If there’s one thing we all crave on a low-carb or keto diet, it’s pizza. That gooey cheese, the crispy crust, the smell of fresh herbs baking in the oven—it’s pure comfort. But if you’ve ever looked at a regular pizza and sighed, thinking, “That’s not keto-friendly,” don’t worry. We’ve all been there.

Today, we’re making something magical: a keto pizza base that’s so delicious, you’ll forget it’s low-carb at all.

This recipe is not only simple but also flexible. We’ll share what ingredients to use, how to get the perfect texture, and a few variations if you like experimenting.

Let’s get our aprons on and dive in!

Before we roll up our sleeves, let’s talk about why making your own keto pizza crust is worth it.

A traditional pizza crust is made with wheat flour, which is packed with carbs. One slice of regular pizza can easily have over 30–40 grams of carbs, which is basically your whole daily limit on keto.

A keto-friendly pizza base, on the other hand, uses low-carb flours like almond or coconut flour, and often includes cheese or eggs as binding ingredients. The result?
Crispy edges,
Chewy center, and
All the satisfaction, zero guilt.

It’s not just about cutting carbs — it’s about keeping flavor and texture alive.

Let’s keep things simple but smart. Here’s what we’ll need for a classic almond flour keto pizza crust:

Dry Ingredients

• 1 ½ cups of almond flour (fine texture works best)
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• Optional: ½ teaspoon of garlic powder or Italian seasoning for flavor

Wet Ingredients

• 1 ½ cups of shredded mozzarella cheese
• 2 tablespoons of cream cheese
• 1 large egg, beaten

That’s it! Just a handful of simple ingredients, but together they’ll create a crust that tastes incredible.

Here’s the fun part — let’s make that crust!

In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for about 45 seconds, then stir.
Repeat in 15-second bursts until the mixture is smooth and stretchy.

Tip: If you don’t have a microwave, melt the cheeses on low heat in a small non-stick pan, stirring constantly.

In a separate bowl, mix your almond flour, baking powder, salt, and any seasonings you like. Then add the melted cheese mixture to it.

It might seem sticky at first, but don’t panic. Add the beaten egg and start mixing with your hands or a spatula until it forms a soft dough.

Place your dough between two sheets of parchment paper and use a rolling pin to flatten it into a circle about ¼ inch thick.

You can shape it thicker for a softer crust or thinner if you like it crispy.

Pro Tip: Pierce the dough with a fork a few times so it doesn’t bubble up in the oven.

Transfer the dough (with the bottom parchment paper) onto a baking tray and bake it at 400°F (200°C) for 8–10 minutes, or until it’s lightly golden.

This step helps create structure so the crust can handle toppings without getting soggy.

Once it’s slightly golden, take it out, add your keto-friendly toppings — sugar-free tomato sauce, cheese, pepperoni, veggies — and return it to the oven for another 5–7 minutes, or until the cheese is bubbling.

That’s it. You’ve just made a perfect keto pizza base from scratch!

Let’s be real: the difference between an okay keto crust and a mind-blowing one is texture.

Here’s how to nail it every time:

✨ Crispy edges: Bake the crust on parchment paper directly on a pizza stone or metal tray — the heat gives you a better crunch.
✨ Chewy center: Add an extra tablespoon of mozzarella for a bit more elasticity.
✨ No sogginess: Always prebake before adding toppings. Always.

If you love experimenting, you can brush the crust with olive oil and herbs before the second bake. It adds flavor and helps with browning.

Let’s spice things up a little. The great thing about keto crusts is that you can play with ingredients and still keep them low-carb.

1. Coconut Flour Crust

Use ¼ cup of coconut flour instead of almond flour and add one more egg.
Coconut flour absorbs more moisture, so the crust will be lighter and fluffier.

2. Cauliflower Crust

Blend steamed cauliflower, squeeze out the water, and mix it with cheese and egg.
It’s a bit more work, but you’ll get a crust that tastes fresh and veggie-rich.

3. Psyllium Husk Crust

For extra fiber and elasticity, add 1 tablespoon of psyllium husk powder. It makes the dough easier to handle and gives it a bread-like chew.

Once you’ve got the crust ready, the topping combinations are endless. But remember: stay low-carb!

Here are some of our favorites:

Classic Margherita: Tomato sauce (no sugar added), mozzarella, basil leaves, olive oil.
Chicken Alfredo: White sauce (made with cream cheese and garlic), grilled chicken, spinach.
Bacon & Mushroom: Crispy bacon bits, mushrooms, mozzarella, and a sprinkle of thyme.
Spicy Pepperoni: Tomato sauce, mozzarella, pepperoni, jalapeños, red chili flakes.

Tip: Avoid store-bought sauces with hidden sugars. Always read the label or make your own at home.

Here’s the best part: keto pizza crust stores beautifully!

• In the fridge: Keep the baked crust (without toppings) in an airtight container for up to 3 days.
• In the freezer: Wrap it in parchment paper and freeze for up to 2 months.

When you’re ready to use it, just pop it in the oven for a few minutes to crisp it up again before adding toppings.

It’s perfect for meal prepping — bake a few crusts on the weekend, and you’ll have pizza night ready in minutes.

Because we know you’re wondering:

• Calories: ~200 kcal
• Net carbs: ~3–4g
• Fat: ~16g
• Protein: ~10g

Not bad for something that tastes this good, right?

Who said we have to give up pizza on keto? This keto-friendly pizza base proves otherwise. It’s crispy, cheesy, and satisfying — everything we love about pizza, minus the carb crash.

The best part? You can totally customize it. Whether you prefer a classic Margherita, a spicy meat lover’s version, or a veggie-packed delight, this crust will hold it all together beautifully.

So the next time that pizza craving hits (and it will), we don’t have to resist it — we just make it keto style.

Now go ahead, preheat that oven, and let’s make pizza night guilt-free!

Quick Recap:

• Use almond flour for classic flavor and texture.
• Always prebake before adding toppings.
• Store crusts for easy meal prep.
• Have fun with your toppings — keto doesn’t mean boring!

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!