Keto Mediterranean Pizza

Keto Mediterranean pizza with a crispy crust

My Keto Mediterranean pizza just came out of the oven and I thought to myself… Will it give the same pleasure as the original thin crust gives? For sure, foodies in the low-carb universe miss the crispy effect of conventional baked goods. It’s not like we can’t live without that experience, but it gives a spice to life. So, as I was cutting my newest Keto pizza experiment, excitement started growing… The crust turned out so deliciously crispy while the rich topping gave a richer sensation. Shall I say it? I need to say it, don’t I?

Eureka! Eureka to the full potential! 😉

What makes it a Keto Mediterranean Pizza?

Modern and contemporary culinary art doesn’t look far into the past. For example, Raffaele Esposito was the inventor and creator of modern pizza. For this reason, pizza is associated with the streets of Raffaelle’s city, Naples. However, this picturesque Italian city was founded by Ancient Greeks and has a strong Greek vibe. In particular, the name Naples comes from the Neapoli (Νεάπολη) which in Greek means new city. Furthermore, the name pizza comes from the Greek word pita… So, if you associate pizza with Italy or Greece, you get the very essence of Mediterranean cuisine. This is a kind of cooking that aims to lift up the spirit. Not only feed the body, but nourish the soul too. Finally, our Keto Mediterranean pizza follows that particular philosophy!

A quick historical overview

Every ancient civilisation had something that could be pizza’s ancestor. Ancient Egyptians and Greeks surely had a type of flat pie. Romans did too. Historically, people in the Mediterranean zone strived to advance the quality of life. In particular, they knew how to create something great from plain ingredients. The origin of pizza hides a story of lower class creative people. They managed to create joyful dishes out of very poor ingredients. But the modern version can go in two directions. It often ends up unhealthy if you use modern ingredients. On the other side, it can become a masterpiece of culinary art. It all depends on the level of your dedication to details. This also means that every pizza should have at least one Mediterranean detail. Our Keto Mediterranean pizza combines sesame paste, herbs, spices, goat or sheep cheese, eggs, smoked meat, tomato paste, olive oil, garlic, sea salt, capers…

The beauty is in the details

We are proud to say, this Keto pizza has all the Mediterranean elements. Additionally, It has the power to teleport you directly to the blue zone. If you take things very seriously, use exactly the same ingredients as we did! Surprisingly, the magic will be even stronger. I am not saying it will not work if you don’t have one or two original ingredients. However, if you follow this recipe for Keto Mediterranean pizza, everyone will be enchanted. For example, your guests don’t even have to be Ketonians. How about that? Furthermore, you can make your own topping, but try this insanely great crust, it’s the crispiest Keto Mediterranean pizza crust you ever tried!

The Makedoniko tahini we used for this recipe has 3,6g of total carbohydrates per 100g of which 1.4g is naturally occuring sugar. Make sure the product you find has no added sweetener and the carb content is not much higher than this! A good tahini paste cannot have a lot of carbs, simply, organic sesame seeds cannot have more than 4g per 100g! Be persistant and search for a top quality product!

Where to get all the authentic ingredients?

If you don’t live in the Mediterranean zone, maybe it’s difficult. However, surely you know of a specialised store selling authentic Mediterranean ingredients. If that’s not the case, we got you covered! We will give you the links for every specific ingredient so that you can create some magic in your kitchen. Check out these products and get ready for a new adventure with our Keto Mediterranean pizza:

The empress of Keto pizza world

Our Keto Mediterranean pizza can easily be called an empress among Keto pizzas. We already published several Keto pizza recipes and we think they are great! However, this one has that extra crispiness. We took care of every single nutritional detail, but with an even bigger emphasis on texture, flavour and feeling. The Keto Mediterranean pizza you’re about to discover might change the way you think about pleasure and restriction. Just give it a go, you’ll get one million ideas to treat yourself and the ones you love every now and then. But when I say treat, I don’t mean spoil and go wild with unhealthy ingredients. I mean treat the body and soul at the same time!

Keto Mediterranean pizza with a crispy crust

5.0 from 4 votes
Recipe by Roberta Kapsalis
Course: Main courseCuisine: Keto MediterraneanDifficulty: Medium


Prep time


Baking time


Dough resting time




  • Crust
  • 200g (7 oz) sour cream or strained goat yoghurt

  • 4 tbsp extra virgin olive oil

  • 2 egg whites

  • 100g (3,5 oz) organic tahini paste

  • 1 tbsp psyllium powder

  • 80g (2,8 oz) coconut flour (use a bit more if needed)

  • 1 tsp baking soda

  • 1/2 tsp citric acid

  • 1 tbsp dried rosemary

  • 1/2 tsp sea salt

  • Topping
  • 1 tbsp concentrated tomato puree

  • 1 tbsp dried hibiscus or rosehips (use the content of a tea bag)

  • 4 cloves garlic

  • 1 tsp oregano

  • 1 tsp thyme

  • 1 tbsp red paprika powder

  • 4 yolks

  • 1 tbsp extra virgin olive oil

  • 70g aged goat cheese (finely grated)

  • 10 slices smoked beef prosciutto

  • 10 slices smoked beef sausage

  • 2 tbsp fermented capers

  • 1 pickled red horn pepper cut into strips


  • Mix tahini paste, rosemary, sea salt, olive oil, egg whites and sour cream using an electric mixer. When they are nicely combined, start adding the dry ingredients.
  • First, add psyllium powder and mix for 1 minute. Then add baking soda and citric acid. Let it create a foamy reaction.
  • Now, add coconut flour spoon by spoon. Allow the mixture to get thicker as the coconut flour absorbs the liquid. The dough needs to be thick enough to work it with your hand. If it is not thick enough, add a bit more coconut flour.
  • Grease your hands with olive oil and work the dough with your hands a bit. Cover the mixing bowl with plastic foil and place it in the refrigerator for 1 hour.
  • Place the dough in between 2 parchment papers and roll it with a rolling pin. Try to create a very thin crust. Remove the top parchment paper and place the crust together with the lower paper on a wide baking pan.
  • Preheat the oven to 200ºC (400ºF) and pre-bake the crust for 12 minutes.
  • Prepare the red sauce by mixing yolks with concentrated tomato puré, olive oil, chopped garlic and spices.
  • Cover the half-baked crust with the red sauce and place the rest of the toppings all over. You can start with the cheese, sausages, thin slices of beef prosciutto and finish with capers and pickled peppers.
  • Bake the pizza for 20 minutes at 180ºC (350ºC). Cut 8 pieces and serve immediately.


  • We did not create the nutritional label for this recipe because it’s impossible to find precisely the same ingredients everywhere in the world. The ingredients we used are much lower in carbs than standard products. For example, take a look at our Tahini paste as shown in the photo above. Furthermore, the smoked beef products we are able to find in our area never contain added sugar. The same goes for our concentrated tomato paste. Our aged goat cheese has 0 carbs. Now, if you would like to take care of your Keto Mediterranean pizza carb content, you will carefully choose each of the ingredients. In any case, there’s no chance you can end up with way too many carbs. After all, you will be making this recipe on special occasions, not every day!

Did you make this recipe?

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  1. Greek pizza–be still my heart. Eager to make your fabulous recipe. Can anything be substituted for citric acid? Lemon extract? Thanks.

    1. You could probably put the 4 Tablespoons of lemon juice (to substitute the citric acid) in the yoghurt mixture, but then add a smidge more coconut flour.
      I think 4T is a lot of lemon flavour though. Might work nicely for lemon bars or something but might not be enjoyable for pizza. 4T is a quarter cup which is the measurement used in lemon dessert recipes I have.

  2. Thanks. I wasn’t sure if the citric acid was for flavor or for the reaction with baking soda. Yea, that’s a lot of lemon juice. I’ll order citric acid.

  3. This “crust” recipe is now a staple in my diet. It’s fabulous and very versatile. I’ve used it as pizza crust, bagels and pita bread. Excellent! A perfect vehicle for butter, cream cheese spreads and liver pate. I’m here now to make it into rounds for sandwiches.

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