Finding a meal that’s keto-friendly, kid-approved, AND easy to prep for busy days can feel like searching for a unicorn. Well, the search is over! This incredible Keto Pizza is the ultimate all-in-one freezer meal that will revolutionize your meal prep. The toppings are baked right into the fluffy, non-greasy crust, making it sturdy enough for lunchboxes and perfect for little hands. It’s a cheesy, savory slice of heaven that satisfies those deep-dish cravings without the carbs. Let’s get baking!
Ingredients
• 2 large egg whites, about 30 g
• 2 tablespoons ground macadamia nuts, about 17 g
• 1 tablespoon mayonnaise, about 15 g
• 1 tablespoon olive oil, about 13 g
• 1 tablespoon canned tomato puree, about 14 g
• 2 tablespoons grated parmesan cheese, from a block, about 9 g
• Optional: pinch of salt, pepper, garlic powder, or dried Italian herbs
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with a silicone mat or parchment paper.
2. In a clean, dry bowl, use a hand mixer or stand mixer to whip the egg whites until stiff, glossy peaks form.
3. In a separate small bowl, combine the ground macadamia nuts, mayonnaise, and olive oil.
4. Gently fold the macadamia nut mixture into the whipped egg whites, being careful not to deflate the eggs too much.
5. Pour the mixture onto your prepared baking sheet and spread it into a circle about 1/2-inch thick.
6. Carefully spoon the tomato puree over the crust, spreading it as evenly as possible.
7. Sprinkle the grated parmesan cheese over the sauce, followed by any optional seasonings.
8. Bake for 18-20 minutes, or until the edges are golden brown and the center is set.
9. Let the pizza cool completely on the baking sheet before slicing and serving, or preparing for the freezer.
Nutritional Information
• Serving Size: 1 personal pizza | Calories: 365 | Fat: 34g | Protein: 11g | Total Carbs: 6g | Fiber: 2g | Net Carbs: 4g
• (Note: is an estimate and may vary based on used.)
Pro Tips
• Ensure your egg whites are whipped to stiff, glossy peaks. This is the key to creating a light, airy crust that holds its shape.
• For best results when reheating, use an air fryer or oven at 350°F (175°C) for 5-7 minutes until crispy. Microwaving works but the crust will be softer.
• To freeze, allow the pizza to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months.
• Shape the crust into individual ‘slice’ shapes before baking for a fun, portable lunchbox option.
FAQ
Q: Can I add other toppings to this keto pizza
A: This recipe is designed for the toppings to be baked into the light, airy crust. Adding heavy toppings could weigh down the crust. For best results, stick to the light layer of tomato puree and parmesan as written.
Q: How do I store this keto pizza for later
A: To freeze, allow the pizza to cool completely after baking. Then, wrap it tightly in plastic wrap and place it inside a freezer-safe bag for up to 3 months.
Q: What is the best way to reheat this pizza
A: For a crispy crust, reheat the pizza from frozen or thawed in an air fryer or oven at 350°F (175°C) for 5-7 minutes. While you can use a microwave, the crust will be much softer.
Q: Why is my keto pizza crust not fluffy
A: The key to a fluffy crust is whipping the egg whites until stiff, glossy peaks form. If your crust is dense, the egg whites may have been under-whipped or they may have deflated when folding in the macadamia nut mixture.
