Microwave Pizza Bread (Low Carb, Keto)
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This pizza bread is low carb, keto, gluten free and wheat flour free. It’s also made in the microwave for an easy meal or snack that cooks in two minutes.
I had a really nice relaxing three day weekend. Unfortunately, I wasn’t able to carry over any of that relaxation into the start of this week. It’s been crazy busy these last few days so I really needed this pizza treat.
This recipe starts with my low carb microwave bread. I made a few tweaks to make it taste more like a base for cheesy breadsticks. Then after cooking it, I topped it with a little bit of tomato sauce, more cheese and mini pepperoni.
This tasted so good! It is cheesy and flavorful. I gobbled it up in seconds.
Recipe Tips
- Do not substitute coconut flour with almond flour. The recipe needs coconut flour to work. Coconut flour is highly absorbent and will absorb a lot of the liquid in the batter, which then helps form the bread.
- I cooked this bread in a 4-inch wide mug. The bread pulls away from the sides of the mug when it’s finished cooking. I then plated it into a 3.5-inch wide ramekin.
More Keto Pizza Recipes
Microwave Pizza Bread (Low Carb, Keto)
A single serving quick and easy cheesy pizza bread that cooks in the microwave.
Ingredients
- 1 tbsp unsalted butter, melted
- 1 large egg
- 1 tbsp milk, can substitute with almond milk
- 1 tbsp superfine almond flour
- 1 tbsp coconut flour, do not substitute with almond flour
- 1/8 tsp baking powder
- 1/8 tsp Italian seasoning
- 1 tbsp shredded parmesan cheese
- 2 tbsp shredded mozzarella cheese
- 1 tbsp low sugar tomato sauce, optional
- 6-8 mini pepperoni
Instructions
- In a large and wide (about 4 inches wide) microwave safe mug, add butter, egg, milk, almond flour, coconut flour, baking powder. Whisk until batter is smooth. Stir in Italian seasoning and Parmesan cheese.
- Cook in microwave at full power for about 90 seconds, or until bread is cooked.
- Spread tomato sauce (if using) over surface of bread. Sprinkle mozzarella cheese over sauce. Place mini pepperoni on top of cheese. Cook for an additional 30 seconds or until cheese is melted. Enjoy while warm.
Notes
Recipe Tips
- Do not substitute coconut flour with almond flour. The recipe needs coconut flour to work. Coconut flour is highly absorbent and will absorb a lot of the liquid in the batter, which then helps form the bread.
- I cooked this bread in a 4-inch wide mug. The bread pulls away from the sides of the mug when it's finished cooking. I then plated it into a 3.5-inch wide ramekin.
Serving: 1pizza bread, Calories: 332kcal, Carbohydrates: 10.4g, Protein: 16.1g, Fat: 25.5g, Saturated Fat: 12.5g, Sodium: 313.5mg, Fiber: 4.3g, Sugar: 3.6g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!
I don’t have a microwave, can I use my toaster oven. What would the settings be.
Sorry, but we’re not sure. We’ve only tested the recipe in a microwave.
Awesome! Made this recipe as written and added the tomato sauce (optional). Husband loved it and said don’t change a thing! I loved it too! Thanks for the recipe!
We’re so glad you enjoyed it!
I just can’t wait to try this pizza. Haven’t eaten pizza in so long. Thank you for sharing.
We hope you enjoy it!
Whoa! I was MISSING pizza like CRAZY! This was OUTSTANDING and a true lifesaver. I had something to celebrate, so I contemplated going off-plan, I also looked at the many KETO frozen pizza options, but they all had ingredients I haven’t put in my body in FOREVER and, well– NO WAY! This mug pizza is VERY satisfying and VERY filling! Thank you! THANK YOU for such tasty ingenuity!
So glad you loved it!
Wow! I have to be gluten free and I’m so tired of sweet mug microwave desserts. I’m making this today. And thanks to Chelsea who wrote about the goat cheese modification. I’m going to try that one too! So exciting! Lol! Not much gets me excited these days.
I hope you enjoy
This is super! I made it, start to finish, in a 6 inch cereal bowl – perfect one dish lunch. I used Marcella Hazan’s tomato sauce recipe which has no sugar. I see me making this a lot with variations.
I’m glad you liked it!
I’ve made this twice so far and it’s definitely a keeper. I put on goat cheese and sundried tomatoes for a topping once and the first time just made a simple cheese pizza. I know she said no modifications on the coconut flour but all I had that was close was unflavored whey protein powder and I used that both times and it came out great.
I’m glad it worked out for you!
Hello, the recipe says do not replace the coconut flour with almond flour, but would I be able to use whole wheat flour? I just don’t want to have to go out and buy something that I might not use again (I’m not keto)
Thanks!
I have a regular not low carb version here: https://kirbiecravings.com/pizza-mug-cake/
Y’all. This was good. And fast. And kicked that pizza craving right in the face. Definitely best hot before it gets gummy. Thanks Kirbie!
I’m glad you enjoyed it!
thank you so much for this recipe!!! HOLY COW, it was soooooooo good!! (I haven’t had pizza for nearly three months, so that might be part of the reason for my excitement, but my daughter who was eating regular pizza had a taste of mine and agreed that it was even better than her Little Caesars).
I did make a minor change… I made the dough but instead of cooking it in a bowl or mug, I sprayed some Pam on a plate, spread the dough on the plate and cooked it that way, so it was more like a pizza crust, then I topped it with sauce, cheese, etc. I even cut it in little slices and ate iy just like a pizza!
Thanks for the awesome recipe, so tasty!!
Thanks for leaving a comment about your experience! I love the idea of making it on a plate so it’s more like a pizza crust!
I loved it! Made for breakfast and it was fluffy and delicious, which is not common to achieve with the microwave I currently have. Every mug cake and bread was always spongy and raw in the middle and dry around. I used a ramekin for the first time for mw baking. I will try a mug and small glass dish to see what happens and will use the batter without the toppings and put only salt, sweetener and a little yeast for bread flavor. I’m only not sure if I can omit the parmesan or that affects the texture? Thank you!
Do you have the nutritional values?
recipe has been updated with approximate nutrition information.