Let’s be honest — giving up pizza when we start a low-carb lifestyle feels almost impossible. There’s just something about that warm, cheesy, saucy goodness that calls our name every Friday night. But here’s the great news: we don’t have to say goodbye to pizza. With the right ingredients and a few smart tweaks, we can make a keto pizza that tastes so good, even our non-keto friends will want a slice.

In this post, we’ll walk through everything — from the crust and sauce to the toppings and baking tricks — so we can enjoy the perfect slice without the carbs.

We all know that traditional pizza dough is loaded with carbs. Even a small slice of regular pizza can have 25–30 grams of carbohydrates — which is almost an entire day’s limit for those of us following a strict keto plan.

But with a keto-friendly pizza crust, we can enjoy the same comfort food without the blood sugar spike. Instead of using flour, we rely on low-carb ingredients like almond flour, mozzarella cheese, and eggs to create a crust that’s crispy on the outside and chewy in the center.

The best part? We still get to load it up with all our favorite toppings — gooey cheese, pepperoni, sausage, mushrooms, olives, and even extra garlic butter if we’re feeling fancy.

If there’s one thing that makes or breaks a keto pizza, it’s the crust. Some versions turn out soggy or too eggy, but this one? It’s just right. The secret lies in what’s called a fathead dough — a mix of melted cheese, almond flour, and egg that bakes up beautifully.

Here’s what we’ll need:

Ingredients for the Keto Pizza Crust

• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons cream cheese
• 1 cup almond flour (super fine works best)
• 1 large egg
• ½ teaspoon baking powder (optional, for a little lift)
• A pinch of salt
• ½ teaspoon garlic powder (optional, but highly recommended)

Pro Tip: Make sure the mozzarella is low-moisture and part-skim. Fresh mozzarella has too much water and can make the crust soggy.

It’s surprisingly easy once we get the hang of it. Here’s the step-by-step:

1. Melt the cheeses
   In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave for about 45 seconds, stir, then heat for another 30–45 seconds until fully melted and smooth.
2. Add the almond flour and egg
   Stir the almond flour and baking powder into the melted cheese. Then add the egg. Mix well until it forms a soft dough. (It might feel sticky — that’s normal.)
3. Form and roll out the dough
   Place the dough between two sheets of parchment paper and roll it out to your desired thickness. We like ours about ¼ inch thick for a balance of crispness and chew.
4. Pre-bake the crust
   Transfer the dough (still on the parchment) to a baking sheet or pizza stone. Bake in a preheated oven at 400°F (200°C) for 8–10 minutes, or until golden around the edges.

   Tip: If the crust puffs up too much, gently poke it with a fork to release steam.

And that’s it — our keto pizza crust is ready for sauce and toppings!

We can use store-bought sauce, but it’s important to check the label for added sugars. Many brands sneak in sweeteners that can ruin our carb count.

If we want to play it safe (and tastier!), here’s a quick homemade keto pizza sauce:

Quick Low-Carb Pizza Sauce

• 1 cup crushed tomatoes (no sugar added)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste

Simply mix all the ingredients in a small saucepan and simmer for 5–10 minutes until it thickens slightly. Done!

Pro Tip: A thicker sauce prevents a soggy crust, so don’t be afraid to simmer it a little longer.

This is where keto pizza gets exciting. Almost all the classic pizza toppings are keto-friendly — it’s the crust that’s usually the problem. So we can load up on:

✅ Pepperoni
✅ Italian sausage
✅ Cooked bacon
✅ Grilled chicken
✅ Mushrooms
✅ Spinach
✅ Olives
✅ Onions (in moderation)
✅ Bell peppers
✅ Jalapeños

And, of course, more cheese. Because who ever said too much cheese was a bad thing?

Once the crust is pre-baked and slightly golden, it’s time to bring everything together:

1. Spread a thin layer of the keto pizza sauce over the crust.
2. Sprinkle shredded mozzarella (or a mix of mozzarella and provolone).
3. Add your favorite toppings.
4. Bake again at 400°F (200°C) for about 10–12 minutes, or until the cheese is bubbly and golden.

Let it rest for a couple of minutes before slicing. This helps the cheese set and makes cutting easier.

Of course, this can vary slightly depending on toppings, but here’s a general idea for a medium keto pizza cut into 8 slices:

That’s right — only 3 net carbs per slice! So even if we have two or three slices (and let’s be honest, we will), we’re still well within our keto goals.

Once we’ve nailed the basic version, we can start having fun with flavors. Here are some keto-friendly twists:

1. BBQ Chicken Keto Pizza

Use sugar-free BBQ sauce instead of tomato sauce, add shredded chicken, red onion, and mozzarella.

2. White Garlic Pizza

Skip the tomato sauce entirely. Mix olive oil, garlic, and ricotta cheese, then spread that as a creamy base. Add spinach and mozzarella on top.

3. Meat Lovers Pizza

Pile on pepperoni, sausage, bacon, and ground beef. A keto dream!

4. Veggie Deluxe

For a lighter version, use mushrooms, peppers, spinach, and olives with a sprinkle of feta cheese.

5. Buffalo Chicken Pizza

Use hot sauce mixed with cream cheese as the base, then top with chicken and a drizzle of ranch after baking.

Pro Tip: You can even make mini keto pizzas using the same dough. Just shape smaller rounds and bake for a shorter time — perfect for snacks or lunch boxes.

Even with the perfect recipe, sometimes things go a little off. Here’s how to fix them:

❌ The crust is soggy:
→ Pre-bake a few minutes longer before adding sauce and toppings.

❌ The dough is too sticky:
→ Wet your hands with a bit of olive oil before handling it.

❌ The pizza tastes too eggy:
→ Try using a smaller egg or add more mozzarella.

❌ The crust burns before the cheese melts:
→ Move your pizza to a higher oven rack during baking.

Got leftovers? (Unlikely, but just in case.)

• Store slices in an airtight container in the fridge for up to 3 days.
• Reheat in a skillet or air fryer to bring back that crispiness.
• You can also freeze the crust before topping — just pre-bake, cool completely, and store in the freezer for up to a month.

Quick Hack: Make a double batch of dough and keep one in the freezer. Instant pizza night, keto-style!

What we love most about this keto pizza is how satisfying it is. The crust doesn’t taste like a “replacement” — it actually feels like real pizza. It’s chewy, cheesy, and sturdy enough to hold all our favorite toppings.

It’s also:

• Gluten-free
• Low-carb
• Family-approved
• Customizable for any craving

Once we’ve made it a few times, it becomes second nature. Friday pizza night is back on the menu — no guilt, no carb crash, just pure cheesy happiness.

We deserve pizza that fits our lifestyle…

Switching to keto doesn’t mean we have to give up the foods we love — it just means getting creative. And this keto pizza recipe is the perfect example. With just a few ingredients, we can enjoy something that feels indulgent while staying true to our goals.

So next time that pizza craving hits, skip the takeout app and preheat the oven instead.

Because we’ve got all we need right here to make the best keto pizza ever — crispy, cheesy, and totally 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!

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Zero Carb Chicken Crust Pizza: The Guilt-Free Comfort Food You’ll Make Again and Again!

Crispy, Cheesy, and Zero Carbs: The Only Chicken Pizza Crust You’ll Ever Need!