Keto pizza crust is a fantastic alternative for anyone avoiding carbs but still craving that classic pizza feel. It’s made with low-carb ingredients like almond flour and cheese, giving you a crispy yet chewy base that holds up well with all your favorite toppings.
I love making keto pizza crust because it comes together quickly and doesn’t require any rising time like traditional dough. Plus, it’s pretty forgiving—if you prefer a thicker or thinner crust, you can easily adjust it to your liking. The cheesy flavor in the crust itself adds a nice boost that pairs perfectly with tomato sauce and mozzarella.
My favorite way to enjoy this crust is loaded with fresh veggies, pepperoni, and a sprinkle of extra cheese, baked until bubbly and golden. It’s a go-to for busy weeknight dinners or casual weekend meals. If you’re new to keto baking, this crust might just become your new pizza night staple!
Key Ingredients & Substitutions
Mozzarella Cheese: This cheese melts well and gives the crust its stretch and chew. If you can’t find mozzarella, provolone or mild cheddar are good alternatives, though the texture might change a little.
Cream Cheese: Helps bind the dough and adds moisture. Neufchâtel cheese (a lower-fat version) can also work if you want fewer calories.
Almond Flour: The main low-carb flour here. If you have a nut allergy, try sunflower seed flour, but be aware it may alter the taste and color.
Egg: Acts as a binder, so don’t skip it. For an egg-free option, a flax or chia egg may work, but the dough might be a bit softer.
Baking Powder & Seasonings: These help the crust rise just a little and add flavor. Garlic powder and Italian herbs are optional but really lift the taste.
How Do You Get a Crispy but Chewy Keto Pizza Crust?
The secret is baking the crust before adding toppings. Here’s how I do it:
- Spread the dough thin (about 1/4 inch) so it cooks evenly and crisps up.
- Bake the plain crust first for 8-10 minutes until golden and slightly firm.
- Add toppings quickly after it’s baked, then bake again just long enough to melt the cheese and heat toppings without sogginess.
- Use parchment paper to prevent sticking and ease cleanup.
- Let the pizza rest a couple of minutes after baking for the crust to firm up before slicing.
Following these steps helps avoid a mushy crust—something that can happen with cheese and almond flour bases if you rush the process.
Equipment You’ll Need
- Baking sheet or pizza stone – helps the crust cook evenly and get crispy.
- Parchment paper – prevents sticking and makes cleanup easy.
- Microwave-safe bowl – melts the cheese and cream cheese smoothly.
- Mixing bowl – to combine dry ingredients and dough.
- Spoon or spatula – for stirring the dough.
- Rolling pin or your hands – to shape the dough thin and even.
- Oven mitts – to handle hot pans safely when baking.
Flavor Variations & Add-Ins
- Swap almond flour with coconut flour for a slightly different texture and a mild coconut taste.
- Add grated Parmesan or pecorino cheese to the crust for a sharper cheesy flavor.
- Mix in chopped fresh herbs like rosemary or oregano for extra aroma in the dough.
- Top with cooked bacon or sausage and sliced jalapeños for a spicy, meaty twist.
Keto Pizza Crust with Pepperoni and Sausage
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 cup almond flour
- 1 large egg
- ½ teaspoon baking powder
- ½ teaspoon garlic powder (optional)
- ½ teaspoon dried Italian herbs (optional)
- ¼ teaspoon salt
For The Toppings:
- ½ cup tomato sauce (sugar-free)
- 1 cup shredded mozzarella cheese
- ½ cup cooked ground sausage, crumbled
- 10-15 slices pepperoni
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This keto pizza recipe takes about 15 minutes to prepare and around 15 minutes to bake in two stages, so you can have a hot, delicious low-carb pizza ready in roughly 30 minutes.
Step-by-Step Instructions:
1. Prepare The Oven and Melt Cheese:
Preheat your oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper. In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second bursts, stirring each time until the mixture is smooth and melted.
2. Make The Dough:
In another bowl, mix together the almond flour, baking powder, garlic powder, Italian herbs, and salt. Add the melted cheese mixture and the egg to the dry ingredients. Stir or knead gently with your hands until a dough forms.
3. Shape and Bake The Crust:
Place the dough on the prepared baking sheet. Using your hands or a rolling pin, flatten it into a round shape about ¼ inch thick. Bake for 8 to 10 minutes, until golden around the edges.
4. Add Toppings and Finish Baking:
Remove the crust from the oven. Spread the tomato sauce evenly over the crust, then sprinkle with shredded mozzarella cheese. Distribute cooked sausage and pepperoni slices evenly on top. Bake for another 5 to 7 minutes until the cheese is melted and bubbly.
5. Serve and Enjoy:
Take the pizza out of the oven and garnish with fresh parsley or basil if you like. Let it cool a few minutes before slicing, then enjoy your tasty keto pizza!
Can I Use Frozen Mozzarella for the Crust?
Yes, but make sure to thaw it completely and drain any excess moisture before shredding. This helps the crust come together better without being too soggy.
Can I Make the Dough Ahead of Time?
Absolutely! Prepare the dough and refrigerate it in an airtight container for up to 24 hours. Let it come to room temperature before shaping and baking for best results.
How Should I Store Leftover Pizza?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through to keep the crust crispy.
Can I Substitute Almond Flour?
You can try coconut flour, but use less because it absorbs more moisture—start with about 1/3 cup and adjust. Be aware this will change the texture and flavor a bit.
