Pizza is definitely one of my favorite foods, and I know I'm not alone when I say that. We ordered keto pizza from a local pizzeria a couple weeks back, and while it did the trick, it was expensive, the crust was limp, and we could tell we were eating a "keto" pizza. I figured there must be a way to do it cheaper and tastier.
I had made Fathead dough in the past for garlic fingers, and knew it held it up well. I like to make a larger batch of Fathead dough, divide it up, and put it in the freezer, which can then be used to make quick pizzas when we don't feel like cooking a complicated meal.
To make the Fathead dough, check out our recipe, or if you have some frozen, take it out earlier in the day to thaw. Fathead dough works great for a thin crust pizza and holds it's shape when loaded with cheese and toppings.
First off, Preheat the oven to 425F, cover a pizza pan or baking sheet with parchment paper, and place a portion of dough on it. You can shape the dough with your hands, but I prefer to use a rolling pin. Rub the rolling pin down with water to ensure the dough does not stick and roll it out to about 1/8". Prick the dough all over with a fork. This will make sure no air bubbles form when doing the initial bake.
Bake in the oven for approximately 10 minutes. Check the dough halfway through and if you see air pockets forming, give them a prick with a fork to flatten them. The crust should be golden brown when it comes out of the oven.
Next, add your sauce. I always have my go-to RedHotKeto sauce recipe which only takes a few minutes to make. I use 2 tablespoons and find that covers the amount of dough just fine. Add your cheese and toppings and pop it back in the oven.
Since the crust is baked, we put it in the oven only to melt the cheese and heat the toppings. If you add things like ground beef, or chicken, make sure they are fully cooked first, since this won't be enough time to safely cook through raw toppings. I often like to keep it simple with pepperoni or salami. The nutrition for this recipe is based on the PC brand of salami used.
Keep an eye on the pizza and pull it out when the cheese is melted and toppings look cooked, which can take upwards of ten minutes,
When I cut it up, I gave a slice to my carb-loving sister-in-law, and got an instant high five. I think she was more excited than I was to be eating this pizza, it's so good.
1 portion Fathead dough (see recipe)
2 tbsp keto pizza sauce (see recipe)
30g mozzarella cheese
5 slices PC Naturally Smoked Salami
Preheat oven to 425F. Line baking pan with parchment paper and roll out dough to 1/8"
Prick dough all over with a fork to prevent air pockets from forming.
Bake at 425F for 10 minutes and remove from oven when golden brown.
Spread 2 tbsp sauce and top with mozzarella and salami or toppings of your choice.
Put back in oven and bake at 425F until cheese is melted and toppings are heated through.
NUTRITION INFO (per pizza crust)
13.5g total carbs
8.1g net carbs
If you've made this recipe, comment below or tag us on Instagram @redhotketo, we'd love to hear about it. If there's any recipes you'd like to see in the future, hit us up in the comment section below!