Imagine sinking your teeth into a mouthwatering pizza without derailing your low-carb lifestyle – sounds impossible, right? Prepare to be amazed by our Keto Sheet Pan Pizza that delivers all the cheesy, pepperoni-packed goodness you crave, minus the carb overload! This game-changing recipe transforms traditional pizza into a keto-friendly masterpiece that will have your taste buds dancing and your diet goals intact. Get ready to revolutionize pizza night with a dish so delicious, you won't believe it's actually good for you!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups almond flour
- 2 large eggs
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup pizza sauce
- 1 cup additional mozzarella cheese
- 1/2 cup pepperoni slices
Instructions
- Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine almond flour, baking powder, Italian seasoning, and garlic powder. Whisk these dry ingredients together until well blended.
- In a separate microwave-safe bowl, mix shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until the cheeses are completely melted and smooth.
- Add the eggs to the melted cheese mixture and mix thoroughly. Then fold the cheese mixture into the dry ingredient mixture, creating a consistent dough.
- Transfer the dough to the prepared sheet pan. Use your hands or a spatula to press and spread the dough evenly, creating a thin, uniform crust that covers the entire pan.
- Pre-bake the crust for 10-12 minutes until it turns golden brown and becomes slightly crispy around the edges.
- Remove the crust from the oven and spread pizza sauce evenly across the surface, leaving a small border around the edges.
- Sprinkle the additional mozzarella cheese over the sauce, then distribute pepperoni slices evenly across the pizza.
- Return the sheet pan to the oven and bake for another 8-10 minutes, or until the cheese is fully melted and slightly bubbly, and the pepperoni edges begin to crisp.
- Remove from the oven and let the pizza cool for 2-3 minutes. Slice into squares and serve hot.
Tips
- Use room temperature ingredients to ensure easier mixing and a more consistent dough texture.
- Don't skip pre-baking the crust – this crucial step ensures a crispy, golden base that won't become soggy.
- For extra flavor, try adding dried herbs or a sprinkle of grated Parmesan to the crust mixture.
- Make sure to use parchment paper or a silicone mat to prevent the crust from sticking and breaking.
- Let the pizza cool slightly before cutting to help the cheese set and make slicing easier.
- Experiment with different keto-friendly toppings like olives, bell peppers, or cooked sausage to keep things interesting.
- Store leftovers in an airtight container and reheat in the oven to maintain the crust's crispiness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 8g
Protein: 25g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 135mg
