Low Carb ‘Keto’ Lamb Kofta Pizza

Low Carb ‘Keto’ Lamb Kofta Pizza

KetoClan Low Carb Lamb Kofta Pizza

This has got to be one of the tastiest pizzas I have ever had! The fact its a Keto / Low Carb Pizza makes it all the better. The only problem its hard to have just one slice. Goes well with a greek or garden salad. Freezes well for work lunches and for a quick snack when you cant be bothered cooking.

Servings: 8 Slices

Nutritional Information – Calories per slice 323

Total Fat 24 g

Saturated Fat 9 g

Monounsaturated Fat 4 g

Polyunsaturated Fat 1 g

Cholesterol 20 mg

Sodium 348 mg

Potassim 94 mg

Carbohydrate 3.1 g

Fiber 2 g

Sugar 1.1

Protein 23.3 g



  • 175g Grated Mozzarella Cheese
  • 5g (1 tbsp.) Psyllium Husks
  • 1 Large Free Range Egg
  • 65g Spreadable Cream Cheese
  • 1 tbsp. fresh Basil or Parsley
  • 75g Australian Almond Meal


  • 5 x Lamb Kofta Balls – See the Lamb Kofta Ball Recipe for instruction
  • 50g (Coles) Tasty Cheddar Cheese
  • 60g grated Mozzarella
  • 40g Tomato Paste
  • 25g Red Onion
  • 1/2 ball Buffalo Mozzarella Cheese
  • 75g Cherry Tomatoes
  • 50g Shaved Milano Loin Ham
  • 55g Bambini Bocconcini
  • 5 tbsp. Fresh Parsley
  • 5 tbsp. Fresh Mint
  • 5 tbsp. Fresh Coriander
  • 5 Kofta Balls (Refer to below recipe)
  • 30g Natural Yoghurt

 Another great ingredient to add is  pitted Kalamata Olives about 15 to 30 grams finely chopped adds more depth to the flavor.


  1. Preheat oven to 180 Degrees Celsius. Measure out 175g grated mozzarella cheese and put into a microwave safe bowl.
  2. Microwave the cheese until fully melted and pliable, approximately 90 seconds. Add 65g cream cheese and 1 egg to the cheese and mix until combined.
  3. Add 75g almond meal, 1 tbsp. psyllium husk, 1 tbsp. fresh basil or parsley (or dried Italian seasoning if you don’t have fresh herbs) and a pinch of salt and pepper to the cheese mixture and mix together well.
  4. The dough should bind together well and when cool enough, knead into a small round ball.
  5. Place the dough onto a sheet of baking paper on an oven tray with a drizzle of olive oil to prevent it sticking. Press the dough out with your hands either forming a circular or rectangular pattern as you press outwards.
  6. Place the pizza into the oven and bake for 10 minutes on one side then remove from the oven.
  7. Flip the pizza over to the other side and onto another piece of baking paper. Bake for another 2-4 minutes.
  8. Remove the pizza from the oven and top with toppings of your choice: (in this case: 40g tomato paste, 25g red onion, ½ ball buffalo mozzarella, 75g tomatoes diced, 50g shaved ham, 50g grated cheddar cheese, 60g mozzarella, 55g bocconcini, 1.5 tbsps. fresh parsley, 1.5 tbsps. fresh mint, 1.5 tbsps. fresh coriander, 5 Kofta Balls thinly sliced (Refer to below recipe)
  9.  Bake again for an additional 5-10 minutes, depending on how crispy you like your pizza base.
  10. Remove from oven, drizzle 30g natural yoghurt to on top, cut into slices, and serve.

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