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There is something almost magical about a homemade Margherita pizza especially when you discover it can be made keto friendly with an almond flour crust. I have been tweaking low carb pizza recipes for years and finally landed on this one. It delivers flavor chewiness and the joy of classic Margherita with none of the guilt.
My whole family expects pizza night now that this is on our rotation. Even my non keto friends rave and always ask for seconds when I serve it at gatherings.
Ingredients
- Almond flour: Gives structure and a subtle nutty flavor. Always opt for blanched fine almond flour for the best texture
- Baking soda: Ensures a tender rise in the crust. Check the expiration date for potency
- Salt: Elevates every component. Use sea salt for a milder touch
- Garlic powder and onion powder: Offer background depth and aromatic warmth. Optional but highly recommended for flavor
- Large eggs: Are the binder. For vegan friends use flax eggs which work nearly as well
- Extra virgin olive oil: Creates richness and moisture. Choose a cold pressed robust brand for great taste
- Low carb tomato sauce: Is the base for tang and vibrancy. Look for one with no added sugar and real tomatoes
- Shredded mozzarella: Melts to gooey perfection. Use whole milk mozzarella if you can find it for better browning
- Fresh basil leaves: Introduce fragrant peppery freshness. Tear them rather than cut for maximum aroma
- Italian seasoning: Layers in earthy herbs and savory notes. An optional flourish but always delicious
Step-by-Step Instructions
- Mix the Dry Ingredients:
- In a large bowl combine almond flour baking soda salt garlic powder and onion powder. Use a fork or whisk to blend thoroughly so every bite will taste balanced.
- Blend the Wet Ingredients:
- Crack two eggs into a separate bowl and pour in the olive oil. Whisk together until smooth and completely combined.
- Form the Dough:
- Create a well in the center of your dry mixture. Pour in the wet ingredients then use a sturdy spoon to gently fold into a shaggy sticky dough. Mix just until you do not see dry spots avoid working it too much or your crust will turn dense.
- Shape the Crust:
- Sandwich the sticky dough between two sheets of parchment paper. Use a rolling pin to gently roll the dough about one quarter inch thick. Even edges bake best but rustic is fine too.
- Transfer and Pre-Bake:
- Remove the top parchment paper and slide the crust onto a baking sheet using the bottom paper as support. Pre bake in the oven for 10 minutes until the edges are slightly golden and the top feels set.
- Top the Pizza:
- Spread the sauce evenly across the warm crust leaving a small border. Sprinkle with mozzarella cheese and finish with Italian seasoning if using.
- Bake Until Bubbling:
- Return the pizza to the oven and bake for another 10 to 12 minutes until the cheese bubbles and the edges brown beautifully.
- Finish with Fresh Basil:
- Pull the pizza from the oven and scatter fresh basil leaves across the hot melted cheese. Let it cool for a couple of minutes before slicing.
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My favorite part of this pizza is the aroma as the almond crust and basil hit the hot oven it always reminds me of lazy Sunday afternoons making pizzas with my family everyone personalizing their corner with extra cheese or extra sauce
Storage Tips
Once cooled store leftover slices in an airtight container in the fridge for up to three days. To reheat slide the slices onto a dry skillet cover and warm gently over low heat to revive the crispness. Freezing works beautifully too simply wrap individual slices before freezing and bake or toast straight from frozen for a quick snack.
Ingredient Substitutions
If almond flour is unavailable hazelnut flour delivers a similar soft texture and warmth. For a vegan pizza use flax eggs and swap mozzarella for your favorite shredded plant based cheese. You can also add grilled zucchini or roasted peppers for more color and flavor without adding carbs.
Serving Suggestions
Pair your keto Margherita pizza with a lightly dressed arugula salad or serve it as part of a larger Italian inspired meal. I love slicing it into strips for party appetizers. It makes the best lunchbox addition for both adults and kids just let the pizza cool completely before packing.
Cultural Context
Margherita pizza hails from Naples and is famed for its trio of tomato mozzarella and basil representing the Italian flag. Swapping the traditional crust for almond flour allows this centuries old recipe to be enjoyed by those following a low carb lifestyle. It stays true to the original spirit of freshness and simplicity.
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When you slice into this pizza you will realize keto can be pure joy and classic comfort with every bite. Enjoy the delicious tradition with an almond flour twist.
Common Questions
- → What makes this pizza keto-friendly?
The almond flour crust and low-carb toppings minimize carbohydrates while providing satisfying texture and flavor.
- → Can I make this pizza vegan?
Yes, substitute the eggs with flax eggs and use dairy-free cheese for a vegan-friendly option.
- → How do I get the crust crispy?
Bake the almond flour crust until golden before adding toppings, ensuring a firm, crisp base.
- → What toppings work best with this base?
Classic Margherita toppings like tomato sauce, mozzarella, and fresh basil complement the nutty crust perfectly.
- → How should leftovers be stored?
Refrigerate slices in an airtight container and reheat in the oven or toaster for best texture.