Made with Keto Pizza Dough
Who says you can't enjoy pizza on a keto diet? Let's toss that myth out the window with our keto pizza recipe!
Prep Time: 15 minutes Cooking Time: 15-20 minutes Total Time: 35-45 minutes Difficulty Level: Easy Recipe Makes 4 Servings
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- 2 eggs
- ⅓ cup coconut flour
- 1 teaspoon Italian seasoning
- 8 ounces burrata cheese
- 2.5 ounces prosciutto
- 1 small zucchini cut into rounds
- ½ cup cherry tomatoes
- ¼ cup DeLallo’s Simply Pesto
- ¼ cup fresh basil
1. In a mixing bowl, combine the shredded mozzarella cheese, cream cheese, eggs, coconut flour, Italian seasoning, and garlic powder. Mix well to create a smooth crust mixture.
2. Transfer the crust mixture to the preheated cast-iron skillet, and evenly spread it across the bottom of the skillet.
3. Arrange the zucchini rounds, prosciutto, and cherry tomatoes on top of the crust mixture.
4. Spoon dollops of DeLallo's Simply Pesto evenly over the pizza.
5. Tear the burrata cheese into pieces and distribute these across the pizza.
6. Bake the keto pizza skillet in the preheated oven for 20-25 minutes. A golden brown crust with melted and bubbly cheese is a sign that it is ready.
7. Take out the skillet from the oven and cool it for a few minutes. Garnish it with red pepper flakes (if using) and fresh basil before serving.
To prevent a soggy crust, preheat the skillet before adding the crust. It helps to evaporate any excess moisture from the crust for a crispy base. Also, it's important not to overload the pizza with too many toppings, as this could make the crust soggy.