This Easy Keto Pizza Rustica is an incredibly low carb Italian Easter pie made without a fussy crust and simply filled with eggs, ricotta, salami, and cheese. This recipe makes a truly special keto pizza quiche that's packed with flavour and looks really impressive.
Low Carb Easter Pie
Pizza Rustica is a rustic Italian pie from southern Italy that's served during Easter.
Depending on the region it can be made with a pizza dough crust or a pastry crust. It always contains eggs so kind of resembles a quiche and can contain a variety of different meats and cheeses.
However, to keep this keto pizza rustica super easy as well as create a low carb Easter pie, I decided to see if I could eliminate the crust and still enjoy this delightful dish!
Just like my Keto Philly Cheesesteak Crustless Quiche, this keto pizza rustica combines the wonderful flavour of quiche with an Italian twist!
It truly is delicious and the perfect way to celebrate Easter!
Keto Pizza Rustica Ingredients
This low carb Italian dish only requires a handful of easy-to-find ingredients!
- Ricotta cheese - Make sure you use full-fat ricotta and not low-fat. My favourite brand is Belgioioso Ricotta.
- Cheese - you will need a combination of mozzarella and Parmesan cheese. I do not suggest buying pre-shredded cheese as it tends not to melt as well.
- Eggs - A total of 6 eggs are needed for this keto pizza rustica
- Italian Meat - Cooked Italian ground sausage, smoked ham (or prosciutto), salami and pepperoni are the perfect combination. However, I do suggest that you do not use a salami that's spicy and preferably whole so you can cut it into ½ cubes.
- Salt and pepper
Instructions for Making Carnivore Pizza
It only takes about 10 minutes of chopping and mixing before this low carb Italian pie is ready to be baked!
Whisk together the egg and ricotta.
Add in the spices and stir until combined.
Add in the diced meat. Stir to incorporate.
Fold in the chunks of cheese.
Spread the mixture into a deep 9-inch pie pan.
Bake until the top begins to brown.
How should I serve this Keto pizza quiche?
I like to eat this low carb Italian dish after it has cooled and come to room temperature. However, you can also eat it warm as well.
How long does this carnivore pizza last?
You can store leftovers in the fridge in an airtight container for up to 5 days.
Is this a pure carnivore recipe?
No. Since we are using ricotta and a variety of cheeses, this is not a pure carnivore recipe but does lend itself to a more moderate carnivore diet.
Should I drain the ricotta cheese?
Yes! You want to remove any liquid that has accumulated on the top of the ricotta before adding it to the eggs.
Recipe Tips and Tricks
- Buying salami - buy a whole salami or ask your deli counter to cut a larger piece so you can cut it into ½ inch cubes.
- Flavour variations - you can pretty much choose any kind of meats and cheese you like. Mortadella, prosciutto cotto (ham) or any kind of salami will work. I prefer to cut it into cubes but you can also cut up slices if that's all you have.
- Cheese - I like to use smoked Gouda cheese which is mild and creamy but you can use almost any kind of firm cheese you like. I recommend Fontina, Provolone or Mozzarella.
- Less or more - You can pick 4 different meats or keep it simple with only 1-2 meats. Either way, this dish is packed with flavour.
- To Salt or Not to Salt - if you use cured meat like salami you won't need to add any additional salt or the whole dish will be overly seasoned.
More Low Carb Italian Recipes
Looking for other low carb Italian recipes like this? Try these:
Pairing
These are my favourite dishes to serve with this keto Pizza Rustica:
Easy Keto Pizza Rustica - Carnivore
This Easy Keto Pizza Rustica is an incredibly low carb Italian Easter pie made without a fussy crust and simply filled with eggs, ricotta, salami, and cheese. This recipe makes a truly special keto pizza quiche that's packed with flavour and looks really impressive.
- Total Time: 1 hour 15 minutes
- Yield: 8 large slices 1x
Ingredients
- 16 oz full-fat ricotta cheese, drained
- 8 oz mozzarella, cubed
- ¼ cup grated Parmesan cheese
- ½ tsp salt
- 1 tsp black pepper
- 6 large eggs
- 6 oz ground Italian sausage, cooked
- 4 oz cooked ham, chopped
- 4 oz chopped pepperoni
- 4 oz salami, chopped
Instructions
- Preheat the oven to 350 degrees F (230 degrees C). Spray a deep ceramic pie pan well with cooking spray.
- Whisk together the eggs and drained ricotta cheese. Combine the drained ricotta cheese with the grated Parmesan, salt and pepper. Fold in the Italian meats followed by the mozzarella cheese. Mix thoroughly until extremely well combined; don't worry about overmixing. Transfer the filling to the pan.
- Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until the top is a beautiful golden brown, about 1 hour. Remove from the oven and let cool for 20-30 minutes before slicing into wedges.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Meals
- Method: Baking
- Cuisine: Italian, low carb, keto, Carnivore
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 519
- Sugar: 1
- Fat: 39
- Carbohydrates: 7
- Fiber: 1
- Protein: 33
Leave a Reply