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.
Why I love this recipe
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.
I drew inspiration from my fathead pizza dough, but tweaked the ratios to make it less wet. This yields a slightly firmer keto pizza crust, which tastes very similar to the classic Domino’s hand-tossed crust. Here’s why I love it:
- 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
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- 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 mix more easily into the dough, and don’t risk the cream cheese firming up.
- 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. I’ll include some ideas below.
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).
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, then place 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 crust
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!
- 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.
- Flavor the keto pizza crust. Fold in some seasonings, like garlic powder or dried oregano, to give the dough a taste boost.
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 Ziploc bag and store them in the freezer for up to 6 months.
Reheating: I like to use a preheated oven (at 350°F) or a lightly oiled skillet until warm. Microwaving works, too, but it won’t be crispy.
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 with coconut flour. Both flours, while keto- friendly, have different baking properties and will not yield the same results. I recommend making my cloud bread pizza instead.
More low-carb pizza recipes to try
Keto Pizza (Like Domino’s)
Video
Ingredients
- 2 1/2 cups almond flour 240g
- 3 1/4 cups mozzarella cheese divided, low moisture, 368g
- 1/4 cup cream cheese 60g
- 2 large eggs
- 1/4 cup keto pizza sauce 60mL
- 1/4 cup mushrooms 20g
- 1/4 cup bell peppers 35g
- 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 to ensure there are no clumps. In a microwave-safe bowl, add 3 cups of 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, remaining 1/4 cup of 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
This is seriously amazing. I love it so much. I’ve made the whole recipe for the family and quartered it and just used pan frying for the crust and air fryer for crisping it up with the toppings. It is so good and so easy!
This is my favorite keto pizza recipe.
I made this last weekend for my friend who eats very little carbs. She was amazed! Thanks so much really!
I made this for the first time tonight. My hubby is trying to cut back as he thinks he may be pre diabetic. He is slim and fit but his glucose levels have been high. I was a little skeptical using the almond flour but it was fabulous. I loaded the pizza with olives, green pepper, left over chicken and roast port, mushrooms, onion and cheese. we will see what his blood count is later tonight.
He loved it, said it was tastier than a whole wheat pizza.
Truly the best keto pizza i’ve ever tasted.
I see many of your recipes are keto but I like carbs so much…
hi possible to sub using hazelnit flour?
You could try- I’ve successfully subbed hazelnut or cashew flour for almond flour in some of my other recipes.
SO GOOD! STAYS CRISPY TOO.
Yay!! as it should!
Hi Arman, thankyou very much for all these wonderful recipes!
I’m in England, and it would really help to have the ingredients also shown with their quantities in grams. It’s a bit of a nightmare trying to convert US cup measurments accurately for different ingredients.
I’m not exactly sure how much mozzarella to use for this delicious looking pizza, for example!
We are hoping to slowly incorporate it moving forward 🙂
Yeah, this recipe looks awesome, but the lack of measurements in grams are disappointing
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. The others have always left us hungry after finishing them. This one we couldn’t finish, had to save our last piece for later. This is also the first one that I’ve been able to hold keto pizza without collapsing (it’s just not pizza if I can’t hold it)…lol. I ran out of mozzarella cheese so I mixed in cheddar but next time it’ll be mozzarella all the way. Thank you Arman for this amazing recipe. Saved to my bookmarks so it’s my new go-to recipe.
😀 Thanks. Karen!
Can you freeze the pizza dough?
I’d be cautious of doing that as it could become quite brittle and oily when thawed.
This was amazing! I was able to enjoy pizza night with my family and felt full for the first time since starting Keto.
I make this keto pizza at least once a week!
This is such a good low carb pizza
I’ve tried several keto crusts. This is the best and it passes the reheating test. I can eat enough to be filling and not raise my glucose out of target range. Thanks.
Love that!
My question: do you leave the crust on the parchment paper in the oven?
Completely up to you 🙂
I’ve made this twice love it