If you’ve ever craved pizza while following a keto or low-carb lifestyle, you know the struggle. Regular pizza dough is loaded with carbs, and most “keto” alternatives can be complicated or taste… well, not quite right. But what if we told you there’s a way to make a chewy, golden, delicious crust using just two simple ingredients?

Yes, really. Two. And no, you don’t need almond flour, yeast, or anything fancy. Let’s dive into this game-changing recipe — and why it works.

We’ve all been there — scrolling through recipes that promise “easy” and “quick,” only to find a long list of ingredients and complicated steps. This one’s different.

This 2 ingredient keto pizza dough is perfect because:

• It’s low-carb and gluten-free.
• It takes less than 10 minutes to prepare.
• It tastes shockingly close to real pizza dough.
• It’s so versatile — you can use it for pizza, calzones, or even flatbread!

The best part? You’ll probably already have both ingredients in your fridge.

Alright, here’s the magic combo.

1 cup shredded mozzarella cheese

Mozzarella gives the dough its structure, chewiness, and that beautiful golden crust. Use low-moisture, part-skim mozzarella for the best results — it melts perfectly without getting greasy.

1 large egg

The egg binds the cheese together, creating a smooth, pliable dough. It also adds just the right amount of richness.

That’s it! No almond flour. No coconut flour. No psyllium husk. Just mozzarella and egg, working together like a keto dream team.

Ready to make the easiest pizza base ever? Let’s do it.

Place the shredded mozzarella in a microwave-safe bowl. Heat it in 20–30 second bursts, stirring in between, until it becomes a soft, stretchy blob.
Tip: Don’t overheat it — you want it melted, not sizzling hot.

Once the cheese is melted and slightly cooled, add in the beaten egg. Mix well using a spoon or your hands (be careful if it’s still warm). It will start to form a dough-like consistency.
If it feels sticky, let it cool for a minute. You’ll be amazed at how it comes together!

Place the dough between two sheets of parchment paper and roll it out to your desired thickness. Thinner crust = crispier pizza, thicker crust = chewier texture.

We usually go for about ¼ inch thick — the perfect balance between soft and crispy.

Preheat your oven to 400°F (200°C). Transfer the rolled-out dough (with parchment) onto a baking tray or pizza stone.

Bake for about 8–10 minutes, or until the edges turn light golden brown.

Remove from the oven, add your favorite keto-friendly toppings (tomato sauce, cheese, pepperoni, veggies, etc.), and bake for another 5–7 minutes, until everything is bubbly and perfect.

And that’s it — your 2 ingredient keto pizza is ready!

You might be wondering — how does cheese and egg make something that tastes like pizza dough? Let’s break it down.

Mozzarella has a unique balance of protein and fat, which gives it the ability to stretch and brown beautifully. When heated and mixed with egg, the proteins create a flexible, bread-like texture — without flour.

It’s like a natural, keto-friendly version of “Fathead dough,” but even simpler.

And since mozzarella is mild in flavor, it takes on whatever seasonings or toppings you add. That’s why every bite tastes rich, satisfying, and comfortingly pizza-like — but without the carb crash.

Here’s a quick look at what you’re eating per slice (assuming 8 slices per pizza):

• Calories: ~120
• Fat: 9g
• Protein: 9g
• Net Carbs: <1g

That’s right — less than 1 gram of net carbs per slice. You can easily enjoy a couple of slices without leaving ketosis.

Even though this recipe is foolproof, a few tricks can make it even better.

1. Use Part-Skim Mozzarella

Full-fat mozzarella can make the dough too oily. The part-skim version melts evenly and gives a crispier texture.

2. Don’t Skip the Parchment Paper

The dough can be sticky before baking. Rolling it between two sheets of parchment keeps things clean and easy.

3. Pre-Bake Before Topping

Baking the crust first helps it firm up and prevents sogginess once you add sauce and cheese.

4. Add Seasonings for Flavor

We love mixing garlic powder, Italian seasoning, or a pinch of salt into the dough. It adds a little extra depth and makes it taste even more like real pizza crust.

5. Watch the Edges

Because cheese browns quickly, keep an eye on the crust during the second bake. You want golden, not burnt.

Now for the fun part — toppings! The base is so versatile that it pairs beautifully with just about anything low-carb.

Classic Keto Margherita

• Sugar-free tomato sauce
• Fresh mozzarella
• Basil leaves
• Olive oil drizzle

Bacon & Spinach

• White sauce or olive oil base
• Crispy bacon
• Fresh spinach
• Grated parmesan

Buffalo Chicken

• Shredded chicken tossed in buffalo sauce
• Blue cheese crumbles
• Ranch drizzle

Veggie Delight

• Broccoli florets
• Bell peppers
• Mushrooms
• Mozzarella + feta combo

Each of these stays under 5g net carbs per slice — and tastes just as good as takeout (if not better).

One of the best things about this 2 ingredient dough is how adaptable it is.

Cheesy Breadsticks

Roll the dough thinner, sprinkle with garlic powder and parmesan, and bake until golden. Slice into strips for keto breadsticks — perfect with marinara sauce.

Mini Pizzas

Make small rounds and bake individually. These are great for meal prep or party snacks.

Keto Calzone

Fill with ricotta, mozzarella, and your favorite fillings, fold in half, and bake. It’s oozy, cheesy perfection.

Breakfast Pizza

Top with scrambled eggs, bacon, and cheddar. Who says pizza is just for dinner?

If you somehow have leftovers (we usually don’t ?), here’s how to store them:

• Refrigerate: Store slices in an airtight container for up to 3 days.
• Freeze: The baked crust (without toppings) freezes beautifully. Wrap in parchment, then foil, and store for up to 2 months.
• Reheat: Pop in the oven at 350°F for 5–7 minutes or air fry for a few minutes to get it crisp again.

Avoid microwaving — it can make the crust rubbery.

Even simple recipes can go sideways sometimes. Here’s how to fix the most common hiccups.

Problem: Dough is too sticky.
✅ Solution: Let it cool slightly before handling, or sprinkle a bit of shredded cheese while kneading.

Problem: Crust turned out soggy.
✅ Solution: Pre-bake longer or roll it thinner next time. Also make sure toppings aren’t too wet.

Problem: Cheese burned before toppings cooked.
✅ Solution: Lower oven temperature slightly and keep an eye on it during the second bake.

Keto pizza made simple…

Let’s be honest — we all miss pizza when cutting carbs. But with this 2 ingredient keto pizza dough, you don’t have to. It’s fast, budget-friendly, and so satisfying that you’ll forget it’s even keto.

The simplicity of mozzarella and egg proves that good food doesn’t need to be complicated. You can whip this up on a weeknight, top it with your favorites, and enjoy a guilt-free pizza night in under 30 minutes.

So next time that pizza craving hits, skip the cauliflower mess or the expensive keto crusts.
Just grab some cheese, crack an egg, and make magic happen.

Quick Recap

• Ingredients: 1 cup mozzarella + 1 egg
• Prep time: 5 minutes
• Bake time: 10–15 minutes
• Net carbs: Less than 1g per slice
• Taste: Pure pizza joy

Now it’s your turn.

Enjoy your meal! 🍕

Can’t wait to hear how yours turned out — drop me a comment below!

Thanks for being here! If you enjoyed the recipe, don’t forget to share it with your friends.

And if you’re still hungry for more, take a look at our earlier recipes — you might just find your next favorite!

5-Minute Keto Pizza That Actually Tastes Like the Real Thing!

The Best 0 Carb Pizza Dough You’ll Ever Make (So Easy and So Good!)

0 Net Carb Pizza Crust: The Secret to Guilt-Free Pizza Nights!