Keto Pesto and Sun-Dried Tomato Pizza

This Keto Pesto and Sun-Dried Tomato Pizza combines the rich, savory flavors of homemade pesto and the intense, sweet-tangy taste of sun-dried tomatoes, all layered on a crispy low-carb crust. Perfect for anyone following a ketogenic diet, this pizza is a guilt-free indulgence that doesn't skimp on flavor.

Course Dinner

Cuisine Italian

Keyword Keto Dinner, keto pizza, low carb pizza, Pesto Pizza, Sun-Dried Tomato Pizza

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 560kcal

Equipment

Mixing bowl
Parchment paper
Rolling pin
Pizza stone or baking sheet

Ingredients

Crust

1 ½ cups almond flour 150g
¼ cup coconut flour 30g
1 teaspoon xanthan gum 4g
1 teaspoon baking powder 4g
¼ teaspoon salt 1g
2 large eggs
1 tablespoon olive oil 15ml

Toppings

½ cup keto-friendly pesto sauce 120ml
⅓ cup sun-dried tomatoes, chopped 55g
1 cup shredded mozzarella cheese 100g
¼ cup grated Parmesan cheese 25g
Fresh basil leaves, for garnish optional

Instructions

Preheat your oven to 425°F (220°C).
In a mixing bowl, combine the almond flour, coconut flour, xanthan gum, baking powder, and salt.
Crack the eggs into the bowl and add the olive oil. Mix until a dough forms.
Place the dough between two pieces of parchment paper and roll out to your desired thickness for the pizza crust.
Transfer the rolled-out dough (still on the bottom parchment paper) onto a pizza stone or baking sheet.
Bake the crust for 8 minutes, or until it starts to turn golden brown.
Remove the crust from the oven and spread the pesto sauce evenly over the surface, leaving a small border around the edges.
Sprinkle the chopped sun-dried tomatoes over the pesto.
Top with mozzarella and Parmesan cheeses.
Return the pizza to the oven and bake for an additional 7 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil leaves if desired, slice, and serve immediately.

Notes

The net carb count excludes fiber and sugar alcohols, which are common in keto diets.

For a nut-free crust, replace almond flour with an equal amount of sunflower seed flour.

Store leftover pizza in the refrigerator for up to 3 days. Reheat in the oven for best results.

Nutrition