When we crave pizza, it’s not just about the cheese or toppings — it’s about that perfect crust. Soft, golden, a little chewy, but firm enough to hold all the gooey goodness. On keto, though, traditional pizza crust is off the table.

But don’t worry — we’ve got you covered! With just four simple ingredients, we can make a keto pizza crust so good, you’ll forget it’s low-carb.

Let’s dive into this deliciously easy recipe that’s gluten-free, low-carb, and ready in under 20 minutes.

We all know that finding a keto-friendly alternative that actually tastes good can be a challenge. Some low-carb recipes end up too eggy, too soggy, or just… weird. But not this one.

Here’s why this recipe has become one of our go-tos:

• It’s quick — ready faster than delivery pizza.
• It’s foolproof — only 4 ingredients, no yeast, no kneading.
• It’s crispy yet chewy — the dream keto texture balance.
• It’s versatile — works for pizza, calzones, or even garlic breadsticks!

And the best part? You probably already have everything you need in your fridge right now.

Let’s start with what makes this crust work. There’s no flour, no long list of fancy ingredients — just four ked Mozzarella Cheese

This is the base of our dough. Mozzarella gives structure, stretch, and that irresistible chewy texture.eto staples that blend into something magical.

1. Shredd
Pro tip: Use low-moisture, part-skim mozzarella — it melts perfectly and won’t make your crust soggy.

2. An Egg

The binder. It holds everything together and helps the crust firm up as it bakes.
If you’re making a large pizza, you might use two eggs, but for a standard 10–12 inch pizza, one egg is perfect.

3. Almond Flour

This replaces traditional flour. It gives the crust body and that satisfying bread-like feel.
Choose a fine-blanched almond flour, not almond meal — it creates a smoother texture and a better rise.

4. Cream Cheese

A small but mighty ingredient! Cream cheese adds moisture and richness while helping the dough come together smoothly. It also enhances that classic pizza crust flavor.

Even though it’s technically a 4 ingredient crust, a few optional extras can make it taste even better:

• 1 tsp Italian seasoning – for extra flavor.
• ½ tsp garlic powder – for that irresistible aroma.
• A pinch of salt – balances out the cheese and almond flour.

These don’t change the texture but elevate the flavor beautifully.

Let’s go through it together, step by step. No fancy equipment, no special skills — just pure cheesy goodness.

In a microwave-safe bowl, add:

• 1½ cups shredded mozzarella
• 2 tablespoons cream cheese

Microwave on high for 45 seconds, then stir. Continue microwaving in 15-second bursts until everything is melted and smooth. It should look like a gooey, stretchy dough.

Tip: Don’t overheat! If the cheese gets too hot, the fats will separate. You want it just melted enough to stir.

Once the cheese mixture is slightly cooled (but still warm), add:

• ¾ cup almond flour
• 1 egg

Mix everything thoroughly. It might feel sticky at first — that’s okay! Use your hands to knead it a few times until a soft dough forms.

If it’s too sticky, sprinkle in a bit more almond flour.

Place the dough between two sheets of parchment paper. Use a rolling pin (or even a wine bottle) to roll it out into a 10–12 inch circle.

Keep it about ¼ inch thick — thinner if you like crispy crust, thicker if you want it chewy.

Remove the top sheet of parchment, and transfer the crust (with the bottom parchment) onto a baking tray or pizza stone.

Bake at 425°F (220°C) for 8–10 minutes, until golden brown.
If the edges puff up, don’t panic — that’s what gives it a nice crusty rim.

Let it cool for a couple of minutes before adding toppings. This step keeps it firm and prevents sogginess.

Now the fun part! Spread on a thin layer of sugar-free tomato sauce or homemade marinara, then load it up with your favorites:

• Pepperoni and mozzarella (classic combo)
• Grilled chicken and spinach
• Pesto, goat cheese, and cherry tomatoes
• Or keep it simple with extra cheese and herbs

Return to the oven for another 6–8 minutes, or until the cheese on top is bubbling and golden.

We all know pizza leftovers are gold, and yes — this keto crust reheats beautifully!

• In the fridge: Store in an airtight container for up to 3 days.
• In the freezer: Wrap slices in parchment and store in a zip bag for up to 2 months.
• To reheat: Use an air fryer or oven (not microwave) for that perfect crisp.

Bonus tip: You can pre-bake several crusts at once, freeze them, and pull one out whenever pizza night calls. Quick and easy!

Here’s the best part — this crust is totally keto-approved.

For one serving (¼ of the crust):

• Calories: ~220
• Fat: 17g
• Protein: 13g
• Net Carbs: 3g

Depending on toppings, you can enjoy a full, hearty meal while staying within your keto goals.

If you’ve ever tried “fathead dough,” this recipe will feel familiar. The melted mozzarella acts like gluten — giving stretch and structure — while almond flour provides body. The egg brings everything together, and the cream cheese ensures it’s soft but never dry.

That perfect balance is what makes it feel like real pizza dough without the carbs.

Even simple recipes can go wrong sometimes. Here’s how to fix the most common issues:

• Crust too soft or soggy? Pre-bake longer before adding toppings.
• Dough too sticky? Chill it for 10 minutes or add a tablespoon more almond flour.
• Cheese separating? You overheated it — next time, melt it slowly and stir often.
• Edges burning? Cover them with foil halfway through baking.

These little adjustments make all the difference.

Once you’ve mastered the base, the sky’s the limit! Try these twists:

• Garlic butter crust: Brush melted butter and garlic powder over the pre-baked crust.
• Spicy version: Add chili flakes or cayenne to the dough.
• Cheese-stuffed crust: Fold mozzarella sticks into the edges before baking.
• Mini pizzas: Divide the dough into small rounds for personal-sized pizzas — great for kids or meal prep.

Every variation still sticks to the keto rules and keeps the process simple.

A Pizza night without guilt…

We all deserve to enjoy pizza — even on keto. This 4 ingredient keto pizza crust proves that comfort food can be both healthy and satisfying. It’s quick, easy, and doesn’t require fancy ingredients or skills. Just mix, bake, top, and devour.

Once you try it, you’ll realize there’s no need to miss out on pizza night ever again.

So next time that craving hits, grab some mozzarella, almond flour, an egg, and a bit of cream cheese — and make the magic happen.

Crispy, cheesy, low-carb, and delicious.
This is keto living at its best.

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!

The Only Ooni Pizza Dough Recipe You’ll Ever Need (Measured in Cups!)

The Best Stretchy Gluten-Free Pizza Dough (You Won’t Believe It’s Gluten-Free!)

Ketolicious Pizza Crust: The Low-Carb Game Changer You’ll Crave Every Week!