Pizza night is still possible with this keto Margherita pizza recipe (for two)! It’s a keto pizza recipe based on my quick and easy almond flour crust recipe (you’ve already made it if you’ve tried this ricotta and asparagus flatbread!). It’s not your typical dough-y pizza crust, but it has a dense, nutty flavor and results in sturdy slices that won’t collapse or crumble on you. Load it up with fresh mozzarella, your favorite sauce, and tons of fresh basil for the simplest keto pizza!
Here’s why I love this keto Margherita pizza recipe:
- it makes a 10-inch pizza, the perfect size for two people (or call it your own personal pizza if you’re extra hungry!)
- it’s quick to make, with a 10-minute prep time
- the almond flour crust makes it low-carb / gluten-free / grain-free
- my kids eat it- yay for low-carb, kid-friendly recipes!
let’s talk PIZZA
Pizza is something I make on a regular basis, usually for the kiddos, and this almond flour pizza crust recipe is my go-to. I have a whole bunch of fresh basil growing right now and so a good keto Margherita pizza recipe was a MUST. Obviously, you can replace the classic Margherita pizza ingredients with your choice of toppings or make it dairy-free by swapping in your favorite vegan cheese. This sunflower cashew ricotta is also pretty tasty.
What I love about this keto pizza crust recipe is that it’s dairy-free. In the keto pizza world, it’s hard to find a keto pizza crust recipe that isn’t fathead dough (a mix of mozzarella cheese, cream cheese, low-carb flour and egg). While fathead dough tastes great, once you throw all the pizza toppings on it, it ends up being a lot of cheese. This keto pizza crust recipe is a low-carb pizza crust that doesn’t rely on mozzarella and cream cheese but still gives you the same great-tasting, sturdy crust that makes a great base for any type of pizza!
ingredients for Margherita pizza
You’ll need the following ingredients (and if you keep a stocked keto pantry, you most likely have everything on-hand!):
- almond flour
- coconut flour
- flax seed meal
- xanthan gum (a binder that works in replace of gluten)
- baking powder (aluminum-free and gluten-free)
- egg (pasture-raised when possible)
- warm water
- apple cider vinegar
- garlic powder
- Italian seasoning
- fresh mozzarella
- your favorite pizza sauce (I use Rao’s Margherita pizza sauce which has a low carb count and no added sugar)
- fresh basil leaves
You’ll also need a rolling pin and parchment paper (or a baking mat).
your new favorite keto pizza recipe!
Here’s how to make it:
- Make the almond flour pizza crust- In a mixing bowl, combine the dry ingredients (both flours, baking powder, flax seed meal, xanthan gum, salt and seasonings). In a separate bowl, whisk together the warm water, vinegar, and egg. Add the liquid to the dry ingredients and combine thoroughly until a dough forms. At this point, use your hands to knead it in the bowl and then form a dough ball.
- Roll out the crust- Spread parchment paper (or a baking mat) onto a flat surface and sprinkle it with almond flour. Flatten out the dough ball with your hands and then use a rolling pin to roll it out until it’s about 1/4-inch thick. Use your hands to gently press the dough together along the edges to clean them up and form a crust.
- Add toppings and bake- Spread an even layer of pizza sauce on top of the crust and add the mozzarella slices. Bake at 400°F for 10-13 minutes. Switch the oven to broil to cook the cheese for 1-2 minutes or until it gets a little bubbly (keep an eye on it!). Remove from the oven and top it with the fresh basil.
keto pizza recipe notes
- This is completely optional, but you can add a packet of active dry yeast to the pizza dough. It’s really only for flavor since yeast doesn’t work the same way with almond flour as it does with glutenous flours.
- Make sure to roll out the dough on the parchment paper or baking mat so you can easily lift it and place it right on a baking sheet, pizza pan, or pizza stone.
- Double the recipe for a larger pizza or two 10-inch pizzas if you’re feeding more than two people.
I hope you enjoy this keto Margherita pizza recipe! And be sure to save that keto pizza crust recipe– it’ll come in handy whenever you’re in need of a quick and simple crust for pizza night!
you might also love…
- This keto broccoli salad with bacon and a creamy maple dressing is one of my favorite salads! It has just the right amount of sweetness and broccoli crunch.
- Low-carb beef bulgogi is a dinner dream come true! Don’t be intimidated by this Korean-inspired dish- it’s simple to make and I’m sure you’ll love it.
- Because we all need to eat cake at some point, even on a low-carb diet, this keto coconut cake is a delicious, dreamy dessert baked Bundt-style.
- 1-1/2 cups almond flour
- 4 tablespoons coconut flour
- 1 tablespoon flax seed meal
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder (aluminum-free and gluten-free)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 egg (pasture-raised when possible)
- 2 tablespoons warm water
- 2 teaspoons apple cider vinegar
- 1 packet dry active yeast (optional, for flavor)
- 1/2 cup your favorite pizza sauce (no added sugar- I use Rao's)
- 4 ounces fresh mozzarella, sliced
- a handful of fresh basil leaves
- Preheat the oven to 400°F. In a large mixing bowl, combine the almond flour, coconut flour, flax seed meal, xanthan gum, baking powder, salt and seasonings. In a smaller bowl, whisk together the warm water, egg, vinegar, and yeast (optional, it's only for flavor). Add the liquid mixture to the dry ingredients and combine thoroughly, using your hands to knead it together once it forms a thick dough. Roll it into a dough ball.
- Spread a piece of parchment paper or a baking mat onto a flat surface and sprinkle some almond flour across to prevent your dough from sticking. Place the dough on the parchment/mat and press it out with your hands to form a disc. Use a rolling pin to roll it out until it's about 1/4-inch thick. Use your hands to gently press the dough together along the edges to clean them up and form a crust.
- Spread the pizza sauce onto the pizza crust in an even layer. Add the slices of mozzarella (I break apart a slice to spread out some smaller pieces where needed).
- Transfer the pizza on the parchment paper/baking mat to a baking sheet, pizza pan, or pizza stone. Bake for 10-13 minutes or until the crust turns slightly golden. Switch the oven to broil and raise the pizza to the higher oven rack so it's just a few inches under the broiler. Broil for 1-2 minutes or until the cheese bubbles (or browns, if that's how you prefer it).
- Remove from the oven. Top the pizza with the fresh basil (either whole leaves, sliced basil leaves, or a combination of the two). Enjoy!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 433Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gCholesterol: 129mgSodium: 440mgCarbohydrates: 23gNet Carbohydrates: 9gFiber: 14gSugar: 3gProtein: 21g
This nutritional information is approximate and is provided for convenience as a courtesy.