Keto Pepperoni Pizza

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Nutrition facts per serving

One serving = 1 pizza slice

Carbs
3.4g

Protein
14.5g

Fat
14.1g

Kcal.
206

Carbs

3.4g

Protein

14.5g

Fat

14.1g

Kcal.

206

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

You thought you had to give up pizza when you go keto?
Well, not anymore with this super delicious keto pepperoni pizza with only 3.4g net carbs per slice!

With recipes like these, you can live your life just as you used to but you can still enjoy all of the benefits that a ketogenic diet has to offer!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Keto Pepperoni Pizza Image #1
Keto Pepperoni Pizza Image #2

Ingredients

The correct ratio of ingredients is very important for this recipe, that's why we recommend using a kitchen scale and the oz/g measurements instead of cups.

Ingredients for the pizza crust:

g shredded mozzarella
g full-fat cream cheese
g coconut flour
g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
egg yolks
 tsp xanthan gum
tsp salt
oz shredded mozzarella
oz full-fat cream cheese
oz coconut flour
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
egg yolks
 tsp xanthan gum
tsp salt
cup shredded mozzarella
cup full-fat cream cheese
cup coconut flour
cup defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
egg yolks
 tsp xanthan gum
tsp salt

Ingredients for the pizza sauce:

g diced tomatoes
 tsp basil
 tsp oregano
tsp salt
 tsp garlic powder
tsp pepper
oz diced tomatoes
 tsp basil
 tsp oregano
tsp salt
 tsp garlic powder
tsp pepper
cup diced tomatoes
 tsp basil
 tsp oregano
tsp salt
 tsp garlic powder
tsp pepper

Ingredients for the toppings:

g shredded mozzarella
g sliced pepperoni
oz shredded mozzarella
oz sliced pepperoni
cup shredded mozzarella
oz sliced pepperoni

Step 1 – Preparing the pizza sauce

  g diced tomatoes,  tsp basil,  tsp oregano, tsp salt,  tsp garlic powder, tsp pepper

  oz diced tomatoes,  tsp basil,  tsp oregano, tsp salt,  tsp garlic powder, tsp pepper

  cup diced tomatoes,  tsp basil,  tsp oregano, tsp salt,  tsp garlic powder, tsp pepper

Add all of the ingredients for the pizza sauce to a saucepan and let the tomatoes simmer at medium heat for about 12-15 minutes until most of the liquid has evaporated.

Prepare the keto pizza crust while the sauce is simmering.

Step 2 – Preparing the pizza crust

Add the mozzarella and cream cheese to a frying pan and melt both over medium heat.
Stir often, until everything has melted and is well combined.

Step 3

  cup coconut flour, cup defatted almond flour,  tsp xanthan gum, tsp salt

Add the melted cheese into a larger bowl and let it cool down a bit, while you mix the dry ingredients in a separate bowl.

Step 4

Add the dry ingredients to the melted cheese and knead with your hands until you have no flour in your bowl left.

Step 5

  egg yolks

  egg yolks

  egg yolks

Add the egg yolks to the bowl and knead thoroughly until you get a smooth dough.

Once you’re done, you shouldn’t be able to make out any “streaks of cheese” in your dough and it should look pretty much like regular dough.
If you can still see chunks of cheese – knead a bit longer.

Step 6

Preheat your oven to 350°F/180°C.

Step 7

Roll out the dough until it’s about 0.2″/5mm to 0.3″/7mm thick.

If it’s not too important to you how pretty your pizza is, you can continue to the next step.

If you do, however, want a beautiful round pizza like the one you can see in our photos, you can place a round plate with a diameter of approx. 9.8″/25cm on top of your rolled out dough and cut around the plate with a knife.

You can sprinkle a bit of almond flour or lay a sheet of parchment paper on your countertop so the dough won’t stick to your table.

You can use the leftover dough for other recipes, for example our mini keto pepperoni pizzas.

Step 8

Place the pizza crust on a baking tray lined with parchment paper and bake it for about 10 minutes without any toppings.

Puree the sauce with an immersion blender until no large chunks are left while the pizza crust is in the oven.

The pizza crust will probably rise up quite a bit in your oven – but that’s nothing to worry about. Simply press it down a bit before you add the toppings.

Step 9

  g shredded mozzarella, g sliced pepperoni, pizza sauce

  oz shredded mozzarella, oz sliced pepperoni, pizza sauce

  cup shredded mozzarella, oz sliced pepperoni, pizza sauce

Take the pre-baked pizza crust out of your oven to add the toppings and don’t turn off your oven while you do so.

Spread the pizza sauce over your pizza crust and sprinkle the shredded mozzarella on top.

Top it off by laying a few pepperoni slices on top of your pizza.

Place the baking tray back into your oven.

Step 10

Bake your keto pepperoni pizza for 10 more minutes, until the cheese has melted.

Storage

The low carb pepperoni pizza tastes best fresh out of the oven, but you can also wrap leftover slices with plastic wrap and store them in your fridge for up to 4 days.

Reheat your pizza by baking it for a few minutes at 350°F/180°C in your preheated oven until the cheese has melted again.

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