Gluten-Free Keto Almond Flour Margherita Pizza
A low-carb pizza featuring an almond flour crust topped with sugar-free tomato sauce, melted mozzarella, fresh tomatoes, and aromatic basil. The coconut flour blend creates a sturdy base that crisps beautifully in the oven, while classic Italian seasonings deliver authentic Margherita flavors. Perfect for those following ketogenic diets who crave traditional pizza comfort without the carbs. The combination of dried and fresh herbs adds layers of flavor that complement the rich cheese and sweet tomatoes.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp salt
- 2 large eggs
- ⅓ cup warm water
- 2 tbsp extra virgin olive oil
- ½ cup sugar-free tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup mozzarella cheese, shredded
- 2 medium tomatoes, thinly sliced
- ¼ cup fresh basil leaves
- salt, to taste(optional)
- pepper, to taste(optional)
- extra virgin olive oil, for drizzling(optional)
Instructions
- 1
Preheat oven to 425°F and line pizza stone or baking sheet with parchment paper
- 2
Whisk together almond flour, coconut flour, baking powder, garlic powder, and salt in large bowl
- 3
Add eggs, warm water, and olive oil to dry ingredients and mix until dough forms
- 4
Roll dough between two parchment papers to desired thickness for 12-inch pizza base
- 5
Remove top parchment and transfer dough on bottom sheet to prepared stone or baking sheet
- 6
Bake crust for 8-10 minutes until beginning to turn golden brown
- 7
Remove and spread tomato sauce evenly over surface, leaving small border around edges
- 8
Sprinkle mozzarella cheese over sauce and arrange tomato slices on top
- 9
Season with oregano, basil, salt, and pepper
- 10
Bake for additional 10-12 minutes until cheese is bubbly and edges are crisp
- 11
Garnish with fresh basil leaves and drizzle with olive oil before slicing
Tips
Roll the dough between parchment papers to prevent sticking and achieve even thickness without adding extra flour.
Pre-bake the crust until just golden to ensure it stays crispy under the toppings and doesn't get soggy.
Pat tomato slices dry with paper towels before adding to prevent excess moisture from making the crust soggy.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Reheat in oven at 350°F for best texture.
Crust can be pre-baked and stored covered for 1 day. Add toppings and final bake when ready to serve.
Serve immediately while cheese is hot and bubbly. Cut with pizza wheel or sharp knife into wedges.
Common Mistakes
Don't skip pre-baking the crust to avoid soggy bottom
Pat tomatoes dry to prevent excess moisture
Don't overload with toppings or crust will become soggy
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make the dough ahead of time?
Yes, wrap the rolled dough tightly and refrigerate for up to 24 hours. Bring to room temperature before baking.
What if I don't have a pizza stone?
A regular baking sheet works fine. For crispier results, preheat the baking sheet in the oven before adding the dough.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in oven at 350°F for 5-8 minutes to restore crispness.