Cookwith

Name: Keto Margherita Pizza with Crispy Cheese Crust
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups shredded mozzarella cheese (plus 1/2 cup for topping); 1/4 cup grated parmesan cheese; 2 large eggs; 1/4 cup almond flour; 1/2 tsp garlic powder; 1/2 tsp dried oregano; 1/2 cup sugar-free marinara sauce; 1 medium ripe tomato, thinly sliced; 1/4 cup fresh basil leaves; 1 tbsp olive oil; Salt and freshly ground black pepper

Keto Margherita Pizza with Crispy Cheese Crust

HerbyOrange3338

This Keto Margherita Pizza delivers all the classic flavors of Italian pizza without the carbs—perfect for a summer dinner when you crave comfort food but want to stay cool. The crust uses a blend of mozzarella and almond flour, making it crispy and golden while keeping things keto-friendly. The fresh tomato and basil topping brings lightness and color, and a final drizzle of olive oil adds Mediterranean flair. Each slice is rich, cheesy, and full of satisfying texture, sure to please both keto and non-keto eaters alike.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium bowl, mix together 2 cups mozzarella, parmesan, eggs, almond flour, garlic powder, oregano, and a pinch of salt until a thick dough forms.
Spread the cheese dough evenly into a 10-inch round on the prepared baking sheet. Bake for 12-15 minutes until golden and crisp at the edges.
Remove crust from oven. Spread marinara sauce evenly on top, then sprinkle with remaining 1/2 cup mozzarella.
Arrange tomato slices over the cheese, season with salt and pepper, and bake for 5-7 more minutes until cheese is bubbling.
Remove from oven, drizzle with olive oil, and scatter fresh basil leaves over the hot pizza.
Slice and serve immediately for maximum crispiness.