Keto Stuffed Crust Pizza

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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A keto stuffed crust pizza with mozzarella string cheese sealed inside the edge of the crust, topped with Rao’s marinara, fresh mozzarella, and basil. All the magic of stuffed crust, zero guilt.

Keto Stuffed Crust Pizza

Print Recipe

Prep Time 1

Cook Time 20

Servings: 4 servings

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

Pizza Dough

157 g vital wheat gluten
84 g flax meal
38 g oat fiber
35 g almond flour
6 g salt
1 g xanthan gum
0.5 g citric acid
300 ml water, room temperature 1 1/4 cups
1 tsp honey
1 tbsp instant yeast
2 tbsp olive oil

Stuffed Crust and Toppings

8 string cheese sticks 6 to 8
1 egg, whisked for egg wash
120 ml Rao’s marinara sauce 1/2 cup
227 g mozzarella cheese, shredded 2 cups
handful fresh basil

Equipment

1 Parchment paper

Method

Mix all dough ingredients together and knead 8 to 10 minutes until a smooth ball forms. Cover and rest for 30 minutes.
Preheat oven to 400°F. Roll dough on parchment paper about 2 inches larger than you would for a regular pizza.
Slice string cheese into 1-inch pieces. Brush egg wash around the edges of the pizza dough. Place cheese pieces along the edge of the crust. Roll the crust edge toward the center of the pizza over the cheese pieces, pressing firmly to seal.
Add marinara sauce, shredded mozzarella, and basil over the pizza inside the sealed crust edge.
Bake in the preheated oven for 15 to 20 minutes until golden brown and bubbling. Slice and serve.