Introduction

This easy keto pizza crust is a delicious low-carb alternative to traditional dough, perfect for anyone following a ketogenic lifestyle. With a crisp, cheesy base made from mozzarella and almond flour, it’s quick to prepare and pairs well with a variety of toppings.

A close-up view of a slice of pizza being held by two hands, one is a woman's hand and the other a man's hand, above a wooden board with the rest of the pizza in the background. The pizza has a thick, golden-brown crust with visible char marks. The first layer is a red tomato sauce spread evenly on the dough. On top, there is a creamy white cheese layer that looks slightly melted. The third layer contains toppings of sliced mushrooms that are light brown and slightly cooked, slices of red tomatoes, and fresh green basil leaves scattered on top, adding a touch of vibrant color. The background has a white marbled texture with small circular decorative elements. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups shredded mozzarella cheese
2 oz cream cheese, cubed

1 cup almond flour
1 large egg

½ tsp baking powder
½ tsp garlic powder (optional)

½ tsp Italian seasoning (optional)
Pinch of salt

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet or pizza pan with parchment paper.

Step 2: In a microwave-safe bowl, combine the shredded mozzarella and cubed cream cheese. Microwave on high for 1 minute, stir, then heat for an additional 30 seconds until the cheeses are fully melted and smooth.
Step 3: Add the almond flour, baking powder, garlic powder, Italian seasoning, and a pinch of salt to the cheese mixture. Stir well until combined; the dough will be sticky.
Step 4: Allow the mixture to cool slightly before adding the egg. Mix thoroughly until a dough forms. If the dough is too sticky, add a bit more almond flour as needed.

Step 5: Transfer the dough to the prepared baking sheet. Press or roll it out into a circle or your preferred pizza shape, aiming for about ¼ inch thickness.
Step 6: Top with your favorite keto-friendly ingredients such as sauce, cheese, meats, and vegetables. Bake for 15-20 minutes until the crust is golden brown and firm, and the cheese is melted and bubbly.
Step 7: Let the pizza cool for a few minutes before slicing and serving. Enjoy your homemade keto pizza!

Tips & Variations

For a crispier crust, bake the base for 5-7 minutes before adding toppings.
Swap almond flour with coconut flour, but reduce the amount since coconut flour absorbs more moisture.
Add herbs like oregano or basil to the dough for extra flavor.

Use a pizza stone if you have one to achieve an even better crust texture.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the crust crisp. Avoid microwaving as it can make the crust chewy.

How to Serve

A thick crust pizza with one thick golden-brown outer crust layer, topped by a bright red tomato sauce layer spreading out under a creamy white melted cheese layer that has some bubbles. On top of the cheese, there are thin slices of red tomato and light brown mushroom pieces scattered evenly. Fresh green and dark purple basil leaves are spread across the whole pizza, adding contrast to the reds and whites below. The pizza sits on a black baking tray on a white marbled countertop, with a kitchen background slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pizza crust dairy-free?

This recipe relies heavily on mozzarella and cream cheese for structure and texture, so dairy-free substitutes may not yield the same results. However, experimenting with dairy-free cheese alternatives could work, but expect a different texture.

Can I freeze the pizza crust or leftover pizza?

Yes, you can freeze the baked crust or leftover pizza wrapped tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator before reheating in the oven for best results.