Keto Pizza Recipes

Steps:

• For the sauce: Stir together the tomatoes, oil, garlic and a large pinch of salt in a small bowl. Let sit at room temperature for at least 30 minutes (this can be made and refrigerated the night before).
• Adjust an oven rack to the lowest position with a pizza stone or turned-over baking sheet on it and preheat the oven to 450 degrees F.
• For the keto dough: Toss the cheese and sour cream together in a large microwave-safe bowl. Microwave in 1-minute intervals, stirring in between each, until the cheese is melted; let cool slightly. Add the flour, eggs and 1/4 teaspoon salt and use your hands to mix into a dough (it will be slightly wet and stretchy).
• Brush a piece of parchment with oil. With oiled fingers, pat the dough on the parchment into a 1/4-inch-thick rectangle, making the edges slightly thicker to create a crust all around. Slide the dough onto the preheated baking stone or baking sheet and bake until golden and puffy, about 15 minutes. (The dough can be baked, cooled and wrapped the day before.)
• For the toppings: Remove the dough, top with the sauce and mozzarella and bake until the pizza is heated through and the cheese is melted, about 5 minutes more. Sprinkle with red pepper flakes, oregano and salt. Cut into triangles.

Steps:

• If making your own plant-based cream, combine the ingredients for this with a pinch of salt and 60ml of water in a powerful blender and whizz until smooth. Add a little more water (up to 40ml) to help create the desired consistency, if needed.
• Heat the oven 200C/180C fan/gas 6. Put the cherry tomatoes, olive oil and a pinch of salt on a baking tray, toss well and spread into an even layer. Bake for 20-25 mins until the tomatoes are soft.
• Meanwhile, make the pizza crust. Microwave the cauliflower rice for 5 mins (or gently heat in a frying pan stirring regularly), then using a nut milk bag, cheesecloth or dish towel, wrap the cooked cauliflower and while it's still warm (but not too hot) squeeze out the water as hard as possible with your hands. Set aside for a few minutes, then squeeze out more water in the same way.
• Heat a frying pan over a medium heat, add the olive oil, herbs and cooked cauliflower, and stir for 5 mins. Take off the heat. Put the beaten eggs in a bowl with a pinch of salt. Add the cooked cauliflower rice, coconut flour, milled flaxseed and nutritional yeast, and mix to combine.
• On a baking tray lined with baking parchment, shape the pizza crust into a rectangle (about 18 x 20cm). Do not spread it too thin because it will tear. Bake for 15-20 mins until the cauliflower crust is golden and feels dry to the touch.
• Remove the crust from the oven, add the cheese or cream, roasted cherry tomatoes and black olives. Bake for 5-10 mins until the edges are lightly golden and the toppings are piping hot. Add the rocket, freshly cracked black pepper and a drizzle of extra olive oil.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix yeast into warm water in a small cup, stirring to dissolve. Set aside.
• Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until completely melted. Stir in the yeast mixture and egg; stir to combine. The mixture will not incorporate well at this point.
• Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes.
• Place dough on the prepared baking sheet and press with your fingers into a thin crust 11 to 12 inches in diameter.
• Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over pizza. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni on top.
• Return to the oven and bake until cheese is melted, about 5 minutes more. Sprinkle with red pepper flakes. Cut into 6 slices.