Keto Sheet Pan Pepperoni & Veggie Pizza
🛒 What You’ll Need
For the Low-Carb “Fathead” Crust:
- 3 cups Shredded Mozzarella cheese 🧀
- 4 tbsp Cream cheese 🥛
- 1 ½ cups Almond flour 🌾
- 2 Large eggs 🥚
- 1 tsp Italian seasoning & ½ tsp Garlic powder 🌿🧄
For the Toppings:
- ½ cup Low-carb pizza sauce or marinara 🍅
- 1 ½ cups Extra shredded Mozzarella cheese 🧀✨
- ¼ cup Pepperoni slices 🍕
- ½ cup Sliced mushrooms 🍄
- ½ cup Diced bell peppers (green and yellow!) 🫑💛
- Fresh parsley for garnish 🌿
👩🍳 Instructions
- Preheat & Prep: Heat your oven to 400°F. Line a large sheet pan with parchment paper as seen in the photo! 🌡️🔥
- Melt the Base: In a large microwave-safe bowl, combine 3 cups Mozzarella and the cream cheese. Microwave in 30-second intervals, stirring until completely melted and smooth. 🥣🌪️🧀
- Mix the Dough: Stir in the almond flour, eggs, garlic powder, and Italian seasoning. Use your hands to knead it into a smooth dough ball. 🥣🤝✨
- Roll it Out: Place the dough on your prepared sheet pan. Use a piece of parchment paper on top and a rolling pin (or your hands) to spread the dough into a large rectangle that covers the pan. 🍕📐✋
- Pre-Bake: Bake the crust for 8–10 minutes until it is just starting to turn golden. ⏲️📈
- Decorate Your Pizza: Spread the low-carb sauce over the crust. Layer on the extra Mozzarella, then artistically arrange your pepperoni, mushrooms, and peppers as seen in the photo! 🍅🍄🫑🍕👑
- The Final Bake: Return to the oven for 10–15 minutes until the cheese is bubbly and the edges of the crust are perfectly crispy. ⏲️📉🤤
- Serve: Let it sit for 5 minutes so the cheese sets, then slice it up into squares and share! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Crispy” Secret: For an extra crispy crust, flip the dough over halfway through the pre-bake before adding your toppings! 🍕🛡️💎
- The Dough Hack: If the dough is too sticky to work with, lightly oil your hands with olive oil or wet them with a bit of water to make pressing it out much easier. 🫒✋🎯
