Keto Pizza Crust | Low Carb Pepperoni Pizza

Keto pizza – ‘Junk food’ can be healthy too!

I shared my Cauliflower Pizza Recipe some time back and was so happy to hear positive feedback from some of you who had tried making keto pizza. Indeed, it was a pretty legit pizza crust but what I really loved about it was that it was so much more lower in calories compared to the regular pizza! And it was definitely a plus as we could increase our fibre intake with increased vegetable consumption. Yes, ‘junk food’ can be nutritious too! ?

Today, I’m going to share another keto pizza crust recipe that’s made with a different vegetable. ?

Keto Pizza Crust | Low Carb Pepperoni Pizza

Can’t guess what’s in the pizza crust? There are some streaks of green if you look carefully.

It’s zucchini!

Remove moisture to prevent sogginess

This is what I mean by a sticky dough in Step 6 of the recipe below. It’s moist but not wet. Most importantly, you have to squeeze out as much water as you can from the shredded zucchini so the pizza crust doesn’t get soggy after baking.

Shape the pizza dough by hand

Transfer the dough onto a lined baking tray and spread it apart with your fingers to form a pizza crust. Mine was somewhat oblong in shape. You can make a circle or rectangle – entirely up to you.

The thickness should be approximately 0.5cm for a 10″ diameter pizza.

Keto Pizza Crust | Low Carb Pepperoni Pizza

I served the pepperoni pizza with a bunch of rocket leaves on top which is how I would normally eat my pizza. An absolutely perfect pairing.

Though I had used coconut flour in my recipe, the pizza didn’t taste coconutty at all. All thanks to the addition of nutritional yeast, garlic powder and dried herbs that really spruced up the flavour.

If you’re wondering what brand of coconut flour I normally use for cooking and baking, it’s Now Foods Organic Coconut Flour from iHerb. Cost about S$8.13 for a 454g pack which is probably the most reasonably priced in the market.

Keto Pizza Crust | Low Carb Pepperoni Pizza

Every slice of the pizza was able to hold its shape without tearing up or crumbling so you could eat with your hands like you would with a regular pizza.

Keto Pizza Crust | Low Carb Pepperoni Pizza

No bread but just as filling

Though this keto pizza didn’t have a thick crust and was only made up of zucchini, it was super filling when I finished up the entire thing on my own.

Build your own pizza

If you don’t eat pepperoni, you can customise your own pizza toppings with whatever you fancy. Think Hawaiian, Margherita, BBQ Chicken & more.

Keto Pizza Crust | Low Carb Pepperoni Pizza
makes a 10″ pizza
  • 400g shredded zucchini
  • 30g coconut flour
  • 3 tbsp nutritional yeast
  • 2 eggs (60g each)
  • 1 tbsp garlic powder
  • 1/2 tsp each of dried oregano, rosemary, basil & thyme
  • pinch of sea salt
  • Pizza toppings: tomato paste, mozzarella cheese & pepperoni
Preheat oven at 180 deg C.
Using a muslin cloth, squeeze out as much liquid as you can from the zucchini.
Transfer to a mixing bowl.
Add the rest of the ingredients (except eggs) to the zucchini.
Stir to mix.
Crack both eggs in and mix till you get a sticky dough.
Turn the dough out onto a baking tray lined with parchment paper.
With your fingers, gently press to spread and flatten the dough into a circle (or rectangle – all up to you) of approximately 0.5cm thickness.
Insert into middle shelf of oven and bake for 30 minutes.
Flip the pizza base over and bake for another 15 minutes.
Top the base with pizza sauce, mozzarella cheese and your favourite ingredients.
Pop the pizza back into the oven for about 10-12 minutes till the cheese is fully melted and golden brown.

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