Go Back
–+ servings
3 small pizza on brown paper
Print Recipe
5 from 4 votes!

Easy Keto Cheese Pizza

Ready in under 30 minutes our Easy Keto Cheese Pizza is amazing! Crisp with a deep-dish style crust. Less than 5g net carbs.
Prep Time12 minutes
Cook Time15 minutes
Total Time27 minutes
Course: Breakfast Lunch or Dinner
Cuisine: American, Australian
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 4
Calories: 316kcal
Author: Megan Ellam

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
    Metric - US Customary

    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