Here’s a little low carb keto snack idea for ya- roast beef cheese crust pizza! It’s inspired by one of our favorite calzones.
Prior to being low-carb/keto, we used to often visit a local pizza parlor that made the best roast beef calzones!
For those that never heard of a calzone, it’s basically an inside-out pizza where the crust encloses the marinara sauce, cheese and toppings.
We know, roast beef isn’t the first thing you think of when you hear marinara sauce, but the pairing is really good!
So good in fact that we took this idea to make today’s recipe, Roast Beef Cheese Crust Pizza!
Instead of using a low-carb/keto pizza dough, we opted to use our cheese crisp base to simplify the recipe and give it an added texture.
The combination of everything came out really good and will guarantee to satisfy those pizza cravings in no time!
This dish is keto approved at ~0.4g carbs per mini pizza. These mini pizza tastes like a traditional cheese pizza minus the bread and of course, the added flavors of roast beef.
We used store bought marinara sauce for the sake of simplicity, but you can make you own low-carb/keto marinara sauce to bring the carb count down if you wish!
For this recipe, you won’t need any special ingredients but we highly recommend using a silicone baking mat, which can be picked on Amazon.
Now, let’s get started!
Prepping Time 5M
Cook Time 10M
Total Time 15M
Net Carb/Pizza ~0.4g
Servings 12 mini pizzas
Ingredients
- 3 cups Shredded Mozzarella Cheese
- 6 tbsp Marinara Sauce (we used the Traditional Trader Joe’s one)
- 3 Slice of Deli Roast Beef
- 1/2 Whole Jalapeno (optional)
Directions
1) Gather all the ingredients.
2) Heat oven to 425F.
3) Line a baking sheet with a silicone baking mat (parchment paper works too). Place ~1/4 cup of shredded mozzarella cheese on the silicone baking mat and spread cheese around to form a circle roughly 2-3 inches in diameter. Repeat with rest of the 11 Pizza Crust (or how many ever you have room for) and ensure they are not touching each other.
4) Cut deli roast beef into 4ths and set aside.
5) Finely slice 12 slices of optional jalapeno and set aside.
6) When the oven reaches temperature, bake in the center of the oven for 7 minutes until edges have slightly begun to brown.
7) Once browned, remove baking sheet and let it cool for 1 minute on a heat safe surface. Add ~1/2 tbsp of marinara sauce per mini pizza, followed by slices of roast beef and jalapeno. Once done, place baking sheet back in the center of the oven and bake for an additional 3-4 minutes until marinara sauce slightly thickens.
8) Remove the baking sheet from oven and let the cheese cool down (about 2-3 minutes). Transfer to serving plate or enjoy hot from the baking sheet!
Hope you enjoy your low-carb/keto Roast Beef Cheese Crust Pizza!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Roast Beef Cheese Crust Pizza
Ingredients
- 3 Cups Shredded Mozzarella Cheese
- 6 tbsp Marinara Sauce we used the Traditional Trader Joe's one
- 3 Slices Deli Roast Beef
- 1/2 Whole Jalapeno optional
Instructions
- Gather all the ingredients.
- Heat oven to 425F.
- Line a baking sheet with a silicone baking mat (parchment paper works too). Place ~1/4 cup of shredded mozzarella cheese on the silicone baking mat and spread cheese around to form a circle roughly 2-3 inches in diameter. Repeat with rest of the 11 Pizza Crust (or how many ever you have room foand ensure they are not touching each other.
- Cut deli roast beef into 4ths and set aside.
- Finely slice 12 slices of optional jalapeno and set aside.
- When the oven reaches temperature, bake in the center of the oven for 7 minutes until edges have slightly begun to brown.
- Once browned, remove baking sheet and let it cool for 1 minute on a heat safe surface. Add ~1/2 tbsp of marinara sauce per mini pizza, followed by slices of roast beef and jalapeno. Once done, place baking sheet back in the center of the oven and bake for an additional 3-4 minutes until marinara sauce slightly thickens.
- Remove the baking sheet from oven and let the cheese cool down (about 2-3 minutes). Transfer to serving plate or enjoy hot from the baking sheet!
Video
Nutrition
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