Keto Pizza
Keto Pizza – no soggy crust here! Most fathead dough is limp and flavorless. Not this pizza crust! A great low-carb dinner.
KETO PIZZA
My husband has been doing Keto for over a year now religiously. He has tried all of the fathead dough recipes out there and they have all left us wanting. They were limp and soggy. So soft that there’s no way you could pick it up. It could only be eaten with a fork.
Finally, he came up with this Keto crust that has cheese in the crust and gets crispy. As crispy as you want it to. The longer you cook it the crispier it gets. Top it with your favorite toppings!
We basically have this recipe memorized because we make it so much.
The size and shape of your pizza is up to you. My husband prefers a thin, really crispy crust. I prefer a moderately thicker crust and a little less crispy.
KETO PIZZA CRUST INGREDIENTS:
- Eggs
- Cottage Cheese
- Melted Butter
- Almond Flour
- Salt
- Garlic Powder
- Cheese – mozzarella is traditional. Cheddar would be great too.
HOW MANY CARBS IN THIS KETO PIZZA?
There are 4 net carbs in each serving of this crust.
OTHER KETO RECIPES:
- Keto Biscuits
- Jalapeno Popper Chicken
- Pizza Stuffed Mushrooms
- Warm Bacon Cheese Dip
- Stuffed Mushrooms
- Cloud Bread
- Bacon Asparagus Frittata Recipe
- Keto Broccoli Salad
- Cinnamon Keto Pork Rinds
- Lasagna in a Bowl
- Egg Drop Soup
Keto Pizza
Keto Pizza - no soggy crust here! Most fathead doughs are limp and flavorless. Not this pizza crust!
Ingredients
- 2 large eggs
- 2 tablespoons cottage cheese (sour cream can be substituted)
- 2 tablespoons butter, melted
- 1 cup almond flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pink Himalayan or sea salt
- 1 cup shredded cheddar cheese (or any other shredded cheese)
- low-carb pizza sauce (like Roa's), shredded cheese, pepperoni, sausage, veggies
Instructions
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Preheat oven or air fryer to 400 degrees and line a baking sheet with parchment paper.
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In a medium bowl, whisk together the eggs, cottage cheese, and butter. Set aside.
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In a separate bowl, whisk together the almond flour, garlic powder, and salt. Add dry mixture to the wet ingredients and stir to combine. Mixture will be wet. Stir in the cheddar cheese.
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Roll dough between two parchment paper sheets to desired size, thickness, and shape. The dough will be very wet. You will need to peel the top parchment sheet off and bake it on the bottom sheet of parchment on a baking sheet. Bake for 12-14 minutes or until desired level of crispiness. The longer you bake it the crispier it gets!
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Remove from oven 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 melted.
WOW! I made this recipe for my family and it was awesome!!! I added extra garlic because we are garlic lovers! And fresh Parmesan! I am so grateful for coming across your site! This was super easy and filling. I also used simple truth almond meal/flour and tillamook sea salt extra creamy butter and followed your easy directions for measuring.
I can’t wait to try more of your recipes.
Yay! So happy you liked it!
Made this recipe today, and I have to say that it didn’t quite come out as expected. The crust was extremely dry and crumbly, and it was difficult to eat. I’m not sure what I did wrong!!
If it was really dry and crumbly it sounds like you overbaked it. How long did you cook it?
I just made this in my Dash mini waffle maker using a combo of mozzarella, Parmesan and red pepper flakes. It made a wonderful little sandwich and I’m sure the mini pizzas will be good too!
I’ll have to try that. Sounds delicious!
This is AMAZING!!! I cooked it for the guys doing construction on our house and they couldn’t believe it was low carb! My question though is the serving size. The whole thing is the serving? So, 7g of carbs for all of it?? Thanks for the recipe!
No unfortunately there are 4 servings. Almond flour does have some carbs. Glad they liked it!
I’ve baked this recipe before with no issue. Did the same thing today and the dough was stuck to the parchment paper. Which was awesome because this takes a little time to prepare. I just romped it in the trash.
What did I do wrong?
So after you baked it, it was stuck? You could try spraying the parchment. Not sure why it did that.
Hi you say how many carbs in 1 serving. However how many servings are for the whole recipe? By the way I love the recipe. I also added Italian seasoning to crust.
I forgot to rate the recipe. It’s 5 stars….
Thank yoU!
There are 4 servings and 7 carbs per serving.
Excellent. I spread it into a thin crust with greased hands. Turned out crisp and very tasty.. loaded it with meats and cheese and felt like we were eating real pizza.
Yay! I love it!
Soooooo easy. Soooooo yummy! Thank you!
Thank you!
Definitely going to try this recipe. Can I ask – is the recipe for 1 serving?
The whole recipe is 4 servings.
Great recipe! I found it easier to put the dough on the parchment paper while on the baking sheet, then smoothing it with an offset spatula to the desired thickness. No messy hands! My friend makes and bottles his own meat style hot sauce for hot dogs, etc. (No sugar. Very popular here in upstate NY). I used that for my pizza sauce and then added the other goodies. Such a yummy treat while fighting all this pandemic weight gain, if I can stop myself from eating the whole thing!
Sounds delicious!
This is really good. Just finished our first try with it, and I really feel like I just ate pizza. Type 1 diabetic husband is so happy for these low carb recipes.
Yay!!
Is it possible to use cream cheese instead of sour cream or cottage cheese? I hate both, but I don’t know if I will even taste them? Have you tried the suggested substitution for the cup of almond flour(1/4 cup coconut flour plus another egg)? I looked at your link after that suggestion but everyone says your recipe is great and the other recipe is very different! Thank you for any help!
You don’t taste either I promise. I have not tried cream cheese or the substitution.
This is the best keto recipe I’ve tried to date! I was thinking that making the dough seemed complicated but I was amazed at how easy it was. I do think I’ll roll it out thinner the next time…..the edges were nice and crispy, but the main part of it was done but not crisp. It tasted wonderful despite that, and I liked it even better than the crust on take-out pizza!
Our son, who is autistic, is in a real rebellious stage right now against keto recipes……we’re all doing keto because he was recently diagnosed with type two diabetes and he needs to lose a few pounds and cut out a lot of his beloved carbs to get his A1c down several points. Anyway, he turned down the slice of pizza I offered him, but later snuck out and ate a whole fourth plus part of another fourth! He also loved your sausage and peppers recipe, and I did let him have his portion served over pasta, (one serving that I carefully measured out before cooking it. He is allowed to have things like that as long as we keep track of his total carb intake daily.)
So, I’m really glad I found your site and all the keto recipes…….I plan on trying a lot of them! Many thanks!!
What an inspiring story and dedicated parent!
Wow! I’m so glad you are the loving the recipes. Thanks for taking the time to tell me.
I made the Keto Pizza recipe and it was delicious. This recipe is a keeper. It took care of my pizza craving. The crust was crispy, and even with the sauce and all the toppings it held up. I will definitely be making this recipe again.
I wanted to post my photo, but I don’t see an option for that.
I am so happy you liked it!
I’ve made many fathead pizza’s and your dough recipe seems to be the best, in my opinion. The only thing that I did different was used sour cream (in place of cottage cheese) and I used about 4 Tbsp of butter (no particular reason, just used the rest of what I had). I flattened the dough into my small oiled baking/cookie sheet, using oily hands. I was very worried that this dough wasn’t going to turn out because it was so wet, just like you noted. But it came out terrific!! Thank you for sharing!!
Happy to hear it turned out!
I wish I could say my pizza crust was crispy, but no it wasn’t. I even baked it for an extra 3 minutes. It tasted fune but no way could the slice hold up on it’s own.
Adriana,
I think it’s important to note that it has been proven that ovens can vary by 50 degrees! So if your pizza crust isn’t crisp enough, please bake it longer. trust me it will get there.
Hi, is this freezer friendly? Would love to make a few and stick em in there!
Yes, totally freezer friendly.
What can you use if you are allergic to nuts ??
Substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour, and add one egg for every 1/4 cup of coconut flour used in addition to the eggs called for in the original recipe.
I haven’t tried coconut flour but I’m sure you could. Here’s what I found:
https://realbalanced.com/recipe/nut-free-keto-pizza-crust/