Low Carb Sausage & Burrata Cheese Pizza
/Forget the sad, cardboard crusts of low-carb days past. This King Arthur Baking has mastered the mix for a pie that brings all the crisp, chewy, authentic pizza energy you’ve been craving, minus the carb hangover. And don’t tell, because your friends will never know this is low carb to the level of keto-friendly.
We’re pairing a beautifully thin, keto-friendly crust with savory pork sausage, sweet onions, and briny black olives, then finishing it off with a rich, glossy pesto drizzle. But the real showstopper? A whole ball of fresh burrata torn over the top right at the end, melting into rich, creamy pools of absolute heaven. It’s luxurious, completely satisfying, and guaranteed to upgrade your next pizza night.
INGREDIENTS HIGHLIGHTS
King Arthur Keto Pizza Dough: The ultimate low-carb cheat code. It stretches beautifully and bakes up into a legit, crispy crust without any of the usual keto gloom.
Olive Oil: The unsung hero that builds flavor at every stage. It creates a beautiful golden crust when brushed on the dough and transforms the pesto into a perfectly glossy, pourable drizzle.
Pork Sausage: Your savory powerhouse. Cook it up in its own rendered fat—no extra oil needed here—so it gets perfectly browned and packed with flavor.
White Onion: Thinly sliced to add a sweet, sharp bite that breaks up the richness of the heavy meats and cheeses.
Black Olives: Brings that classic, briny pizza goodness and a subtle texture contrast to every bite.
Parmesan Cheese: Grated fresh to melt directly onto the crust during the first bake, adding a sharp, salty depth of flavor.
Pesto Sauce: The vibrant, herbaceous punch that brings the whole pizza to life and cuts right through the rich sausage.
Fresh Burrata: Total luxury in a ball. Tear it up and add it at the very end just to let it melt into rich, creamy pools of heaven.
Preparing the Dough/Crust
Shape the Crust: Gently stretch your prepared keto pizza dough onto a parchment-lined baking sheet or pizza pan into a thin layer.
Layer the Toppings: Brush the top of the dough lightly with olive oil, then evenly distribute the pork sausage, sliced white onion, and black olives.
Add the Base Cheese: Sprinkle half of the fresh grated Parmesan cheese over your layers.
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Add the Toppings & Bake Twice, then Finish
Layer the Toppings: Brush the top of the dough lightly with olive oil, then evenly distribute the pork sausage, sliced white onion, and black olives. Sprinkle half of the fresh grated Parmesan cheese over your layers.
The Initial Bake: Bake at 400°F for 10 minutes, or until the crust gets a light golden brown.
Melt: Remove the pizza, drizzle the pesto mixture over the top, scatter the torn pieces of fresh burrata cheese, and return it to the oven for 2 minutes until the cheese is beautifully melted.
Finish: Remove the pizza from the oven and top with your finishing choices: the remaining grated Parmesan, fresh minced parsley, and crushed red pepper.
Low Carb Sausage & Burrata Cheese Pizza
Ingredients
Instructions
- Preheat the oven to 400°F and line a baking sheet or pizza pan with parchment paper.
- Gently stretch the pizza dough over the parchment paper into a thin rectangular or round layer.
- Brush the dough with olive oil, then evenly layer on the pork sausage, sliced onion, and black olives.
- Sprinkle half of the Parmesan cheese over the toppings and bake for 10 minutes, or until the crust is a light golden brown.
- While baking, mix 1 tablespoon of olive oil into the pesto in a small bowl until it reaches a thick, pourable consistency.
- Remove the pizza from the oven, drizzle the pesto mixture over the top, and scatter the bite-sized pieces of torn burrata cheese.
- Return the pizza to the oven and bake for an additional 2 minutes, just until the burrata cheese is melted.
