These keto pita pizzas are amazingly delicious. They are incredibly filling, despite being the caloric equivalent of one Papa John’s large pepperoni pizza slice. If you’re keto-ing it up and craving some pizza, these will hit the spot!
Some background on My Keto Journey
Canadian Bacon and I plunged headfirst into living a ketogenic lifestyle at the beginning of October. I was pretty skeptical at first, because the diet seems to go against everything we’ve been taught about nutrition (aka “SAD,” the Standard American Diet). Keto is a low carb, high fat diet (LCHF) that stresses natural foods and eating less via satiety through fat consumption. We’ve each lost somewhere around 10lbs this month on the diet and are enjoying it!
CB’s favorite food is pizza. I knew it would be a hard thing for him to give up on this diet. Since pepperoni are so great for keto (they fit right around the 60% fat to 35% protein macro), I wanted to try to figure out how to make a keto pizza soon after we started the diet. I found a lot of recipes for cauliflower crusts, but I don’t care too much for cauliflower and they looked like a lot of work.
My breakthrough came one day at my local Wal-Mart, where I discovered Joseph’s Bakery Pita & Flatbreads. I actually discovered the flatbreads first, but on my next trip I located the pitas and decided to give them a shot. They make the PERFECT crust for a personal keto-friendly pizza! I love the built-in portion control!
Oh, and another bonus? They take about 15 minutes from prep to finish, so I have more than enough time to bake one and eat it on my 30 minute lunch break! I’m not going to lie, we’ve eaten these for lunch exclusively for the past two weeks.
How To Cook A Keto Pita Pizza
I cook two pizzas at a time, so that’s why you’ll see two in all of my pictures. The first thing I do is set the oven on broil and pop two pitas in. I like to broil the crusts first so they harden up and behave more like thin crust pizzas. I just toast them lightly, pulling the cookie sheet out and flipping them over once one side starts to brown a little. While they begin to toast, I assemble my ingredients.
- 1 Joseph’s Bakery flax oat bran pita
- 1.5 slices of mozzarella cheese – use shredded if that’s what you have
- 1 serving of pepperoni – that’s 8 of these Hormel Thick Cut, and it’s a perfect amount here
- 1/4c pizza sauce
A quick note on the pizza sauce – I use Wal-Mart’s Great Value brand because it has no added sugar. One serving is 1/4c, which I find perfectly adequete for these pita pizzas, and it only clocks in at 3 net carbs. The pita itself is 4 net carbs, so this entire thing comes up to 7 in the long run. Not bad at all!
Once the pita is toasted on both sides, remove from the oven and top with 1/4c pizza sauce.
Follow up by adding your pepperoni. See how perfectly 8 of these fit on the crust?
Lastly, add your mozarella. I use 3 slices for mine and CB’s pizzas, splitting them into 1.5 pieces each. I like to slice the shared piece into smaller bits to fill in the edges here, as you can see.
Easy peasy, huh? Then you just pop the whole thing back into the oven. Protip: leave the oven door cracked, which lets some of the intense heat out and keeps the edges from burning while the mozzarella gets that perfect brown spotty texture.
All the ingredients are food safe as is, so just pull your pizza out when it looks done enough for you!
Oh yeah… perfect!
And the numbers look pretty good, too!
I hope you enjoy! I know this isn’t a true made-from-scratch recipe or anything, but it is a quick and delicious lunch that maybe you hadn’t thought about before.
If you make one of these pizzas, please comment and let me know how you like it!