Keto Pizza Crust

This keto pizza crust is made from melted mozzarella, cream cheese, almond flour and an egg, often called “fathead” dough. It bakes into a thin base that’s crisp at the edges and sturdy enough to hold toppings, with no wheat flour. One 25 cm (10 inch) pizza takes about 35 minutes and serves 2 to 4. Two slices of a simple margherita topping have about 8 g of net carbs.

• Serves: 4 (2 slices each) or 2 hungry people
• Prep time: 15 minutes
• Cook time: 20 to 25 minutes
• Total time: about 35 minutes

Ingredients

Crust

• 170 g (1½ cups) shredded low-moisture mozzarella
• 30 g (2 tablespoons) full-fat cream cheese
• 85 g (¾ cup) fine blanched almond flour
• 1 large egg
• A pinch of salt
• ½ teaspoon dried oregano or Italian herbs

Simple margherita topping

• 60 g (¼ cup) unsweetened tomato purée or passata
• 60 g (2 oz) fresh or low-moisture mozzarella
• A few fresh basil leaves
• 1 tablespoon finely grated Parmesan (optional)

Method

1. Heat the oven to 220°C (425°F), or 200°C (400°F) for a fan oven. Cut two sheets of baking paper about 30 cm (12 inches) square.
2. Put the shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave for 1 minute, stir, then heat in 20-second bursts until completely melted and smooth. You can also melt them in a pan over low heat.
3. Stir in the almond flour, salt and herbs, then the egg, and mix quickly into a sticky dough. If the cheese hardens, microwave for 10 seconds to soften it.
4. Put the dough between the two sheets of baking paper and roll it out to a circle about 25 cm (10 inches) across and 5 mm (¼ inch) thick.
5. Remove the top sheet, slide the base on its bottom sheet onto a baking tray, and prick it all over with a fork.
6. Bake for 10 to 12 minutes, until golden on top. Pop any large bubbles with a fork halfway through.
7. Spread the tomato purée over the base, leaving a small border, and top with torn mozzarella.
8. Return to the oven for 6 to 10 minutes, until the cheese has melted and the edges are deep golden.
9. Scatter with basil and Parmesan, rest for 2 minutes, and cut into 8 slices.

Tips for a crisp keto crust

• Prebake the base. Adding toppings to raw dough gives a soft, soggy crust.
• Roll it thin. A thinner base crisps better and holds together when sliced.
• Work while it’s warm. The dough is easiest to mix and roll while the cheese is still soft.
• Use low-moisture mozzarella for the dough, not fresh mozzarella, which is too wet.
• Go easy on toppings. Heavy, wet toppings soften the base. Pat fresh mozzarella and vegetables dry first.

Keto topping ideas

Keep the sauce thin and choose low-carb toppings:

• Vegetables: mushrooms, peppers, spinach, olives, red onion (in small amounts), artichoke hearts and arugula.
• Proteins: cooked chicken, prawns, tuna or ham. Pepperoni and salami are low in carbs but high in salt, and processed meats are best kept occasional.
• Cheeses: mozzarella, goat cheese, feta or a little blue cheese.
• Finish: fresh basil, chili flakes or a drizzle of olive oil.

Our list of keto vegetables gives carb counts for each.

Nutrition per serving (estimate)

One serving is a quarter of the pizza (2 slices) with the margherita topping. These figures were calculated from USDA FoodData Central values for low-moisture part-skim mozzarella, cream cheese, blanched almonds, egg, tomato purée, mozzarella, basil and seasonings.

This crust is high in protein but also in saturated fat and salt, because it’s mostly cheese. Two slices with a big green salad make a balanced meal. Eating the whole pizza in one sitting adds up to about 1,400 calories and 37 g of saturated fat, so it’s worth sharing. Our guide to healthy fats on keto explains why the type of fat matters.

Contains: milk, eggs and tree nuts (almonds).

Storage

Cool leftover pizza quickly, wrap it and keep it in the fridge. Eat it within 3 to 4 days, as the USDA advises for leftovers. Reheat slices in a hot oven or a dry frying pan to keep the base crisp. A microwave makes it soft.

Prebaked bases freeze well. Cool them completely, wrap with baking paper between layers, and freeze. Add toppings and bake from frozen at 220°C (425°F) for 10 to 12 minutes.

Common questions

Why is my fathead dough sticky?

It’s meant to be a little sticky. Rolling it between two sheets of baking paper solves the problem. If it’s very wet, add a tablespoon more almond flour.

Can I make it without almond flour?

You can use 3 tablespoons of coconut flour instead, which absorbs more moisture. The base will be a little drier.

Is keto pizza healthier than regular pizza?

It’s much lower in carbohydrate, but not necessarily lower in calories or saturated fat. For a lighter meal, keep the cheese topping modest and add plenty of vegetables. If you’re eating out, our guide to keto fast food covers pizza restaurant options.

Safety note: Keto isn’t suitable for everyone. If you have diabetes, kidney or liver disease, take regular medication, or are pregnant or breastfeeding, talk to your doctor before cutting carbs this far (why it matters).

This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.