When we crave pizza, we want that crispy edge, that gooey cheese pull, and that unmistakable comfort food satisfaction — without the carb crash afterward. That’s exactly why we fell in love with this almond flour and mozzarella pizza crust. It’s simple, quick to make, and tastes just as indulgent as traditional dough.

In this post, we’ll walk through how to make it step-by-step, share our favorite tips and variations, and explain why this low-carb crust actually works. Let’s dive right in.

If you’ve ever made keto recipes before, you’ve probably come across the term “fathead dough.” That’s the magic formula behind this pizza base — a mix of mozzarella cheese and almond flour that bakes up into a chewy, golden crust.

Here’s why this combo is genius:

• Mozzarella gives the dough structure, stretch, and that classic pizza chewiness.
• Almond flour keeps things gluten-free and adds a subtle nuttiness that balances perfectly with the melted cheese.
• Together, they create a crust that’s crispy outside and soft inside, without tasting eggy or weirdly dense like some other low-carb crusts.

The best part? No yeast, no rising time, no kneading. Just melt, mix, roll, and bake. That’s it.

You only need a handful of pantry staples for this recipe — but quality matters. We recommend using finely ground almond flour (not almond meal) and low-moisture mozzarella for the best texture.

Here’s the full list:

• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons cream cheese
• ¾ cup almond flour
• 1 large egg
• ½ teaspoon baking powder
• ½ teaspoon garlic powder (optional, but so good!)
• ½ teaspoon salt
• A pinch of Italian seasoning (optional)

Pro tip: If you want extra crispiness, reduce the almond flour slightly and roll the dough thinner.

This recipe comes together in about 20 minutes — start to finish. Perfect for a weeknight dinner or a last-minute craving.

In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave for about 45–60 seconds, stir, and then heat again for another 30 seconds if needed.
The goal is a smooth, stretchy mixture that combines easily.

In a separate bowl, whisk together almond flour, baking powder, garlic powder, salt, and any herbs you like. Then add this to the melted cheese mixture. Stir until it starts to come together.

Once the dough has cooled slightly (so the egg doesn’t scramble!), add the egg.
Mix it in with a fork or your hands until a soft dough forms. It should be a little sticky but hold together easily.

Tip: If it’s too sticky, sprinkle in a little more almond flour until it’s easier to handle.

Place the dough between two pieces of parchment paper. Using a rolling pin, flatten it into a circle or rectangle about ¼ inch thick.
The shape doesn’t need to be perfect — we’re going for homemade charm, not factory precision.

Transfer the rolled dough (with parchment) onto a baking sheet or pizza stone. Bake in a preheated oven at 425°F (220°C) for 8–10 minutes, until it turns golden around the edges.

Take it out and let it cool for a few minutes before adding toppings. This step keeps the crust firm and crisp.

Now for the fun part — topping your pizza! Spread your favorite sugar-free tomato sauce, sprinkle more mozzarella, and add your favorite toppings: pepperoni, mushrooms, spinach, or even fresh basil.

Return it to the oven for another 6–8 minutes, until the cheese is bubbling and slightly browned.

And that’s it! You just made a perfect low-carb, gluten-free pizza that’s crunchy, flavorful, and satisfying.

While the crust itself is delicious, the right toppings can take it to the next level. Here are some ideas we love experimenting with:

1. Classic Margherita

Tomato sauce, fresh mozzarella, and basil leaves. Drizzle a bit of olive oil before serving for that authentic Italian flavor.

2. BBQ Chicken Pizza

Use sugar-free BBQ sauce, shredded chicken, red onions, and a sprinkle of cilantro.

3. Mediterranean Style

Top with feta, black olives, roasted red peppers, and a dash of oregano.

4. White Garlic Pizza

Skip the tomato sauce and use a mix of olive oil, garlic, and ricotta or cream cheese. Add spinach or mushrooms for extra richness.

5. Breakfast Pizza

Yes, really! Add scrambled eggs, bacon crumbles, and cheddar cheese for a fun twist.

The magic of this almond flour and mozzarella crust is in the chemistry between the two key ingredients.

When mozzarella melts, it forms elastic strands that act almost like gluten — creating structure. The almond flour, which is naturally dense and protein-rich, binds with the cheese to give the dough stability. The egg adds moisture and helps everything stay together as it bakes.

So even without traditional flour, you get a crust that’s crispy on the edges, chewy in the middle, and holds up under toppings.

No soggy bottom here! Pre-baking really is the secret to getting that sturdy, golden-brown base.

We’ve made this recipe dozens of times, and here’s what we’ve learned:

• Don’t skip the pre-bake. It’s essential for getting that crisp texture.
• Avoid fresh mozzarella. It has too much moisture — stick with shredded, low-moisture cheese.
• Use parchment paper. The dough can be sticky, and parchment makes it easy to roll and transfer.
• Roll it thin. The thinner the crust, the crispier the bite.
• Let it cool slightly before slicing. This helps it firm up and prevents the cheese from sliding around.

This almond flour and mozzarella crust isn’t just delicious — it’s packed with healthy fats, protein, and fiber. Plus, it’s naturally gluten-free, grain-free, and low in carbohydrates.

A typical serving (about ⅓ of a pizza) provides:

• Around 6–8 grams of net carbs
• 15–20 grams of protein
• A good amount of calcium and vitamin E

That means no post-pizza food coma, no bloating, and no guilt. Just pure, cheesy satisfaction.

Absolutely! This recipe is perfect for meal prep.

• To store: Keep the baked crust (without toppings) in the fridge for up to 3 days.
• To freeze: Wrap in parchment and store in a freezer bag for up to 2 months.
• To reheat: Bake straight from frozen at 400°F (200°C) for 8–10 minutes, then add toppings and finish baking.

Having a few crusts ready in the freezer means pizza night can happen anytime — no takeout needed.

We love experimenting with different flavors and textures. Here are a few tweaks to keep things exciting:

• Coconut Flour Version: Swap half the almond flour for coconut flour for a lighter crust (but reduce the total amount slightly).
• Herb Crust: Mix in dried basil, oregano, or rosemary right into the dough.
• Cheesy Crust: Add a handful of grated Parmesan for extra flavor and crunch.
• Spicy Kick: Stir in a pinch of chili flakes or cayenne pepper.

We’ve all tried cauliflower pizza crust — and while it’s healthy, it can be watery, crumbly, and, let’s be honest… a little sad.

This almond flour and mozzarella crust, on the other hand, feels like real pizza. It cuts cleanly, holds toppings like a champ, and delivers that cheesy, chewy, golden-brown goodness every single time.

It’s also faster and less messy — no squeezing out cauliflower, no draining, no long prep. Just mix, roll, and bake.

The pizza we can actually feel good about…

There’s something deeply satisfying about pizza that doesn’t make us feel heavy or guilty afterward. With this almond flour and mozzarella pizza crust, we get all the flavor and texture we love, plus the bonus of better ingredients and balance.

We can honestly say this has become one of our go-to dinners. It’s simple enough for busy weeknights, but also special enough to serve when friends come over.

So next time you’re craving a slice, skip the delivery app and make your own — it’s easier than you think, and the results are absolutely worth it.

Try it once, and you’ll never go back to regular crust.

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 Magic 2-Ingredient Keto Pizza Crust You’ll Make Every Week!

Crispy, Chewy, and Totally Oil-Free: The Pizza Crust You’ll Fall in Love With!

Take-Home Pizza Magic: How to Turn Store-Bought into Gourmet at Home!