Keto Salami Pizza

Keto Salami Pizza

I made this keto salami pizza with some leftover salami that was used to make a keto Italian salad for a lunch party that was given a while ago. I thought the pizza looked kind of humbly cute, so I took a picture of it not really expecting it to taste like much. Well, I ended up making this little keto salami pizza about 3 times in a row! So, I can personally say that I really enjoyed the taste of this pizza.

Then, as I finished up the leftover salami on the third pizza, I discovered another flavor-enhancing topping in the refrigerator (more about this later).

With all that said, do not let this humble looking little keto salami pizza fool you. It is very rich in taste and flavor even though it’s made with salami lunch meat and plain tomato sauce from a can (another leftover ingredient from the party). However, if you must purchase ingredients, I would opt for a tomato paste to keep the keto salami pizza crust from getting too moist.

You can find the original almond flour crust recipe here. But for this keto salami pizza, the recipe was doubled. Since it is made with an almond flour crust, it is low carb, keto, and diabetic-friendly.

Keto Salami Pizza

Keto Salami Pizza Graphic

Oven: 325  | Bake: 15-20 | Serves: 2


  • 1/2 c. Almond Flour
  • 1/2 tsp. Psyllium Husk Powder
  • 1/2 c. Shredded Italian Cheese Blend
  • 1 tbsp. Fat Free Cream Cheese
  • 1 tsp. Extra Virgin Olive Oil
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Italian seasoning
  • 3 tbsp. Hot Water


  • 1-2 tbsp. Tomato Paste
  • 1/4 tsp. Minced Garlic (I used some from a jar)
  • 3 Large Round Salami Slices
  • 1/2 c. Shredded Italian Cheese Blend
  • 3 Fresh Spinach Leaves (chopped)
  • Pepperoncini Pepper Slices (optional)


  1. Please follow the instructions given for our almond flour pizza crust recipe here.
  2. Once the pizza crust is finished cooking, let the crust cool for about 5 minutes.
  3. Mix the minced garlic with the tomato sauce or paste. Then, spread the tomato sauce mixture over the pizza crust.
  4. Next, add the salami slices and shredded Italian cheese blend over the pizza.
  5. Finally, top the pizza with a few sliced spinach leaves and pepperoncini pepper slices.
  6. Heat the pizza in the oven until the toppings are warm and the cheese is melted.


I added the pepperoncini pepper slices to the third pizza, so they are not shown in the images here. However, they are a real flavor-enhancing game changer, so add some to half the pizza in order to compare the difference in taste. However, I enjoyed the first two pizzas just as well. So, this little keto salami pizza is good with or without the peppers.

2 Comments Add yours

  1. yum! great recipe

    Liked by 1 person

    1. Lyn says:

      Hey! Thanks for leaving a comment! Glad you liked it!


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