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Keto Margherita Pizza Recipe

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A crispy and cheesy low-carb Margherita pizza made with an easy almond flour crust, fresh tomato sauce, and mozzarella. Perfect for pizza nights without the carbs or guilt.

Ingredients

Scale

For the Crust

  • 1 ½ cups shredded mozzarella cheese (low-moisture)

  • 2 tbsp cream cheese

  • 1 cup almond flour

  • 1 large egg

  • ½ tsp baking powder

  • Pinch of salt

  • Optional: ½ tsp garlic powder or Italian seasoning

For the Sauce

  • ½ cup canned crushed tomatoes (no sugar added)

  • 1 tbsp olive oil

  • 1 clove garlic, minced

  • Salt to taste

  • A few basil leaves, chopped

  • Optional: pinch of oregano

For the Toppings

  • 5 oz fresh mozzarella, sliced

  • Fresh basil leaves

  • 1 tsp extra virgin olive oil (for drizzling)

  • Optional: grated parmesan

Instructions

  • Make the Crust:

    • Preheat oven to 425°F (220°C).

    • Microwave shredded mozzarella and cream cheese for 45 seconds. Stir. Microwave another 30 seconds until melted.

    • Add almond flour, baking powder, salt, and seasoning. Stir well.

    • Add egg and mix into a dough. Use hands if needed.

    • Roll out between parchment paper into a thin circle (¼ inch).

    • Bake for 8–10 minutes until light golden.

  • Make the Sauce:

    • In a bowl, mix crushed tomatoes, olive oil, garlic, basil, salt, and oregano (if using). Set aside.

  • Assemble the Pizza:

    • Spread sauce over baked crust.

    • Add sliced mozzarella.

    • Bake again for 6–8 minutes until cheese is bubbly.

  • Finish & Serve:

    • Top with basil leaves and drizzle with olive oil.

    • Let cool 2–3 minutes before slicing.

Notes

  • Pat fresh mozzarella dry before adding to avoid sogginess.

  • You can freeze the crust after the first bake for quick future meals.

  • Reheat leftovers in a pan or toaster oven for best texture.

  • Coconut flour can be used instead of almond flour—use only ¼ cup.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-margherita-pizza/