What Rick and I miss most about eating low carb/keto is good old fashioned pizza. We’ve tried making pizza with cauliflower crusts and fat head dough but both “low carb” options are neither very tasty or very low carb. Thanks to my friend Candy, she sent me a recipe she found for a keto sausage crust pizza that is both tasty AND low carb! The crust is made from all keto friendly ingredients, like sausage! OK, now we are talking! Finally a low carb and keto friendly pizza that actually tastes like real pizza without feeling like you are making sacrifices!
The crust
I say this is is a keto crustless pizza but it does have a crust. It’s just made out of sausage! To make the crust for this keto friendly pizza I use Italian sausage, eggs and mozzarella cheese.
Important step
Once the sausage is cooked and the other ingredients are added, take the mixture and put it all into a mixer. I use my Kitchen Aid stand mixer. Mix the ingredients together until it makes a “dough” like consistency. After mixed to a dough form, press the “crust” into a non-greased cookie sheet. Bake the crust in a 375 degree pre-heated oven for 10-12 minutes.
Sauce
Not all pizza sauces are created equal! Typically, tomato is not a keto friendly option. If you can find a sugar free pizza sauce, great! That is probably your lowest carb option. I found Rao’s Homemade pizza sauce at my local grocery store that has 3 grams carbs for 1/4 cup or 18 carbs for the jar. One jar is sufficient to cover the crust in one even, thin coat.
Toppings
Pizza topping preferences are various. Thankfully, many veggies and cheese are all keto friendly so create the pizza of your dreams by adding the toppings of your choice….of course, assuming the toppings are all keto friendly!
Bake
Put assembled pizza into oven pre-heated to 375 until cheese is melted and veggie toppings are warm. My pizza cook time was 12–15 minutes.
Enjoy!
The keto sausage crust pizza that we made has 25 grams carbs for the entire pizza. Depending on your slice sizes, the per serving carb count was calculated accordingly.
This looks like something I’d like. Thanks for sharing the recipe !