Keto Pizza


5 from 1130 votes
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Learn how to make the best keto pizza using a simple dough that yields a chewy and golden crust! No yeast or cauliflower needed, it has just 2 grams net carbs per serving. 

keto pizza.

If there is one fast food that takes the crown, it would have to be pizza.

I am yet to find someone who does not enjoy pizza, regardless of whatever diet they follow. This includes those who are watching their carbs or omitting them completely. 

What pizza is keto friendly? 

I consider myself an expert on keto friendly pizzas. I have a ton of varieties on here, including a crustless pizza, chicken crust pizza, cauliflower pizza crust, and even a pizza casserole. These are all suitable for a low carb diet and use simple ingredients. 

However, I wanted to create one that used my famous fathead dough but with fewer eggs and cheese. The crust had to look, taste, and feel like an actual pizza and friends, this one is truly a game changer. 

Why this keto pizza recipe will be a keto dinner favorite– 

  • It takes just 20 minutes to make, including time to make the dough.
  • It tastes like any good pizza out there- Pizza hut, Domino’s, and Papa John’s!
  • There is no yeast required. 

No grains and no butter is needed, but you’d never tell. The texture is slightly thick, chewy, but with a lighter crumb. It tastes like any good pizza crust, with no almond flavor. 

What is keto pizza crust made of? 

The Ingredients.

  • 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- Use a low moisture mozzarella cheese, as it keeps the crust chewy and fluffy. 
  • Cream cheese- Use a cream cheese from a stick or block, not a tub (spreadable). 
  • Eggs- room temperature eggs. 
  • Olive oil- to brush around the sides of the pizza.
  • Pizza sauce- Store bought or homemade keto pizza sauce
  • Toppings of choice- Use your favorite pizza toppings and, of course, mozzarella cheese. 

The Instructions. 

Start by sifting the almond flour to ensure there are no clumps.

Next, In a microwave safe bowl, combine your mozzarella cheese and cream cheese and microwave in 20-second spurts until cheeses have mostly melted. Whisk them together, then add the almond flour on top. Add the eggs and mix very well until a sticky dough remains.

Now, place the ball of dough onto a flat surface lined with parchment paper. Place another piece of parchment paper over it and, using a rolling pin, roll out the dough until it is around half an inch in thickness. Use your hands to smooth and even out the sides until you are left with a pizza shaped dough.

Finally, place the dough onto a lightly greased pizza pan or baking sheet. Pre-bake the dough for 10 minutes.  Lightly brush olive oil around the exterior of the pizza dough, before adding the sauce and toppings. Place back into the oven for 10 minutes until the crust is golden, and the cheese has melted. 

keto pizza crust.

Tips to make the low carb pizza crust

  • Brushing the edges of the pizza with olive oil will ensure the crust becomes golden brown.
  • You must pre-bake the crust before adding the toppings, otherwise, it will be slightly raw and under-cooked. 
  • For a lower calorie pizza crust, you can make this 3 ingredient crust. It doesn’t need to be pre-baked and can be made in advance. 

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. 

Flavor variations

Like any pizza, you can top it with any of your favorite toppings. Here are some of the popular ones. 

  • Margherita- Finely sliced fresh mozzarella cheese and sliced tomatoes. 
  • Vegetarian- Mushrooms, peppers, onions, olives, and tomatoes. 
  • BBQ chicken- Use a keto bbq sauce (instead of the pizza sauce!), shredded chicken, onions, and bacon. 
  • Meat lovers- Shredded ham, pepperoni, bacon, and sausage. 
  • Pepperoni- Double the cheese and add a thin layer of sliced pepperoni. 

Storing and freezing 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. 
low carb pizza crust.

What to serve with keto pizza

Frequently Asked Questions

Is keto pizza good for weight loss?

While the keto pizza crust is lower in carbs than a traditional crust, it is still high in calories and fat. Like any kind of pizza, you can enjoy it in moderation. If you’d like a low calorie option, try a cloud bread pizza.

How many carbs in keto pizza?

Each slice of this recipe has just 2 grams of net carbs each, and the entire pizza crust has just 8 grams of carbs.

Can I substitute the almond flour for coconut flour?

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.

keto pizza.

Keto Pizza (Like Domino’s)

5 from 1130 votes
Learn how to make the best keto pizza using a simple dough and makes a chewy and golden crust! No yeast and no cauliflower needed, it's ready in 20 minutes!
Servings: 8 servings
Prep: 2 minutes
Cook: 18 minutes
Total: 20 minutes



  • 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.


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. 


Serving: 1servingCalories: 195kcalCarbohydrates: 6gProtein: 10gFat: 17gSodium: 254mgPotassium: 23mgFiber: 4gVitamin A: 95IUVitamin C: 1mgCalcium: 102mgIron: 2mgNET CARBS: 2g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 1130 votes (1,075 ratings without comment)

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Recipe Rating


  1. 5 stars
    I used your recipe with my own special flair. I mixed in a little bit of baking powder plus garlic powder and Italian seasoning to the crust.I rolled out a rectangular pizza. Cooked it for 6 mins then flipped it coking it another 6 mins before adding the toppings. Came out super yummy!

  2. 5 stars
    This recipe is soooo good. Best keto and gluten free crust I’ve had yet! I used an egg substitute in place of chicken eggs too. Highly recommend!

  3. This was really good pizza – almost seemed like “normal” crust. The only issue I had was that the dough stuck to both sides of the parchment paper, and I had to use a fork to scoop it off and put it in the pan to bake it. Not sure what I did wrong – I halved the recipe since I was just making it for me, but the dough was so goopy it really stuck to the paper. I think next time I will just plop it into the pan and flatten it with a glass. But it was delicious, thanks for this recipe!

  4. 5 stars
    I was skeptical that this would turn out like “normal ” pizza crust, but you’ve never steered me wrong, so I tried it. It was so delicious, with a properly chewy text, and best of all no bloated feeling afterward from an excess of gluten. I think I prefer this to “real” pizza!

  5. 5 stars
    I am a 68 year old Gramma who has for many years been a low carb/keto eater.
    I absolutely love this Pizza recipe, and now it is my go recipe to for pizza and movie night. The crust is amazing.
    I subscribed to receive your emails of new recipes and have tried many. They are easy to follow, and I really like the tips I find in them.
    Just wanted you, and others to know that, although my finished attempts at all of your recipes I’ve tried may not look as good as the great pictures of your finished recipes when I’m done, (but maybe with practise), I’ve enjoyed many of your recipes and will continue, with no doubt, to do so.
    Thank you so much Arman.

  6. Cherri Fellows…what are you watching your cholesterol for? You need cholesterol…whole eggs are perfectly fine to eat…If you need more information regarding keto have a look at the writings of Prof. Tim Noakes, Tim Rice, Belinda Fettke, They all advocate eggs as a perfect protein

  7. 5 stars
    Excellent recipe. I’ve tried several other types and was disappointed by them.
    Your’s was absolutely amazing in all areas. Preparation, looks and taste.
    Thanks for sharing and I look forward to other recipes by you. I’ve been a happy subscriber for awhile!
    Take care and be safe 🤗

  8. 5 stars
    Absolutely delicious! The taste was so pizza-like that my picky husband did not know it was not regular crust. The sauce did not soak in and make the crust mushy. It was golden brown and crispy on the bottom with a slightly chewy that Mr. Picky loved. Great job Arman with another winner.

  9. 5 stars
    Super quick and easy and tastes just like a regular pizza! I was surprised that the dough was mostly cheese but I couldn’t tell the difference, the texture and taste is spot on. I will definitely be making this a lot, thank you for sharing!

  10. 5 stars
    Made it for the first time tonight – super easy and super tasty! Crust stayed moist without being spongey like other recipes I’ve tried. Will definitely be making again.