Keto pizza crust is a great low-carb alternative that lets you enjoy all the flavors of pizza without the extra carbs. This crust usually uses simple ingredients like almond flour, cheese, and eggs to create a dough that’s crispy on the edges and soft in the middle. It’s perfect for anyone who’s cutting back on carbs but still wants a tasty, satisfying meal.
I love making keto pizza crust because it’s pretty quick to throw together, and it bakes up beautifully every time. What’s nice is that you don’t need to let it rise like traditional dough, so you can have a pizza ready in under 30 minutes. Plus, I find it easy to customize with herbs or spices right in the crust for an extra flavor kick.
My favorite way to serve this crust is loaded with fresh mozzarella, tomato sauce, and all my favorite toppings like pepperoni, olives, and mushrooms. It always feels like a real treat, and everyone I’ve made it for has complimented how good it tastes—even those who aren’t on keto. If you want a pizza night that fits your keto lifestyle without missing out, this crust is the way to go!
Key Ingredients & Substitutions
Almond Flour: This is the base of the crust and gives it a nice, nutty flavor. If you’re allergic or don’t have almond flour, you can try finely ground sunflower seed flour. Just watch for a change in taste.
Mozzarella & Cream Cheese: These melt together to create a stretchy, cheese “glue” that holds the dough. You can swap mozzarella for other melty cheeses like provolone or Monterey Jack if needed.
Egg: Helps bind everything together. If you need an egg substitute, try a flax egg (1 tbsp ground flaxseed + 3 tbsp water), but it might slightly change the texture.
Seasonings: Garlic powder and Italian seasoning give the crust pizza flavor even before toppings. Feel free to add dried basil or oregano for a fresher taste.
How Do You Get a Crispy, Non-Soggy Keto Pizza Crust?
One key challenge is getting your keto crust crispy without it turning soggy from toppings and sauce. Here’s how I do it:
- Pre-bake the crust: Baking the crust first until golden helps set it so it can hold toppings without getting mushy.
- Use parchment paper: This prevents sticking and helps the crust crisp along the bottom.
- Don’t overload toppings: Too much sauce or cheese can make the crust soggy. Spread toppings evenly but lightly.
- Cook on a hot oven: 400°F is just right to get the crust firm and browned.
Following these tips helps you enjoy that perfect crispy texture every time.
Equipment You’ll Need
- Baking sheet – for shaping and baking the crust evenly without sticking.
- Parchment paper – stops the crust from sticking and makes cleanup easy.
- Microwave-safe bowl – to melt the mozzarella and cream cheese smoothly.
- Mixing bowl – to combine the dry and wet ingredients easily.
- Spoon or spatula – for stirring the dough until it’s well mixed.
- Measuring cups and spoons – to get accurate ingredient amounts for best results.
Flavor Variations & Add-Ins
- Add Italian herbs like basil or oregano into the dough for extra pizza flavor.
- Mix in cooked crumbled bacon or pepperoni bits for a meaty twist.
- Swap almond flour for coconut flour, but use less as it’s more absorbent.
- Top with fresh veggies like spinach or mushrooms before baking for added texture and nutrition.
How to Make Keto Pizza Crust?
Ingredients You’ll Need:
- 1 1/2 cups almond flour (fine ground)
- 1 cup shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning (optional)
- 1/4 teaspoon salt
How Much Time Will You Need?
This keto pizza crust recipe takes about 10-15 minutes to prepare and 15-20 minutes to bake, making the total time around 30-35 minutes. It’s perfect for a quick, low-carb pizza night!
Step-by-Step Instructions:
1. Prepare the Oven and Cheese:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave for 45 seconds to a minute until melted and smooth.
2. Mix the Dry Ingredients:
In a separate bowl, whisk the egg. Add almond flour, baking powder, garlic powder, Italian seasoning (if using), and salt. Mix everything well to combine.
3. Combine Cheese and Dry Mix:
Pour the melted cheese into the almond flour mixture. Stir until a sticky dough forms. If it’s too firm, microwave the mixture for another 15 seconds to soften, then mix thoroughly.
4. Shape and Bake the Crust:
Transfer the dough to the parchment-lined baking sheet. Using lightly oiled hands or another piece of parchment, press and flatten the dough into a round pizza crust, about 1/4 to 1/2 inch thick. Bake for 8-12 minutes until the edges are golden brown and the crust feels firm.
5. Add Toppings and Finish Baking:
Take the crust out of the oven and add your preferred low-carb sauce, cheeses, and toppings. Return the pizza to the oven and bake for another 5-7 minutes until the cheese melts and bubbles.
6. Serve:
Let the pizza cool a few minutes before slicing. Enjoy your delicious, keto-friendly pizza!
Can I Use Frozen Mozzarella for the Crust?
Yes, but make sure to thaw it completely and drain any excess moisture before melting. This helps prevent a soggy crust.
Can I Make the Crust Ahead of Time?
Absolutely! You can prepare and bake the crust in advance, then refrigerate it for up to 2 days. Just add toppings and finish baking when ready to serve.
How Should I Store Leftover Keto Pizza?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to keep the crust crispy.
What Can I Use Instead of Almond Flour?
Coconut flour can be used, but use less as it absorbs more moisture (about 1/3 cup coconut flour for 1 1/2 cups almond flour) and adjust the egg slightly to get the right dough consistency.
