While not unusual to see in Italian or other Mediterranean pizzas, they’re not super popular in North America. I wanted to give one a try, so I decided to try one with shrimp using a cilantro pesto as the base. I threw in some sundried tomatoes to give it a little extra zip too. I was quite pleased with the combination of flavours.
Keto Shrimp Cilantro Pesto Pizza Recipe
Cilantro Pesto Ingredients:
- 1 cup fresh cilantro leaves
- 2 garlic cloves, coarsely chopped
- 2 tablespoons hazelnuts, roasted and chopped (*May sub with pecans, toasted
- 1½ tablespoons lemon juice, freshly squeezed
- ¼ cup Parmesan cheese, finely grated
- ½ cup extra virgin olive oil
- Fine sea salt and freshly ground black pepper, to taste
Pizza Ingredients:
- One batch of lupin flour sourdough pizza crusts OR keto cheesy pizza crusts OR keto cauliflower pizza crusts
- ¾ lb cooked shrimp, peeled and deveined
- ½ cup mozzarella cheese, grated
- ½ cup feta cheese, crumbled
- ¼ cup [oil-packed sun-dried tomatoes](https://amzn.to/2NvuewG], drained and sliced
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). Spread the pesto over the crusts. Top with the mozzarella cheese.
Cook in preheated oven for 12-15 minutes (or 17-20 minutes for sourdough pizza crust) or until cheese is melted and bubbly. If your shrimp is cold, warm it up a little in a frying pan when the pizza is about to come out of the oven.
Remove from oven and arrange shrimp over the pizzas then sprinkle with crumbled feta. Put back in the oven for 2-3 minutes, or until shrimp has warmed and feta is melty. Remove from oven and sprinkle with chili flakes if using. Slice and serve.
Did you make this keto shrimp cilantro pesto pizza 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! :)