Keto Vegan Pizza

Recipe makes 6 servings


For the Crust:
1 cup ground flaxseed
1 ½ cups almond flour
2 teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon salt
1 Tablespoon apple cider vinegar
3 Tablespoons water

For the Toppings:
1 cup low-carb marinara sauce
¼ cup vegan mozzarella, shredded
1 cup sliced mushrooms
1 teaspoon dried oregano

For the Final Veggie Topping:
1 cup arugula
½ small onion, peeled and sliced
1/3 cup cherry tomatoes, sliced
¼ medium red pepper, sliced
¼ cup black olives, sliced
Olive oil for drizzling, optional
Fresh or dried herbs for garnish, optional
1 Tablespoon corn (optional, for decoration)


Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine ground flaxseed, almond flour, baking powder, garlic powder, onion powder, dried oregano, and salt. Mix well.

Add apple cider vinegar and water to the dry ingredients. Stir until a dough forms. If the mixture is too thick, add some more water. Let it rest for a few minutes to allow the flaxseed to absorb the liquid.

Roll out the dough on a parchment-lined baking sheet to your desired thickness. Bake in the preheated oven for 15-20 minutes or until the crust is slightly darker.

Once the crust is baked, spread the low-carb marinara sauce evenly over the surface. Top with sliced mushrooms, shredded mozzarella, and dried oregano. Bake for an additional 10 minutes to allow the mushrooms to fry slightly.

While the pizza is baking, prepare the final veggie topping. Slice the onions, cherry tomatoes, and red pepper. In a bowl, combine arugula, sliced onions, cherry tomatoes, red pepper, corn (optional), and black olives.

Once the pizza is out of the oven, top it with the fresh veggie mixture. Optionally, finish with a drizzle of olive oil and sprinkle with fresh or dried herbs for added flavor.

Nutritional breakdown per serving (recipe makes 6 servings)

323 Calories
10.5g Protein
26g Fat
9.4g Fiber
16.5g Total Carbs
7.4g NET Carbs