This is the best keto pizza I’ve ever made. (& I’ve made a lot of keto pizza). It’s a quick, simple recipe, and totally a picky-eater approved choice. I played around with my original Keto Pizza recipe (a good alternative if you don’t have a cast iron skillet to use) and found this to be a real treat! When it comes to making homemade low-carb pizza, the main obstacle is baking the perfect crust. This crust is buttery, tasty and could fool anyone that isn’t on a ketogenic or low carb diet. I believe the seasoned cast iron skillet makes all the difference. My recipe is made with fresh mozzarella and basil. Never underestimate the power of fresh ingredients! They really take flavor to the next level.
A simple warning: if you do not have a cast iron skillet to make this recipe, please do not try using a regular frying pan or skillet in the oven. This is dangerous, and can cause some serious harm. Who knew that cooking could be so dangerous? Here is a great article to learn about the different types of cookware that are considered safe and unsafe.
This recipe yields 4 servings as an appetizer, and 2 servings as a meal.
I am a lover of cheese and this recipe is no exception… it’s extremely cheese-friendly. If you’re looking to lighten it up, I suggest deciding between topping your pie with the shredded or fresh-sliced mozzarella (this recipe calls for both).
The cooking materials I used: