Pepperoni Pizza – Delicious keto/low carb dinner that you must try!

Pizza! I have to say it’s my favorite choice for dinner. And this recipe for pepperoni pizza goes to my top three pizza recipes. Crust is sturdy, crisp and crunchy. It holds together like a regular slice of pizza, and it actually tastes like the real deal. Also, it’s good cold. So do not throw away leftovers, because you’ll get tomorrow’s breakfast.

Of course, you can top it with anything you like, but here the choice is pepperoni and cheese, and must say it’s perfect!

Pepperoni pizza recipe

It makes 6 slices of pizza in total. Each slice has 335 Calories, 27 g Fats, 3.2 g Net Carbs, and 18.2 g Protein.

Ingredients that you need for pizza base:

  • 2 cups Mozzarella cheese
  • 3/4 cup almond flour
  • 1 tbsp. Psyllium husk powder
  • 3 tbsp. cream cheese
  • 1 large egg
  • 1 tbsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/2 tsp. pepper


  • 1 cup Mozzarella cheese
  • 1/2 cup Rao’s tomato sauce
  • 16 slices pepperoni
  • oregano to sprinkle (optional)


Preheat oven to 400 degrees F (200 degrees C).

Measure out 2 cups of mozzarella cheese and put into a microwave safe bowl. Microwave the cheese until fully melted and pliable (about 90 seconds, not to be browned). Add cream cheese and egg to the cheese and mix it in well.

Then add almond flour, psyllium husk powder, Italian seasoning, salt and pepper to the cheese mixture and mix together.

As you mix the dough, it should become cool enough to work with your hands. Knead the dough together until you can shape a circle. Then place the dough in the baking tray coated with baking paper, and bake for 10 minutes. Remove from the oven, turn to the other side and bake for 2-4 minutes.

Remove the pizza from the oven and top with toppings. Bake again for 3-5 minutes, or until cheese is nicely melted.

Let it cool slightly, cut into slices, and serve. Optionally, sprinkle oregano over the top. Enjoy!



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