This keto pepperoni pizza crust is naturally crisp and crunchy, it holds together like a regular slice of pizza, and it actually tastes like the real deal. So, if you’ve never had the chance to try it yet, definitely take this opportunity to do it for dinner! It’s really fast to make, too – which makes it a perfect medium for someone with a busy life. And you might be thinking about the leftovers? Yep, it does fantastic in the fridge and I’d even argue that it tastes better cold.
You know, I’ve tried many, many pizza recipes over the last few years. From cauliflower to spinach to cream cheese and egg. I’ve tried most of the recipes out there and while some are definitely better than others, none come close to this one. This is by far the best, most realistic, and most sturdy crust I’ve found while on a ketogenic diet.
⬇️ Read the full recipe with full nutrition breakdown of this Keto Low-Carb Pepperoni Pizza ⬇️
2 cups (~8 oz.) mozzarella cheese
¾ cup almond flour
1 tablespoon psyllium husk powder
3 tablespoons (~1.5 oz.) cream cheese
1 large egg
1 tablespoon Italian seasoning
½ teaspoon salt
½ teaspoon pepper
1 cup (~4 oz.) mozzarella cheese
½ cup Rao’s tomato sauce
16 slices pepperoni
Optional: sprinkled oregano
This makes 6 slices of pizza in total. Each slice has 335 Calories, 27g Fats, 3.2g Net Carbs, and 18.2g Protein.
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