We worked hard at developing a keto pizza crust that would be crisp on the outside and chewy within, truly satisfying to bite into. Then we wanted to find an easy way to turn the crust into a complete pizza or flatbread with minimal effort. Tomato sauces are often spread on pizza crusts before other toppings are added and the pizza is baked. But since tomato sauce is generally excluded from the keto diet because of its high carb content, we decided to take a different approach. We worked on a series of no-cook toppings so that the keto crust wouldn’t require double baking and could stay crisp.
We riffed on the flavors of a classic Neapolitan pizza, replacing them with a handful of fresh cherry tomatoes, mozzarella, and a pesto base for that signature basil flavor. For a non-vegetarian version, we combined ricotta with some olive oil and lemon for a zesty, creamy base to prosciutto and peppery arugula, topped off with hot cherry peppers—their sweet-savory heat elevated the dish. Our second variation was inspired by Spanish flavors: We topped the flatbread with romesco, a sauce made from roasted peppers and nuts, and sprinkled some shaved mushrooms and fennel over the top.
Jump to RecipeInstructions :
Keto Pizza with Prosciutto, Arugula, and Ricotta
Stir ¾ cup whole-milk ricotta cheese, 1 tablespoon extra-virgin olive oil, ½ teaspoon lemon zest plus 1 teaspoon juice, ¼ teaspoon pepper, and ⅛ teaspoon salt together in bowl. Substitute ricotta mixture for pesto, 2 ounces thinly sliced prosciutto for mozzarella, and 1 cup (1 ounce) baby arugula for tomatoes. Sprinkle pizza with 2 tablespoons finely chopped jarred hot cherry peppers and drizzle with additional 1 tablespoon extra-virgin olive oil before serving. Per Serving Cal 470; Total Fat 37g; Protein 29g; Net Carbs 5g; Fiber 2g; Total Carbs 7g
Keto Pizza with Fennel, Mushrooms, and Hazelnut Romesco
Substitute Hazelnut Romesco (this page) for pesto. Substitute 3 ounces trimmed and thinly sliced cremini mushrooms for mozzarella and 3 ounces thinly sliced fennel for tomatoes. Sprinkle pizza with 2 tablespoons chopped fresh parsley before serving. Per Serving Cal 390; Total Fat 31g; Protein 21g; Net Carbs 7g; Fiber 3g; Total Carbs 10g
Keto Pizza With Mozzarella
Ingredients
- 6 tablespoons Basil Pesto this page
- 1 recipe Pizza Crust this page, fully baked and still warm
- 4 ounces fresh mozzarella cheese torn into bite-size pieces
- 3 ounces cherry tomatoes quartered
Instructions
- Stir ¾ cup whole-milk ricotta cheese, 1 tablespoon extra-virgin olive oil, ½ teaspoon lemon zest plus 1 teaspoon juice, ¼ teaspoon pepper, and ⅛ teaspoon salt together in bowl. Substitute ricotta mixture for pesto, 2 ounces thinly sliced prosciutto for mozzarella, and 1 cup (1 ounce) baby arugula for tomatoes. Sprinkle pizza with 2 tablespoons finely chopped jarred hot cherry peppers and drizzle with additional 1 tablespoon extra-virgin olive oil before serving. Per Serving Cal 470; Total Fat 37g; Protein 29g; Net Carbs 5g; Fiber 2g; Total Carbs 7g
- Substitute Hazelnut Romesco (this page) for pesto. Substitute 3 ounces trimmed and thinly sliced cremini mushrooms for mozzarella and 3 ounces thinly sliced fennel for tomatoes. Sprinkle pizza with 2tablespoons chopped fresh parsley before serving. Per Serving Cal 390; Total Fat 31g; Protein 21g; Net Carbs 7g; Fiber 3g; Total Carbs 10g