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.
What a wonderful recipie, turned out perfect!!
So so YUMMY 😋
5 carbs for one slice?
Really delicious
This recipe can only be described in two words..incredible & satisfying!!!
Thank you So much for sharing THIs with the world! Maintaining low-carb and/or keto lifestyle can be tough to resist the TEMPTATIONs surrounding us, but THIs customizable treat definitely fills THat VOId…all without knocking myself out of ketosis or having the guilt of indulging for a cheat day. Kudos, and thank you again!! Cheers 😉
SO GOOD!!! I made it last night w/ monterrey jack instead of mozz, and it still turned out so delicious. not eggy tasting at all. i made my crust about an inch thick and it still baked completely at 10 mins. i’ll be using this for garlic bread or biscuits (adding some additional cheddar). thank you!
The bottom of my crust didn’t cook. Any suggestions?
I made this the other day and it was perfect
I wish i knew for sure if that tsp was 1 teaspoon or 1 tablespoon.
The other two MEASUREMEN showed
1 teaspoon italian seasoning
1teaspoon garlic
But baji g powder is ddifferenr,
1 tsp baking posder
I wnat to make again now but need answer
Before i can begain
Thanks for pointing that out, Carole. It is 1 teaspoon baking powder! 🙂
I guess I had a little different idea in mind for a crispier pizza crust. Mine always comes out soft. Then i watched your video, yours comes out soft too…
Oh well, it’s still very good.
Just say this online about 1 1/2 hrs ago and decided to make it since i wanted Pizza!. Wow! It came out really good. I added some Garlic Powder, ADobo, italian seasoning and black pepper to the mixture. It came out awesome and i will definitely make again…. thanks fo sharing the recipe!
Excellent!!!!!! As gOOd as it gets!
Excellent!!!!!! As gOOd as it gets!!!
This pizza is delicious…..enough said
I don’t have a microwave. how can I melt/soften the cheeses?
Amazing recipe! Accurate And delicious.
Thanks for the 5 stars and for stopping by! 😀
Just made this! It was aMaZing.
It w help if the igred ststed how much!
This was the best pizza next to the real thing
The crust would also be good just cut up and used for dips aswel
Perfect!
SO happy you enjoyed it!
Very good !!!!!! Would recommend to all. Satisfied my craving for pizza,except i ate 2 slices…..ok thou had no other carbs today .
Happy you enjoyed it!
Making a pizza and eating One slice must be horrible! this is currently holding me back from trying it… can it be re-heated?
Yes, after the pizza has compelly cooled, cut into slices and wrap entire pizza in plastic wrap or place slices in a large ziplock bag and freeze. To reheat place in preheat oven at 400F until warmed through and crispy. You can also make small individual size pizzas.
Yes, after the pizza has compelly cooled, cut into slices and wrap entire pizza in plastic wrap or place slices in a large ziplock bag and freeze. To reheat place in preheat oven at 400F until warmed through and crispy. You can also make small individual-size pizzas.
Has anyon tried fat free moz cheese?
Wow!!..this was awesome… even my son loved it.. my wife was skeptical until she tried a slice….. used a smooth marinara, quartered grape tomatoes, moz ,parm cheese…. …forgot the fresh basil.. but next time… but the fact that it seems like bread… will bake one for just dipping pieces into olive oil/seasonings..
meant to ask.. has anyone tried to make a pita/pocket with this ? if so..how? fill and fold during baking? cover with foil? turn over?
This was amazing. A lot of Salt but thats probably Due to the cheese. Planning to make calzones from this as well. Can this dough be refrigerated for a couple days?
Really good love it thank you
I love this Recipe. ANy recipe changes if i want to freeze The doUgh?
How many servings in this recipe?
The recipe makes a medium 8 slice pizza.
Any suggestions for melting the mozzarella and cream cheese if you don’t have a microwave? Would just tossing them into a little pot on the stove work okay?
I haven’t tried melting them on the stove-top but It should work fine on very low heat.
anyone tried to freeze the crust?
Great recipe btw.. taste so good..
really yummy! Nice crispy crust. I would suggest rolling the sides to help keep them from burning and extra spray or parchment paper so it doesn’t stick!
Wow im totally impressed, crust is pretty good and its got that crunch. Its also so easY.i could only eat 2 pcs, im full. Hope i can freeze the rest.
Soo good! The dough is really like dough and not gummy. I’ve missed pizza! Thank you for this delicious recipe❤
Topped with Arugala, evoo and reduced balsamic! Not bad for keto!
Sounds awesome but i am allergic to almonds. Hav e you tried anything else?
You can use coconut flour, 4 times less than almond flour, the ratio is 4:1, as coconut is more absorbant.
Looks So good cant wait to make it thanks
This is SO Good!! i LOVE PIZZA AND DON’T WANT TO GIVE IT UP. tHIS CRUST IS SIMPLE TO MAKE. i WOULDN’T CHANGE A THING. i ROLLED IT OUT TO FIT MY 12″ PIZZA PAN AND IT WAS THE IDEAL THICKNESS FOR MY HUSBAND AND i, MORE ON THE THIN SIDE. tHE CRUST WAS VERY CRISPY, NOT DOUGHY. i HAD A SMIDGEN LEFTOVER AND THREW IT IN THE OVEN AS A SNACK. i THINK IT WOULD MAKE GOOD CRACKERS TOO. i’LL BE CHECKING OUT MORE OF YOUR RECIPES. bIG THANKS!
I JUST made this and oh my it was amazing! I did half of the recipe and ate half of the pizza because I have to be careful with the CALORIEs, but it was so filling that I wouldn’t need more! So looking forward to have the leftover for lunch and making this every single week!
I feel you lol. Especially since I’m also a post-op RNY patient so at 249 calories i’d def attempt at least 1 slice maybe even 1.5 for a meal but i’d probably stop there.
wE’RE SUPPOSED TO ADHERE TO 1000-1200 CALORIES DAILY.
Omg the best pizza ever and i live how quick and easy this is thanK you so much
This is thee best pizza dough I ever made! It’s better than traditional (non keto recipes)
It’s so good in fact Ive even used it as a substitute snack bread and even made it for sunday roast in place of a yorkshire pud ( UK) It really mops up those meat jucies.
great recipe
Thank you
omg IT REALLY WORKED, CRUST IS CRUNCHY AND BROWNED AND TASTE WHILE NOT REALLY PIZZA CRUST IS VERY GOOD. tHIS IS A REPEAT RECIPE FOR SURE.
Still trying to find the portions for ingredients for cheese. CONFUSED
as to the cream cheese and MONSO cheese.
Help
2 cups mozzarella cheese
2 TBSP cream cheese