Bursting with flavor but still keto-friendly, this recipe deserves a regular spot in your menu. The dough is made using our Keto Wheat Pizza Crust mix and comes together in a flash. While the crust is on the thinner side (around 1/4” thick), it’s still plenty sturdy enough to hold a generous array of your favorite toppings.
To make the dough: Combine all the ingredients and mix and knead — by hand or stand mixer using the dough hook — until the dough is bouncy and firm, about 2 minutes.
Cover the dough and let it rise until it’s puffy but not quite doubled in bulk, about 60 minutes.
Place a rack in the middle of the oven and preheat the oven to 475°F.
To shape the pizza: Drizzle olive oil onto a 12” pizza pan or half-sheet pan; a darker (anodized) pan will yield a crispier crust. Transfer the dough to the pan and press it into a 12” circle. Cover and let rest for 10 minutes, then press back into a 12” circle if the dough has shrunk.
Top the crust with chimichurri sauce, mozzarella, and sliced cooked steak. Sprinkle about half the feta on top.
To bake the pizza: Bake until the crust is browned and the cheese is bubbling, about 15 to 18 minutes.
Remove the pizza from the oven and transfer it from the pan to a rack to cool slightly before serving.
Finish the warm pizza with a handful of the remaining feta, the arugula, and the radishes. Serve warm.
Storage information: Store any leftover pizza in the refrigerator for up to several days.
The mix as packaged will make two pizzas, or a pizza and 12 garlic knots. To make both pizza crust and knots, prepare the entire Keto Wheat Pizza Crust mix, using all of the yeast, 1 1/2 cups (340g) water, 4 tablespoons (50g) olive oil, and the full bag of mix. Divide the dough in half (about 339g each); make a pizza with one half and a dozen Keto-Friendly Garlic Knots with the other half.
