Keto Pizza with Low-Carb Crust (Printable)
Golden, crispy low-carb pizza with almond flour crust, melting cheese and classic toppings for a keto-friendly meal.
# What You'll Need:
→ Crust
01 - 1 1/2 cups shredded mozzarella cheese
02 - 2 tablespoons cream cheese
03 - 1 cup almond flour
04 - 1 large egg
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
→ Toppings
07 - 1/2 cup sugar-free tomato sauce or pizza sauce
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup sliced pepperoni or keto-friendly toppings
10 - 1/4 cup sliced black olives (optional)
11 - 1/4 cup sliced bell pepper (optional)
12 - 1 teaspoon dried oregano or Italian herbs
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave for 1–2 minutes, stirring once, until the mixture is smooth and melted.
03 - Stir almond flour, baking powder, salt, and egg into the melted cheese until a cohesive dough develops.
04 - Place dough onto the prepared baking sheet. Lightly grease hands or use a spatula to press dough into a 12-inch round, approximately 1/4 inch thick.
05 - Bake crust for 10–12 minutes, until golden and lightly crisp at the edges.
06 - Remove crust from the oven. Spread tomato sauce evenly over crust, then top with shredded mozzarella and arrange pepperoni, olives, and bell pepper as desired.
07 - Return to oven and bake 7–8 minutes, until cheese is melted and bubbling.
08 - Remove from oven, garnish with dried oregano or Italian herbs. Slice and serve hot.
# Expert Tips:
01 -
- The crust is so crispy and flavorful, you might forget it’s low carb—almost like discovering a cheat code for weeknights.
- It lets you pile on your favorite toppings without worrying about derailing your keto goals.
02 -
- If you forget to line your baking sheet, the crust will glue itself on like a second skin—trust me, parchment is non-negotiable.
- A pinch extra baking powder once made my crust almost cake-like—I learned smaller amounts make for denser, crispier perfection.
03 -
- Give the dough a minute to cool before spreading—it’ll be less sticky on your fingers.
- Grate all your cheese just before starting; it melts and tastes far better than store-bought shreds.