Primal + Keto Pizza

When people say they won’t do keto because they find it too limiting, we shake our heads because it just doesn’t have to be that way. Rich and hearty salads, succulent meats, tender roasted veggies, tempting snacks and desserts—there’s not much you can’t eat on keto if you know how to do it.

This fresh and flavorful pizza is proof positive that you don’t need to give up great food (even comfort food!) to enjoy all the health benefits of keto living. We love this recipe for the substantial crust, the creamy cheese, bright tasting sauce and all the amazing toppings. (Hint: make a couple crusts at a time and freeze one between waxed paper in a sealed freezer bag.) Once you try this pizza, you’ll definitely want to make it again!

Ingredients:

Crust:

1 cup blanched almond flour
4.5 Tbsp. ground flaxseed
2 scoops Primal Kitchen® Collagen Peptides
2 Tbsp. tapioca starch, separated
¼-½ tsp. salt
½ tsp. garlic powder
½ tsp. dried oregano
½ tsp. baking Soda
3 Tbsp. coconut milk
2 Tbsp. olive oil
1 Tbsp. Primal Kitchen Avocado Oil
1 egg

Mushrooms:

1 cup sliced Cremini/button mushrooms
¼ cup sliced red onion
2 Campari tomatoes, quartered
½ Tbsp. olive oil
½ Tbsp. Primal Kitchen Avocado Oil
2 cloves garlic, minced
¼ tsp. dried oregano
Pinch of salt

Toppings:

4 oz. cooked Italian sausage, sliced
4 oz. fresh mozzarella
1/3 cup Raos Marinara Sauce
3 Tbsp. thinly sliced fresh basil
olive oil to brush the crust with

Directions:

Preheat the oven to 375º degrees. In a bowl, combine the almond flour, flaxseed, collagen and 1 tablespoon of tapioca starch. Stir in the salt, garlic powder, dried oregano and baking soda. Slowly add in the coconut milk, olive oil and avocado oil. Whisk the egg and add it to the dough. Allow the dough to rest for a few minutes.

Toss the mushrooms, red onion and campari tomatoes with the olive oil, avocado oil, minced garlic, oregano and salt. Lay the vegetables out on a parchment covered sheet pan and roast for 15-20 minutes, flipping once in between.

Slice the fresh mozzarella into thin slices and place them between two pieces of paper. Allow them to dry out like this for 30 minutes.

Dust another parchment covered sheet pan with half a tablespoon of tapioca starch. Pour out the dough onto the parchment and spread it out so it is in a rectangular shape. Sprinkle more tapioca starch on the dough and your hands as you work. The dough will be sticky so you can also use a silicone spatula to help you spread. Sprinkle the last of the tapioca starch over the top of the crust and spread it until it’s a rectangular shape around 10”x6”. Bake the pizza for ~10 minutes or until the crust is just set.

Heat a grill over medium heat. While it is heating, remove the crust from the oven. Spread on the marinara sauce, leaving a small amount of crust around the outside of the pizza. Sprinkle half of the basil all around the sauce. Lightly press the mozzarella slices onto the sauce. Arrange the sausage slices and mushroom mixture on the pizza. Brush a little olive oil on the crust. Carefully move the pizza from the pan to the grill, making sure to place it over indirect heat. Cover the lid and cook for 2-3 minutes, or until the cheese starts to melt slightly and the bottom of the crust is a little browned. Remove the pizza from the grill and garnish with the remaining basil immediately. Cut into 6-8 squares and enjoy!

**This pizza has a dense crust that’s a perfect vehicle for all sorts of topping goodness. The pizza crust is pre-baked and then grilled with the toppings. If you don’t have a grill, you can bake the pizza from start to finish in the oven – prebake the crust as directed and then finish baking at 400 ºF for about 5-7 minutes after you’ve added the toppings. This recipe uses fresh mozzarella which is dried out before baking, but it will get watery on your pizza if you grill it for too long. If you want more of a melted and browned cheese, swap out fresh mozzarella for a block or shredded mozzarella that has moisture already removed.