About
These mini pizzas are made using our keto fathead pizza dough which can be found in the sides section.
Ideal for a Friday night treat and families! Feel free to adjust the toppings to suit, adjusting your macros accordingly.
Please note that prep and cook time do not include the prep time for making the dough.
Ingredients
- 8 teaspoon tomato sauce
- 4 piece sundried tomatoes packed in oil drained
- 4 medium black olives
- 3 ½ ounce mozzarella cheese
- 2 heart artichoke hearts or globe, canned in oil mixture
- 1 servings keto fathead pizza base
- 1 teaspoon oregano, dried
Instructions
- Preheat the oven to 380 degrees Fahrenheit.
- Roll the dough to an even thickness – about 5mm. Using a large ramekin or small bowl, score 4 round bases from the dough.
- Arrange the dough bases across a shallow oven tray and bake for 5 minutes until golden and just browned at the edges.
- Spread two teaspoons of passata across the base of each part baked pizza.
- Tear the mozzarella into bite sized chunks, roughly chop the tomatoes and slice the olives. Scatter over the top of each pizza base. Scatter each with dried oregano.
- Transfer to the oven to bake for a further 7-8 minutes or until cooked through and the cheese has melted.
Nutrition Facts
- Servings: 4
- Calories: 220.8kcal/923.7kJ (per serving)
- Fat: 17.8g (per serving)
- Carbs: 5.0g (per serving)
- Protein: 11.6g (per serving)
