Keto Pesto Pizza

by hungryelephant

When I say this is one of the best pizzas I’ve had – I mean it. This keto pesto pizza is honestly a big fave. I used to eat it days in a row – it’s that good! And now I’m sharing it with YOU.. because honestly, you all deserve it.

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The key to making this pizza perfect is using fathead dough as the crust. I usually HATE making fathead and honestly, I’m kind of over it in general but with the pesto topping.. it is absolutely delightful! However, if you want to try it on a non-fathead dough, I recommend this one (but again, fathead is better for this).

You’ll notice I skipped the cream cheese in the crust (the OG recipe calls for 2 tbsp) and that’s only because I didn’t have any but if you want to add it, feel free!

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I will also recommend using fresh homegrown basil. Obviously, if you can’t – you can use store bought basil (organic perhaps)… but there’s something about homegrown basil – it’s much stronger both in smell and taste. I have found the store bought basil to be a bit lack luster if you ask me.



Anywho – this keto pesto pizza is amazing and I hope you all like it! 

Check out my easy keto vegetarian pizza or my keto fathead free pizza crust!


Keto Pesto Pizza
Yield: 8

Keto Pesto Pizza

This keto pesto pizza will not disappoint. Paired with the fathead crust - this will be a new favourite! Gluten, grain and sugar free.



  • 3/4 cup (75g) almond flour
  • 1 tsp baking powder
  • 2 cups (200g) shredded mozzarella
  • 1 egg


  • 2 cups (40g) - packed basil
  • 1/2 cup (125ml) olive oil
  • 3 tbsp minced garlic
  • 2-3 tbsp pine nuts (optional)
  • 1/2 cup (45g) parmesan cheese
  • salt & pepper


  1. In a food processor or blender, add your basil, olive oil, pine nuts, garlic and parmesan cheese. Blend until smooth.
  2. Set aside.
  3. In a mixing bowl, stir together the almond flour and baking powder.
  4. Add in the melted mozzarella. (Melt using a microwave or double boiler)
  5. Crack in the egg and being to mix together.
  6. Once somewhat combined, take out and knead on top of a piece of parchment.
  7. When the dough is all mixed together, roll flat between two pieces of parchment.
  8. Use your hands to form it into a circular pizza.
  9. Bake at 350°F \ 175°C for 25-30 minutes.
  10. Take out and spread some of the pesto on top!
  11. Enjoy!


You can use storebought pesto if wanted!

This makes approx 8 slices.

Nutritional Information per slice (approximate):

  • CALS: 199
  • FAT: 16.5
  • CARBS: 3.8
  • FIBRE: 1.2
  • NET CARBS: 2.6
  • PROTEIN: 11.7

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1 comment

Mary lawrie June 10, 2020 - 11:01 pm

Love your recipes thanks so much, know what I’m cooking tonight


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