Keto Pizza Crispy Low-Carb Crust (Printable version)
Crispy almond-flour crust with tomato, melty mozzarella and pepperoni, perfect for a low-carb keto night.
# What you'll 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 favorite keto-friendly toppings
10 - 1/4 cup sliced black olives
11 - 1/4 cup sliced bell pepper
12 - 1 teaspoon dried oregano or Italian herbs
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper for easy removal.
02 - Combine shredded mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave for 1–2 minutes, stirring once, until melted and fully smooth.
03 - Mix almond flour, baking powder, salt, and egg into the melted cheese mixture until a cohesive dough forms.
04 - Transfer the dough to the prepared baking sheet. With oiled hands or a spatula, spread and flatten into a 12-inch circle, approximately 1/4 inch thick.
05 - Bake crust for 10–12 minutes until golden and edges are slightly crisp.
06 - Remove crust from oven. Evenly spread tomato sauce across surface, sprinkle with mozzarella cheese, and distribute pepperoni, black olives, and bell pepper on top.
07 - Return to oven and bake an additional 7–8 minutes until cheese is melted and bubbly.
08 - Remove from oven, sprinkle with dried oregano or Italian herbs, slice, and serve immediately while hot.
# Expert Tips:
01 -
- You get that satisfying pizza crunch and gooey cheese without any heavy feeling after.
- It's endlessly customizable and gets rave reviews from carb lovers and skeptics alike.
02 -
- Rushing the cheese melting step makes the dough grainy instead of smooth.
- Lining the baking sheet is crucial—otherwise you’ll be chiseling crust off the pan for days.
03 -
- Let the dough rest for two minutes before shaping if it's too sticky—it becomes easier to handle as it cools.
- A quick hit under the broiler at the end gets your cheese gorgeously bubbly and brown.