ingredients
  • Eggs 4 • 130 kcal
  • shredded cheese 6 oz. , preferably mozzarella or provolone
  • Tomato paste 3 tbsp
  • Dried oregano 1 tsp
  • shredded cheese 5 oz.
  • Pepperoni 1½ oz.
  • Olives (optional)
  • leafy greens 5 oz.
  • Olive oil 4 tbsp
  • sea salt and ground black pepper
Calories refers to 100 gr of product

Ordinary pizza is off the menu if you’re following a ketogenic diet, but try this delicious, keto-friendly version and I promise you won’t miss the pizza dough base!

Instructions:

Preheat the oven to 400°F/200C/180C fan/gas mark 6

Start by making the crust. Crack eggs into a medium-sized bowl and add shredded cheese. Give it a good stir to combine.

Use a spatula to spread the cheese and egg mixture in a deep-sided baking tin lined with parchment paper. You can form two round circles or just make one large rectangular pizza.

Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.

Increase the oven temperature to 450°F/230C/210C fan/gas mark 8

Spread tomato paste on the crust and sprinkle oregano on top. top with cheese.

Place the pepperoni and olives (if using) on top.

Bake for another 5-10 minutes or until the pizza has turned a golden-brown color and the cheese has melted.

Serve with a fresh salad on the side.

Notes:

Use other types of cheese to make the crust, such as goat’s cheese if you don’t like cow’s milk cheese.

You can switch up the topping combo to suit your mood – try sun-dried tomato pesto instead of the tomato paste, add bacon, mushrooms, blue cheese, chicken, onions, feta etc. The possibilities are endless if it’s keto-friendly.

Nutrition Per Serving

Net carbs 3% (8g)

Fiber – 3g

Fat – 76% (90g)

Protein – 21% (55g)

Calories – 1069