Keto pizza crust is a fantastic low-carb alternative to traditional pizza dough, made with ingredients like almond flour, cheese, and eggs. It offers a crispy outside and a soft, chewy inside that makes it feel like the real deal without the carbs. This crust is a great base for all your favorite pizza toppings, from classic pepperoni to fresh veggies and gooey cheese.
I love making this keto pizza crust because it’s quick to prepare and bakes up beautifully every time. It’s perfect for those of us who want to enjoy pizza nights without the carb overload. Plus, it’s super versatile – you can keep it simple or sprinkle in some herbs and spices for extra flavor. One tip I always share: press the dough firmly and don’t skip the cheese to help it hold together well.
When I serve this keto pizza crust, I like to pile on fresh toppings and bake it until the cheese bubbles and melts perfectly. It’s always a hit with family and friends, even those who aren’t following a keto diet! This crust lets me enjoy one of my favorite comfort foods without worrying about breaking my eating plan, and that makes pizza nights even better.
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Key Ingredients & Substitutions
Mozzarella Cheese: This is essential for the crust’s stretch and gooey texture. Use shredded mozzarella for easy melting. If you’re dairy-free, try shredded vegan cheese, but the texture may differ.
Almond Flour: Almond flour keeps the crust low-carb and gives it a nutty flavor. If allergic, coconut flour works but add a bit more liquid since it absorbs more moisture.
Egg: Acts as a binder to hold the crust together. In a pinch, flax or chia egg works but expect a slightly different texture.
Spices (garlic powder & Italian seasoning): Optional but add great flavor to your crust. Feel free to adjust or skip based on your taste.
How Do You Get a Crispy, Evenly Cooked Keto Pizza Crust?
The secret is in shaping and baking the crust properly. Here’s how:
- Press the dough firmly on parchment paper to spread evenly, about 1/4 inch thick. Thinner crust means crispier edges.
- Bake the crust first until edges turn golden—this prevents sogginess when adding toppings.
- After adding toppings, bake again until cheese melts and bubbles. Keep an eye to avoid burning.
- Cool the pizza for a few minutes before slicing to help it set up and hold its shape.
Following these steps will give you a deliciously crispy crust that’s sturdy enough for all your favorite keto-friendly toppings.
Equipment You’ll Need
- Microwave-safe bowl – for melting the cheese quickly and evenly without extra pans.
- Parchment paper – stops the crust from sticking and makes cleanup super easy.
- Baking sheet or pizza pan – provides a flat surface to shape and bake your crust evenly.
- Spatula or wooden spoon – helps mix dough ingredients without mess.
- Measuring cups and spoons – get your almond flour, cheese, and spices just right for perfect dough.
Flavor Variations & Add-Ins
- Swap mozzarella for a mix of mozzarella and parmesan for a sharper, nuttier crust flavor.
- Add chopped fresh herbs like basil or oregano into the dough for an herby twist.
- Top with cooked bacon or sausage crumbles to boost the protein and add smoky notes.
- Use sliced bell peppers, olives, or spinach as toppings for a colorful and fresh veggie boost.
How to Make Keto Pizza Crust with Sausage, Pepperoni, and Mushrooms
Ingredients You’ll Need:
For the Crust:
- 2 cups shredded mozzarella cheese
- 3/4 cup almond flour
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp garlic powder (optional)
- 1/2 tsp dried Italian seasoning (optional)
- Pinch of salt
For the Toppings:
- 1/2 cup sugar-free pizza sauce
- 1 cup shredded mozzarella cheese (for topping)
- 1/2 cup shredded cheddar cheese (for topping)
- 10-12 slices pepperoni
- 1/4 cup cooked sausage crumbles
- 1/4 cup sliced mushrooms, cooked or fresh
How Much Time Will You Need?
This keto pizza takes about 5 minutes to prepare, 8-10 minutes to bake the crust, plus another 8-10 minutes to bake with toppings. Overall, plan for about 25 minutes total from start to finish.
Step-by-Step Instructions:
1. Preheat Your Oven:
Set your oven to 425°F (220°C) and line a baking sheet or pizza pan with parchment paper for easy cleanup and to keep the crust from sticking.
2. Make the Crust Dough:
In a microwave-safe bowl, mix the shredded mozzarella and almond flour. Microwave for around 1 minute, then stir well until the cheese melts and becomes easy to mix. Add the egg, baking powder, garlic powder, Italian seasoning, and salt. Mix everything until a dough forms. Once slightly cool, knead it gently by hand if needed for better texture.
3. Shape and Bake the Crust:
Put the dough onto the parchment paper-lined pan. Using clean hands or a spatula, press and spread the dough evenly into a round shape about 1/4 inch thick. Bake in the oven for 8-10 minutes until the edges turn golden brown.
4. Add Sauce, Cheese, and Toppings:
Remove the crust from the oven. Spread the sugar-free pizza sauce evenly over the crust. Sprinkle the shredded mozzarella and cheddar cheese over the sauce. Then add pepperoni slices, cooked sausage crumbles, and mushrooms evenly on top.
5. Final Bake and Serve:
Place the topped pizza back in the oven and bake another 8-10 minutes, until the cheese is melted, bubbly, and slightly browned. Let the pizza cool for a few minutes before slicing to help it set.
Enjoy your delicious, crispy, and low-carb keto pizza with savory sausage, pepperoni, and mushrooms!
Can I Use Frozen Mozzarella Cheese for the Crust?
Yes! Just make sure the shredded mozzarella is fully thawed and patted dry before melting, so the dough doesn’t get too watery.
Can I Make the Crust Ahead of Time?
Absolutely! You can prepare and bake the crust in advance, then store it in the fridge for up to 2 days. Add toppings and bake fresh when ready to serve.
How Should I Store Leftover Keto Pizza?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for best texture, or use a microwave for convenience.
What Can I Substitute for Almond Flour?
Coconut flour can be used as a substitute, but use about half the amount and add a little extra moisture because it absorbs more liquid. The texture will be slightly different but still tasty!
