Easy Weeknight Keto Pepperoni Pizza
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Do you love pizza but dread the carb-heavy crust? Do you find yourself always feeling guilty after indulging in a slice (or two)? Well, say goodbye to those days of pizza guilt! This easy weeknight Keto Pepperoni Pizza will make your life complete.
With a delicious and crispy cream cheese crust, this pizza is nut free and gluten free. And, it’s only 5 net carbs per slice. So, you can indulge in pizza you want without the carbs! Yay!
This pizza is perfect for weeknight, game days and to make ahead if you enjoy a cold pizza snack.
This pizza was inspired by my low-carb pepperoni bites , and pairs well with this Tabbouleh Salad.
Ingredients
- Cream cheese room temperature
- Large eggs
- Parmesan cheese freshly grated
- Dried basil
- Oregano
- Sea salt and black pepper to taste
- Tomato paste
- Tomato sauce
- Allulose or Sweetener of Choice
- Pepperoni – thinly sliced
- Mozzarella cheese – shredded
- Optional garnish: Fresh basil leaves cut into thin slices
Instructions
- Preheat oven to 375° F and line a large rimmed baking sheet with parchment paper. Set aside.
- Combine cream cheese, eggs, Parmesan cheese, 1 teaspoon basil and oregano in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk until mixture is completely blended and smooth.
- Spread the cream cheese mixture onto the prepared parchment covered baking sheet into the desired shape and thickness. (For thicker crusts, reduce oven temperature to 350° F and increase baking times for best results).
- Place the crust in the pre-heated oven for 8-10 minutes, or until slightly puffed and golden brown. Check halfway through cooking time to ensure the crust bakes evenly and does not become too brown.
- In the meantime, whisk the tomato paste, tomato sauce, sweetener the remaining dried herbs, and the garlic powder in a small bowl. Lightly season with salt and black pepper, to taste, and stir to combine. Set aside.
- Remove the pizza base from the oven and let cool for 5-10 minutes before topping with tomato sauce, sliced pepperoni, and shredded Mozzarella cheese.
- Return pizza to oven and bake for another 10 minutes, or just until the cheese is melted and bubbly. Remove from oven and garnish with fresh basil, if desired, and serve immediately. Enjoy!
Hint: DO NOT SKIP THE PARCHMENT PAPER! The dough is sticky.
Substitutions
There isn’t a way to make this pizza dairy free or vegan. But you could try one of these recipes:
Dairy Free: Sausage Meatzza with goat cheese or non-dairy cheese toppings.
Vegetarian Keto Pizza: Make this easy Keto Pizza Crust or the Eggplant Pizza Bites
Variations
You can top this tasty pizza with whatever you like if pepperoni isn’t your deal. Here are some ideas to get you started.
- Sausage – instead of pepperoni, try your favorite sausage.
- Bell Pepper & Mushroom- You can add more veggies to amp up your pizza.
- Taco Pizza – taco meat, jalapenos, jack cheeses, tomato, you get the gist.
Equipment
Parchment paper is the main NECESSARY equipment. A nice round baking sheet to keeto your pizza perfectly round is cool but you don’t NEED it.
Storage
You can store any leftovers in an airtight container and reheat in the toaster oven. You can reheat in a microwave (I think) but don’t get it too hot. This is a cheese based crust so it might melt if you get it all burning hot.
Top tip
Make sure you preheat the oven ALL the way before baking your crust. If it’s just so-so warm it will spread and get grainy.
FAQ’s
This recipe is pretty straight forward but here are some questions that I have gotten from my other pizza posts. If you have a question leave it below and I’ll add it to the list.
Will pizza kick me out of ketosis?
Regular pizza will kick you out of ketosis. A low carb, high fat recipe like this one will not.
Can I have a pizza cheat day on keto?
It is up to you to decide what is “worth” the carbs. If you want to cheat on keto, learn how to do it right so you can get back into ketosis quickly.
More Healthy Recipes to Love:
Easy Weeknight Keto Pepperoni Pizza
Equipment
Ingredients
- 8 oz. cream cheese room temperature
- 2 Eggs
- ½ cup Parmesan cheese freshly grated
- 1 tsp dried oregano divided
- 1 tsp dried basil divided
- Sea salt and black pepper to taste
- 1½ Tablespoon tomato paste
- 1 tsp Allulose
- 3 Tablespoon sugar-free tomato sauce
- 1 cup Mozzarella cheese shredded
- 4 oz. pepperoni thinly sliced
- Optional garnish: Fresh basil leaves cut into thin slices
Instructions
- Preheat oven to 375° F and line a large rimmed baking sheet with parchment paper. Set aside.
- Combine cream cheese, eggs, Parmesan cheese, 1 teaspoon basil and oregano, and ½ teaspoon garlic powder in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk until mixture is completely blended and smooth.
- Spread the cream cheese mixture onto the prepared baking sheet into the desired shape and thickness. (For thicker crusts, reduce oven temperature to 350° F and increase baking times for best results).
- Place the crust in the pre-heated oven for 8-10 minutes, or until slightly puffed and golden brown. Check halfway through cooking time to ensure the crust bakes evenly and does not become too brown.
- In the meantime, whisk the tomato paste, sweetener, tomato sauce, the remaining dried herbs, and the garlic powder in a small bowl. Lightly season with salt and black pepper, to taste, and stir to combine. Set aside.
- Remove the pizza base from the oven and let cool for 5-10 minutes before topping with tomato sauce, sliced pepperoni, and shredded Mozzarella cheese.
- Return pizza to oven and bake for another 10 or so minutes, just until the cheese is melted, slightly golden and bubbly. Remove from oven and garnish with fresh basil, if using and serve immediately. Enjoy!
