Print

Keto Vegetarian Pizza Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy keto vegetarian pizza with a crisp almond flour crust, rich sauce, and fresh veg. Simple steps. Weeknight friendly. Tastes like real pizza.

Ingredients

Scale

Fathead Crust

  • 1 3/4 cups shredded low-moisture mozzarella

  • 2 tbsp cream cheese

  • 1 cup fine almond flour

  • 1 large egg

  • 1/2 tsp baking powder

  • 1/2 tsp garlic powder

  • 1/2 tsp dried oregano

  • 1/4 tsp salt

  • Olive oil for hands and parchment

Quick Pizza Sauce

  • 1 tbsp olive oil

  • 2 cloves garlic, minced

  • 1 cup crushed tomatoes (no sugar added)

  • 1 tbsp tomato paste

  • 1/2 tsp dried basil

  • 1/2 tsp dried oregano

  • Pinch red pepper flakes

  • Salt and black pepper

Toppings

  • 1 to 1 1/2 cups shredded mozzarella (for the top)

  • 1 cup mixed veg, prepped and dry (mushrooms, spinach, peppers, olives)

  • 2 tbsp grated parmesan (optional)

  • Fresh basil (optional)

Instructions

  • Heat oven to 220°C / 425°F. Place a pizza stone or baking sheet inside to get hot.

  • Make sauce: warm olive oil in a small pan. Cook garlic 30 seconds. Add crushed tomatoes, tomato paste, basil, oregano, red pepper, salt, and pepper. Simmer 7–10 minutes until thick. Turn off heat.

  • Melt cheeses for crust: in a microwave-safe bowl, heat shredded mozzarella and cream cheese 45 seconds. Stir. Heat 30–45 seconds more until smooth. (Or melt low on the stove.)

  • Mix dry bowl: almond flour, baking powder, garlic powder, oregano, salt.

  • Add dry mix and egg to the melted cheese. Stir, then knead with lightly oiled hands until a smooth dough ball forms. If stiff, warm 10 seconds and keep kneading.

  • Roll: place dough between two oiled sheets of parchment. Roll to a 12-inch circle, about 1/4-inch thick. Peel off the top sheet.

  • Par-bake: slide the parchment with dough onto the hot stone/sheet. Bake 8–10 minutes, until set and lightly golden. If it puffs, poke once with a fork.

  • Optional flip for extra crisp: flip crust, peel parchment, place back on new parchment.

  • Top: spread a thin layer of the thick sauce. Add veg in a single layer. Sprinkle shredded mozzarella. Add parmesan if using.

  • Bake 7–10 minutes more, until cheese melts and browns in spots. Broil 1 minute if you like more color.

  • Rest on a wire rack 3–5 minutes. Add basil, slice, and serve.

Notes

  • Keep toppings dry. Sauté mushrooms and wilt spinach first, then pat dry.

  • Go light on sauce. A thin coat keeps the crust crisp.

  • Make ahead: par-bake crusts, cool, and freeze between parchment up to 2 months. Top from frozen and bake 10–12 minutes.

  • Egg-free swap: mix 2 tsp psyllium husk powder with 2 tbsp warm water. Rest 3 minutes, use instead of egg.

  • Cauliflower crust option: use 4 cups riced cauliflower (cooked and squeezed dry), 1 cup mozzarella, 1/2 cup parmesan, 1 egg, salt, oregano, garlic powder. Pre-bake 15–18 minutes, flip, bake 5 more, then top and finish.

  • For extra flavor: brush crust edge with a little olive oil, garlic, and a pinch of salt before the final bake.

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-vegetarian-pizza/