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(Keto Carbs) 5,6g





Keto Pizza? Isn’t that a mission impossible? Our colleagues Michelle and Akanksha didn’t think so. They felt sure they could do it – and they did!

Keto cooking fanatic

To give you a bit of background: Michelle is a long-time keto-adept who’s lost a great deal of weight and feels super on the diet. On her keto journey, she discovered that she has a talent and a love of keto cooking and baking. “I just love to experiment and create new recipes,” she says. “I can get pretty fanatic trying different preparations and ingredients until I get it right. I love my keto food!” Michelle has already brightened our office days with some delicious keto creations, like muesli buns and forest fruit cheesecake, and you can take it from us: she knows her way about the keto kitchen… Akanksha, who joined Michelle for this pizza venture, is a vegetarian, which meant that one of the requirements for this recipe was that it should be meat-free. You can see for yourself how well they succeeded.

Creating the pizza base 

The basis of this recipe is our much-praised Go-Keto Bread Mix Farmers Bread. Where else would you find an easy-to-make, delicious pizza base that low enough in carbs to carry a full range of veggie topping? Michelle and Akanksha had both used the Bread Mix before, of course, and felt sure that it would work perfectly well. Because a pizza is much flatter than the loaf-shaped bread that the baking instructions are meant for, they shortened the baking time a bit, plus they pre-baked it before adding the topping, so that it wouldn’t get soggy from the vegetables. And yes, remember that as a tip, should you ever wish to go on a Bread Mix Experiment Quest yourself.  

DIY: personalize your keto pizza! 

As we said, this recipe is for a vegetarian pizza, but what’s to stop you from seeing what you can do with your own favourite pizza toppings. How about: 

– Salami slices
– Salsicce
– Tuna, canned or fresh
– Ham
– Olives, green or black
– Artichoke hearts (take care though, some brands can be high in carbs) 

Serves: 6


  • 1 pack Go-Keto Bread Mix Farmers Bread  
  • 50g Tomato pulp (can) 
  • ½ Zucchini ½ Red bell pepper 
  • 5 Button mushrooms 
  • 30g Red onion 
  • 1 Clove of garlic, chopped 
  • 50g Mozzarella, grated 
  • 50g Mixed (pizza) cheese, grated 
  • 1 tbs Parsley, chopped 
  • 1 tsp Dried Italian herbs 
  • ¼ tsp Chili flakes 
  • Salt and pepper 


  1. Preheat your oven at 190 °C.   
  2. Pour the Bread Mix into a deep bowl, add the Italian spices and mix well.  
  3. Add 400 ml of warm water and prepare the Bread Mix dough according to the directions on the package. 
  4. Let the dough rest for 5 minutes, then moisten your hands or use baking paper and a rolling pin to shape the dough into a 2-3 cm thick round pizza. Put it on a baking tray lined with baking paper.  
  5. Bake the pizza base for 15 minutes at 190 °C.  
  6. Slice the zucchini, arrange the slices side by side on paper towels and sprinkle them with some salt so as to draw out the moisture.  
  7. Slice the onion, mushrooms and bell pepper. 
  8. After 15 minutes, take the pizza base from the oven and gently turn it upside down, using a plate or cover. 
  9. Cover the pizza base with a thin layer of tomato. Dry the zucchini slices with a piece of paper. Arrange the vegetables on top of the pizza. Sprinkle with the garlic. 
  10. Top the pizza with a liberal amount of grated cheese.  
  11. Finish with a sprinkling of chili flakes, Italian herbs, pepper and parsley. 
  12. Put the pizza back in the oven and bake for 20 minutes at 190 °C.  
  13. Ideally, the pizza should rest and cool for about 2 hrs or more.

If you want to serve the pizza hot, you can heat it for a few minutes in the oven, but make sure it doesn’t burn or get too dry.

Recipe: Michelle de Vries & Akanksha Shrivastava