Keto Pizza Crispy Low-Carb Crust (Printable Version)
Golden, crispy low-carb crust with tomato sauce, melty mozzarella and pepperoni — a satisfying keto pizza.
# What You Need:
→ Crust
01 - 1 1/2 cups shredded mozzarella cheese
02 - 2 tablespoons cream cheese
03 - 1 cup almond flour
04 - 1 large egg
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
→ Toppings
07 - 1/2 cup sugar-free tomato or pizza sauce
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup sliced pepperoni or keto-friendly toppings
10 - 1/4 cup sliced black olives (optional)
11 - 1/4 cup sliced bell pepper (optional)
12 - 1 teaspoon dried oregano or Italian herb blend
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave for 1 to 2 minutes, stirring halfway, until fully melted and smooth.
03 - Add almond flour, baking powder, salt, and egg to the melted cheese mixture. Stir thoroughly until a smooth, cohesive dough forms.
04 - Transfer dough to the prepared baking sheet. Using oiled hands or a spatula, press and spread into a 12-inch circle approximately 1/4 inch thick.
05 - Bake crust for 10 to 12 minutes until golden and slightly crisp on the edges.
06 - Remove crust from oven. Evenly spread tomato sauce over the surface, sprinkle with shredded mozzarella, then arrange pepperoni, olives, and bell peppers or preferred toppings.
07 - Return to oven and bake for 7 to 8 minutes, or until cheese has melted and is bubbling.
08 - Remove from oven, sprinkle with dried oregano or Italian herbs, slice, and serve immediately while hot.
# Expert Advice:
01 -
- No one will guess this golden, crunchy crust is actually low-carb—the texture is so satisfying.
- Customizing your toppings means every pizza night feels fresh, no matter how many times you make it.
02 -
- If you spread the dough too thin at the edges, you'll wind up with a crust that cracks when you pick it up.
- Letting the crust cool for two minutes before topping keeps it crispiest—this took me too many soggy-bottomed attempts to discover.
03 -
- Oil your hands or spatula before shaping the dough to prevent sticking.
- If you want a super-thin crust, line a second sheet with parchment and press gently to spread it out evenly.