Keto Easter Pizza Rustica

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  • prep time

    prep time

    45 min

  • cook time

    cook time

    1 h 0 min

  • ready time

    ready time

    1 h 45 min

Keto Easter Pizza Rustica

Pizza rustica is a classic Italian Easter pie loaded with eggs, cheese, and various cold meats. Our Keto version of the traditional Easter dish features a flaky low-carb crust prepared in a springform pan for a neat presentation. One slice of this delicious pie is all you need to feel the festivity and comfort of the holidays.

What is pizza rustica?

Pizza rustica is a savory meat, cheese, and egg pie with a flaky rich crust. Also known as pizza gaina or torta Pasqualino, this pie is traditionally served on Easter. This holiday dish is similar to a quiche, only much taller, thus assembled in a springform pan instead of a pie dish. As with many Italian recipes, there are many versions of this dish, varying in the types of meats and cheeses added. Each family would have a special recipe passed on for generations.

How to prepare a flaky Keto-friendly pie dough?

The crust starts with 2 Keto-friendly flours: almond flour and coconut flour. They are mixed with psyllium husk powder and xanthan gum, which prevent the crust from falling apart. Cold butter is then incorporated into the dry ingredients. Using cold butter is crucial for a flaky crust. Using room temperature or melted butter will yield a hard crust. Finally, eggs are added to form a dough. You can use this low-carb crust in many Keto easter recipes, including sweet ones. To prepare a sweet pie crust, simply mix a couple of tablespoons of powdered sweetener with the dry ingredients.

What types of meat can you use in this recipe?

For this recipe, we have used salami, smoked ham, and pepperoni, but, like many Keto easter brunch recipes, you can customize this dish to your preference. For salami, you can choose between hard salami, Genoa salami, spicy soppressata, etc. You can add cooked Italian sausage, sliced prosciutto, or mortadella. The choices are endless.

What kinds of cheese can you add to this Keto Easter pie?

We have added 3 kinds of cheese: Ricotta, mozzarella, and parmesan. Ricotta is a soft, slightly creamy cheese essential for a traditional pizza rustica. When buying ricotta cheese, check the nutritional labels and buy one with the least net carbs. Mozzarella cheese can be replaced by another mild cheese like provolone or cheddar. As for the parmesan, you can replace it with another strong cheese like pecorino Romano, asiago cheese, or manchego cheese.

  • Net Carbs

    5.2 g

  • Fiber

    3.4 g

  • Total Carbs

    8.7 g

  • Protein

    19.1 g

  • Fats

    33.9 g

408 cals

Keto Easter Pizza Rustica

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond flour

    Almond flour

    2 cup

  • Coconut flour

    Coconut flour

    0.25 cup

  • Psyllium Husks (Ground / Powder)

    Psyllium Husks (Ground / Powder)

    1 tbsp

  • Baking Aids Xanthan Gum

    Baking Aids Xanthan Gum

    1 tsp

  • Salt

    Salt

    0.25 tsp

  • Butter

    Butter

    0.5 cup

  • Raw egg

    Raw egg

    7 large

  • Tap water

    Tap water

    2 tbsp

  • Ricotta cheese, whole milk

    Ricotta cheese, whole milk

    300 g

  • Mozzarella cheese, whole milk

    Mozzarella cheese, whole milk

    200 g

  • Almond milk

    Almond milk

    0.33 cup

  • Parmesan cheese

    Parmesan cheese

    0.5 cup, grated

  • Black pepper

    Black pepper

    0.5 tsp

  • Parsley

    Parsley

    0.25 cup, chopped

  • Red onion

    Red onion

    0.25 small

  • Salami

    Salami

    80 g

  • Ham

    Ham

    80 g

  • Pepperoni

    Pepperoni

    80 g

Recipe Steps

steps 12

1 h 45 min

  • Step 1

    To prepare the pie dough, add the almond flour, coconut flour, psyllium husk, xanthan gum, and salt to a food processor. Blend until a uniform dry mixture forms. Cut the cold butter into 6-8 pieces and add them to the food processor.
    Step 1
  • Step 2

    Pulse a few times until a rough mixture forms, similar to bread crumbs. Add 1 egg and water and pulse a few types until the dough starts coming together. Bring the dough together using a spatula and transfer it to a bowl. If it feels a little dry, add more water 1 tablespoon at a time.
    Step 2
  • Step 3

    Form the dough into a ball using your hands and wrap it in cling film. Press to flatten it slightly. Place it in the fridge for 30 minutes.
    Step 3
  • Step 4

    Prepare the filling at the end of the dough’s chilling time. Preheat your oven to 180 C/375 F and grease the bottom and sides of a 9 inch (22 cm) springform pan with butter. Separate 6 eggs, placing the yolks in a large bowl and the whites in a large stand mixer’s bowl.
    Step 4
  • Step 5

    Beat the egg yolks until light and creamy. Add the ricotta cheese, mozzarella, almond milk, parmesan, and black pepper. Finely chop the parsley, onion, ham, salami, and pepperoni, then add them in and mix until combined.
    Step 5
  • Step 6

    With the whisk attachment fitted to a stand mixer, beat the egg whites for a few minutes until stiff peaks form. Alternately you can do this with an electric hand mixer. Make sure you don’t overbeat the egg whites. Otherwise, it will split and curdle.
    Step 6
  • Step 7

    Add a third of the beaten egg whites to the bowl with the other ingredients. Mix it in to loosen up the mixture. Add the remaining egg whites, gently fold from the bottom, and sweep to the sides until evenly incorporated without deflating. Don’t whisk or stir vigorously, as that will knock off the air from the mixture.
    Step 7
  • Step 8

    Take the dough out of the fridge and place it on a piece of parchment paper. Roll it into a circle measuring 15 inches (37 cm) in diameter. Carefully transfer the parchment paper over the pan, and flip it releasing the dough into the pan
    Step 8
  • Step 9

    Lightly press it along the bottom of the pan and up the sides with excess hanging out the top. Pinch the excess inwards along the sides of the pan. You don’t want the crust hanging outside the edges of the pan. Otherwise, you won’t be able to release the pie from the pan.
    Step 9
  • Step 10

    Pour the filling into the pan over the dough and even it out using a spatula. Transfer the pan to the oven. Bake for 1 hour or until the eggs are fully cooked.
    Step 10
  • Step 11

    Remove from the oven and let it sit on the counter for 20 minutes. Carefully release the pan’s lock and pull it upward, loosening the pie using a thin knife if needed. Let it sit for another 30 minutes before slicing it.
    Step 11
  • Step 12

    Using a sharp knife, carefully cut the pizza rustica into 12 slices. Garnish with parsley leaves and freshly cracked black pepper, and serve. Store any leftovers in an airtight container in the fridge.
    Step 12

Comments 6

  • UpbeatRadish743054

    UpbeatRadish743054 3 years ago

    What size pan do you use?

    • ArmyBeth12

      ArmyBeth12 3 years ago

      What size pan? How many eggs go in the crust vs. the filling? This looks delicious, thank you!

      • ArmyBeth12

        ArmyBeth12 3 years ago

        Thank you!

      • recipewriter

        recipewriter 3 years ago

        The recipe has been updated, thank you for asking !

    • Linton8

      Linton8 3 years ago

      What are the macros for, 1 slice when cut into 12 slices (per the plates emoji in the beginning summary) or when cut into 8 slices (per step 12)?

      • recipewriter

        recipewriter 3 years ago

        We apologize for the inconvenience. The recipe yeilds 12 slices, step 12 has been edited. The macros is for 1 slice out of 12 :)