Low Carb Spicy Goat Cheese and Salami Pizza

You will love the flavor combination of tangy goat cheese with salty salami and a hint of heat from red pepper flakes! This particular gluten-free pizza is made with an easy-to-make quinoa flour-based crust. If you haven’t tried using quinoa flour before, you will love its bread-like texture. Quinoa flour, water, a little bit of honey (just enough to feed the yeast), yeast, almond flour, flaxseed meal, and olive oil combine to make a batter. The batter is left to rise for half an hour to help the yeast flavor to develop. The crust will have a pleasant yeasty smell as it is baking, similar to a wheat crust without all the inflammatory gluten proteins! The final pizza is topped with creamy, soft goat cheese, hard salami, and a sprinkling of red pepper flakes. Once the pizza has cooled slightly, a few basil leaves are added on top for color and flavor.

Can I use other kinds of cured meats?

Yes! Feel free to swap the hard salami for other types of Italian-style cured meats like pancetta, prosciutto, chorizo, pepperoni, or capocollo. However, a lot of lesser quality cured meats contain gluten. So be sure to check the label before consuming!

Is honey low carb?

Yes, in small amounts, you can enjoy honey on a low-carb diet. Thankfully, the honey in this recipe feeds the yeast, so negligible amounts of sugar remain in the dough.

Why is olive oil added?

Olive oil is added for additional healthy fats and also for functionality. The olive oil helps prevent the crust from sticking to the parchment paper during the baking process.

What can I use if I do not have a round baking stone?

If you do not have a round baking stone with tall sides, you can use a parchment-lined baking sheet or a flat piece of stoneware. Simply shape the crust into a thin 11” circle and bake as the directions suggest.

Serving suggestions

Serve this gluten-free pizza with a gluten-free Keto Garlic Bread like this recipe here:

https://www.carbmanager.com/recipe-detail/ug:7547cfed-f857-a62a-4af4-8c86b0375242/keto-garlic-bread

Net Carbs

5.6 g
Fiber

1.9 g
Total Carbs

7.6 g
Protein

5.5 g
Fats

9.5 g

134 cals

Quantity

Serving Size

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Quinoa flour

1 cup
Water

1.5 cup
Honey

2 tsp
Yeast

4 tsp
Almond flour

1 cup
Flaxseeds Or Flax Seeds Whole Or Ground

3 tbsp, ground
Extra virgin olive oil

2 tbsp
Goat cheese

2 oz
Dry Or Hard Pork Salami

12 slice (3-1/8" dia x 1/16" thick)
Crushed Red Pepper Flakes

0.5 tsp

Step 1

Preheat the oven to 400 F. Heat the water to 110-115 F. Use a thermometer to check the water’s temperature.
Step 2

Combine water heated to 110-115 F with the yeast and the honey. Allow the mixture to sit for 5 minutes to allow the mixture to foam.
Step 3

Heat the quinoa flour in a dry pan until fragrant, about 1-2 minutes on low heat stirring constantly. Allow the flour to cool.
Step 4

Combine the quinoa flour, almond flour, flaxseed meal, and olive oil.
Step 5

Once the yeast mixture is foamy, add it to the dry ingredients and mix well.
Step 6

Allow the mixture to sit for 30 minutes covered with plastic wrap. The mixture will rise considerably.
Step 7

Once the time has elapsed, line an 11” round piece of stoneware with parchment paper, ensuring the excess goes up the sides.
Step 8

Divide the batter in half and spread it to the edges using an offset spatula.
Step 9

Bake the crust for 25 mins. At this point, the crust should easily release from the parchment paper. Carefully remove the crust with the parchment paper attached and peel the parchment off. Flip the crust upside down.
Step 10

Spread the crust with half of the tomato sauce evenly over the crust, leaving 1 ½” or so on the edges.
Step 11

Divide the goat cheese in half and crumble small portions of cheese over the tomato sauce. Evenly top the pizza with 6 slices of salami.
Step 12

Turn the oven on broil and cook the pizza until the toppings have just melted and the salami is starting to get crispy on the edges. Keep a close eye on the pizza to prevent burning. The whole process should take 30 seconds to one minute. Remove the pizza from the oven and top it with half of the red pepper flakes and fresh basil leaves. Repeat with the remaining batter to make another pizza.