Keto Traditional Italian Pinsa

Experience the authentic flavors of Italy with a low-carb twist in this Keto Traditional Italian Pinsa recipe. This lighter, keto-friendly adaptation of the classic Roman pinsa combines nutrient-dense almond flour, coconut flour, and psyllium husk for a gluten-free crust that’s airy yet satisfying. Topped with creamy buffalo mozzarella, juicy cherry tomatoes, and fragrant fresh basil, this rustic oval flatbread delivers a perfect harmony of traditional Italian ingredients while keeping your carb count in check. Ready in just 35 minutes, this recipe is perfect for a quick yet indulgent weeknight dinner or a crowd-pleasing appetizer at your next gathering. Indulge in the rich, cheesy goodness without compromising your keto lifestyle!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 cup Almond Flour
• 2 tablespoons Coconut Flour
• 1 tablespoon Psyllium Husk Powder
• 1 teaspoon Baking Powder
• 0.5 teaspoon Xanthan Gum
• 0.5 teaspoon Salt
• 1 large Egg
• 1 large Egg White
• 0.25 cup Greek Yogurt (unsweetened, full-fat)
• 2 tablespoons Olive Oil
• 2 tablespoons Water
• 4 ounces Buffalo Mozzarella
• 8 pieces Cherry Tomatoes
• 6 pieces Fresh Basil Leaves
• 0.25 teaspoon Sea Salt
• 0.25 teaspoon Crushed Red Pepper (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Place a pizza stone or baking sheet inside to heat up.

Step 2

In a medium mixing bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, xanthan gum, and salt. Whisk until well mixed.

Step 3

In a separate bowl, beat the egg and egg white together. Stir in Greek yogurt, olive oil, and water until smooth.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough will be slightly sticky but should hold together.

Step 5

Set a piece of parchment paper on your work surface and lightly oil it. Place the dough on the parchment and use oiled hands or a rolling pin to shape it into a thin oval, about 1/4 inch thick—traditional pinsa shapes are irregular and rustic.

Step 6

Carefully transfer the dough on the parchment paper to the preheated pizza stone or baking sheet. Bake for 8 minutes, or until the crust starts to firm up.

Step 7

While the crust is baking, slice the buffalo mozzarella and cherry tomatoes. Set aside.

Step 8

Remove the crust from the oven and add toppings. Start with the mozzarella slices, followed by cherry tomatoes. Sprinkle with sea salt and crushed red pepper if desired.

Step 9

Return the pinsa to the oven and bake for an additional 7 minutes, or until the cheese is melted and bubbling.

Step 10

Remove from the oven and top with fresh basil leaves. Let cool slightly before cutting into slices.

Step 11

Serve and enjoy your keto-friendly Italian pinsa!

Nutrition Facts

Serving size	(591.2g)

Amount per serving	% Daily Value*
Calories	1434.2

Total Fat 113.5g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 5.4g
Cholesterol 305.2mg	0%
Sodium 3232.6mg	0%
Total Carbohydrate 56.5g	0%
Dietary Fiber 27.2g	0%
Total Sugars 12.3g
Protein 64.3g	0%

Vitamin D 71.9IU	0%
Calcium 1126.4mg	0%
Iron 6.9mg	0%
Potassium 855.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.9%

Protein: 17.1%

Carbs: 15.0%