Keto Cheese Stuffed Crust Pizza

4.8 stars, average of 21 ratings

By Naomi Sherman, updated March 30 20204
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Confession: when I first thought of this recipe, I envisaged a gooey, stretchy, cheesy, commercial stuffed crust pizza kind of result.

I’ll be honest, I was so disappointed when that’s not how it turned out…until I ate it.

Granted, you don’t get that melty stretchy moment, but you do get a crust that is so jam packed with flavour that you want to go back for more, and more.

I kept the rest of my toppings super simple but you can use whatever you like, just keep an eye on your carb counts. Enjoy!

Nut-Free Alternatives

Instead of ²/₃ cup almond flour, use 4 heaped tablespoons (48 g/ 1.7 oz) of coconut flour + 2 oz (57 g) cream cheese, or 2 oz (57 g) flaxmeal + 2 oz (57 g) cream cheese. If using coconut flour, brush the top of the crust with a small amount of melted ghee or coconut oil before baking.

0 days, 0 hours, 20 minutes

Hands-on 10 minutes Overall 30 minutes

Serving size slice

Allergy information for Keto Cheese Stuffed Crust Pizza

✔ Gluten free

✔ Egg free

✔ Nut free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

Pescatarian

Vegetarian

Nutritional values (per serving, slice)

Net carbs4.5 grams

Protein17.6 grams

Fat19.2 grams

Calories262 kcal

Calories from carbs 7%, protein 27%, fat 66%

Total carbs5.7 gramsFiber1.1 gramsSugars2 gramsSaturated fat9 gramsSodium433 mg(19% RDA)Magnesium44 mg(11% RDA)Potassium210 mg(11% EMR)

Ingredients (makes 1 pizza/ 8 slices)

Crust:

1 ¹/₂ cups shredded mozzarella (170 g/ 6 oz)
²/₃ cup almond flour (67 g/ 2.3 oz)
150 g string cheese sticks or gruyere or cheddar cut into sticks (5.3 oz)

Topping:

¹/₂ cup tomato passata (125 g/ 4.4 oz)
¹/₄ cup basil leaves, thinly shredded
150 g fresh mozzarella slices (5.3 oz)
¹/₂ cup shredded mozzarella (57 g/ 2 oz)
black pepper
Optional: extra virgin olive oil for drizzling

Instructions

Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
Place the shredded mozzarella into a microwave safe bowl and heat on high for 1 minute. Remove and stir and then heat in 30 second bursts until the cheese has fully melted.
Add the almond flour and mix to form a dough.
Using a sheet of baking paper, roll the dough out into a larger circle than you want for your pizza.
Place the cheese sticks at regular intervals around the edges and roll to contain the cheese. You will need to work quite quickly here as the dough gets harder to handle as it cools.
Place the baking paper and crust on to a tray and bake for 10 minutes.
When cooked, spread the passata on top of the pizza crust and sprinkle the shredded mozzarella on top.
Lay the slices of fresh mozzarella around and then return to the oven for a further 10 minutes.
Sprinkle with shredded basil and serve with a grind of black pepper. Drizzle with olive oil.
Store, wrapped well, in the refrigerator for up to four days. It will get soggy so reheat before serving.

Ingredient nutritional breakdown (per serving, slice)

Net carbs	Protein	Fat	Calories
Mozzarella cheese (low moisture, for pizza)
1.2 g	5 g	4.2 g	63 kcal
Almond flour (blanched ground almonds, almond meal)
0.7 g	1.8 g	4.4 g	49 kcal
Cheddar cheese
0.6 g	4.3 g	6.2 g	76 kcal
Tomato purée (paste, unsweetened)
1.1 g	0.3 g	0 g	6 kcal
Basil, fresh
0 g	0 g	0 g	0 kcal
Mozzarella cheese, fresh (for salads)
0.5 g	4.5 g	3 g	48 kcal
Mozzarella cheese (low moisture, for pizza)
0.4 g	1.7 g	1.4 g	21 kcal
Pepper, black, spices
0 g	0 g	0 g	0 kcal
Total per serving, slice
4.5 g	17.6 g	19.2 g	262 kcal