{"id":1,"date":"2026-02-09T19:13:43","date_gmt":"2026-02-09T19:13:43","guid":{"rendered":"http:\/\/steveliakos.com\/?p=1"},"modified":"2026-02-11T13:42:28","modified_gmt":"2026-02-11T13:42:28","slug":"hello-world","status":"publish","type":"post","link":"https:\/\/steveliakos.com\/?p=1","title":{"rendered":"Avocado Bread Pizza – My New Favourite Keto Hack"},"content":{"rendered":"\n
I spend most of my life eating keto\u2014somewhere between carnivore and old\u2011school Atkins\u2014with the occasional tiny cheat that doesn\u2019t knock me out of ketosis. Because of that, I\u2019m always experimenting with foods that feel like carbs without actually being carbs.<\/p>\n\n\n\n
A few days ago, while scrolling through Facebook reels, I stumbled across someone mixing an avocado, an egg, half a cup of parmesan, and a few spices to make \u201cavocado bread.\u201d I hadn\u2019t tried it before, so naturally I had to give it a shot. I used a bit less parmesan than they suggested and looked up a recipe to figure out the right temperature and timing. Once baked, I turned the two pieces into a sandwich with mayo, lettuce, tomato, and sliced turkey breast\u2014because turkey and avocado just belong together. A sprinkle of garlic powder, onion salt, and pepper, and I had a surprisingly great sandwich.<\/p>\n\n\n\n
Today I decided to take things further. If avocado bread works for sandwiches, why not pizza? Pizza is the one food I miss the most when I\u2019m deep into keto, so the stakes were high.<\/p>\n\n\n\n
The Crust Experiment<\/strong> For a larger, pizza\u2011sized base, I used:<\/p>\n\n\n\n
\n
3 small avocados<\/li>\n\n\n\n
3 eggs<\/li>\n\n\n\n
125 g grated parmesan (not the powdered kind\u2014those often contain anti\u2011caking agents)<\/li>\n<\/ul>\n\n\n\n
The mixture was a little too wet, so I thickened it with:<\/p>\n\n\n\n
I mixed everything together, spread it onto a parchment\u2011lined baking sheet, and baked it at 400\u00b0F for about 20 minutes until it turned golden. After letting it cool, I added my toppings: tomato sauce, mozzarella, mushrooms, and pepperoni. Use whatever you love\u2014this part is pure personal preference. Then it went back into the oven at 350\u00b0F for another 15 minutes.<\/p>\n\n\n\n
The Taste Test<\/strong><\/p>\n\n\n\n
I cut the finished pizza into six slices. The first slice I ate with a knife and fork, and it held together beautifully\u2014light, flavorful, and much less dense than other keto crusts I\u2019ve made with parmesan, flaxseed, or almond flour. The second slice I ate warm, holding it in my hand. As long as I supported it with my fingers, it stayed intact. The third slice I tried after it cooled more, and while it still held together, it didn\u2019t firm up any further. Lesson learned: this crust is best enjoyed hot. ADDENDUM: I had the second half for breakfast cold out of the refrigerator. The slices were very solid and rigid and easy to hold and eat, just like regular pizza is the morning after. <\/p>\n\n\n\n
Final Verdict<\/strong><\/p>\n\n\n\n
I would absolutely make this again\u2014both as a sandwich bread alternative and as a pizza crust. It\u2019s simple, satisfying, and scratches that carb\u2011craving itch without breaking ketosis. If you\u2019re keto and missing pizza, this might become a new staple in your kitchen too.<\/p>\n\n\n\n\nUncooked Avocado Bread on pan<\/figcaption><\/figure>\n\n\n\nBaked Avocado Bread<\/figcaption><\/figure>\n\n\n\nAvocado bread with toppings<\/figcaption><\/figure>\n\n\n\nBaked Avocado Bread Pizza<\/figcaption><\/figure>\n\n\n\nHot slice of Avocado Bread Pizza<\/figcaption><\/figure>\n\n\n\nCrispy bottom of Avocado Bread Pizza<\/figcaption><\/figure>\n<\/figure>\n\n\n\n
I spend most of my life eating keto\u2014somewhere between carnivore and old\u2011school Atkins\u2014with the occasional tiny cheat that doesn\u2019t knock me out of ketosis. Because of that, I\u2019m always experimenting with foods that feel like carbs without actually being carbs. A few days ago, while scrolling through Facebook reels, I stumbled across someone mixing an […]<\/p>\n","protected":false},"author":1,"featured_media":103,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/steveliakos.com\/index.php?rest_route=\/wp\/v2\/posts\/1","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/steveliakos.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/steveliakos.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/steveliakos.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/steveliakos.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1"}],"version-history":[{"count":11,"href":"https:\/\/steveliakos.com\/index.php?rest_route=\/wp\/v2\/posts\/1\/revisions"}],"predecessor-version":[{"id":121,"href":"https:\/\/steveliakos.com\/index.php?rest_route=\/wp\/v2\/posts\/1\/revisions\/121"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/steveliakos.com\/index.php?rest_route=\/wp\/v2\/media\/103"}],"wp:attachment":[{"href":"https:\/\/steveliakos.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/steveliakos.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/steveliakos.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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