Are you a pizza lover struggling to maintain a low-carb lifestyle? Say goodbye to diet disappointment and hello to the most delicious solution ever! Our Low Carb Pepperoni Pizza is not just a meal, it's a game-changer that proves you can have your pizza and eat it too. Imagine a crispy, cheesy, pepperoni-topped masterpiece that satisfies your cravings without derailing your health goals – sounds too good to be true? Keep reading and prepare to be amazed!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 1 cup shredded mozzarella cheese
- 1/2 cup almond flour
- 1 egg
- 1/2 cup pepperoni slices
- 1/2 cup marinara sauce
- Italian seasoning to taste
Instructions
- Preheat your oven to 425°F (220°C). This ensures that your pizza crust will bake evenly and become crispy.
- In a medium mixing bowl, combine 1 cup of shredded mozzarella cheese and 1/2 cup of almond flour. Mix them together until well combined.
- Add 1 egg to the cheese and almond flour mixture. Stir until the ingredients are fully incorporated and form a dough-like consistency.
- On a clean surface or parchment paper, place the dough and use your hands to flatten it into a round pizza shape, about 1/4 inch thick. Make sure the edges are slightly thicker to hold the toppings.
- Transfer the flattened dough onto a baking sheet lined with parchment paper or a lightly greased pizza stone.
- Bake the crust in the preheated oven for about 10 minutes, or until it starts to turn golden brown.
- While the crust is baking, prepare your toppings. Slice the pepperoni if not pre-sliced and set aside. You can also heat the marinara sauce slightly if desired.
- After 10 minutes, remove the crust from the oven. Spread 1/2 cup of marinara sauce evenly over the crust, leaving a small border around the edges.
- Evenly distribute the 1/2 cup of pepperoni slices over the sauce.
- Sprinkle Italian seasoning over the top according to your taste preference. You can also add extra shredded mozzarella cheese if you like a cheesier pizza.
- Return the pizza to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly, and the pepperoni is slightly crispy.
- Once baked, remove the pizza from the oven and let it cool for a couple of minutes before slicing.
- Serve your low carb pepperoni pizza warm, and enjoy!
Tips
- Use parchment paper for easy crust transfer and cleanup
- Make sure your almond flour is fresh for the best texture
- Don't overwork the dough – mix just until ingredients are combined
- Prebaking the crust ensures a crispy base
- Let the pizza cool slightly before slicing to help it set
- Experiment with additional low-carb toppings like bell peppers or olives
- Store any leftover pizza in an airtight container in the refrigerator
- For extra crispiness, consider using a pizza stone if you have one
- Check the pizza frequently during the final baking stage to prevent burning
Nutrition Facts
Calories: 500kcal
Carbohydrates: g
Protein: 29g
Fat: 39g
Saturated Fat: 13g
Cholesterol: 158mg
