When we start following a keto diet, one of the first cravings that hits us is usually pizza. That crispy, golden crust with melted cheese and all our favorite toppings—it’s hard to give that up!

But here’s the good news: we don’t have to.

With a little creativity and the right ingredients, we can make a keto pizza crust that’s just as delicious (and maybe even better) than the traditional version.

Let’s start with the basics. A regular pizza crust is made from flour, yeast, and sometimes sugar—all packed with carbs. On keto, that’s a big no-go.
So what do we do instead?

We replace the high-carb ingredients with low-carb alternatives like almond flour, coconut flour, or even cheese-based mixtures. The goal is simple: create a crust that’s crispy on the outside, chewy inside, and full of flavor, without the carb overload.

Some of the most popular keto crust styles include:

• Fathead dough (made from mozzarella, cream cheese, egg, and almond flour)
• Cauliflower crust (great for veggie lovers)
• Chicken crust (yes, made from ground chicken!)
• Psyllium husk crust (for those who prefer a bread-like texture)

Each version has its own charm, so let’s explore them one by one.

If you’ve spent any time in keto groups or Pinterest boards, you’ve probably seen “Fathead dough” mentioned a thousand times—and for good reason. It’s easy, reliable, and delicious.

Ingredients

• 1 ½ cups shredded mozzarella
• 2 tablespoons cream cheese
• 1 cup almond flour
• 1 large egg
• A pinch of salt
• (Optional) garlic powder or Italian seasoning for flavor

Instructions

1. Melt the cheeses – In a microwave-safe bowl, melt the mozzarella and cream cheese together for about 1 minute. Stir until smooth.
2. Add the dry ingredients – Mix in the almond flour, salt, and any seasonings you like.
3. Add the egg – Stir it in quickly (the dough will be warm, so work fast to prevent scrambling).
4. Form the dough – Use your hands to form a smooth ball. If it’s sticky, add a bit more almond flour.
5. Roll it out – Place the dough between two sheets of parchment paper and roll it to your desired thickness.
6. Pre-bake the crust – Bake at 400°F (200°C) for about 8 minutes, until golden.
7. Add toppings and bake again – Top with sauce, cheese, and whatever keto-friendly toppings you love. Bake another 5–8 minutes until bubbly.

The result? A chewy, golden-brown crust that actually feels like real pizza. We’re talking about that satisfying bite we thought we’d lost when we went keto.

For those of us who want something lighter—or simply love sneaking in extra vegetables—cauliflower crust is a game-changer.

Ingredients

• 1 medium head of cauliflower (or about 3 cups riced cauliflower)
• 1 egg
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Rice the cauliflower – Either grate it by hand or pulse it in a food processor.
2. Steam and dry – Cook the cauliflower for 5 minutes, then squeeze out all the moisture with a clean towel. (This step is crucial!)
3. Mix everything – Combine the cauliflower with cheese, egg, and seasonings.
4. Form and bake – Press the mixture onto parchment paper into a thin circle.
5. Bake at 425°F (220°C) for about 15 minutes until golden.
6. Add toppings and bake again for 5–7 minutes.

The texture is slightly softer than Fathead dough, but the flavor is fresh and light. Perfect for summer evenings or when we’re looking for a veggie-forward option.

Yes, this one sounds strange at first—but trust us, it works. The chicken crust is packed with protein, completely grain-free, and surprisingly delicious.

Ingredients

• 1 pound ground chicken
• ½ cup shredded Parmesan
• 1 egg
• Salt, pepper, and Italian seasoning to taste

Instructions

1. Mix everything in a bowl until it forms a sticky dough.
2. Spread it out on parchment paper into a thin round shape.
3. Bake at 400°F (200°C) for about 20 minutes.
4. Add toppings and bake again for another 5–7 minutes.

What we get is a firm, flavorful crust that’s incredibly filling. It’s perfect for high-protein, post-workout meals or anyone who wants to skip nut flours altogether.

If we’re craving a crust that’s closer to real bread—soft, airy, and slightly chewy—this one’s for us. Psyllium husk powder adds fiber and structure that mimics gluten beautifully.

Ingredients

• 1 cup almond flour
• 2 tablespoons psyllium husk powder
• 2 eggs
• ½ teaspoon baking powder
• 1 tablespoon olive oil
• ½ cup warm water
• Salt and herbs to taste

Instructions

1. Mix dry ingredients first.
2. Add eggs and olive oil, then slowly pour in warm water while stirring.
3. Let the dough rest for 5–10 minutes—it will thicken.
4. Roll it out and bake at 375°F (190°C) for about 20 minutes.
5. Top and bake again for 5–8 minutes.

This crust has a soft, bread-like interior—perfect if we prefer our pizza a bit thicker and fluffier.

Let’s be honest, not every keto crust comes out perfect the first time. But with a few smart tricks, we can make sure our pizza is always amazing.

Use parchment paper. Always.

It prevents sticking and makes cleanup easy. Keto doughs tend to be sticky, so this is non-negotiable.

Don’t skip the pre-bake.

Pre-baking helps the crust firm up before we add wet toppings like tomato sauce. It’s the key to avoiding a soggy base.

Keep an eye on moisture.

Whether it’s cauliflower or cheese-based dough, removing excess moisture is essential. The drier the dough, the crispier the crust.

Experiment with seasonings.

Garlic powder, oregano, basil, or even chili flakes—these can make a big difference in flavor.

Cool slightly before slicing.

Hot crusts are fragile. Let it rest for a couple of minutes so it firms up nicely before we dig in.

Once we’ve nailed the crust, the fun part begins—the toppings!
Here are a few keto-approved ideas to inspire us:

• Classic Margherita: Tomato sauce (sugar-free), mozzarella, basil, and a drizzle of olive oil.
• BBQ Chicken: Sugar-free BBQ sauce, shredded chicken, red onion, and mozzarella.
• Meat Lovers: Pepperoni, sausage, bacon, and cheese—yes, please!
• Veggie Delight: Spinach, mushrooms, olives, and bell peppers.
• White Pizza: Ricotta, garlic, spinach, and Parmesan (no sauce needed).

Each of these combinations keeps us well within our carb limits while satisfying every pizza craving imaginable.

Absolutely! One of the best parts about making keto pizza is that we can meal prep easily.

• Refrigerate: Store baked crust in an airtight container for up to 4 days.
• Freeze: Wrap cooled crusts in parchment paper and freeze for up to 2 months.
• Reheat: Pop them straight in the oven at 375°F for a few minutes before adding toppings.

It’s a great time-saver when we want a quick dinner without compromising our keto goals.

Following a keto lifestyle doesn’t mean giving up the things we love—it just means learning new, creative ways to enjoy them.
A keto pizza crust proves exactly that. Whether we choose the cheesy Fathead version, a light cauliflower base, a protein-packed chicken crust, or a fiber-rich psyllium dough, each option offers something unique.

The beauty of keto cooking is that we can customize everything—from texture to flavor—and still stay on track. So next time pizza night rolls around, let’s skip the delivery app and make our own.

Because nothing beats that first bite of a homemade, keto-friendly pizza we created ourselves.

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!

Missing Pizza? This AIP Sauce Brings It Back to Life!

Better Than Takeout: 7-Eleven Pizza Sauce Copycat Recipe You’ll Crave!

The Secret to a Perfect Pizza Sauce: Simple, Fresh, and Unbelievably Good!