Keto Sheet Pan Pizza

<script type="application/ld+json"> { "@context":"http://schema.org", "@type":"BlogPosting", "author": { "@type": "Person", "name": "Kate Sullivan, MS" }, "publisher": { "@type": "Organization", "name": "Warrior Made", "logo": { "@type": "ImageObject", "url": "https://www.warriormade.com", "image": "https://d1ghrtdbdq2gkr.cloudfront.net/media/public/2020/03/keto-pizza.jpg" } }, "headline":"Keto Sheet Pan Pizza", "datePublished":"2019-07-24", "dateModified": "2020-03-03", "description":"Learn how to make the best crispy low carb pizza crust with fathead dough. This keto alternative has just 3 net carbs per slice. Whip one up in under an hour—it’s faster than delivery!", "image": "https://d1ghrtdbdq2gkr.cloudfront.net/media/public/2020/03/keto-pizza.jpg" } </script> <script type="application/ld+json"> { "@context": "http://schema.org", "@type": "Recipe", "author": "Kate Sullivan, MS", "cookTime": "PT30M", "datePublished": "2019-07-24", "description": "Learn how to make the best crispy low carb pizza crust with fathead dough. This keto alternative has just 3 net carbs per slice. Whip one up in under an hour—it’s faster than delivery!", "image": "https://d1ghrtdbdq2gkr.cloudfront.net/media/public/2020/03/keto-pizza.jpg", "recipeIngredient": [ "2 tablespoons cream cheese", "1 cup almond flour", "1⁄4 cup coconut flour", "1 1⁄2 cups shredded mozzarella cheese", "1⁄4 cup shredded Parmesan cheese", "2 large eggs", "1 cup diced tomatoes with Italian herbs (about half a 14.5-ounce can), drained", "1 tablespoon olive oil", "2 links mild or hot Italian sausage, casings removed", "1 medium onion, sliced", "1 medium bell pepper, sliced", "8 ounces baby spinach", "2 cloves garlic, minced", "2 cups shredded mozzarella" ], "interactionStatistic": { "@type": "InteractionCounter", "interactionType": "http://schema.org/LikeAction", "userInteractionCount": "9" }, "name": "Keto Sheet Pan Pizza", "nutrition": { "@type": "NutritionInformation", "calories": "189 calories", "fatContent": "11 grams fat" }, "prepTime": "PT30M", "recipeInstructions": [ { "@type": "HowToStep", "text": "Preheat the oven to 375F." }, { "@type": "HowToStep", "text": "In a medium saucepan, melt together the cream cheese, almond flour, coconut flour, mozzarella, and parmesan over low heat, stirring occasionally." }, { "@type": "HowToStep", "text": "Once melted together and thoroughly combined, take off the heat and beat in the eggs." }, { "@type": "HowToStep", "text": "Spray a rimmed 13x9 sheet pan with nonstick spray. Working quickly, press the fathead dough into the tray, making an even layer." }, { "@type": "HowToStep", "text": "Refrigerate the dough for 30 minutes before baking for the crispiest crust." }, { "@type": "HowToStep", "text": "Bake for 12 minutes." }, { "@type": "HowToStep", "text": "While the crust bakes, make the toppings." }, { "@type": "HowToStep", "text": "In a food processor or blender, puree the drained tomatoes into a sauce. Season with salt and pepper to taste." }, { "@type": "HowToStep", "text": "In a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook, stirring to break up, for 3-5 minutes or until it begins to brown." }, { "@type": "HowToStep", "text": "Add the onion and pepper and continue to cook for 5-8 more minutes or until the vegetables soften." }, { "@type": "HowToStep", "text": "Add the spinach and cook for 1 minute or until wilted and the sausage is fully cooked through." }, { "@type": "HowToStep", "text": "Stir in the garlic, cook for another 30 seconds, and remove from heat." }, { "@type": "HowToStep", "text": "After 12 minutes, remove the crust from the oven." }, { "@type": "HowToStep", "text": "Spread pizza sauce on the crust, then top with sausage and vegetable mixture. Finally, top with mozzarella cheese." }, { "@type": "HowToStep", "text": "Return to the oven and bake for another 15-20 minutes or until the crust is browned and cheese is melted and bubbly." } ], "recipeYield": "8 servings", "suitableForDiet": "http://schema.org/LowFatDiet" } </script> <article itemscope itemtype="http://schema.org/Recipe"> <div> <ul> <li><a href="#section1">Keto Pizza Topping Options</a></li> <li><a href="#section2">Pro-Tip</a></li> <li><a href="#section3">Keto Sheet Pan Pizza</a></li> </ul> </div> <section itemprop="description"> <p>Pizza might seem like a carb-loaded no-go on keto, but with the help of this simple recipe that all changes. Our low-carb fathead dough makes the perfect crust and many classic pizza toppings are perfect for a keto diet already: easy cheesy. Convenience is definitely a plus with this pizza since it’s in the oven in just 30 minutes and extra dough can be refrigerated for up to 10 days or frozen for up to 2 months.</p> <p>Mastering the recipe for low-carb pizza dough is the key and we’ve listed some pro-tips below to make your success guaranteed.</p> </section> <section id="section1"> <h2>Keto Pizza Topping Options</h2> <h3>Low-Carb Pizza Sauces</h3> <ul> <li>Homemade <a target="_blank" href="https://www.warriormade.com/content/diet/kale-pesto/" rel="noreferrer">pesto</a></li> <li>Homemade tomato sauce</li> <li>Garlic butter</li> <li>Alfredo sauce</li> <li><a target="_blank" href="https://www.warriormade.com/content/diet/dairy-free-keto-ranch-dressing" rel="noreferrer">Keto ranch</a></li> <li><a target="_blank" href="https://www.warriormade.com/content/diet/homemade-keto-thai-sweet-chili-sauce" rel="noreferrer">Keto sweet chili sauce</a></li> <li>Hot sauce</li> <li>Ricotta cheese with garlic and olive oil</li> </ul> <h3>Low-Carb Veggie Pizza Toppings</h3> <ul> <li>Spinach</li> <li>Kale</li> <li>Bell peppers</li> <li>Onions</li> <li>Mushrooms</li> <li>Broccoli</li> <li>Basil</li> </ul> <h3>Low-Carb Meat Pizza Toppings</h3> <ul> <li>Pepperoni</li> <li>Sausage</li> <li>Rotisserie chicken</li> <li>Bacon</li> <li>Salami</li> </ul> </section> <section id="section2"> <h2>Pro-Tip</h2> <p>The trick to a great fathead crust is to ensure that all the cheese is thoroughly melted before mixing in the eggs. The dough will be extremely sticky, but don’t worry—simply coat your hands and the sheet pan with nonstick spray (or a little olive oil) and you can easily press it out into a crust.</p> </section> <hr class="divider-15 divider-thick mx-auto"> <section id="section3" class="recipe"> <h2 itemprop="name">Keto Sheet Pan Pizza</h2> <div class="prep"> <span> <meta itemprop="prepTime" content="PT15M">Prep Time: 30 minutes</span> <span> <meta itemprop="cookTime" content="PT35M">Cooking Time: 30 minutes</span> <span> <meta itemprop="recipeYield">Serves: 8</span> </div> <h3>Ingredients:</h3> <p><i>For the Fathead Dough:</i></p> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient">2 tablespoons cream cheese</li> <li itemprop="recipeIngredient">1 cup almond flour</li> <li itemprop="recipeIngredient">&frac14; cup coconut flour</li> <li itemprop="recipeIngredient">1 &frac12; cups shredded mozzarella cheese</li> <li itemprop="recipeIngredient">&frac14; cup shredded Parmesan cheese</li> <li itemprop="recipeIngredient">2 large eggs</li> </ul> <p><i>For the Toppings:</i></p> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient">1 cup diced tomatoes with Italian herbs (about half a 14.5-ounce can), drained</li> <li itemprop="recipeIngredient">1 tablespoon olive oil</li> <li itemprop="recipeIngredient">2 links mild or hot Italian sausage, casings removed</li> <li itemprop="recipeIngredient">1 medium onion, sliced</li> <li itemprop="recipeIngredient">1 medium bell pepper, sliced</li> <li itemprop="recipeIngredient">8 ounces baby spinach</li> <li itemprop="recipeIngredient">2 cloves garlic, minced</li> <li itemprop="recipeIngredient">2 cups shredded mozzarella </li> </ul> <hr class="divider-50 divider-medium"> <h3>Instructions:</h3> <ol itemprop="recipeInstructions"> <p style="margin-left: -20px;"><i>Make the Crust</i></p> <li>Preheat the oven to 375&deg;F.</li> <li>In a medium saucepan, melt together the cream cheese, almond flour, coconut flour, mozzarella, and parmesan over low heat, stirring occasionally.</li> <li>Once melted together and thoroughly combined, take off the heat and beat in the eggs.</li> <li>Spray a rimmed 13x9 sheet pan with nonstick spray. Working quickly, press the fathead dough into the tray, making an even layer.</li> <li>Refrigerate the dough for 30 minutes before baking for the crispiest crust.</li> <li>Bake for 12 minutes.</li> <p style="margin-left: -20px;"><i>Make the Toppings</i></p> <li>While the crust bakes, make the toppings.</li> <li>In a food processor or blender, puree the drained tomatoes into a sauce. Season with salt and pepper to taste.</li> <li>In a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook, stirring to break up, for 3-5 minutes or until it begins to brown. </li> <li>Add the onion and pepper and continue to cook for 5-8 more minutes or until the vegetables soften.</li> <li>Add the spinach and cook for 1 minute or until wilted and the sausage is fully cooked through.</li> <li>Stir in the garlic, cook for another 30 seconds, and remove from heat.</li> <p style="margin-left: -20px;"><i>Assemble the Pizza</i></p> <li>After 12 minutes, remove the crust from the oven. </li> <li>Spread pizza sauce on the crust, then top with sausage and vegetable mixture. Finally, top with mozzarella cheese.</li> <li>Return to the oven and bake for another 15-20 minutes or until the crust is browned and cheese is melted and bubbly.</li> </ol> </section> </article>