Keto Pizza Recipe

Keto pizza recipe

By Renate Engelbrecht

Monday, Apr 24

Following the Easter holiday, my family and I have not entirely returned to our routine at-home diet. Somehow there is still cake in the fridge, ice cream in the freezer and chocolates in the cupboard. And, Wikus and I tend to pour an extra glass of wine more easily than before the holiday. That’s why this recipe from SAMFA might just come in handy as we slowly ease back into our pre-Easter routine. It serves as a Banting or Keto option, while still offering you the joy of indulgence. Plus, it’s a fun family meal that is easy to prepare. Bonus!

Banting / Keto Mushroom Pizza

Makes 1 large pizza



90g almond flour / ground almonds
125g mozzarella, grated
(do not use pre-grated mozzarella – it gets tossed with starch to keep it from sticking together and will prevent it from melting homogeneously)
2 Tbsp cream cheese
1 large egg


125ml tomato purée
1 tsp dried herbs
1 tsp crushed garlic

1 Tbsp olive oil
150g portabellini mushrooms, sliced
100g mozzarella, grated
1-2 Tbsp pickled jalapeños
1 Tbsp baby capers

Salt and pepper, to taste
Handful fresh rocket, to serve


No Carbs mushroom pizza
Image: SAMFA


Preheat oven to 200˚C, fan on.

For the dough

Place the almond flour, mozzarella and cream cheese in a small saucepan over medium heat.
Heat and keep stirring with a firm spatula or wooden spoon until melted and well combined.
Remove from the heat and add the egg.
Working quickly, stir until the egg has been incorporated and the dough is smooth.

Place the dough between 2 large pieces of baking paper.
Roll out thinly into a ± 30cm pizza base.
Remove the top piece of baking paper and slide the dough onto a large baking tray.
Prick the base all over with a fork.
Bake for 8-9 minutes until golden.
Carefully flip the base and bake for a further 2-3 minutes on the other side.

While the base is cooking combine the tomato puree, dried herbs and garlic in a small saucepan. Bring to a simmer and reduce until thickened. Season to taste.

Heat olive oil in a frying pan and cook the mushrooms until barely tender but not cooked through. Season lightly.

Spread the tomato sauce over the pizza base.
Sprinkle with mozzarella.
Top with mushrooms, capers and jalapeños.

Return to the oven and reduce the heat to 180˚C.
Cook until the cheese melts and is lightly golden brown.

Scatter with fresh rocket, black pepper and serve.

Pairing suggestion: Pair this yummy Keto pizza with a Hope Gin & Tonic garnished with wedges of fresh lime.


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