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Keto Sicilian Pizza Recipe

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Thick, cheesy keto Sicilian pizza baked in a sheet pan. Crisp edges, soft middle, bold sauce. Low carb, easy steps, weeknight friendly.

Ingredients

Scale

Dough (12 slices)

  • 2 ½ cups shredded low-moisture mozzarella (about 250 g)

  • 3 tbsp cream cheese (45 g)

  • 1 ¾ cups blanched almond flour (175 g)

  • 1 ½ tbsp whey protein isolate (optional)

  • 1 ½ tsp baking powder

  • 1 tsp instant yeast (optional, for aroma)

  • 1 large egg, room temp

  • 1 tsp kosher salt

  • 1 tbsp olive oil, plus more for pan

Sauce

  • 1 ¼ cups crushed tomatoes, no sugar added

  • 1 tbsp tomato paste (optional)

  • 1 tbsp olive oil

  • 1 garlic clove, minced

  • ½ tsp dried oregano

  • ½ tsp dried basil

  • ½ tsp onion powder

  • ¼ tsp red pepper flakes (optional)

  • ½ tsp kosher salt, to taste

  • Pinch allulose or erythritol (about ½ tsp)

Topping

  • 2 ½–3 cups shredded whole-milk mozzarella (250–300 g)

  • ¼ cup grated pecorino or parmesan (25 g)

  • Pepperoni or cooked sausage (optional)

  • Olive oil for pan and finishing

  • Fresh basil for serving (optional)

Instructions

  • Heat oven to 425°F (220°C). Line a 9×13-inch pan with parchment and coat the paper and sides with 2–3 tbsp olive oil.

  • Make sauce: Warm 1 tbsp olive oil in a small pan on medium-low. Add garlic for 30 seconds. Stir in tomatoes, paste, oregano, basil, onion powder, red pepper, salt, and sweetener. Simmer 5 minutes till thick. Set aside.

  • Melt cheeses: In a large microwave-safe bowl, melt shredded mozzarella and cream cheese 60–90 seconds. Stir. Heat 30–60 seconds more till smooth and stretchy. (Or melt gently on the stove.)

  • Mix dry: In another bowl, whisk almond flour, whey isolate, baking powder, yeast, and salt.

  • Make dough: Add the dry mix, egg, and 1 tbsp olive oil to the melted cheese. Stir with a sturdy spatula, then knead 1–2 minutes until smooth and warm. Rest 5 minutes.

  • Pan the dough: Press dough into the oiled pan to an even ½-inch (1.2 cm) thickness. Dock lightly with a fork.

  • Par-bake 10–12 minutes until set and just starting to color at the edges.

  • Top it: Spoon sauce evenly to the corners. Add mozzarella right to the edge so it crisps. Add pecorino and any meat or veggie toppings (pat veggies dry).

  • Final bake 12–16 minutes until cheese is browned in spots, the edge cheese is crisp, and the bottom is golden brown.

  • Rest 8–10 minutes in the pan. Slide onto a board, slice into 12 squares. Finish with a light olive oil drizzle and basil if using.

Notes

  • Cheese to the pan edge = crunchy “frico” corners.

  • If sauce looks thin, simmer longer. Thick sauce keeps the crust firm.

  • No whey isolate? Add 2 tbsp almond flour instead.

  • Sunflower seed flour works 1:1 by weight in place of almond flour.

  • For extra “bread” vibe, add ½ tsp vinegar to the dough.

  • Reheat slices in a 400°F (205°C) oven or air fryer for 3–6 minutes.

  • Par-bake crusts freeze well for 1–2 months.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

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