Completely Keto Speed Keto Pizza

In a quaint kitchen nestled in the heart of a bustling city, Sarah embarked on a mission to create the ultimate keto-friendly pizza. Armed with determination and a passion for healthy cooking, she set out to transform her favorite comfort food into a guilt-free delight.

Inspired by the rich flavor of macadamia nuts and the tangy zest of lemon, Sarah devised a unique crust recipe that would be both nutritious and delicious. She carefully soaked the raw macadamia nuts for 12 hours, knowing that this crucial step would remove any inflammatory elements and unlock their full potential.

With the softened macadamia nuts ready to be transformed, Sarah blended them with lemon juice, Pink Himalayan salt, white pepper, garlic powder, eggs, oregano, and fresh basil. The aroma of herbs filled the air as she lovingly kneaded the dough, shaping it into a perfect circle.

Next came the finishing touch – a generous layer of tomato sauce made with no added sugar, ensuring that every bite would burst with flavor without compromising Sarah’s commitment to a keto lifestyle.

As the pizza baked in the oven, Sarah couldn’t help but feel a sense of pride and anticipation. She knew that her speed keto pizza would be a game-changer, offering all the satisfaction of a traditional pizza without any of the guilt.

When the timer finally chimed, Sarah eagerly pulled the pizza from the oven, marveling at its golden crust and tantalizing aroma. With a slice in hand, she took her first bite and was instantly transported to pizza heaven. And as she savored each delicious mouthful, she knew that her journey to create the perfect keto pizza had been a resounding success.

Speed Keto Pizza

Course: Main Course
Servings: 8 servings

This special non-dairy pizza recipe fits the Speed Keto diet.



  • 2 cups raw macadamia nuts You must soak them for 12 hours to remove the inflammatory elements
  • 3-4 tbsp lemon juice
  • 2 tsp Pink Himalayan Salt
  • 1 tsp white pepper
  • 1 tsp garlic powder
  • 3 eggs
  • 1 tsp oregano
  • 1 tbsp fresh basil
  • 3/4 cup tomato sauce (no sugar added)


Preparing the Macadamia nuts. Soak the nuts in water at least 12 hours or overnight. This removes the inflammatory elements. Rinse the nuts off well and drain. Place in VitaMix or similar high power blender.

Preheat oven to 350.

Add 3 or 4 tablespoons of lemon juice. Add 1 tsp Himalayan salt, a pinch of garlic powder, and a pinch of white pepper.

Add 1/4 cup of water and slowly mix on slow speed. You may need to add more water 1/4 cup at a time until it blends and turns into macadamia cheese. Blend to make sure it is well blended and there are no chunks. The cheese may be moist. As long as it is smooth.

Take this mixture and split it in half. One half is for the dough. The other half is the topping.

Mix half the cheese mixture with 3 eggs and mix well. Add 1 tsp Himalayan salt, oregano, and a pinch of garlic powder. Mix again. Prepare a round pizza tray with parchment paper with a light covering of olive oil. Spread out the dough on top of the oiled parchment paper. The crust may be liquid - not to worry. It will come out fine.

Bake in over 15-20 minutes until brown. Check after 10 minutes.

Remove crust from oven. Top with tomato sauce. Spread well. Take rest of macadamia cheese and spread it out on top. Top with fresh basil.

Alternatively you can add sliced tomatoes, mushrooms, etc. to the topping.

RaIse oven temperature to 400 and bake 5-10 minutes.

After your first 30 days this can substitute a slice for any meal. It's quite filling. You may think it won't be enough to fill you but it will.

Recipe Notes

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