Keto Sausage and Peppers Pizza

Satisfy your pizza cravings with this Keto Sausage and Peppers Pizza, a low-carb alternative that doesn't skimp on flavor. With a mouthwatering combination of savory sausage, sweet bell peppers, and a cheesy, crispy crust, this pizza is sure to become a keto favorite.

Course Dinner

Cuisine Italian

Keyword keto pizza, Keto Sausage and Peppers Pizza, Low Carb Sausage Pizza

Prep Time 15

Cook Time 20

Total Time 35

Servings slices

Calories 320kcal

Equipment

Microwave-safe bowl
Pizza stone or baking sheet
Parchment paper
Rolling pin
Skillet
Fork

Ingredients

1 ½ cups Almond flour (150g)
1 ½ cups Shredded mozzarella cheese (168g)
2 tablespoons Cream cheese (30g)
1 Large egg
1 teaspoon Baking powder (5g)
1 teaspoon Italian seasoning (2g)
½ teaspoon Garlic powder (1g)
½ pound Ground sausage (226g)
1 cup Bell peppers (mixed colors), sliced (150g)
½ cup Low-carb pizza sauce (120g)
¼ cup Grated Parmesan cheese (30g)
Olive oil for greasing

Instructions

Preheat your oven to 425°F (220°C). Grease a pizza stone or baking sheet with olive oil and set aside.
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for 45 seconds, stir, and microwave for an additional 45 seconds until fully melted.
To the melted cheese mixture, add the almond flour, egg, baking powder, Italian seasoning, and garlic powder. Mix until a dough forms.
Place the dough between two pieces of parchment paper and roll out to your desired pizza thickness.
Remove the top parchment paper and transfer the dough to the prepared pizza stone or baking sheet. Poke holes in the dough with a fork to prevent bubbling.
Prebake the crust for 6-8 minutes or until it begins to turn golden.
While the crust is prebaking, cook the ground sausage in a skillet over medium heat until fully cooked and browned. Drain any excess fat.
Remove the crust from the oven, spread the low-carb pizza sauce evenly over the surface, and sprinkle half the Parmesan cheese on top.
Distribute the cooked sausage and sliced bell peppers evenly over the crust, then top with the remaining mozzarella and Parmesan cheese.
Return the pizza to the oven and bake for another 10-12 minutes or until the cheese is melted and bubbly, and the edges of the crust are a deep golden brown.
Slice the pizza into 8 pieces and serve hot.

Notes

For a crispier crust, bake the pizza on a pizza stone.

You can customize the toppings based on your preferences or what you have on hand, but remember to account for any changes in carb count.

Leftover pizza can be stored in the refrigerator for up to three days and reheated in the oven for best results.

Nutrition