Easy, peasy, filling pizza. That’s what you get with this keto-friendly bolognese pizza recipe. Leftover bolognese sauce is repurposed as a pizza sauce. It’s similar to a marguerita pizza, but with a thick, meaty sauce, making it more more filling than its more traditional Italian counterpart.
Keto Bolognese Pizza with Fresh Basil Recipe
Ingredients:
- One batch of lupin flour sourdough pizza crusts OR keto cheesy pizza crusts OR keto cauliflower pizza crusts
- ¾ cup leftover keto bolognese sauce
- ¾ cup mozzarella cheese, grated
- 2 tablespoons parmesan cheese, grated
- 16-20 whole fresh basil leaves
- Optional Garnish: crushed red pepper flakes
Directions:
Prepare your choice of keto pizza crusts and allow to cool. If using the sourdough pizza crust recipe, you do not have to wait for it to cool.
Preheat oven to 450F (or maintain heat at 350F for sourdough pizza crusts). When you take out your leftover bolognese sauce, it should have settled with the liquid separate from the rest of the sauce. Pour as much of this liquid out into the sink. The goal is to make the sauce thicker so the liquid doesn’t soak through the crust. Spread the bolognese sauce over the crusts. Top with the mozzarella and Parmesan cheeses.
Cook in preheated oven for 12-15 minutes (or 17-20 minutes for sourdough pizza crust) or until cheese is melted and bubbly.
Remove from oven and top with basil leaves and chill flakes (if using). Slice and serve.
Did you make this keto bolognese pizza with fresh basil recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
