Let’s be honest — most of us love pizza. It’s comforting, satisfying, and endlessly customizable. But when we’re trying to stay low-carb or stick to a keto lifestyle, traditional pizza crust can feel like a dealbreaker.

Good news? It doesn’t have to be.

With just two simple ingredients, we can make a delicious, crispy, and totally keto-friendly pizza crust that’s ready in minutes. No fancy flours, no yeast, no complicated steps. Just pure pizza joy — the keto way.

There’s something magical about recipes that are both simple and satisfying. This keto crust is exactly that.
Here’s why we can’t get enough of it:

• Only two ingredients. That’s right — no hidden extras.
• Takes less than 15 minutes from start to finish.
• Perfect for meal prep. You can make it ahead and store it.
• Crispy outside, chewy inside. The texture is surprisingly close to real pizza crust.
• Naturally gluten-free and low-carb.

When we find a recipe that makes eating healthy feel effortless, we stick with it. And this one’s definitely a keeper.

So, what are the two magical ingredients that make this pizza crust work?

1. Shredded Mozzarella Cheese

Mozzarella is the backbone of this recipe. It gives the crust structure, stretch, and that perfect chewiness we all crave. Use low-moisture, part-skim mozzarella — the kind you’d usually sprinkle on pizza.
Avoid fresh mozzarella, as it has too much water and will make the crust soggy.

2. Eggs

The humble egg is our binding hero. It holds everything together and adds a bit of fluffiness to balance out the melted cheese. One or two eggs, depending on your batch size, are enough to do the trick.

That’s it. Really. No almond flour, no coconut flour, no psyllium husk. Just cheese and eggs — the simplest keto combination there is.

Now for the fun part — making it!
You won’t believe how easy this is.

Set your oven to 400°F (200°C). Line a baking sheet or pizza pan with parchment paper to prevent sticking. A silicone baking mat also works great.

In a medium bowl, combine your shredded mozzarella and eggs.
Start with 1 ½ cups of mozzarella and 1 large egg.
Use a fork or your hands to mix them until the texture becomes sticky and well combined. It should look like thick, cheesy dough.

If the mixture feels too loose, add a bit more cheese. If it’s too dry, add another small egg. This recipe is very forgiving.

Place your dough on the lined baking sheet. Using a spatula (or your hands), press it out into a circle or rectangle, about ¼ inch thick.
Try to keep the thickness even — that helps it cook uniformly and get crispy around the edges.

Bake the crust for about 8–10 minutes, until the edges start turning golden brown.
This step helps remove excess moisture and firms up the base, making it strong enough to hold toppings later.

Once the crust is golden, remove it from the oven. Add your favorite low-carb pizza sauce, cheese, and toppings.
Then bake it again for another 5–7 minutes, or until the cheese melts and bubbles beautifully.

And that’s it — your keto pizza is ready to enjoy!

The key to a perfect crust is balance. Too much cheese and it’ll be too stretchy. Too much egg and it might feel omelet-like.
Here’s what helps:

• Use low-moisture cheese — fresh mozzarella or “stringy” versions release water and make things soggy.
• Pre-bake before topping. This step is non-negotiable if you want crisp edges.
• For an extra crunchy finish, you can flip the crust halfway through the pre-bake and cook the other side for 2 minutes.

If you like your pizza soft and flexible (like New York-style), don’t overbake it. For a firm, crunchy bite (more like thin crust), extend baking time by a few minutes.

Just because we’re keeping things low-carb doesn’t mean we have to sacrifice flavor.
Here are a few of our go-to combinations:

Classic Margherita

Tomato sauce, mozzarella, fresh basil, and a drizzle of olive oil. Simple and timeless.

Keto Meat Lovers

Pepperoni, cooked sausage, bacon, and a sprinkle of cheddar. High in protein and pure comfort.

Veggie Supreme

Low-carb marinara, spinach, mushrooms, green peppers, and black olives. Add a few cherry tomatoes for color.

Buffalo Chicken

Shredded chicken tossed in buffalo sauce, topped with mozzarella and a drizzle of ranch or blue cheese dressing.

White Garlic Pizza

No tomato sauce here — just olive oil, minced garlic, mozzarella, and a sprinkle of Italian seasoning.

The best part? We can completely customize it based on what we have in the fridge.

Here’s an approximate breakdown per serving (based on one medium pizza, divided into four slices):

• Calories: 180
• Fat: 13g
• Protein: 14g
• Carbs: 1g net
• Fiber: 0g

That’s about as keto as it gets! High in protein and healthy fats, low in carbs — and it keeps us full for hours.

Meal prep lovers, this part’s for us.
The crust stores beautifully, which makes it perfect for quick weeknight dinners or lunch meal prep.

To Store:

Once cooled, wrap your crust (or whole pizza) tightly in plastic wrap or place it in an airtight container.
Keep it in the refrigerator for up to 3 days.

To Freeze:

You can also freeze the crust (before topping) for up to 2 months. Stack them with parchment paper between each layer to prevent sticking.

To Reheat:

Warm it up in the oven at 375°F (190°C) for about 5 minutes, or use an air fryer for that fresh, crispy texture.

Avoid microwaving — it can make the crust rubbery.

After making this recipe countless times, we’ve learned a few tricks to make it even better:

1. Use parchment paper. It makes cleanup effortless and prevents sticking.
2. Let it cool slightly before slicing. The crust firms up as it cools, making it easier to handle.
3. Don’t overload with toppings. Too much moisture from veggies or sauce can soften the crust.
4. Experiment with cheese blends. Try mixing mozzarella with a little parmesan or cheddar for extra flavor.
5. Season the dough! A pinch of garlic powder or Italian herbs in the mix can elevate the flavor instantly.

Can I use other cheeses instead of mozzarella?

Yes! You can substitute with provolone, Monterey Jack, or part cheddar, but mozzarella gives the best texture.

Is this crust chewy or crispy?

It can be either! Bake longer for a crispier crust, or a bit less for a chewy bite.

Can I make it dairy-free?

Since mozzarella is the base, this version isn’t dairy-free. However, some keto-friendly vegan cheese alternatives work if they melt well.

Can I make it in an air fryer?

Absolutely. Preheat to 375°F, cook for 5–7 minutes, flip, then add toppings and cook another 3–5 minutes.

There’s a reason the 2-ingredient keto pizza crust is so popular — it’s foolproof.
Mozzarella provides structure and stretch, while eggs bind everything together. The result is a golden, flexible, flavorful crust that satisfies both texture and taste cravings without a single carb-heavy ingredient in sight.

We love that it’s not just keto-friendly — it’s also budget-friendly, beginner-friendly, and completely customizable.

Eating healthy shouldn’t mean giving up the foods we love. With a little creativity, we can have it all — even pizza.

This 2-ingredient keto pizza crust is proof that simple can be delicious. It’s quick, easy, and so versatile that once you try it, you’ll never miss the old flour-based crust again.

So next time that pizza craving hits, grab your cheese and eggs, preheat the oven, and let’s bake something amazing — keto style. ?￰ﾟﾒﾪ

Pro tip: Double the recipe and freeze an extra crust for later. You’ll thank yourself on those busy nights when you want something tasty, fast, and guilt-free.

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!

Low Dough, Big Flavor: The Ultimate Guide to Perfect Thin-Crust Pizza!

How We Made the Best Keto Cauliflower Pizza Crust (That Actually Tastes Like Pizza)!

The Only Fakeaway Pizza Sauce Recipe You’ll Ever Need!