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Easy Keto Cheese Pizza | Easy Keto Pide

Ready in under 30 minutes our Easy Keto Cheese Pizza is amazing! Crisp with a deep-dish style crust. Less than 5g net carbs.

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

I really know you are going to love our easy keto cheese pizza. We all love recipes that come together, quickly right? I certainly do and this is one of those meals that does just that.

This recipe came about as I was making a keto Danish recipe for my new cookbook. I had made a large batch of Fathead Dough as I knew I wanted to just toy with something else.

So, these cute mini pizzas could also be interpreted as a keto Danish recipe or a keto pide bread recipe. When I first shared a picture of them on my Facebook page some fans were calling them Pagels 🤣 a keto bagel crossed with a pizza. Whether you love pizzas, bagels or Danishes I think you will love these too.

3 small pizza on brown paper

Easy Keto Cheese Pizza Ingredients

These cheese pizzas are made with ingredients that you already have in your fridge at home. Made with a basic fathead dough (with my special method of mixing) and then filled with whatever keto friendly pizza toppings you want.

I love the spinach, cream cheese and feta combination to go onto the pizza. Simple sautéed mushrooms in butter are magic on top. However, you can use whatever fillings you prefer.

Fathead Pizza Crust ingredients
pizza ingredients on a piece of black slate

How to make it

The cheese fathead pizzas are super easy to shape and make. No chef required. Here is a quick rundown on how to make them.

  • Heat mozzarella and cream cheese in a microwave-safe bowl for 2 minutes on high. Stir to combine.
  • Add egg and baking powder. Mix well until thick and foamy.
  • Add remaining ingredients and mix until well combined and until no longer sticky, about 2 minutes. Turn out onto silicone mat or clean bench top and knead for 1 minute. Shape into a large ball.
  • Cut dough into 4 equal segments and roll into balls and shape into pizzas. Watch my short video to see how easy it is.
  • Preheat the oven to 180°C / 400°F (fan-forced). Line a large baking tray with baking paper.
  • Transfer pizza bases to prepared baking tray. Baste with egg and sprinkle over bagel seasoning. Set aside.
  • Blanch the spinach
  • Squeeze all the water from the spinach. Roughly chop the spinach and return to the bowl. Add cream cheese, feta and season to taste. Mix until combined and and spoon 1-2 tbsp of the spinach mixture into the base of each pizza.
  • Bake 15-20 minutes if serving as cheese pizzas only.

The dough for this recipe can easily be shaped any way that you prefer. With the bagel seasoning it reminds me so much of pide breads.

So, this means you could easily make these into a keto pide bread and stuff with whatever you prefer. Shape them into a long oval shape pide and rollup the edges and twist to close at each end. Then fill with all your favourite ingredients to make an awesome keto pide. In saying that now I want one. 🤣

keto cheese pizzas on baking paper with spinach

Watch me make it

So Many Great Keto Pizza Recipes

If there is one thing, I seem to be making more often now is keto pizza recipes. Just a couple of months we released our first Keto Pizza Premix product, yet I keep giving you some other great keto options.

Here are just a few of my favourite keto pizza recipes. I should also mention that I do have many with Thermomix instructions for our keto Thermomix fans too.

  1. Keto Chicken Alfredo Pizza
  2. Easy Keto Pepperoni Pizza
  3. Easy Keto Pizza Crust (Low Carb Gluten Free Pizza)
  4. Fathead Pizza Crust Recipe
  5. Keto Marinara Pizza Sauce
mushroom topped pizzas with spinach leaves scattered around
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3 small pizza on brown paper

Easy Keto Cheese Pizza

5 from 3 votes
Prep Time: 12 mins
Cook Time: 15 mins
Total Time: 27 mins
Course: Breakfast Lunch or Dinner
Cuisine: American, Australian
Keyword: fathead pizza recipe, keto cheese pizza, keto pide recipe
Recipe Category: Low Carb
Calories: 316kcal
Author: Megan Mad Creations Hub
Servings: 4
Tap or hover over number to scale ingredients
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Ingredients

  • 125 g mozzarella grated
  • 30 g cream cheese
  • 1 teaspoon baking powder I use gluten free aluminium free double acting powder
  • 1 large egg
  • 75 g almond meal/flour see Note 2
  • ½ teaspoon xanthan gum see Note 1
  • 1 egg yolk lightly whisked for basting
  • 1 tablespoon Everything But The Bagel Seasoning click for recipe

FILLING

  • 1 cup baby spinach leaves see Note 3
  • 50 g cream cheese
  • 30 g feta crumbled
  • Salt and pepper to taste

OPTIONAL TOPPINGS

    MUSHROOM PIZZA

    • 1 tablespoon butter
    • 5 mushrooms sliced
    • Salt and pepper to taste

    SAUSAGE PIZZA

    • 2 low carb sausages
    • 3 mushrooms
    • 2 tablespoons passata

    SHAKSHUKA PIZZA

    • 2 tablespoons passata
    • Hot sauce to taste
    • 4 eggs

    Instructions

    CONVENTIONAL METHOD

    • Heat mozzarella and cream cheese in a microwave-safe bowl for 2 minutes on high. Stir to combine.
    • Add egg and baking powder. Mix well until thick and foamy.
    • Add remaining ingredients and mix until well combined and until no longer sticky, about 2 minutes. Turn out onto silicone mat or clean bench top and knead for 1 minute. Shape into a large ball.
    • Cut dough into 4 equal segments and roll into balls. Place 1 dough ball onto a sheet of baking paper and top with a second sheet of paper. Press down onto the dough with the palm of your hand forming a round disc shape. Smooth the dough out to approximately 1.5cm thickness. Using the base of a small ramekin or cup press into the centre of the dough to form an indentation into the dough. Roll the outer edges under slightly and smooth over to form a ridged crust around the base of the pizza.
    • Preheat the oven to 180°C / 400°F (fan-forced). Line a large baking tray with baking paper.
    • Transfer pizza bases to prepared baking tray. Baste with egg and sprinkle over bagel seasoning. Set aside.
    • Place spinach leaves into a bowl and pour over boiling water. Immediately pour the spinach through a sieve and place ice into sieve with the spinach to stop the spinach from cooking. This retains the colour as well.
    • Squeeze all the water from the spinach. Roughly chop the spinach and return to the bowl. Add cream cheese, feta and season to taste. Mix until combined and and spoon 1-2 tbsp of the spinach mixture into the base of each pizza.
    • Bake 15-20 minutes if serving as cheese pizzas only.

    FOR MUSHROOM PIZZA

    • Over medium heat melt butter and add mushrooms. Sauté until mushrooms are golden. Season to taste.
    • Remove pizzas from the oven after 10 minutes and top with mushrooms. Bake a further 5-10 minutes or until the pizza crust is lightly golden.

    FOR SAUSAGE PIZZA

    • Place a large frying pan over medium heat. Squeeze sausage mince from their skins into small meatballs directly into the pan.
    • Add sliced mushrooms and sauté until sausage is cooked through and mushrooms are golden.
    • Remove pizzas from the oven after 10 minutes and top with passate, sausage and mushrooms. Bake a further 5-10 minutes or until the pizza crust is lightly golden.

    FOR SHAKSHUKA

    • Remove pizzas from the oven after 10 minutes and spoon over passata. Crack an egg into each pizza. Bake a further 10-12 minutes or until the pizza crust is lightly golden and egg is cooked through.

    THERMAL METHOD

    • Add cheese and cream cheese to the mixer. Chop 5 sec/speed 5.
    • Melt cheese 3 min/90°C/speed 3.
    • Add egg and baking powder, mix 15 sec/speed 3.
    • Add remaining ingredients and mix 10 sec/speed 3. Knead 1 min/dough setting. Follow from step 4 above.

    Notes

    1. Xanthan gum can be omitted BUT I do not recommend it. It helps in absorbing the fats and making the dough a lot less sticky and gives it a much better consistency and holding power.
    2. Almond Meal can be substituted with almond flour, or flax meal for a nut free pastry.
    3. Fresh spinach can be replaced with frozen spinach if preferred. Around a 1/4 cup of frozen will equal the 1 cup of fresh. Just squeeze all the water from the spinach before using.
    4. Working the dough before rolling can take a few minutes. The dough will be very sticky at first but the more you work it with the spatula the less sticky and more “dough like” it will become.
    5. Can be kept in the fridge for up to 5 days. Alternatively enclose in an airtight ziplock bag and freeze.

    Nutrition

    Serving: 1serve | Calories: 316kcal | Carbohydrates: 6g | Protein: 16g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 119mg | Potassium: 158mg | Fiber: 2g | Sugar: 1g | Vitamin A: 859IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 1mg | Magnesium: 9mg | Net Carbs: 4g
    Tried this recipe?Mention @meganellam or tag #madcreations!

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