Low Carb Coconut Flour Fathead Margherita Pizza
How to Make It
Step 1
Begin by preparing your coconut fathead dough. Add the coconut flour, grated cheddar, cream cheese, butter, garlic powder, Italian seasoning, half a teaspoon of salt, black pepper, and parmesan to a food processor. Blend to combine creating a chunky crumb.
Step 2
Crack the eggs into the food processor with the crumb mixture. Blend until well combined and a dough forms. The dough should feel ever so slightly tacky but be easy to mold and shape.
Step 3
Preheat the oven to 375 degrees Fahrenheit. Cut two large sheets of baking parchment. Scoop the fathead dough out onto one of the sheets of baking paper. Lay the second sheet of paper over the top of the dough. Roll the dough into an even circle roughly 1/4 inch thick. The pizza base should be approximately the size of a dinner plate.
Step 4
Transfer the pizza base on the sheet of baking paper to a large shallow oven tray. Place in the oven and bake for 10 minutes. The dough should be lightly golden and beginning to firm. Whilst the pizza base is cooking, thinly slice the tomato. After 10 minutes, remove the part cooked pizza base from the oven. Spread the marinara sauce in an even layer over dough base. Scatter over the grated mozzarella and arrange the tomato slices over the cheese.
Step 5
Transfer the pizza back to the oven. Cook for an additional 12-15 minutes, until the pizza base is golden, the cheese is melted and the tomatoes are soft. Roughly chop the basil and scatter over the pizza do serve.
Ingredients
- his Keto pizza has a coconut flour fathead dough base, blended with tangy cheddar cheese and aromatic Italian seasoning. The coconut pizza base is part baked before being layered with tomato sauce, oozy mozzarella and juicy fresh tomatoes. The pizza is then finished in the oven and topped with fresh basil to serve.Serving SuggestionsThis large pizza makes the perfect Friday night family feast. Why not have a Keto Italian night with an antipasto starter followed by pizza and a large Italian inspired salad. A great option for Mediterranean style summer dining! Gluten FreeLunchMain DishesQuick EasyVegetarian Net Carbs 7.5 gFiber 8.2 gTotal Carbs 15.8 gProtein 13.7 gFats 18.8 g – 288
- cals – Quantity
- Serving Size – servings
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- Raw Egg – 2 medium
- Marinara Sauce – 2 tablespoon
- Cream Cheese Spread – 2 tablespoon
- Unsalted Butter – 1 tablespoon
- Parmesan Cheese – 1 tablespoon, grated
- Garlic Powder – 1 teaspoon
- Italian Seasoning – 1 teaspoon
- Tomato – 1 medium – 2 3/5″ diameter
- Basil, Fresh – 1 tablespoon
- Salt, Sea Salt – 1 teaspoon
- Coconut Flour – ¾ cup
- Mozzarella Cheese – ¾ cup, grated
- Cheddar Cheese – ¼ cup, grated
- Black Pepper – ⅛ teaspoon