Keto Pizza Crispy Low Carb (Printable version)
Golden, crispy low-carb pizza with an almond-flour mozzarella crust, sugar-free sauce, and melty cheese toppings.
# 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 sauce 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 herbs
# How To:
01 - Set oven to 425°F and 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 smooth and melted.
03 - Add almond flour, baking powder, salt, and egg to the melted cheese mixture. Mix with a spatula until a cohesive dough forms.
04 - Transfer dough onto prepared baking sheet. With oiled hands or a spatula, spread and flatten the dough into a 12-inch round, about 1/4 inch thick.
05 - Place crust in oven and bake for 10 to 12 minutes, until golden and edges are slightly crisp.
06 - Remove crust. Evenly spread tomato sauce over the base, sprinkle with mozzarella cheese, and arrange pepperoni, olives, and bell pepper as desired.
07 - Return assembled pizza to oven and bake for 7 to 8 minutes, until cheese is melted and bubbly.
08 - Remove from oven, sprinkle with dried oregano or Italian herbs, slice, and serve while hot.
# Expert Advice:
01 -
- You get all the cheesy pizza goodness without a single regret about carbs.
- Cleanup is so quick, you’ll have time left for a second slice—or a chat at the table.
02 -
- Once I tried stretching the dough too thin, and it burned before the cheese melted—quarter-inch is the magic mark.
- Baking the crust a bit longer than you think makes it satisfyingly crisp; the cheese will shield it from going dry.
03 -
- Mix the dough while the cheese is still warm—it’s much easier to handle.
- Use the back of a spoon to spread sauce gently; too much pressure can tear the crust.