Completely Keto Roman Pizza

In the heart of Rome, where the ancient cobblestone streets echo with the whispers of history, there lies a small trattoria tucked away in a quiet corner. It is here that Nonna Maria, a master of Roman cuisine, holds court in her cozy kitchen, creating culinary masterpieces that have been passed down through generations.

One evening, as the sun dipped below the horizon and the aroma of garlic and basil filled the air, Nonna Maria found herself inspired to create a new twist on a classic Roman favorite: Completely Keto Roman Pizza. Drawing on her years of experience and a deep love for traditional Italian flavors, she set to work crafting a dish that would tantalize the taste buds and warm the soul.

With a base of shredded mozzarella cheese, seasoned with fragrant basil, garlic powder, oregano, and a hint of sea salt and black pepper, Nonna Maria created a crispy, golden crust that would serve as the perfect canvas for her culinary masterpiece.

For the Roman topping, she combined creamy ricotta cheese with minced garlic, fresh basil, and grated Parmesan, infusing the dish with layers of rich, savory flavor. A drizzle of extra virgin olive oil added a touch of Mediterranean elegance, while a scattering of sun-dried tomatoes and delicate baby arugula lent a burst of color and freshness to the finished creation.

As Nonna Maria presented her Completely Keto Roman Pizza to her eager guests, their eyes lit up with delight. With each bite, they savored the perfect balance of flavors and textures, transported to the sun-drenched streets of Rome with every mouthful.

And as they lingered over their meal, savoring the warmth and camaraderie of the trattoria, they knew that they had experienced something truly special: a taste of Rome, crafted with love and served with pride by the talented hands of Nonna Maria.


Harlan Kilstein's Completely Keto Roman Pizza

Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Roman Pizza
Servings: 8 Servings


  • 1 3/4 Cups shredded mozzarella cheese
  • 3 Tsp grated Pecorino Romano cheese
  • 1 Tsp basil
  • 1/2 Tsp garlic powder
  • 1/4 Tsp sea salt
  • 1/2 Tsp ground black pepper
  • 1/4 Tsp oregano
  • 2 Large eggs

Roman Topping

  • 8 Oz whole milk ricotta cheese
  • 4 Large garlic cloves minced finely
  • 1/2 Oz fresh basil chopped finely
  • 2 Tbs Parmesan cheese finely grated
  • 1/2 Tsp Pink Himalayan Salt
  • 1 Tbs extra virgin olive oil
  • 2 Oz fresh baby arugula
  • 1/2 Oz sun dried tomatoes finely sliced, to garnish


  1. Preheat oven to 400

  2. Cover a pizza tray using parchment 

  3. Rub fingers with olive oil generously and spread evenly on lined tray

  4. Mix all ingredients for pizza dough in a bowl

  5. Spread dough evenly around tray by flattening under a separate piece of parchment paper 

  6. Remove top paper

  7. Bake in oven between 8-15 minutes, until begins to become golden 

  8. Remove from oven

  9. Set on the side

  10. In a small bowl use a spatula to combine fresh basil, salt, garlic, parmesan and ricotta cheese

  11. Spread evenly on pizza crust

  12. Place in oven for 5 minutes 

  13. Add arugula and garnish with sun dried tomatoes all around 

  14. Drizzle with olive oil

  15. Place in oven for two more minutes

  16. Remove from oven

  17. Serve warm

Recipe Notes

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