Yaidy Santiago Keto pizza parties are now possible thanks to this pizza recipe. I have tried other keto pizzas that have way too many carbs per pie and the crust is way too soft for my liking.
In my opinion, that crispy crust at the end of my pizza slice is what dreams are made of. This keto chicken pepperoni pizza has only 9.2 carbs per personal pie and you can make four personal pies with this recipe. Invite all your keto friends and let’s get to eating!
Keto Chicken Pepperoni Pizza Ingredients
Crust:
- 1 1/8 cup almond flour
- 2 1/4 cups shredded mozzarella
- 1 egg
- 2 tsp Italian seasoning
- 1 tsp butter, melted
Toppings:
- 2 tbsp tomato sauce per pizza
- 1 cup shredded mozzarella
- 1 cup sliced chicken
- 1/2 cup spinach and kale mix
- 1 1/2 cup Mexican cheese
- 25 pieces of pepperoni
Before putting the crust into the oven for the first time, make sure to poke holes throughout the crust with a fork so you can prevent large air bubbles.
Make sure your crust is nice and golden before placing any toppings. This will ensure that it doesn’t become soggy in the oven the second time.
The amount of tomato sauce suggested on the recipe is to keep the carb count low. Tomato sauce has a lot of carbs and should always be used carefully in any recipe. Since its flavor cannot be replicated with any low carb ingredient, its always good to add it in.
For this keto chicken pepperoni pizza the amount suggested in the recipe is just enough for it not to become soggy and still have that rich tomato flavor.
Keep an eye on your keto chicken pepperoni pizza when it’s in the oven. You need to make sure the dough is behaving the way it should so it doesn’t burn. We are trying to get it to the highest point of crispy without burning the edges.
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Don’t forget to leave a comment and share your picture with me on Instagram @sweetketolife I love seeing your creations. Tag me!
Keto Chicken Pepperoni Pizza
Equipment
- sheet baking pan
Ingredients
Crust
- 1 ⅛ cup almond flour
- 2 ¼ cups mozzarella shredded
- 1 large egg
- 2 tsp Italian seasoning
- 1 tsp butter melted
Toppings
- 2 tbsp tomato sauce per pie
- 1 cup mozzarella shredded
- 1 cup chicken sliced
- ½ cup spinach and kale mix
- 1½ cup Mexican cheese
- 25 pieces pepperoni
Instructions
- Preheat the oven to 425°F
- Place your shredded mozzarella into a microwave safe bowl. Place in the microwave for 70 seconds.
- Mix in the Italian seasoning and melt for 40 more seconds.
- Mix in the almond flour, egg and butter until the all is combined.
- Divide the dough into four equal pieces.
- Prepare baking sheets with parchment paper and grease them with olive oil.
- Flatten the dough as thin as you can into a round flat shape.
- Place in the oven for 10 minutes.
- Now that we have the dough cooked, spread the two tablespoons of tomato sauce around the center leaving space around the edges.
- Put the Mexican cheese on top of the sauce and place the rest of the toppings before placing back in the oven.
- Bake for 5-7 more minutes, or until the edges brown, at 425°F.
Notes
