Vegan Keto Roasted Red Pepper Pizza Sauce

This Veagn Keto pizza sauce is made from roasted red peppers and a combination of spices including smoked paprika, oregano and chilli flakes. The spice can be dialled up or down to suit your taste, or omitted entirely if you’re not a fan. Naturally gluten-free and vegan, this sauce is deliciously rich and perfect for use in any Keto pizza recipe.

Easy to make in just 25 minutes, the key to this recipe is roasting the peppers until they char slightly, which gives a lovely smokey flavor to the sauce. This recipe yields approximately 1 cup / 175g / 6.1oz.

Are there any alternative cooking methods?

You can BBQ, grill or pan fry the peppers. Whatever the method, it is important that the skin blisters and is left to ‘sweat’ so the skin can peel away easily. A blender or food processor is vital for making this sauce.

Can I make any substitutions?

If you are short on time, you can use store-bought pre-roasted red peppers. Always check the label for any ingredients which may not be Keto-friendly.

Romano peppers are best for this recipe, but bell peppers also work well here. Their flesh is slightly thicker so you may need to roast them for longer.

Fresh garlic can also be switched out for garlic powder if you prefer.

Smoked paprika also known as Spanish sweet paprika, brings a lovely depth to this sauce, but you can also use regular paprika if this is what you have.

Keto pizza never tasted so sophisticated! Spread over a cauliflower base or use in a vegan pizza casserole like this one: https://my.carbmanager.com/daily-log?dialog=food-detail:ug:011bac43f78c4216829af88401884c5d

Net Carbs

1.4 g
Fiber

0.7 g
Total Carbs

2.1 g
Protein

0.3 g
Fats

6.8 g

69 cals

Quantity

Serving Size

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Red pepper

2 small
Garlic, fresh

1 clove
Onion powder

1 tsp
Salt, sea salt

0.5 tsp
Smoked Sweet Paprika (Ground/ Powder)

0.5 tsp
Black pepper, ground

0.13 tsp
Oregano, dried

0.75 tsp
Olive Or Extra Virgin Olive Oil

3 tbsp
Chili Flakes

0.25 tsp

Step 1

Preheat the oven to 400F/ 200C. Place the red peppers on a baking tray. Roast in the oven for 20 minutes.
Step 2

Remove the charred peppers from the oven and leave them to cool for 10 minutes. The peppers will deflate and release their moisture. Use your hands to remove the skins from the peppers, they should peel off easily. If the skins are tough to remove, cover the peppers with aluminum foil or plastic wrap so the steam makes them sweat and the skins can then be peeled away. Discard the skins, stalks, and seeds.
Step 3

Add the roasted peppers to a food processor or blender. Crush in the garlic, and add the onion powder, sea salt, smoked paprika, dried oregano, chili flakes, 2 tablespoons extra virgin olive oil, and a good grind of black pepper. Blend until smooth and set aside.
Step 4

Spread over your Keto pizza base, stir through zucchini noodles or use in a pizza casserole. If not used right away, the sauce can be stored in an airtight container in the fridge for up to 4-5 days.