese, and 2 tablespoons of cream cheese. Microwave for 1 minute, then stir to combine, and microwave for an additional 30 seconds until the cheese is melted.
Add 1 large egg and 1 teaspoon of baking powder to the cheese and almond flour mixture. Mix thoroughly until a dough forms.
Transfer the dough to a piece of parchment paper and place another piece on top. Roll out the dough between the papers to a 12-inch circle.
Place the rolled-out dough onto the prepared baking sheet and brush with 1 tablespoon of olive oil. Poke a few holes in the dough with a fork to prevent air bubbles.
Bake the crust for 8-10 minutes or until it's golden brown.
Remove the crust from the oven and spread 0.5 cup of tomato sauce over it, leaving a small border around the edge.
Sprinkle 1 cup of mozzarella cheese over the tomato sauce.
Top the cheese with 4 ounces of spicy Italian salami slices and 1 sliced medium jalapeno.
Sprinkle 1 teaspoon of oregano, 0.5 teaspoon of red pepper flakes, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper evenly over the pizza.
Return the pizza to the oven and bake for an additional 5-7 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes. Garnish with 0.25 cup of fresh basil before slicing and serving.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.1 g | 248% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 5593 mg | 243% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 13.4 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2004 mg | 154% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 850 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.
