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Keto Pepperoni Pizza Recipe with Almond Flour Crust (Dairy-Free, Paleo, Low Carb)

Louise Hendon | December 27
Keto Pepperoni Pizza Recipe with Almond Flour Crust (Dairy-Free, Paleo, Low Carb) #keto https://ketosummit.com/keto-pepperoni-pizza-recipe

When you’re craving a slice of pepperoni pizza, nothing else will do. So how can you fulfill your cravings without falling out of ketosis? We’ve got you covered with our Keto pepperoni pizza with almond flour crust. Pizza perfection starts with the crust and ours is a real winner. Mixing the seasoning into the crust means that every bite is packed with herby flavor. For the topping, we let the pepperoni flavor take center stage with rich cashew butter and salty olives to compliment it. Just say no to carb-filled take out, after you try our Keto pizza, you’ll be convinced. Take in is the way to go!

Keto Crust Success

Gluten-free baking can be tricky for beginners, so here are a few tips to make sure your Keto crust is the best that it can be.

  • No substitutions – The correct proportion of ingredients is very important in gluten-free baking. So, you should always make sure to follow the recipe exactly as it is written, even for something as simple as this pizza crust. Because low-carb flours absorb different amounts of liquid, if you swap flours, your crust might not stick together! One exception to the no substitution rule is flavoring. You can swap out the herbs and any other seasonings to taste, so long as they aren’t liquid.
  • On a roll – Are you tired of scrubbing the counter after rolling out sticky dough? Just use two pieces of wax or parchment paper to roll out your pizza dough. It’s fast, easy, and best of all, your rolling pin never touches the dough. So that’s one less thing to wash when you’re finished.
  • No bake, no problem – Whether it’s a hot summer day or you just don’t want to turn your oven on, you’ll be happy to hear that this crust can also be cooked on the stove top. This technique recalls many traditional flatbread recipes including naan from India and lefse from Norway. The trick is to use a very hot pan. Cast iron is especially appropriate. Cook for about two minutes on each side and to finish, turn the heat down to low, place toppings on pizza and cover until warmed through.

Have a Keto Pizza Party!

Why stop with pepperoni! Read on for a few more ideas for low-carb pizza toppings. Be mindful of your nutritional values but don’t be afraid to try out new combinations on your pizza.

Pepperoni: A Low-Carb Flavor Hero

Pepperoni is low-carb and flavorful, which makes it a perfect addition to so many Keto recipes. Read on for just a few examples.

Keto Pepperoni Pizza Recipe with Almond Flour Crust (Dairy-Free, Paleo, Low Carb) #keto https://ketosummit.com/keto-pepperoni-pizza-recipe

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Keto Pepperoni Pizza Recipe with Almond Flour Crust (Dairy-Free, Paleo, Low Carb) #keto https://ketosummit.com/keto-pepperoni-pizza-recipe

Keto Pepperoni Pizza Recipe with Almond Flour Crust (Dairy-Free, Paleo, Low Carb)


  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: American

Description

This Keto pizza will knock your socks off!


Ingredients

For the toppings –

  • 6 slices of pepperoni
  • 4 black olives, sliced
  • 2 Tablespoons (30 ml) cashew butter

For the base:


Instructions

  1. Preheat oven to 400 F (200 C).
  2. Mix all the base ingredients together to form a dough.  Roll out into a round flat pizza crust.
  3. Bake for 15 minutes, carefully flipping the crust after 10 minutes.
  4. Let the crust cool for a few minutes, then spread the cashew butter on top and top with the pepperoni and olives.  Slice the pepperoni into strips if preferred.
  5. Place back in the oven for 5 more minutes to crisp up the pepperoni.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 5 g

Nutrition

  • Calories: 470
  • Sugar: 1 g
  • Fat: 41 g
  • Carbohydrates: 11 g
  • Fiber: 6 g
  • Protein: 16 g
Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.