Homemade Keto Pizza
Crispy crust • Real pizza flavor • Serves 2–3 (makes one 12-inch pizza)
Keto Pizza Crust (Fathead Dough)
1 ½ cups shredded mozzarella
2 oz softened cream cheese
¾ cup almond flour
1 large egg
½ tsp garlic powder
½ tsp Italian seasoning
Pinch of salt
Optional: ¼ tsp baking powder for a lighter, airier texture
Pizza Sauce
½ cup sugar-free marinara or tomato sauce
1 clove garlic, minced
½ tsp olive oil
¼ tsp oregano or basil
Toppings (Choose Your Favorites)
Mozzarella or provolone
Pepperoni, sausage, or bacon
Mushrooms, spinach, or bell peppers
Fresh basil or oregano
Optional: Ricotta dollops for extra richness
👩🍳 How to Make It
- Make the Dough
Preheat oven to 400°F (200°C).
In a microwave-safe bowl, heat mozzarella and cream cheese for 1 minute, stir, then add another 30 seconds if needed until fully melted.
Add the egg, almond flour, seasonings, and salt. Mix until a soft, slightly sticky dough forms.
Place dough between two sheets of parchment and roll into a 12-inch circle or rectangle.
Remove the top parchment and transfer the crust (still on the bottom sheet) to a baking tray.
- Bake the Crust (Parbake)
Bake for 8–10 minutes, until the edges begin to turn golden and the center feels firm.
Let cool for a few minutes before topping.
🍅 3. Add Sauce & Toppings
Spread the sugar-free marinara over the crust.
Add cheese, pepperoni, spinach, or any of your favorite toppings.
Sprinkle with herbs or chili flakes if you like a little heat.
- Final Bake
Return pizza to the oven for 8–10 minutes, until the cheese is melted and bubbling.
For a crisp, golden finish, broil for 1–2 minutes.
Let cool for 3–5 minutes, then slice. Add fresh basil or a drizzle of olive oil before serving.
🥗 Keto-Friendly Sides
Sautéed spinach or greens with garlic butter
Caesar salad (no croutons, homemade olive oil + Parmesan dressing)
Roasted mushrooms or oven-baked broccoli
🥤 Beverage Pairings
Sparkling water with lemon/lime
Unsweetened iced tea
Dry red wine (if your keto plan allows)
Keto cold brew with heavy cream or sugar-free syrup
💡 Tips & Variations
Nut-free option: substitute almond flour with 3 tbsp coconut flour.
Add ¼ cup extra mozzarella for a thicker, more bread-like crust.
Try pesto instead of tomato sauce for a flavorful twist.
Store leftovers up to 3 days; reheat in the oven or air fryer for best crispness.