Low Carb Diavola Pizza
The Low Carb Diavola Pizza is a flavorful and spicy recipe, prepared with tomato, mozzarella, and spicy salami.
The Low Carb Pizza Base supports this topping well, but it's important to control the moisture of the mozzarella and the amount of salami. Excessive topping would make the pizza heavy and could leave the center too soft.
This recipe uses a moderate amount of thick tomato passata, well-drained mozzarella, and thinly sliced spicy salami. Chili pepper is optional and should be adjusted based on the intensity of the cured meat.
The result is an intense, balanced, and ready-in-minutes low-carb pizza.
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, 190 g |
| Thick tomato passata without added sugar | 55 g |
| Well-drained fiordilatte mozzarella | 60 g |
| Spicy salami | 35 g |
| Extra virgin olive oil | 4 g |
| Dried oregano | to taste |
| Dried chili pepper | to taste, optional |
| Fresh basil | a few leaves, optional |
| Salt | to taste |
⏱ Preparation time
Preparation: 8 minutes
Draining mozzarella: at least 20 minutes
Cooking Low Carb Pizza Base: 5–8 minutes
Resting after cooking: about 1 minute
Total active time: about 15 minutes
Servings: 1 pizza, for 1–2 people
How to prepare Low Carb Diavola Pizza
1. Prepare the mozzarellaCut the mozzarella into small cubes or strips. Place it in a colander and let it drain for at least 20 minutes. Before using it, gently pat it dry with paper towels. The mozzarella should be as dry as possible. 2. Preheat the ovenTurn on the oven and preheat it to between 220 and 240°C. If you are using a baking tray, let it heat up in the oven. A hot surface will help the base cook more evenly. 3. Prepare the tomato saucePour the tomato passata into a bowl. Add a little salt, a pinch of oregano, and about half of the extra virgin olive oil. Stir until you get a uniform dressing. If the passata is very liquid, let it reduce briefly and let it cool before using. |
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4. Top the basePlace the Low Carb Pizza Base on a sheet of baking paper. Spread the tomato sauce in a thin layer, leaving a small border. Add the well-drained mozzarella, distributing it evenly without creating lumps in the center. Arrange the slices of spicy salami over the mozzarella. Finish with the remaining extra virgin olive oil and, if necessary, a very small amount of chili pepper. 5. Bake the pizzaTransfer the pizza to the hot tray and bake it. Bake for 5–8 minutes, carefully checking the cooking in the last few minutes. The pizza is ready when the mozzarella is melted, the salami is slightly golden, and the crust has reached the desired consistency. If the salami is very thin and tends to dry out, you can add it after the first 3–4 minutes of cooking. 6. Finish outside the ovenRemove the Low Carb Diavola Pizza from the oven and let it rest for about 1 minute. If desired, finish with a few fresh basil leaves, a pinch of oregano, or a minimal amount of chili pepper. Serve immediately. |
Chef's tips
- Use a thick tomato passata without added sugar.
- Drain and pat the mozzarella dry thoroughly before spreading it on the pizza.
- Do not exceed 60g of mozzarella: a larger amount would increase the moisture of the topping.
- Choose thinly sliced spicy salami and spread the slices without overlapping too many.
- Do not overdo it with the salami: during cooking, it releases fat and can make the base heavy.
- If the salami is already very spicy, there is no need to add more chili pepper.
- Add salt very sparingly, as the base, mozzarella, and salami are already salty.
- For a crispier pizza, use a preheated tray and a less watery passata.
- Check the pizza in the last few minutes: salami and mozzarella can brown quickly.
- Let the pizza rest for about 1 minute before cutting it.
How to choose spicy salami
For this recipe, a spicy salami with a simple and easily verifiable list of ingredients is preferable.
Check the label and avoid, when possible, products containing:
- significant amounts of added sugars;
- starches;
- potato starch;
- flours;
- maltodextrins;
- sweet glazes or marinades.
Small amounts of dextrose may be present in some cured meats as a technological aid. For a correct assessment, one must consider the nutritional values declared by the manufacturer, not just the ingredient name.
⚠️ Low carb warning
- The passata must be sugar-free.
- Spicy salami may contain dextrose, sucrose, lactose, or other variable ingredients depending on the producer.
- Check both the ingredient list and the carbohydrates declared on the label.
- Do not use sweetened spicy sauces, ketchup, or chili glazes.
- Mozzarella contains a small amount of carbohydrates naturally present in milk.
- The recipe contains gluten and milk.
- Inclusion in a ketogenic diet depends on the portion size, the type of salami used, and the overall meal plan.
Nutritional values — Complete dish
Estimated values considering a final cooked pizza weight of about 315 g.
| Average nutritional value | Per 100 g |
|---|---|
| Energy | 207 kcal |
| Energy | 866 kJ |
| Fat | 9.9 g |
| of which saturates | 4.3 g |
| Carbohydrates | 3.1 g |
| of which sugars | 1.0 g |
| Fibre | 24.0 g |
| Protein | 14.0 g |
| Salt | 1.6 g |
Nutritional note
The nutritional values are an estimate calculated on the complete recipe, considering:
- 1 Low Carb Pizza Base of 190 g;
- 55 g of tomato passata;
- 60 g of fiordilatte mozzarella;
- 35 g of spicy salami;
- 4 g of extra virgin olive oil;
- oregano, chili pepper, and a minimal amount of salt;
- final cooked weight of about 315 g.
Values may vary significantly based on the spicy salami, mozzarella, passata, amount of salt, and water lost during cooking.
Frequently Asked Questions
Can I use pizza mozzarella?
Yes. Specific pizza mozzarella can be easier to manage because it generally releases less water. However, check the ingredients and nutritional values.
Can I substitute the spicy salami?
You can use another spicy cured meat with similar characteristics, keeping the quantity around 30–35 g. It is important to check the ingredients, carbohydrates, and salt declared on the label.
When should I add the salami?
Slices that are not too thin can be added before baking. If the salami is very thinly sliced, it is preferable to add it after the first 3–4 minutes to prevent it from drying out.
Can I add more chili pepper?
Yes, but only after assessing the spiciness of the salami. You can use a little dried chili pepper or a few drops of sugar-free chili oil.
How do I prevent the pizza from becoming too greasy?
Use a moderate amount of salami and spread the slices without overlapping them. Avoid adding more oil than the indicated amount.
Is this pizza suitable for a ketogenic diet?
The base is formulated to contain much fewer carbohydrates than a traditional base. However, compatibility with a ketogenic diet depends on the salami, the portion, and the overall meal plan.
Conclusion
The Low Carb Diavola Pizza combines tomato, mozzarella, and spicy salami in an intense but controlled topping.
The secret is to use well-drained mozzarella, a small amount of tomato, and a moderate amount of salami. This way, the base remains more stable, and the topping is not excessively greasy or wet.
With the 190g Low Carb Pizza Base, you can prepare a spicy and flavorful pizza in about 15 minutes of actual work.
To learn more
If you want to read a complete guide on cooking, 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 the Low Carb Pizza and Focaccia Bases collection.