Keto Pizza Crispy Low Carb (Print View)
Golden, crispy low-carb crust topped with tomato sauce, melted mozzarella and pepperoni for a satisfying keto meal.
# 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 keto-friendly toppings of choice
10 - 1/4 cup sliced black olives (optional)
11 - 1/4 cup sliced bell pepper (optional)
12 - 1 teaspoon dried oregano or Italian herbs
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine shredded mozzarella and cream cheese in a microwave-safe bowl. Heat for 1 to 2 minutes in the microwave, stirring halfway, until cheeses are fully melted and smooth.
03 - Add almond flour, baking powder, salt, and large egg to the melted cheese. Mix thoroughly until a smooth dough is achieved.
04 - Place dough onto prepared baking sheet. With oiled hands or a spatula, press and spread into a 12-inch circle approximately 1/4-inch thick.
05 - Bake crust for 10 to 12 minutes until edges turn golden and crisp.
06 - Remove crust from oven. Spread sauce evenly over the base. Sprinkle with mozzarella cheese and arrange pepperoni, olives, and bell pepper on top as desired.
07 - Return to oven and bake an additional 7 to 8 minutes until cheese is fully melted and bubbly.
08 - Remove from oven, garnish with dried oregano or Italian herbs, slice, and serve immediately.
# Insider Tips:
01 -
- Your cheese cravings don't have to battle your healthy ambitions any longer.
- This pizza truly won me over on busy work nights when fast, low-effort comfort won out over fussy prep.
02 -
- If the dough is too sticky, don’t panic—lightly oil your hands and it becomes surprisingly manageable.
- Baking the crust long enough before adding toppings truly transforms it from soggy to spectacular.
03 -
- Let the crust cool for 2 minutes before adding toppings so it stays sturdy under the sauce.
- Lining the baking sheet with parchment is not optional—trust me, it saves the day when peeling off slices.