Keto Pizza Margherita

Margherita is pizza at its most honest — tomato, mozzarella, basil, olive oil. Nothing to add, nothing to take away, except in this case the dough. BeKeto’s Italian Keto Pizza Base replaces traditional leavened dough while keeping the same crispiness and short cooking time that a proper pizza demands.

Everything else stays unchanged: San Marzano Pelati tomatoes, mozzarella di bufala and extra virgin olive oil. On a margherita, ingredient quality is everything — which is exactly why nothing here is substituted.

Ready in 20 minutes, just 10 g of net carbs per serving. A quick lunch or dinner that respects Italian tradition and fits perfectly into a ketogenic diet.

Keto pizza margherita recipe

Why the keto pizza base in this recipe?

Italian Keto Pizza Base BeKeto:

• Only 10 g of net carbs per serving
• Ready in 5–8 minutes — crispy like the real thing

Amelia

Nutritionist

Used in this recipe:

• 

  10 g Of Carbs And 250 kcal Per Serving

  Italian Keto Pizza Base 180g

  £ 7.19 GBP

  ✔ High in protein and fibre

  ✔ Only 10g of carbohydrates and 250 kcal per serving

  ✔ Italian, natural and incredibly tasty

  ✔ Delicious taste and texture of traditional pizza

  ✔ Perfect for breakfast, lunch, or dinner

  Italian Keto Pizza Base 180g quantity

  Add to basket

Preparation:

Three rules for a good keto margherita: thin layer of sauce, well-drained mozzarella, hot oven. Follow those and it’s hard to go wrong.

Preheat the oven to 200 °C.

Place the tomatoes in a bowl with the fresh basil, salt and 1 tbsp of olive oil. Blend briefly on the lowest speed to avoid breaking the seeds (they would make the sauce bitter). Crush any remaining chunks by hand with a gloved fist.

Spread a thin layer of sauce over the Italian Keto Pizza Base BeKeto — less than you think you need.

Drain the mozzarella di bufala well — slice it and leave it to drain on a sieve for a few minutes to avoid a soggy base. Distribute evenly over the base and drizzle with the remaining olive oil.

Place in the preheated oven and bake for 5–8 minutes until the edges are golden and the cheese starts to melt.

Remove from the oven and add the fresh basil leaves. Serve immediately, finished with a drizzle of olive oil — classic or chilli-infused.

Macro per serving:

• Calories: 547 kcal
• Fat: 40 g
• Carbs: 37 g
• Net Carbs: 10 g
• Protein: 23 g
• Fibre: 27 g