Perfect for keto followers, cheese lovers and gluten-free folks too, this pizza dough is made mostly from cheese. Now no one has to miss out on pizza night!
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/3 cup canned crushed tomatoes (no sugar added)
- 1 teaspoon olive oil
- 1 small clove garlic, minced
- Kosher salt
- 1 1/2 cups shredded whole-milk mozzarella
- 2 tablespoons full-fat sour cream
- 2/3 cup almond or coconut flour
- 2 large eggs, lightly beaten
- Kosher salt
- Olive oil, for greasing
- 1/3 cup shredded whole-milk mozzarella
- Crushed red pepper flakes and dried oregano, for sprinkling
Instructions
- 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.
Nutrition Facts
| Calories | 160 |
| Total Fat | 13 grams |
| Saturated Fat | 4.5 grams |
| Cholesterol | 70 milligrams |
| Sodium | 250 milligrams |
| Carbohydrates | 4 grams |
| Dietary Fiber | 1 grams |
| Protein | 10 grams |
| Sugar | 1 grams |
Reviews
This recipe is a definite winner! The dough was moister than I thought it would be. I added about 1/2 cup more almond oil. Perhaps the eggs I used were larger than the one used in the original recipe. Baked at 450 in my convection oven on the bake option for 10 minutes. It came out delicious, wonderful texture. I use it to make sandwiches too!
Made this and it’s a definite win! Thanks for posting. 15 mintues was a bit overcooked and dry, so I recommend checking the crust after 10 mintues and keep an eye on it to be just right, but this was even a win even as leftevers! Topped it with our usual toppings (sausage, bacon, pepperoni, onions, olives, etc.) and it was seriously delightful. Best of all, no tummy ache and no issues from gluten. I don’t handout 5 star ratings easily. This recipe earned it!
I just made it. It was amazing. Only thing I am confused about is I did the nutrition value and the calories and carbs are WAAAAAAAY off. the carbs are three times what you have listed. It is 12 grams of carbs and the calories are 30-35 more than what you have listed. the calories not a huge deal, but the carbs being listed as 3x less is a HUGE problem. I used almond flour.
I haven’t made yet; but almond flour and coconut flour aren’t interchangeable. The measurement amounts should be different.
I added fresh basil, tomatoes and extra mozzarella slices! Awesome Margherita pizza! Voila!
Very simple to make with easy to find ingredients. I used pepperoni,bell pepper and Asiago cheese for toppings and it was delicious. My son begged to take home the leftovers which is not normal. Will definitely make this again, thank you Food Network.
The best I’ve made
Loved this recipe, crust is tasty and savory, I added some Italian spice to it to flavor it up!
I thought the crust was great with a nice texture made with almond flour. I used Raos sauce and my husband ate 3 out of the 6 slices. It was round not square.
The consistency of the dough was great, and it was very satisfying. I used the coconut flour and there was a hint of sweet, so I would recommend Almond flour more.