This keto pizza crust bakes up golden and crisp around the edges with a soft, chewy center. It's how I do pizza night without the carbs.
I've been making this version for years. It turns out every time, and it holds its own against any other low-carb crust. I use it for flatbreads and calzones too.
Quick Summary
- An easy keto pizza crust that makes 4 servings at 5g net carbs each.
- Rolled thin between parchment and flipped halfway through baking.
- What to do when the dough gets too stiff to roll.
- Substitutions and variations, including a nut-free version.
Jump to:
Key Ingredients for Keto Pizza Crust
- Mozzarella Cheese: The base of the dough, It's what gives it stretch and chew.
- Cream Cheese: Makes the dough richer and keeps the crust from crumbling.
- Almond Flour: Keeps the carbs low and gives it a slightly nutty flavor.
- Eggs: Bind the melted cheese and almond flour into a dough you can roll out. It's what makes this an egg and cheese pizza crust.
- Italian seasoning: Adds a little herb flavor that goes well with pizza toppings.
How to Make Keto Pizza Crust
I start by melting the mozzarella and cream cheese together in the microwave, stirring in short intervals until it's smooth. Then the almond flour, seasonings, and egg go in, and I mix it all into a dough.
The dough goes onto a sheet of parchment, and I lay a second sheet over the top to roll it out.
Once it's rolled out, it moves to a cookie sheet, and I poke it all over with a fork before it goes in the oven.
After the first bake, I flip it, peel off the parchment, and bake it again until it's golden. Then it's ready for sauce and toppings.
Ingredient Substitutions
- Coconut flour can replace almond flour (use about ¼ cup) for a nut-free version.
- Cheddar cheese can be used instead of mozzarella for a sharper-tasting crust.
- Dried oregano can substitute Italian seasoning if that's what you have on hand.
Variations on Keto Pizza Crust
- Garlic butter crust: brush the baked crust with melted butter and minced garlic before adding toppings.
- Spicy version: add a pinch of crushed red pepper flakes to the dough for a little heat.
- Herb flatbread: skip the sauce and use the dough as a flatbread base for dips or sandwiches.
Tips for the Best Low Carb Crust
- Warm dough is easier to roll: If it stiffens, microwave it for 10 seconds before rolling again.
- Don't skip the fork holes: This prevents the crust from puffing up unevenly while baking.
- Flip halfway through baking: So both sides get crisp and sturdy enough to hold your toppings.
How to Store
Once the crust is parbaked, wrap it up and top it later. If not using within 24 hours, store it wrapped tightly in the refrigerator for up to 4 days or in the freezer for up to 6 months.
You May Be Wondering
Roll it out thin, at least ¼ inch or thinner.
Yes. You can freeze the unbaked dough ball for up to 3 months. To use it, thaw it completely and let it come to room temperature. Cold dough can be stiff and crack. If you have the freezer space, it's easier to roll it out flat first, then freeze it.
This recipe rolls the dough out evenly and thin, pokes holes in the crust, then parbakes it. That's what keeps it from getting soggy.
Yes. Fathead dough is made with mozzarella, cream cheese, almond flour, and egg. The same base as this crust.
More Keto Pizza Recipes
Want something besides pizza sauce and cheese? Here are more keto pizza recipes to try:
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Easy Keto Pizza Crust with Almond Flour & Mozzarella
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1½ cups part-skim mozzarella cheese shredded
- 2 ounces cream cheese
- ¾ cup almond flour
- ½ teaspoon Italian Seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 large egg whisked
Instructions
- Preheat oven to 400 degrees.
- Place cream cheese and mozzarella cheese in a large microwave safe mixing bowl and heat on high for 60 seconds. Remove cheese mixture from microwave and stir. Return to microwave and cook another 30 seconds. Stir until well combined.
- Add the almond flour, salt, onion powder, garlic powder, and egg and stir until almond flour is well incorporated into cheese. If mixture becomes too sticky, microwave another 10-15 seconds to warm up.
- Place the ball of dough on between two pieces of parchment paper and using a rolling pin, roll dough out thin. Place parchment paper on a large cookie sheet and remove the top layer of parchment paper.
- Poke holes over the entire surface of the dough with tines of fork. Bake for 10 minutes.
- Remove keto crust from oven and turn over so bottom of crust becomes the top. removing the paper from the crust. Bake another 10 minutes
- Remove from oven and top with desired pizza sauce and pizza toppings.
- Return to oven and bake another 10 minutes, until toppings are hot and cheese is golden brown.
Latsey Domico says
Really simple and delicious keto crust to make. I added Italian seasoning to the crust. Also turned out perfect. Thank you so much for the great recipe! 😁😋
Debbie White says
This crust is awesome. We loved it and will be keeping the recipe. Thank you for sharing.
Shelby Law Ruttan says
Hi Debbie, thanks for sharing! Shelby
Steve says
Hands down the best keto pizza crust ever it came out perfect and tasted as good as it could for being Keto I saved the recipe and passed it on has several people I know are on the Atkins diet
AndreA says
Is 6 g carbs for the entire crust or for a slice
Shelby Law Ruttan says
Hello, it is 6 carbs (4 net carbs) per serving. There are 4 servings. Thank you!
Anne Lawton says
I've been looking for a homemade low carb pizza crust that's not made with cauliflower because my family doesn't like cauliflower! I'm going to give this a try soon!
Shelby Law Ruttan says
Hi Anne, thanks for stopping by! This is my go to low carb crust now, the only one I ever make. I hope you enjoy it!