Keto Veggie Pizza

Pizza Base (Fathead Dough)

  • Parchment paper
  • 9 x 13 baking dish
  • Nonstick cooking spray
  • 1 ½ C shredded mozzarella cheese
  • 2 T cream cheese
  • ¾ C almond flour
  • 1 tsp Garlic powder
  • 1 egg, beaten
  • Preheat oven to 425
  • Line baking dish with parchment paper and coat with cooking spray
  • Put mozzarella and cream cheese in a microwavable bowl and microwave 1 minute
  • Stir and microwave an additional 30 seconds
  • Mix almond flour and garlic powder in a separate bowl
  • Add almond flour mixture to the melted cheese and stir
  • Stir in the beaten egg until mixed thoroughly
  • If at any point, the dough does not mix thoroughly, your mixture has cooled too much.  Reheat in the microwave for 15 seconds, taking care not too go to long to avoid cooking the eggs.  I usually have to do this at least once.
  • Wet hands and spread dough thin in the parchment paper coated baking dish.  If it does not spread well, your mixture has cooled too much.  Reheat in the microwave for 15 seconds
  • Poke holes in the dough with a fork to avoid bubbling
  • Bake at 425 for 10-12 minutes, or until lightly browned
  • Remove from oven and let cool

Pizza Topping

  • 2 (8 oz) packages cream cheese, softened
  • 1 C full fat plain greek yogurt
  • 1 package dry ranch style dressing mix
  • 1/2  C fresh broccoli
  • ½  C chopped tomatoes
  • ½  C chopped bell peppers
  • ½  C chopped celery
  • ½  C chopped cauliflower
  • ½ C chopped fresh mushrooms
  • ¼ C chopped green onions
  • In a small bowl, combine cream cheese, greek yogurt, and ranch dressing mix
  • Spread mixture over cooled crust
  • Top with chopped veggies
  • Cool in refrigerator 1 hour and slice before serving

Serves: 16

Macros (per 85g serving)

178 cal / 7g protein / 15g fat / 3g net carbs


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