Low-Carb Capricciosa Pizza

The Low Carb Capricciosa Pizza is a rich and tasty recipe, prepared with tomato, mozzarella, cooked ham, mushrooms, artichokes, and olives.

The Capricciosa can have slightly different compositions depending on the region and the pizzeria. In this version, we use the most characteristic ingredients, distributing them in controlled quantities so as not to weigh down the Low Carb Pizza Base.

The most important technical point is moisture management: the mushrooms must be cooked separately, while the mozzarella, artichokes, and olives must be thoroughly drained and dried.

For this recipe, you can use our Low Carb Pizza Base – 190 g, ready to be topped and baked.

Ingredients for 1 pizza

Ingredient	Quantity
Low Carb Pizza Base	1 base of 190 g
Thick tomato purée, no added sugar	40 g
Fiordilatte mozzarella, well-drained	50 g
Cooked ham	35 g
Fresh button mushrooms	60 g
Natural artichoke hearts, well-drained	30 g
Pitted black olives	15 g
Extra virgin olive oil	4 g
Dried oregano	to taste
Black pepper	to taste, optional
Salt	to taste

⏱ Preparation time

Preparation: 12 minutes
Cooking mushrooms: 7–8 minutes
Baking Low Carb Pizza Base: 10 minutes
Resting after baking: about 1 minute
Total time: about 30 minutes
Servings: 1 pizza, for 1–2 people

How to make the Low Carb Capricciosa Pizza

1. Prepare the mozzarella Cut the mozzarella into small cubes or strips. Place it in a sieve and let it drain for at least 20 minutes. Before using it, pat it dry gently with paper towels. The mozzarella must be as dry as possible. 2. Clean the mushrooms Trim the end of the stem and clean the mushrooms with a slightly damp cloth or a kitchen brush. Do not soak them in water. Cut them into thin, even slices. 3. Cook the mushrooms Heat 2 g of extra virgin olive oil in a wide pan. Add the mushrooms and cook over medium-high heat for about 7–8 minutes, stirring frequently until the water has completely evaporated. Season with a tiny pinch of salt only at the end. Transfer them to a plate and let them cool. 4. Prepare artichokes and olives Thoroughly drain the artichoke hearts. Rinse them quickly if they are in a particularly salty brine, then pat them dry with paper towels. Cut them into thin wedges. Drain and dry the olives as well. Cut them in half or into rounds. 5. Preheat the oven Turn on the oven and bring it to a temperature between 220 and 240°C. If using a baking tray, let it heat up in the oven. The pizza should only be baked when the oven has reached the set temperature.

6. Prepare the tomato Pour the tomato purée into a bowl. Add a tiny pinch of salt, a sprinkle of oregano, and the remaining 2 g of extra virgin olive oil. Mix until you have a uniform sauce. The purée should be thick and not watery. 7. Top the base Place the Low Carb Pizza Base on a sheet of parchment paper. Spread the tomato in a thin layer, leaving a small border free. Add the well-drained mozzarella, mushrooms, artichokes, and olives. Distribute the ingredients evenly, avoiding piles in the center. 8. Bake the pizza Transfer the pizza to the hot tray and bake. Cook for 10 minutes, checking during the final minutes. It is ready when the mozzarella is melted, the toppings are hot, and the crust has reached the desired consistency. 9. Add the cooked ham Remove the pizza from the oven and immediately distribute the cooked ham. The heat of the pizza will be enough to warm it through without drying it out. If you prefer it more cooked, you can add it during the last 2 minutes of baking. Finish with a light grind of black pepper if desired. Let it rest for about 1 minute and serve.

Chef's tips

• Always cook the mushrooms before spreading them on the pizza.
• Let the water released by the mushrooms evaporate completely.
• Thoroughly drain and pat the mozzarella dry.
• Use natural artichokes, well-drained and free of sweet sauces or dressings.
• Do not use an excessive amount of artichokes: their flavor should blend with the other ingredients.
• Thoroughly dry the olives before adding them.
• Distribute each ingredient in a different area, without creating layers that are too thick.
• Add the cooked ham preferably after baking.
• Use very little salt: the base, mozzarella, ham, artichokes, and olives are already savory.
• For a crispier result, use a preheated tray.

How to choose artichokes

For this recipe, natural artichoke hearts preserved in water or simple brine are preferred.

Check the label and avoid products containing: added sugars, syrups, starches, flour, maltodextrins, glazes, or ready-made sauces.

You can also use fresh, previously cooked artichokes, provided they are tender and very dry.

Artichokes in oil can be used but must be drained very well. In this case, it is preferable to omit the extra virgin olive oil called for in the recipe.

⚠️ Low carb caution

• The tomato purée must be free of added sugars.
• Cooked ham can contain sugars, starches, or maltodextrins, depending on the producer.
• Preserved artichokes can contain sugars or unsuitable dressings: always check the label.
• Use plain olives, free of fillings or sauces.
• Mozzarella contains a small amount of naturally occurring milk carbohydrates.
• The recipe contains gluten and milk.
• Inclusion in a ketogenic diet depends on the portion, the ingredients chosen, and the overall meal plan.

Nutritional values — Complete dish

Estimated values considering a total final cooked pizza weight of about 385 g.

Average nutritional value	Per 100 g
Energy	147 kcal
Energy	615 kJ
Fat	5.4 g
of which saturates	2.2 g
Carbohydrates	3.0 g
of which sugars	0.9 g
Fiber	20.4 g
Protein	11.1 g
Salt	1.3 g

Nutritional note

The nutritional values are an estimate calculated based on the complete recipe, considering:

• 1 Low Carb Pizza Base of 190 g;
• 40 g of tomato purée;
• 50 g of fiordilatte mozzarella;
• 35 g of cooked ham;
• 60 g of fresh button mushrooms;
• 30 g of natural artichoke hearts;
• 15 g of pitted black olives;
• 4 g of extra virgin olive oil;
• oregano and a minimal amount of salt;
• final cooked weight of about 385 g.

Values can vary significantly based on the cooked ham, mozzarella, artichokes, olives, tomato purée, and amount of salt used.

Frequently Asked Questions

Does a Pizza Capricciosa have to include egg?

Not necessarily. The composition of a Capricciosa varies by region and pizzeria. This version is prepared without egg to keep the topping simpler and less heavy.

Can I use frozen mushrooms?

Yes, but they must be cooked separately until all the water has evaporated. Do not place them on the base while still frozen.

Can I use artichokes in oil?

Yes. Drain and pat them dry thoroughly. In this case, omit or reduce the extra virgin olive oil specified in the recipe.

When should I add the cooked ham?

It is best to add it immediately after taking the pizza out of the oven. If you prefer it warmer, add it during the last 2 minutes of baking.

Can I add anchovies?

Yes, but a few grams are enough. Keep in mind that the ham, olives, artichokes, and base already make the pizza quite savory.

How do I prevent the pizza from becoming soggy?

Pre-cook the mushrooms, drain the mozzarella, dry the artichokes and olives, and use a small amount of thick tomato purée.

Is this pizza suitable for a ketogenic diet?

The base contains far fewer carbohydrates than a traditional one. However, compatibility with a ketogenic diet depends on the preserved ingredients, the portion size, and the specific meal plan being followed.

Conclusion

The Low Carb Capricciosa Pizza is a complete recipe that brings together tomato, mozzarella, cooked ham, mushrooms, artichokes, and olives.

The secret is to use controlled amounts and ingredients that are well-dried. Mushrooms must be cooked separately, while the mozzarella, artichokes, and olives should be drained of their packing liquid.

With these precautions, the 190g Low Carb Pizza Base maintains a good structure and supports a rich topping without becoming overly heavy.

To learn more

If you would like to read a complete guide on baking, toppings, and using the ready-made base: Low carb pizza: how to prepare it with a ready-made base.

Discover our Low Carb Pizza Base – 190 g and our Low Carb Pizza and Focaccia Bases collection.