Low Carb Coconut Flour Fathead Margherita Pizza Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
Vegetarian
4.6/5
(2576 reviews)
Low Carb Coconut Flour Fathead Margherita Pizza
Zylo Recipes

Description

Experience the simple pleasures of a classic margherita pizza, reimagined with a lighter approach. This delightful pizza starts with a unique dough, offering a subtly sweet base that beautifully complements the savory toppings. Baked to golden perfection, the crust achieves a satisfying crispness that gives way to a soft, chewy interior.

Spread across the pre-baked crust is a vibrant tomato sauce, its bright acidity providing a counterpoint to the richness of the cheese. A generous layer of creamy, melted mozzarella blankets the sauce, creating a luscious and comforting foundation for the remaining ingredients. Thin slices of fresh tomato are carefully arranged over the mozzarella, adding bursts of juicy sweetness and a touch of freshness to each bite.

Once baked, the pizza is finished with a scattering of fragrant fresh basil leaves. The basil's peppery aroma and slightly sweet flavor elevate the pizza to new heights, adding a final touch of elegance and complexity. The combination of flavors and textures is simply irresistible – the tangy tomato sauce, the creamy mozzarella, the sweet tomatoes, and the aromatic basil all work together in perfect harmony.

This margherita pizza is ideal for a light lunch or a satisfying dinner. Serve it with a crisp green salad or a refreshing slaw for a complete and balanced meal. This pizza is perfect for sharing with family and friends, so consider making it the centerpiece of a casual gathering or a cozy night in.

You can also try an Italian-themed night with an antipasto starter, pizza, and an Italian-inspired salad for a delightful Mediterranean-style meal. Enjoy a slice of Italy in your own kitchen!

Preparation Time

Prep Time
20 min
Cook Time
25 min
Total Time
45 min

Nutrition Information

Per 1 servings serving
C
Calories
780 Kcal

C
Carbs
12 g
Fi
Fiber
6 g
Sugar
4 g

P
Protein
34 g

C
Fats
65 g
Saturated Fats 42 g
Unsaturated Fats 18 g

Cholestrol 180 mg
Sodium 750 mg
Potassium 150 mg
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Ingredients

    1.
    Raw Egg
    Raw Egg
    2 medium
    2.
    Marinara Sauce
    Marinara Sauce
    2 tablespoon
    3.
    Cream Cheese Spread
    Cream Cheese Spread
    2 tablespoon
    4.
    Unsalted Butter
    Unsalted Butter
    1 tablespoon
    5.
    Parmesan Cheese
    Parmesan Cheese
    1 tablespoon, grated
    6.
    Garlic Powder
    Garlic Powder
    1 teaspoon
    7.
    Italian Seasoning
    Italian Seasoning
    1 teaspoon
    8.
    Tomato
    Tomato
    1 medium - 2 3/5" diameter
    9.
    Basil, Fresh
    Basil, Fresh
    1 tablespoon
    10.
    Salt, Sea Salt
    Salt, Sea Salt
    1 teaspoon
    11.
    Coconut Flour
    Coconut Flour
    ¾ cup
    12.
    Mozzarella Cheese
    Mozzarella Cheese
    ¾ cup, grated
    13.
    Cheddar Cheese
    Cheddar Cheese
    ¼ cup, grated
    14.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Begin by preparing your coconut fathead dough. Add the coconut flour, grated cheddar, cream cheese, butter, garlic powder, Italian seasoning, half a teaspoon of salt, black pepper, and parmesan to a food processor. Blend to combine creating a chunky crumb.
    2.
    Crack the eggs into the food processor with the crumb mixture. Blend until well combined and a dough forms. The dough should feel ever so slightly tacky but be easy to mold and shape.
    3.
    Preheat the oven to 375 degrees Fahrenheit. Cut two large sheets of baking parchment. Scoop the fathead dough out onto one of the sheets of baking paper. Lay the second sheet of paper over the top of the dough. Roll the dough into an even circle roughly 1/4 inch thick. The pizza base should be approximately the size of a dinner plate.
    4.
    Transfer the pizza base on the sheet of baking paper to a large shallow oven tray. Place in the oven and bake for 10 minutes. The dough should be lightly golden and beginning to firm. Whilst the pizza base is cooking, thinly slice the tomato. After 10 minutes, remove the part cooked pizza base from the oven. Spread the marinara sauce in an even layer over dough base. Scatter over the grated mozzarella and arrange the tomato slices over the cheese.
    5.
    Transfer the pizza back to the oven. Cook for an additional 12-15 minutes, until the pizza base is golden, the cheese is melted and the tomatoes are soft. Roughly chop the basil and scatter over the pizza do serve.