Keto Pizza
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Learn how to make the best keto pizza that yields a chewy and golden crust! No yeast OR cauliflower is needed. 2 grams net carbs per serving.
Hungry for more keto comfort foods? Try my keto chicken soup, keto lasagna, keto pasta, and keto quesadillas next.
Even when I’m on a keto diet, I refuse to skip out on the joys of eating pizza!
So, I came up with a low-carb pizza recipe that makes for a firm yet chewy crust that’s fit for holding all of your favorite toppings.
Table of Contents
Why I love this recipe
- It’s fast. I’m talking 20 minutes, including time to make the pizza dough.
- Everyone will love it. I can’t tell you how many times I’ve shared this pizza with my non-keto friends. They always go back for seconds!
- There’s no yeast. Helping to cut down on the prep time by half.
- No fork needed. I’ve noticed a lot of low-carb pizzas need a fork because the crust gets soggy. Mine is thick, chewy, and perfectly crisp.
★★★★★ REVIEW
“WOW!! If I could give you more than 5 stars, I would. I’ve tried many keto pizza recipes, including cauliflower. This one topped them all.” – Karen
Ingredients needed
- Almond flour. You must use blanched almond flour, not almond meal. The latter will yield a grittier pizza crust and will burn easily.
- Mozzarella cheese. I recommend using a low moisture mozzarella cheese, as it keeps the crust chewy and fluffy.
- Cream cheese. Use cream cheese from a stick or block, not a tub (spreadable). This makes all the difference in terms of how crispy the crust will be. More liquid (i.e. tub cream cheese) = soggy crust.
- Eggs. Room temperature eggs.
- Olive oil. to brush around the sides of the pizza.
- Pizza sauce- Store-bought ones are usually low in sugar, but I keep things simple with my homemade keto pizza sauce.
- Toppings of choice. Use your favorite pizza toppings and, of course, mozzarella cheese.
Find the printable recipe with measurements below.
How to make keto pizza
Step 1- Prep work. Preheat the oven to 200C/400F and lightly grease a pizza pan or baking sheet.
Step 2- Make the dough. Add the almond flour to a large bowl. In a microwave-safe bowl, melt the mozzarella and cream cheese in 20-second intervals until melted. Whisk together, then transfer it to the bowl of almond flour. Add the eggs and mix until a sticky dough remains.
Step 3- Shape. Place a piece of parchment paper on a flat surface and the dough on top. Place a second piece of parchment paper over it. Roll out the dough with a rolling pin until it is ½ inch thick. Remove the top sheet and shape the dough into a pizza shape.
Step 4- Pre-bake the crust. Place the dough on the pizza pan and bake for 12 minutes.
Step 5- Add toppings and bake again. Remove the crust from the oven and add the sauce, cheese, and toppings. Brush the sides with olive oil and bake for 10-12 minutes or until golden around the edges and the cheese has melted.
Keto frozen pizza
Everyone loves the convenience of a frozen pizza, so why not have a keto option available too?
To make a frozen keto pizza, you’ll need to follow the same process as if you were going to cook it completely. However, once you pre-bake the crust, let it cool to room temperature. Once cooled, add your sauce and toppings, and cover it completely with plastic wrap (saran wrap). Place it in the freezer and keep it there for up to 2 months.
To cook from frozen, simply place the frozen pizza into a preheated oven and bake for 20-25 minutes, or until the crust is golden and the cheese has melted.
Arman’s recipe tips
- Let the cheese cool slightly. Make sure the cheese is cool enough to handle when you add the eggs, otherwise you’ll scramble them!
- Flavor the keto pizza crust. Fold in some seasonings, like garlic powder or dried oregano, to give the dough a taste boost.
- Oil the pizza pan to prevent the crust from sticking.
- Don’t skip the pre-bake. If you do, the crust will be slightly raw and undercooked.
- Swap this pizza crust for a different low-carb pizza crust, like my fathead pizza crust or cauliflower pizza crust.
Flavor ideas
- Margherita. Finely sliced fresh mozzarella cheese and sliced tomatoes.
- Vegetarian. Mushrooms, peppers, onions, olives, spinach and tomatoes.
- BBQ chicken. Swap the tomato sauce for keto BBQ sauce and add shredded chicken, onions, and bacon.
- Meat lovers. Shredded ham, pepperoni, bacon, and sausage.
- Pepperoni. Add a thin layer of sliced pepperoni and parmesan cheese.
- Cheeseburger. Sharp cheddar cheese, caramelized onion, and ground beef (or taco meat).
Storage instructions
To store: Leftover pizza can be stored in the refrigerator, covered. It will keep well for up to 1 week.
To freeze: Place slices of the pizza in a ziplock bag and store them in the freezer for up to 6 months.
Reheating: Either microwave the slices for 30 seconds, use a preheated oven (180C/350F) or even toast them up in a non-stick pan.
Frequently asked questions
Each slice of this recipe has just 2 grams of net carbs each, and the entire pizza crust has just 8 grams of carbs.
Do not replace the almond flour for coconut flour. Both flours, while keto friendly, have different baking properties and will not yield the same results.
More low-carb pizza recipes to try
Keto Pizza (Like Domino’s)
Video
Ingredients
- 2 1/2 cups almond flour
- 3 cups mozzarella cheese low moisture
- 1/4 cup cream cheese
- 2 large eggs
- 1/4 cup keto pizza sauce
- 1/4 cup mozzarella cheese shredded
- 1/4 cup mushrooms
- 1/4 cup bell peppers
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 200C/400F. Lightly grease a pizza pan or baking sheet and set aside.
- In a mixing bowl, whisk the almond flour ensuring there are no clumps. In a microwave-safe bowl, add the mozzarella cheese and cream cheese and microwave in 20-second spurts until mostly melted. Whisk the cheeses together, then add the almond flour, then the eggs. Mix together until a sticky dough remains.
- On a flat surface, place a large piece of parchment paper. Transfer the pizza dough on top of it. Place a second piece of parchment paper over it. Using a rolling pin, roll out the dough until a half inch in thickness. Remove the top piece of parchment paper and use your hands to shape the dough into a pizza shape and smooth out the crust.
- Place the pizza dough onto the pizza pan and bake for 12 minutes, until firm.
- Remove the crust from the oven. Top with the pizza sauce, cheese, and toppings. Lightly brush the sides with olive oil and place back in the oven and bake for 10-12 minutes, or until golden around the edges and the cheese has melted.
- Remove the pizza from the oven and slice and serve.
Notes
Nutrition
Originally updated May 2022, updated and republished July 2024
Made this pizza this evening. Used lowest-carb premade sauce, but stuck to the recipe otherwise. It was delicious!!!
Melted the cheese in 30-sec bursts as it was easier. Also, hand-kneaded the dough mixture which worked very well.
A slice was very filling. A second slice was just because:)
We will make again (and again)
Matt- thank you so much for making my keto pizza recipe, I appreciate it. Thanks for sharing your adaptations to the cooking process. A second slice is always a must 😉
Excellent recipe! Thank you for creating a delicious Keto Pizza crust. I followed the recipe exactly although I did hand-knead as requested by another reviewer.
Connie- Thank you so much for your lovely comment and review- I’m glad you enjoyed this pizza! 🙂
Silly question, and your recipe doesn’t say but does the pizza crust go with the parchment paper on the pan and into the oven, or do you take the parchment paper off and put the pizza crust directly on the pan?
Hi Pamela, you can keep the bottom piece of parchment paper that you roll the dough on when cooking pizza in the oven this way 🙂
Thanks for asking this question!
Thank you for that!
It’s pretty good when you are watching those carbs, and need a pizza fix. I also thought the keto pizza sauce recipe, linked in recipe was surprisingly delicious! I will use that sauce recipe for both keto and non-keto for now on. Really great flavor!
I can’t have almond flour. Can I used a low-carb wheat flour like King Arthur’s instead?
Hi Pam- I suggest using sunflower seed flour- it’s an identical swap for almond flour. I’ve not had experience with the flour you’ve mentioned.
We tried this last night. This crust was surprisingly easy to make and the texture was amazing – thick and chewy, such an awesome alternative to flat cardboard-like Keto alternatives out there! Thank you!
Already looking forward to making this again next week with some added seasonings to the dough as others suggested! Yum!
Thanks for the feedback, Melissa. Now I’m craving some pizza!!!
Where does the Italian seasoning go? Not listed
I love this recipe and so does my family. It’s easy, delicious, and super cheesy.
I assume that under ingredients, the 3 cups of mozzarella cheese is to be grated mozz. The recipe does not say.
Hi ddammen- Apologies for the oversight, I’ll go into the recipe card to make it clear. It is shredded.
This is an awesome pizza base recipe- I also make bread sticks to have with dip using this recipe.
A great idea! It’s so nice being able to make everything fresh 🙂
Why is mozzarella cheese shown twice in recipe? This is confusing. Is one of them for topping after pre-baking the crust?
Yep! Check out the video in the recipe card if you’d like some more clarity 🙂
This was a good substitute for regular crust. It made a big pizza-about 12”, which surprised me! My husband loved it. The only comment he had was wondering if adding a little sweetener to it would be good, but he also enjoyed it as-is.
I loved that it browned and crisped up nicely like a regular crust!
A couple things I noticed about the instructions: the video is using a different recipe for the crust, including using baking powder. This threw me off and made me wonder what recipe I was supposed to follow, but I decided to go with the written instructions. Also, I’m not sure how any of the ingredients could be whisked when melting the cheeses and then adding the other ingredients. Once I added it all together I had to use my hand to mix it all up, due to the cheese being a rubbery texture. But using my hand did an excellent job!
I also sprayed the dough when I put it on the parchment paper because I didn’t trust that it would behave. 🤣 🤷♀️
Thank you for sharing this recipe! I have photos I would like to share if possible.
Hi Karie- thank you so much for your lovely review and comment. I’m so glad your husband enjoyed it, too.
We will fix up the video, as it was for an older version which we’ve updated to be easier and even tastier- so I’m glad you followed the recipe card. You did it correctly in terms of the mixing- I’ll go into the recipe card to make it a little more clear 🙂
Yes absolutely- you can email them to me or share it on Instagram and tag me- I love to see your re-creations 🙂
This was so easy to make! I used a mix of Kinder’s Buttery Garlic & Herb Seasoning & Mrs Dash Garlic & Herb to season the crust. OMG!!! This was sooooo good!
Sounds perfect Tia! Once you have the basic crust, it’s so easy to customize!
great but i cant find the video anywhere on any of your platforms i have tried. but i do love the recipe. i assumed that you do the smaller amount of cheese and cream cheese with the 2 1/2 cups almond flour to make the crust tho you dont specify 🙁 but ya everything turned out ok in the end. ya you need to change that and add video that would have been helpful.
Hi Lara- the video is in the recipe card. The 1/4 cup of mozzarella cheese repeated is for the topping. I’ll make it a little clearer in the recipe card. If you still can’t find the video, shoot me an email and I can upload it for you on google drive 🙂