Low Carb Pesto Pizza

Indulge in the irresistible flavors of this Low Carb Pesto Pizza, a guilt-free twist on a classic favorite! Featuring a golden, gluten-free crust made from almond flour, mozzarella, and cream cheese, this recipe is perfect for keto enthusiasts and low-carb dieters alike. Topped with vibrant basil pesto, creamy fresh mozzarella, juicy cherry tomatoes, and crisp red onion, every bite bursts with Mediterranean-inspired goodness. Finished with a drizzle of olive oil, a fresh arugula garnish, and a sprinkle of parmesan, this easy-to-make pizza is ready in just 35 minutes. Ideal for a quick dinner or a healthy treat, it’s a delicious way to satisfy your pizza cravings without compromising your lifestyle.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup almond flour
• 1 cup shredded mozzarella cheese
• 2 tablespoons cream cheese
• 1 large egg
• 0.5 teaspoons baking powder
• 0.5 cup basil pesto
• 4 ounces fresh mozzarella slices
• 1 cup cherry tomatoes
• 0.5 small red onion
• 1 tablespoon olive oil
• 1 cup arugula
• 0.25 cup parmesan cheese
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

In a microwave-safe bowl, combine 1 cup almond flour, 1 cup shredded mozzarella cheese, and 2 tablespoons cream cheese.

Step 3

Microwave the mixture on high for 1 minute. Stir, and continue microwaving in 30-second intervals until the cheese is melted and fully incorporated.

Step 4

Add 1 large beaten egg, 0.5 teaspoons baking powder, and a pinch of salt to the melted mixture, and stir until a dough forms.

Step 5

Place the dough between two pieces of parchment paper and roll it out into a 10-inch circle.

Step 6

Transfer the rolled-out dough onto the prepared baking sheet. Use a fork to prick holes all over to prevent bubbly crust.

Step 7

Bake the crust for 10-12 minutes, or until it turns golden brown.

Step 8

While the crust is baking, slice 1 cup cherry tomatoes in half and thinly slice 0.5 small red onion.

Step 9

After removing the crust from the oven, spread 0.5 cup basil pesto over the top, leaving a small border for the crust.

Step 10

Top the pesto with 4 ounces of fresh mozzarella slices, cherry tomatoes, and red onion slices, evenly spread out.

Step 11

Drizzle 1 tablespoon olive oil over the top and season with 0.5 teaspoons each of salt and black pepper.

Step 12

Return the pizza to the oven and bake for an additional 7-10 minutes, or until the cheese is bubbly and the vegetables are tender.

Step 13

Remove from the oven, top with 1 cup of fresh arugula and sprinkle 0.25 cup of parmesan cheese.

Step 14

Let the pizza cool for a couple of minutes before slicing and serving. Enjoy this delicious Low Carb Pesto Pizza!

Nutrition Facts

Serving size	(797.8g)

Amount per serving	% Daily Value*
Calories	2303.9

Total Fat 188.5g	0%
Saturated Fat 56.2g	0%
Polyunsaturated Fat 3.7g
Cholesterol 462.2mg	0%
Sodium 3934.3mg	0%
Total Carbohydrate 54.9g	0%
Dietary Fiber 13.6g	0%
Total Sugars 21.2g
Protein 105.7g	0%

Vitamin D 53.8IU	0%
Calcium 2401.8mg	0%
Iron 8.4mg	0%
Potassium 1293.7mg	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: 72.5%

Protein: 18.1%

Carbs: 9.4%