Description
This Low-Carb Stuffed Crust Pizza is keto-friendly and packed full of cheesy goodness!
Ingredients
Scale
For the crust
- 340g (or 12 oz / 3.5 cups) shredded mozzarella cheese
- 170g (or 6 oz / 1.5 cups) finely milled almond flour (I like Blue Diamond brand)
- 4 tbs cream cheese
- 1 tsp salt
- 2 eggs
For the Toppings
- 7–8 sticks string cheese
- 1/2 cup marinara or pizza sauce (look for no sugar added)
- 2 cups shredded mozzarella
- Your favorite toppings (we like pepperoni and black olive)
Instructions
- Preheat oven to 450f.
- In a microwave-safe bowl, combine mozzarella, almond flour, cream cheese, and salt.
- Microwave on high for 1 minute, stir with a butter knife, then microwave in 30 second intervals, stirring in between, until cheese has fully melted. (It should be pretty easy to stir at that point.)
- Once cheese has melted, stir in eggs until thoroughly combined. (Mixture can be returned to the microwave in 30 second bursts if it cools down too quickly.)
- Place dough on parchment paper and roll out into a large circle about 1/4″ thick.
- Unwrap and lay out string cheese forming a circle about 2 inches in from the outer edge.
- Gently pull outer crust up and over the string cheese to fully enclose and pinch firmly to seal dough.
- Bake dough (on the parchment) for 6 minutes on a pizza stone or pizza pan.
- Remove from oven, top crust as desired, and return to oven for another 6 minutes or until toppings are hot and cheese has melted.
Notes
- Macros per slice with just sauce and cheese: Calories: 314 Fat: 24g, Net Carbs: 4g (5g carbs-1g fiber), Protein: 21g. (Actual macros will vary depending on ingredients used.)
- I love to rub the crust with a bit of butter and sprinkle on some garlic salt while it’s still hot for an extra kick.
- Gluten-free: This is gluten-free.
- Vegetarian: This is vegetarian.
Nutrition
- Serving Size: 8