Craving a cheesy, savory pizza but don’t want to derail your diet? This Bell Pepper Basil Pizza is your answer! Built on a revolutionary almond flour crust, it’s a guilt-free slice of heaven that’s bursting with fresh, vibrant flavors. Get ready to enjoy pizza night again, the healthy way!
Ingredients
• For the Keto Pizza Base
• ½ cup / 56g almond flour
• 1 large egg
• 2 tbsp / 10g fresh parmesan cheese, grated
• 6 ounces / 170g mozzarella cheese, shredded
• 2 tbsp / 30g cream cheese
• 2 tbsp / 18g psyllium husk powder
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper
• For the Toppings
• 1 medium bell pepper, thinly sliced
• ¼ cup / 60g low-sugar marinara sauce
• 4 ounces / 113g cheddar cheese, shredded
• 3 tbsp / 12g fresh basil, chopped
• 1 medium vine tomato, thinly sliced
Instructions
1. Preheat your oven to 400°F / 200°C and line a baking sheet with parchment paper.
2. In a microwave-safe bowl, combine the 6 ounces of mozzarella and the cream cheese. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
3. To the melted cheese, add the almond flour, egg, parmesan cheese, psyllium husk, Italian seasoning, salt, and pepper. Mix with a spatula until a sticky dough forms. You may need to use your hands to fully incorporate everything.
4. Place the dough ball onto the prepared parchment paper. Place another sheet of parchment on top and roll the dough into a 10-12 inch circle.
5. Remove the top parchment paper and bake the crust for 10 minutes, or until the edges are golden brown.
6. Remove the crust from the oven. Spread the marinara sauce evenly over the surface, leaving a small border. Sprinkle with the shredded cheddar, then arrange the bell pepper and tomato slices on top.
7. Return the pizza to the oven and bake for an additional 10-12 minutes, or until the cheese is bubbly and melted.
8. Remove the pizza from the oven, top with fresh chopped basil, let it cool for a few minutes before slicing and serving.
Nutritional Information
• (per slice, 1/6th of pizza)
• Calories: 345 kcal
• Fat: 28g
• Protein: 18g
• Total Carbohydrates: 7g
• Fiber: 4g
• Net Carbs: 3g
Pro Tips
• For easier rolling, place the dough between two sheets of parchment paper. This prevents sticking and helps you get an even thickness.
• For an extra crispy crust, prick the dough all over with a fork before the first bake.
• Don’t overload the pizza with wet toppings. Pat the tomato slices with a paper towel to remove excess moisture before adding them to the pizza.
• Feel free to customize! Swap the cheddar for provolone or add other low-carb toppings like mushrooms, olives, or pepperoni.
FAQ
Q: Can I make this pizza crust without psyllium husk
A: Psyllium husk is key to achieving a chewy, bread-like texture and making the dough easier to handle. Omitting it will result in a more fragile and crumbly crust, so it is highly recommended for the best results.
Q: Is this Bell Pepper Basil Pizza recipe gluten-free
A: Yes, this pizza is naturally gluten-free because the crust is made with almond flour instead of traditional wheat flour. To be certain, always double-check that your other ingredients, like the marinara sauce and seasonings, are certified gluten-free.
Q: How do I get an extra crispy almond flour crust
A: For an extra crispy crust, follow the pro tip in the recipe: gently prick the dough all over with a fork before its initial 10-minute bake. This allows steam to escape and helps the crust firm up.
Q: How should I store and reheat leftover keto pizza
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat slices in an oven or air fryer at 350°F (175°C) for 5-8 minutes until the cheese is bubbly and the crust is crisp again. Avoid using a microwave, as it can make the crust soft.
