Learn how to make the BEST and most crispy low carb pizza crust made with fathead dough. This low carb alternative to pizza is great if you are on the keto diet or simply want to cut carbs and is a carb lover’s dream with just 3 net carbs per slice!
Growing up in NYC, we had pizza every week so surely pizza was one of the foods I missed most while doing the keto diet. Pizza is basically carb heaven and one of my biggest weaknesses. Who can resist a crispy pie loaded with cheese? Now, you can have your slice and enjoy it too with this super easy and delicious keto pizza recipe.
The pizza comes together in under 20 minutes with no time needed for rising. It can be frozen before or after baking making it great for times when you want to order pizza. The dough is made with my version of “Fathead” dough that has been testing with different ratios and herbs in order to replicate my favorite NY style pizza.
Keto Fathead pizza dough ingredients
Keto Fathead pizza dough ingredients- mozzarella cheese
- cream cheese
- almond flour
- egg
- baking powder
- herbs
How to make keto fathead pizza
To begin you will need shredded mozzarella cheese, 1 oz (or 2 tablespoons) cream cheese. Microwave the mozzarella and cream cheese for 45 seconds or until slightly melted. Now stir until the cream cheese is fully incorporated. It may seem a little hard at first but will soon come together.
The next step is to simply add in the egg, almond flour, baking powder, and herbs. Mix until completely incorporated. The dough will seem sticky but that is fine.
To roll out the dough you have to options: because the dough is going to be soft and sticky, you can either roll it between two sheets of parchment paper or wet or grease your hands and pat it down flat with your hands.
The dough will need to be baked twice, once for the crust to bake and the next for the cheese and toppings. The first time it is baked for 10 minutes. While it’s baking the first time, this would be a good time to prepare the toppings!
This is my favorite part and where you can get really creative and make the pizza your own. Add your favorite sauces and toppings to the pizza crust and return to the oven to bake for another 5-8 minutes or until the crust is done to your desired doneness and the cheese is gooey and melted! 
Keto pizza topping combos
Margarita: You can’t go wrong with a simple margarita pizza. Top your crust with low carb (sugar-free) pizza sauce (aka marinara/spaghetti sauce) and shredded mozzarella cheese. Add fresh basil or spinach if you’d like to go the extra step.
Cheeseburger: Tomato sauce, sharp cheddar cheese, cooked ground beef (like taco filling), Red onion rings or caramelized onion, finished with fresh shredded iceberg lettuce and tomato and pickles.
BBQ Chicken: While garlic sauce & bbq sauce, shredded rotisserie chicken, red onion or caramelized onion, mozzarella, and provolone cheeses.
Buffalo chicken: Ranch or blue cheese dressing, buffalo sauce, grilled or shredded rotisserie chicken, caramelized onion, mozzarella cheese.
Pesto Chicken: house-made pesto sauce, grilled or shredded rotisserie chicken and mozzarella.
Meat lovers: tomato sauce, mozzarella, pepperoni, sausage, salami.
Southwestern style: Enchilada sauce, shredded chicken cheddar and pepper jack cheese, black bean, corn, onion, and cilantro. Top with a creamy chipotle or cilantro sauce.
The Best Keto Pizza Crust
Ingredients
- 2 cups Shredded Mozzarella Cheese
- 1 oz cream cheese, (or 2 tablespoons)
- 1 cup Almond Flour
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning, optional
- 1 teaspoon garlic powder, optional
Toppings
- Cheese, shredded mozzarella, fresh mozzarella, parmesan, feta etc
- Your favorite meats, chicken, beef, pepperoni, turkey, etc
- Your favorite veggies, Onion, Pepper, Jalapeno, olives, spinach, etc
- Your favorite sauce, sugar-free tomato sauce, olive oil, ranch, blue cheese, buffalo, etc
- Herbs, Parmesan, Crushed Red Peppers
- Directions
Instructions
- Pre-heat oven to 450F.
- Add mozzarella and cream cheese to a large microwave-safe bowl and microwave for 45 seconds.
- Remove from microwave and add in egg, almond flour, baking powder, Italian seasoning, and garlic. Mix with a spoon until well incorporated.
- Transfer dough onto a large piece of parchment paper and cover with another piece of parchment paper. Flatten out dough using a rolling pin to about ¼’’ thick. Remove parchment paper and shape with hands if desired.
- Transfer pizza on the parchment paper onto a baking sheet or pizza stone and bake for 10 minutes.
- Remove from oven (keep the oven on) and load your pizza however you like with all of your favorite sauces, cheese, and toppings.
- Bake pizza for another 5-8 minutes or until the cheese is bubbly.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Brilliant , I ADded a teaspoon of xanthan gum and a TABLEsoon of coconut flour to make it a stiffer mixture and left it in the oven for 12 mins at 200c Then transfered to an oven rack and then put on toppings and baked for 6 mins and it’s perfect
This was very good! I sprayed my parchment paper first and it worked great! I will definitely make this again!
We have tried several recepies and by far most this is the one!
mMMMMMMM…. LOOKS SCRUMPTIOUS!
THIs recipe is amazing!! Took 45 min total and it was delish!!! Photo worthy!!
OK take 2 – This time I bypassed the parchment step, since it completely sticks (making me think the blogger has never tried this recipe and may be a bot), and went directly to the baking sheet with it (oiled this time, not part of the instructions). After baking 10 minutes, only a third of it stuck to the sheet. So, improvement. It’s good enough, I may keep trying variations. and it does taste very good.
I modified the prep a LITTLE. I put it on a silpat (silicone baking mat) put cling wrap over THe top ANd roll it out. No sticking. Very yummy. My Husband is stoked he can STill have pizza on keto.
Wow! BEST kETO RECIPE I HAVE COME ACROSS.
a FRIEND AND i MADE A BUFFALO CHICKEN VERSION AND IT WAS FANTASTIC. tHE ONLY THING i WOULD DO FOR NEXT TIME IS PUT THE DOUGH IN FOR ABOUT 8 MINUTES INSTEAD OF 10.
tHANKS!!
Great Recipe!!!
very tasty.
but… this is a very. sticky. dough.
i had to scrape the dough from the parchment paper when it wouldn’t release.
apply olive oil to the parchment. or just just apply it to the baking sheet and press the dough directly on it.
i am surprised this wasn’t addressed in the recipe. but it did taste good. eventually. 🙂
gREAT recipe! The only thing I did differently was flip the crust browned side down. Then I topped it with Rao’s marinara (love Rao’s), pepperoni and MOZZARELLA cheese. The crust crisped up very nicely. The second bake at the full 8 minutes was perfect.
I made this a few weeks ago and plan to make again today, don’t know why it’s taking me this long to make again other than being lazy lol. I bought the Raos Mariana sauce which is so delicious even though the cost is high. 10$ for a jar but, i promise you this, it’s well worth the price tag. Best marinara sauce I’ve ever had and it’s so healthy for you, great as pizza sauce. Pizza turned out crisp and so easy to make.
The first time I made this, I used almond meal by accident, and I didn’t have any parchment paper so I couldn’t get it as flat as I wanted to, but it was still surprisingly good. The second time I made it I used the right almond flour and used parchment paper, and I literally loved it. I baked the crust a couple minutes less than what you suggested (the cheese burns too quickly) but it literally didn’t even taste like substituted crust, it tasted like regular pizza. I used tomato sauce and added my own seasonings to it to ensure it was low carb, and it was fantastic. Thanks for sharing!
as i read this and thought about making it in the back of my mind i had “too much cheese” if i were to top it with cheese after it was made in and of itself of 2 cups of cheese… i made it, turned out very good from a texture standpoint, flipped it, topped it with cheese, sauce, mushrooms and pepperoni.
i could only get through one slice. i had served two and the second one i just ate the toppings. it was way to cheesy and salty to eat the toppings and the crust as one.
i can see how one poster stated that her family liked it better the second time when she did not make pizza,she made the crust and cut it into tortillas to dip in guacamole….i would make it again for that experience and will probably.
Made it for tonights dinner for my husband and myself. Transferred it to a pizza stone as directed and when done baking it was stuck like crazy. Had a heck of a time prying it off the stone to serve. would like to try making it again but wondering if it would stick to the parchment paper also. Would a teflon sheet pan or something be better?
iT WOULD NOT STICK TO THE PARCHMENT. (sORRY i HAVE ALL CAPS, NOT SURE WHY!!!)
I have made this twice. The first time I didn’t flip it and it stuck bad to the parchment paper. The second time, I did flip and it still stuck. What am doing wrong??
It is delish, just wish it wouldn’t stick.
WOW!!! AMAZING recipe.
Perfection!!
ThIs crust was chewy in the best way *aNd* perfectly crisP around the Edges.
Loved it!! Thank you for giving me deliciousness.
(Sorry my caps lock wont Turn ofF-ExcePt the wow, that was definItely caps).
For some reason this is registering like my caps lock is on sorry. This seems like ti would be pretty neutral in flavor. Have you tried it with any sweeter toppings like cinamon butter and sweetner for a baed treat? Do you think it would work for that also?
I can’t wait to try it for a regular pizza
Wow that Was super good! Way Better than any other GraIn-free crust i’ve made.
How long can the dough store in the fridge?
I really likED THIS RECIPE. sHOULD WE STICK TO ONLY ONE SLICE? I am new to keto and I admit that the recipes confuse me because not all of them tell you what portion/serving size is.
JUst started keto a week ago, we love Pizza. So this recipe Is grea. We will do this again. I didnt flip it and found the center a bit soggy, could have been too much cheese. However, Next time i will flip the crust. My husband loved and so did my picky eater son.
Win win
great recipe. i have used cup of MOZZARELLA and cup PARMESAN in mix you get a little firmer crust also have OMITTED egg.using a pizza stone is the way to go no need to flip crust.
omg This pizza recipe is TO DIE FOR!!! It’s amazing. wE LOVED IT!!!
tHANKS FOR SHARING YOUR DELICIOUS RECIPE.
mY HUSBAND ASKED ME TO MAKE ANOTHER AHAHAHAHHA
hAD TO COMMENT BEFORE i MAKE A SECOND PIE LOL
Oh wow, Thank for the awesome review, Rachel! So glad you and your husband enjoyed the pizza 🙂
My grandson is allergiC to almonds. What other glueten free flour can i ise
Try replacing the almond flour with only 1/4th the amount (1/4 cup) of coconut flour. Alternatively, check out my cauliflower crust pizza recipe and replace the breadcrumbs with coconut flour (1/4th the amount).
https://gimmedelicious.com/2014/03/30/magimix-food-processor-review-the-best-low-carb-cauliflower-pizza-crust-recipe/
wow!! this is ingenious!! i’ve never made pizza from scratch!! i just tried it today with coconut flour as suggested!! more than loved the outcome!! great recipe!! thanks a lot!!
So glad that you enjoyed the pizza!!
does anyone know approximately what size pizza this recipe makes?
Thanks!
i used 1/4 cup coconut flour (in place of 1 cup almond flour), 1 egg & half of everything else and ended up with a dinner plate-sized pizza!! 8″ diameter!!
I was looking for a smaller pizza because i am the only one in my family who is cutting back on the carbs and the recipe was good, but too big. I was hoping someone had tried cutting it in half. going to try this tonight. thanks!!
I love this pizza crust. Delicious. As usual, a great recipe. Thanks so much!!
Wow, your bbq version looks amazing!
Great recipe! HAve you ever tried adding yeast to make it rise more like a traditional nyc Neapolitan pizza?
So easy and delicious. I feel like im Totally cheating on keto. Its hard to believe this is keto approved.
Fantastic. Made it with a Colby blend instead of Moz, came out great. So quick and easy. Thanks for posting!
How do i keEpmt dough from sticking to the paRchment paper? I followed the recipe and it stuckto the paper after i rolled it. Thanks
It’s okay if it sticks to the parchment paper as long as it doesn’t stick after baking!
So i made this twice. The first I cooked it kind of crispy and flipped it over. The pizza was great. However, my family like it better the 2nd time when i cooked it crispy and cut it into pieces to use to dip into guacamole! added extra spices and herbs and we have a form of a cracker. Awesome
I tried it,and it’s the best 👍 although I topped it differently.
My question is how much calories in one slice pizza without the pizza sauce and cheese?
I tried it, and it’s the best 👍 although I topped it differently.
My question is how much calories in on slice pizza crust without the pizza sauce and cheese?
Hi !
I am not the blogger/author of the recipe, but I was asking myself the same question and after entering only the ingredients for the pizza crust on MyFitnessPal.com, it ended up being 270 calories per slice and nearly the same values for the macronutrients if you divide the crust into 6 slices, instead of 8 like the heading of the recipe suggests (also, the picture shows a pizza divided in 6 pieces…). With that said, for 8 slices you would end up with nearly 203 calories per slice,15g fat, 12g protein, etc.
And of course, you have to take into consideration the fact that this is the result of the products/brands I used when making my actual crust.
Also,I used an extra large egg and I don’t remember any specification regardind which egg size to use in the recipe, but it does make a (very small) difference too.
I wish I could simply join a picture of my entry on MyFitnessPal, but here are the basic nutrition facts I got for the WHOLe recipe (again, crust only):
1,620 calories
29g carbs (17g net)
122g total fat
97g protein
1,705mg sodium
5g sugar
I hope I was able to help you in some way, or anyone passing by ! 🙂
Thank you!!!! that was some really good info!
I am making this tonight! Thanks!
Absolutely fabulous!!!!
This was amazing! first go at making keto crust and it was delicious. hubby and i ended up doing creamy garlic shrimp toppings. definitely a keeper and will make in advance for freezer for weekday convenience if we ever feel like pizza
the recipe looks good. What I can I used to replace the egg?
Wow!
Love this recipe. My go to when i hace nothing to eat
Crisp and low card ! who could ask for more ?