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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 flavor 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.
This pizza is not just low in carbs, it’s also high in protein, making it perfect for those hungry nights when you need something filling and satisfying.
Recipe Tips & Swaps
Before you dive into making this Keto Cheese Stuffed Crust Pizza, here are a few tips and swaps to help you get the best results:
- Cheese Choices: The recipe calls for string cheese sticks, but you can easily substitute with gruyere or cheddar cut into sticks. Just pick a cheese that melts well for the best stuffed crust experience.
- Crust Handling: The dough can get a bit tricky to work with as it cools, so work quickly when shaping the crust and wrapping the cheese sticks. If it becomes too stiff, you can gently warm it up in the microwave for a few seconds to make it more pliable.
- Topping Ideas: While I kept my toppings simple with tomato passata, basil, and mozzarella, you can mix it up with your favorite low-carb options, such as pepperoni, mushrooms, onion, or tuna. Just remember that extra toppings can add to the carb count, so choose wisely.
How to Make This Keto Pizza Nut-Free
If you need to skip the almond flour, no problem! You can swap it out with 4 heaped tablespoons (48 g/1.7 oz) of coconut flour plus 2 oz (57 g) of cream cheese, or 2 oz (57 g) of flax meal plus 2 oz (57 g) of cream cheese. If you go with coconut flour, be sure to brush the top of the crust with a little melted ghee or olive oil before baking.
How Long Can I Store This Pizza For?
This pizza is best enjoyed fresh, but if you have leftovers, wrap them well and store in the fridge for up to four days. The crust might get a little soggy, so be sure to reheat it before serving to bring back some of that crispness.
You Will Love These Keto Pizza Recipes
Also, don't forget to check out these 12 Low-Carb Pizza Alternatives!
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Hands-on Overall
Serving size slice
Nutritional values (per 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.
Cheese Stuffed Crust Pizza
Step by Step
Ingredients
- 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)
- 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.
Nutrition (per slice)
Calories262kcal
Net Carbs4.5g
Carbohydrates5.7g
Protein17.6g
Fat19.2g
Saturated Fat9g
Fiber1.1g
Sugar2g
Sodium433mg
Magnesium44mg
Potassium210mg
Detailed nutritional breakdown (per slice)
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