Our quick and easy Low-Carb Pizza Crust recipe will put pizza back on the table for those living a keto lifestyle. In fact, it tastes so good, the entire family will love it–whether they eat low-carb or not. This recipe can be part of a keto, gluten-free, grain-free, diabetic, or Banting diet.
The best keto-friendly pizza crust
Okay, so I really don’t like to toot my own horn, but I really do think this is the very best keto-friendly pizza crust out there. In fact, this pizza crust tastes so good, I actually prefer it to the old wheat-laden crust.
Our recipe for pizza crust has a clean flavor and doesn’t contain cauliflower, or other flavors that might seem a little non-traditional. I also do not use eggs in this dough to prevent it from tasting “eggy” (like the original fathead dough).
This low-carb crust is even faster to make than wheat crust. There’s no yeast, so there’s no rising time. Yet, the flavor is very similar to yeast-leavened crust. If you like, you can add garlic or other herbs.
One thing I love about this recipe is that it doesn’t take any special ingredients. If you eat low-carb, you probably have everything you need to make this crust in your kitchen right now.
Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!
This recipe is the one I used for my Low-Carb Caramelized Onion, Pear and Brie Flatbread. Because I like this crust so much, I felt that it needed its own blog post, where it isn’t shadowed by the toppings! In fact, our pizza crust has become such a mainstay in our household, and it’s too good to keep it to myself.
This pizza crust recipe is based on some other recipes I’ve used for mozzarella dough. While in past posts, I’ve mentioned that I had no idea where this dough originated, I did a bit more research and found out! Here’s the link to the recipe for what everyone calls “fathead dough”.
I’ve been playing with mozzarella in dough for quite some time now. Because it’s so versatile, by varying the ingredients, I’ve created everything from crackers, to tortillas to sticky buns. This type of dough is one of my favorite low-carb doughs to experiment with in the kitchen.
What is keto pizza crust made of?
This pizza crust has very few ingredients. It takes only almond flour, mozzarella cheese, a bit of cream cheese, and a little salt.
Can I eat pizza on keto?
Because tradition pizza crust is high in carbs, many think pizza is a no-no on a low-carb diet. While some may choose to eat pizza without the crust, this recipe gives you a more fulfilling option.
You will need to be careful about the toppings you put on your pizza. Some toppings can significantly increase the number of carbs. Because of this, I devoted a later section to low-carb topping suggestions.
Can you make this low-carb pizza crust ahead of time?
While this pizza crust is simple and easy to make whenever you have that pizza craving, sometimes it’s nice to have it ready to go.
To make this crust ahead of time, simply follow the instructions through step 7. Don’t add the toppings and do the second baking.
Instead, allow it to cool completely on a cooling rack. This step is very important and will keep your crust from getting soggy.
After the crust has completely cooled, put it in an airtight container or wrap it up well with plastic wrap. An extra large plastic zip bag meant for pies would work for this as well. Refrigerate for up to three days, or freeze for up to three months.
To use the made-ahead crusts, defrost the crust if it is frozen. Next, preheat the oven to 350ºFahrenheit.
Place the crust on a cookie sheet or pizza pan, then add your favorite toppings. Bake until the cheese melts. This usually takes about 5-8 minutes.
A word about toppings:
This crust works with all kinds of toppings. Pile it high with your favorite low-carb goodies and make your own masterpiece.
Depending on your macros, you should be able to get away with pepperoni, mushrooms, sausage, ground beef, and even a few slices of onion and peppers. In addition, you can add some fresh basil or oregano to give your creation a gourmet feel.
Another thing to keep in mind is the carbs in the pizza sauce you use. Lots of times, sauces contain added sugar. In fact, some brands of sausage and pepperoni will also include sugar.
Finally, I want to point out that this pizza crust makes staying low-carb easy for me. I hope it becomes a mainstay in your household like it has in mine. Enjoy!
The Best Low-Carb Pizza Crust
This Low-Carb Pizza Crust recipe makes a crust everyone will love. This recipe can be part of a low-carb, keto, gluten-free, grain-free, diabetic, or Banting diet.
- 3/4 cup super fine almond flour
- 2 cups mozzarella cheese finely shredded
- 2 tablespoons cream cheese
- 1/4 to 1/2 teaspoon sea salt (1/4 is enough unless you really love salt)
Place rack in the center of the oven. Preheat oven to 425º Fahrenheit. Have two sheets of parchment about 15" long, a rolling pin and a pizza pan or baking sheet ready.
In a large saucepan, mix together the almond flour, mozzarella cheese, cream cheese and sea salt. Place mixture over low heat. Heat, stirring constantly, until cheese melts and the mixture becomes dough-like.
Place dough on one of the pieces of parchment. Shape into a disk. Cover with the other sheet of parchment.
Roll dough out into a 12" diameter circle.
Remove the top piece of parchment and slide the dough onto the pizza pan using the bottom piece of parchment.
Poke holes in the dough using a fork.
Place on center rack of the preheated oven. Bake for 6-8 minutes or until golden, watching carefully to prevent burning. Put pan on a cooling rack. Decrease oven temperature to 350º Fahrenheit. (You may need to open the oven door for a few minutes to allow excess heat to escape.)
Optional: to crisp up the crust a bit more, flip the crust over and bake for an additional 3-5 minutes.
Allow crust to cool 5-10 minutes. Add the desired toppings on the crust. Bake an additional 5-8 minutes at 350º Fahrenheit, or until cheese has melted. Remove from oven and let cool about 5 minutes before cutting and serving.
Serving size= 1/8 of pizza crust.
Net carbs per serving (g): 2
I’m going to try this soon. Like the idea of no microwave! Sure wish you’d supply the weight of items such as cheese and almond flour it makes life so much easier and accurate making the margin of error for us making your recipes zero.
Yes! I’m not a big fan of microwaves. You’re right, I should probably supply the weight of the ingredients. I’m used to using measuring cups and spoons, so it’s one more new thing to add to the mix. It has been on my list of things to do, but it’s going to take some time to retrain this old dog. The weight of mozzarella for this recipe is 8 ounces, if that helps.
I love that you dont use weight mesausrements in your recipies. Makes it more universally friendly. Going to try this tonight! Can’t wait. Thanks for the recipe.
Loooove the cup and spoon messurment
Using weight is more accurate than cup and Spoon. I use both but ideally one of these days you could show both cups and then wait in parentheses
i agree with other person… weight is always more accurate. measuring cups are just more or less amount. Like for 2 tbsp of cream cheese. I have 3 different style/ size of spoons, have no idea how will end up. please, provide weight.
You’re efing kidding right? A tablespoon is a tablespoon. Stop being a twit and learn how to follow baking instructions.
I think some of the confusion is that in some countries they use weight more than volume measurements. While weight is more accurate, it is most common to use standardized measuring spoons and cups in the USA. Since the majority of my audience is in the United States (as am I), and I am a creature of habit, I stick to the spoons and cups. Those who use weight may not know that we have spoons that are made specifically for measurement. We don’t use the silverware that we eat with.
And so a set of measuring spoons was made to help as not all eating utensil spoons are created equal.
I love the recipe just the way it is. Weight or no weight-it’s fantastic and I so appreciate you sharing!
You can always convert and weigh yourself ♀️ I mean this is not a subscription site.
Hi, I’m a bit confused and I want to try this tonight; you said the weight of the cheese is 8 oz but your recipe says 2 cups. Wouldn’t that be 16 oz?
This confuses everyone! If you shred 16 ounces of cheese, it turns out to be about 2 cups. It isn’t as dense as water. If you look at a package of pre-shredded cheese, it will often have the amount in cups. People get confused because 1 cup of water is 8 ounces.Think of it like a lead versus feathers thing. One cup of lead would weigh more than one cup of feathers. I hope that makes sense!
Making his pizza crust now. Wow it was so easy.
Tried & Tested ! Thanks for the recipe…its a delish , a perfect low carb pizza crust ! Following from Malta
I just made this .I was so impressed. My 11 year old grandson said it was the best pizza ever. I used low carb spaghetti sauce mozzarella and bacon bits . I agree. with hi him so good
That’s high praise from an 11 year old! Kids are the toughest critics! Thanks!
This might be a great alternative for low carb flat bread to make a sandwich with. I will make a batch of individual slices, bake and freeze! Thanks for the recipe
I made this pizza and it was delicious. Thanks for the recipe.
Much much easier in the microwave! Three sessions of 30 seconds on a 1200 W microwave with stirring in between each segment, and it comes out beautiful and nothing sticks to any pans. It comes right out of the CorningWare
Some people don’t like the microwave radiation in their food.
There is no radiation in microwaved food.
Technically, Microwaves cook food with RF Radiation waves, or microwaves.The microwaves target the molecules of food and heats them rapidly. They are not Gamma rays or x-rays or pretty much any type of rays that would envelope and/or contaminate your food with radiation.They can be harmful to living tissue and cells, so you wouldn’t want to come in contact with them, but other than that, your food is perfectly safe. Also, just a side fact, your cell phone uses microwaves as well, so if you don’t believe us, you should probably get rid of that too! lol
Thanks for this, Cory. I agree that microwaves don’t make food radioactive, but I do think that the heat destroys some of the nutrients in the food (as does other heating methods). This is controversial and newer microwaves seem to do less damage than the older variety. I am also not a big fan of heating things in plastic, which is frequently involved in heating things up in the microwave.
One of the biggest things I dislike about microwaves is the strange way it heats food. It heats unevenly and I’m typically not happy with the final result.
I do understand that some people find them convenient and I can’t fault them for that. I have been known to use one to heat up water for tea when I’m in a hotel room (though I usually travel with a heating element used for this purpose).
Also, couldn’t reply to Annissa directly as it was too far into the thread, but there have been studies conducted on the nutrient content of microwaved vs oven or stovetop cooked food, and the nutrient value is higher in microwaved food because it is exposed to heat for less time. Higher heat does destroy more nutrients, but it is the time of exposure that causes the most damage.
What brand of almond flour has this low carb count. I can find it. Thanks!!
This recipe makes a pizza crust that is
flavorful, rich and delicious. It’s surprising how like a traditional pizza crust can be achieved with mozzarella cheese and almond flour. This recipe was a satisfying crowd pleaser for my family which includes one diabetic. Will definitely be making this again.
This recipe is like others except for no egg. Does leaving the egg out make it more stable?
I leave the egg out because I prefer to not have it in my pizza dough. I use it in some of the other variations of mozzarella dough, but there’s something about eggy pizza dough that rubs me the wrong way. Just a personal thing.
My son has nut allergies. Can I make this with coconut flour?
Thank you in advance
Coconut flour can’t be substituted at a 1 to 1 ratio for almond flour because it soaks up so much more liquid. I think it could be used, but it would take some testing to get the amount correct. I have a crust I make out of sunflower seed flour that might work for your son. Here is the recipe: Low-Carb, Nut-Free Pizza Flatbread Crust. Good luck!
My husband makes this for us! Best recipe and best low carb pizza ever!!! Thank you so much!
Cindy & Jim
Wondered the same thing!! No answers I see..
She did answer…the morning following the question being asked…August 14 of 2018.
The gist is no, almond flour and coconut flour cannot be substituted cup for cup. But she offers other suggestions, if you care to look back at her whole answer.
Sorry that it sometimes takes some time for me to answer everyone’s questions. I really can’t be on the website 24/7. I try to answer questions once or twice a day, but occasionally I’m busy with something else.
Yes. Go to the fathead page. Recipe for coconut, almond and flaxseed flour is posted.
I made this today and it was delicious. I wish I had followed the advice for a crispier crust though. There’s always next time.
I also found it much easier than using the microwave.
My question is, can you use this dough for other things like pasta or tortillas? If so, can you provide a link to other recipes you’ve used this dough for!? I appreciate you passing this recipe.
Glad you enjoyed the crust! I use a similar recipe for my tortillas, my samosas, and my tortilla chips. You could also easily use it to make calzones. I don’t have a recipe for this, but it’s really just a matter how you use the dough.
Don’t be a newbie like me, spray your parchment paper. What we could peel off was delicious, but it stuck
I wonder if you used wax paper instead of parchment?
Wax paper will melt if baked at 425degrees
but only the very thin coating of edible wax. i use wax paper for all baking.
only the very thin coating of edible wax will melt.
i’ve used wax paper almost exclusively in baking for over 40 years, never a problem.
I used baking paper I didn’t pre-cook base but placed topped base straight onto pizza stone in covered bbq pre-heated to 450F. Came out great!
Thank you so much for the step-by-step photos! Can’t wait to try this recipe tonight!
Let us know how it goes!
Pizza is my weakness and I’m always looking for low carb alternatives. I’ve never tried making it with almond flour!
It’s one of my weaknesses as well.
Great idea. I’ve tried a few low-carb pizza base recipes, some were good and others weren’t but this sounds like such a fab idea. Perfect for a weekend supper.
Geez! Perfect timing on this recipe! I am cutting down on my carbs! And I love pizza!
Good luck on your low-carb journey!
This is a pretty interesting recipe using almond flour. Must taste nutty and delicious. Perhaps great for making fruit pizzas too.
Does this make a crusty pizza?
I’m not sure what you mean by crusty….If you want it to be more crunchy, you can flip it and bake it a few minutes longer before adding the toppings.
I’ve been doing keto for a few weeks now and hit that point where nothing I was supposed to eat sounded good. This recipe is a godsend because not only does it satisfy the pizza craving, it’s the fastest pizza i’ve ever made. Honestly, it comes together faster than you can order a pizza! I find it a bit salty so i’ll be leaving out the additional salt moving forward, but I’m so excited to have this recipe in my back pocket when the temptation to be bad strikes!
Glad it worked out for you! I find that people have different desires for salt–some like more and some like less.
Just made this for the first time. After first bake of crust to cooling I noticed that it was a bit soft underneath. So I flipped it and put back in for a few more minutes. Cooling again now.
Wish I could post a photo. Looks Awesome
I would love to see a photo! We’re on Instagram and Facebook as @simplysohealthy.
This was SO GOOD!!! My husband who doesn’t do low carb even totally loved. Completely took care of my doughy carby pizza requirement. And I love that it didn’t have egg.
Yay! That was my goal!
HI! Can this dough be frozen before the final top-and-bake?
I haven’t tried this, but I don’t think it will be a problem. I’ve been thinking about doing this myself. How nice it would be to have a frozen pizza crust for a quick and easy meal!
I have been on Keto for 2 months now and this pizza crust is my go to. I love that its quick and only a few ingredients. A coworker of mine tried a piece yesterday and couldn’t believe how good it was!! And no eggs….super easy!! Thanks
I love it when my recipes make a real difference for someone!
Hi! I’m going to try this recipe today! I like the idea of no eggs…we tried fathead dough and it was just too biscuit-like. I’m wondering if you’v ever added Italian spices? I’m looking for that zest pizza dough has… I’ll be adding some today just to see how it works! Thanks so much for this!
Yes! Some Italian herbs in the dough would be fantastic!
Oh my dear Lord!! I just tried your recipe exactly as written. I used sauteed garlic, pepper flakes, Italian seasoning,and mozarella and parm for the topping- no tomato sauce. And I can say hands down, the BEST low carb recipe PERIOD!! Not just for pizza crust, but for every single low carb recipe I’ve tried!! My sons gobbled it up and they were getting so tired of my cooking. This will keep them happy. I can’t say thank you enough!
This comment makes me so happy!I love it when my recipes make a difference in someone’s life!
Can another cheese such as cheddar be used when making the dough?.
I’ve never tried using another cheese, so I’m not really sure.
Cheddar results in a really greasy attempt. I wouldn’t…
I didn’t have mozzarella and only had the Costco cheddar and monterey(I think) shredded mix. Used that instead. It was greasy but it’s ok for those on Keto. Just make sure to flip it to make the crust crispy and don’t add salt to the dough mix.
I tried this recipe tonight. I just want to THANK YOU! It came out a little soft. But I loved it. I put the rest of the pizza on the pan in the oven because I was watching tv. Came back to get more. The oven with no heat gave it a crunchy crust❤️❤️❤️❤️
Great trick to make the crust crunchy!
Mine stuck to the baking sheet so badly it was impossible to salvage. Why? I would hesitate to make again.
There should have been a sheet of parchment between the crust and the baking sheet. The parchment keeps it from sticking.
I used parchment paper and it stuck so bad I’m not sure I can get it off to salvage it. Any suggestions?
I make this recipe regularly and have used a few different brands of parchment paper and never had a problem with sticking. You aren’t the first one to report this, so I am scratching my head over what is going on. I’m wondering if some parchment paper doesn’t work as well as others.
If you make the recipe again, you might want to try spraying the parchment with a non-stick coconut oil or avocado oil spray first–especially if using the same brand of parchment paper.
I also wonder if it wasn’t quite done when you tried to remove it from the parchment. Making a video of this recipe is on my list of things to do, so hopefully that will help
Is everyone just eating the serving size? Pizza is my weakness and I don’t think I could stick to one piece. What is everyone averaging when they eat this?
At 2 net carbs per slice, sometimes I go a little crazy and have 2 or 3 slices. Because of the content of cheese in the crust, it’s more satisfying than pizza with a wheat crust.
I made this tonight and it was amazing, and will for sure make it again. Using the Rao’s marinara (Keto friendly), way less sodium and sugar. Easy to make!!!
Thanks for the brand suggestions!
Best low carb pizza dough recipe I’ve found! Thank you. I had a lot of initial success with low carb diet, just keeping the carbs really low. The only mystery to me was how to live without pasta and pizza and sandwich bread. I’ve tried several pizza dough recipes and this is the best! I even tried enlarging the recipe about 20% and made a deep dish version in a 10″ pie pan. I’m amazed how quick, easy and wonderfully it turned out. Thanks, Annissa!
You’re welcome! Pizza dough can be a real game changer for a low-carb diet!
This is truly an amazing (and simple) recipe! We just enjoyed our first “pizza” since adopting a low carb lifestyle. Thank you! Thank you!
Glad you loved it! It has been a game-changer for me.
This is outstanding pizza dough! I agree it’s a little salty, will reduce or eliminate the added salt next time. I added garlic since that’s what i usually do to my pizza crust (I always made homemade). I am sooo happy to be able to add pizza to our low-carb diet! Even my daughter that isn’t on a low -carb diet loved it!
Glad you enjoy it! Everyone has their own opinion about the level of salt. I am a big fan of salt, but others are much more sensitive to it.
Hi,what can i substitute for cream cheese? Thanks
I’m not sure why you’re substituting. Neufchatel cheese would work fine, but not if you’re trying to avoid dairy. 🙂
I reckon you could substitute home made kefir cheese.
I don’t think that kefir cheese will give this recipe the same stretch that the mozzarella cheese does. The stretch in the cheese is what replaces the stretch that gluten would give pizza crust made with wheat flour.
This was delicious. I appreciated how easy it was to roll out between the pieces of parchment paper. A relative is borderline diabetic and carbs really have been a problem – so I’m hoping he likes this. I’m going to make it the next time I visit.
Thanks so much! Parchment paper is one of my favorite time savers in the kitchen.
Just finishing week one of Keto and Sunday nights are always our pizza nights. Tried this tonight and it is really good! My only question is…any tips to get the crust crispier? Will def use as my go to for pizza!
You can flip the dough over and bake it for a few minutes on the other side before putting on the toppings.
Well-received at our house! Since my son was diagnosed with diabetes, he’s really missed having pizza. This will be a go-to crust that will let me make him pizza regularly! Thanks!
Just tried this tonight…omg…this is the best low carb pizza dough that I have made. I’m not an egg-based pizza dough fan either. I will try flipping and cooking a couple minutes the next time I make it to crisp it up…other than that….perfect…thank you
Yes, I think I might actually add flipping and cooking a few more minutes to the recipe. People seem to like the crust crispier. Glad you liked it!
I have made this probably 5 or 6 times. It is delicious! Thank you!
Recipe looks great! If we don’t eat the whole pizza at once do you have any recommendations for storage and re-heating?
Or should we just make what we plan on eating that night?
I have refrigerated it in an airtight container and reheated it in a conventional oven on a baking pan. I can’t remember the exact temperature, but it was probably around 325 or 350ºFahrenheit. I just reheated it until it was warm–maybe 5-10 minutes. I didn’t really pay attention to time.
I like to cut the dough into quarters. Roll out each quarter. Do the first bake, take out 3 let them cool, then freeze them. Finish through with the remaining crust.
It makes individual pizza crusts instead of just 1 large one.
What a great idea! I should do a batch like that. It would be perfect for nights when I’m the only one here for dinner.
Just made this recipe, love that it’s so easy..turned out fantastic!!
Glad it was a win for you!
Can you make this ahead of time and freeze it for later use? Thanks so much
I don’t see why not. I really love the idea of having a pizza crust in the freezer for when a pizza craving hits! I would bake it and leave the toppings off for freezing.I’ve been thinking about doing this so I can add in some directions for reheating. I’m not sure if it would be better to defrost first or go ahead and top the frozen crust and bake it. You will probably need to add time to the second baking time if baking from frozen.
I’m new to this Keto thing. So far some of the home made snacks are less than desirable. But this pizza crust recipe is delicious. I could eat just the crust all day. Thank you for sharing.
You’re welcome! It can take a bit of adjusting to making keto treats. I always try my recipes multiple times to make sure they work in my own kitchen before putting them up on the blog. Sometimes things still go awry for people, but I put in great effort to ensure success!
Very happy with this recipee. I added two medium egg yolks just because I wasn’t sure how well the flour and cheese would combine because I couldn’t find finely shredded mozzarella. But I was shocked how good it came out
My first experience with Almond flour was yesterday making pancakes so I thought I’d try this. I have tried low carb substitutes with things like nacho chips because reviews said they couldn’t tell the difference between them and Doritos. Lol you can tell. It was like nacho flavored cardboard
So I was judging this on a curve hoping for even edible. I need a break from just egg, shrimp, salad, and meat. And not only it was edible but it was pretty good. I was surprised pizza sauce didn’t have more carbs. I was going to take a cheat day and order pizza. This worked out perfectly
I strive for amazing, but I’ll take “pretty good”. I love that you could satisfy that pizza craving without blowing your macros.
does this make like a think crust pizza and could i add some seasoning to the dough before baking?
I would say this in in the thinner side for a pizza crust. Yes! definitely add some seasoning if you like! I would whisk it in with the almond flour so it gets evenly distributed. Hope you enjoy it!
Just made this and it was so good! Just like thin crust pizza! I did flip the crust and allow it to bake on both sides! I can now enjoy my favorite food again!
Pizza is a tough one to give up!
Can I freeze the crust?
I would bake it before freezing, but yes, it should be fine to freeze.
Best yet! Just like a treat. We live in a camper b/c of my husband’s job as a traveling construction superintendent. I cook in a Nu Wave oven so I had to cut these in half. We love a thin… REALLY thin crust so this made two large crusts for us We ate one and I have cut the other one into strips and am going to bake it for snacking and dipping. This will be the only pizza crust I make from here on out. We are low carb for the long haul.
Absolutely loved it good recipe
Thanks so much!
Do you think I could add psyllium husk to the dough for a boost of fiber?
I feel like that would probably be okay. You may need to decrease the almond flour a bit. I’ve never tried this, but I’m a big fan of adding fiber!
Haha, F U, diabeetus. I can still eat pizza.
I made this tonight and really enjoyed it! I do like the ease of cooking in the pan vs the microwave – because I can see it coming together.. I also liked it better than the version of crust you add the egg to. Will definitely make it again! Thank you
Yay! Glad it was a winner!
Oh my word!!! This is crazy good. Easy to make. My meat and potatoes husband also loves it.
It does seem to go over well with even non-low-carb people. Glad you both enjoyed it!
Omg Annissa….I made this pizza dough tonight and it is the BOMB….I don’t need too look any further this is by far the best Keto pizza crust EVER!!! I added some Italian seasoning to the dough and a teaspoon of psyllium husk and it was PERFECT!!! I wiil increase my psyllium husk next time. I took a picture of my pizza but don’t know how to post to your blog….but I just want to say your recipe is genius….I’m so glad I can eat pizza without the guilt….Thanks for sharing
Thanks so much for your kind words! I also appreciate that you shared your experience with psyllium husk. Someone was just asking me the other day about it.
I tried this today and was very happy with the results! Best low carb pizza crust I have tried.
Next time I will use a pizza pan and pale it a little hotter to make it slightly more crunchy.
Other than that – *****
Thanks! Some people have been successful in turning the crust and baking a few minutes longer to make it a little crispier.
This was the best low carb crust I’ve ever tried! You rock, hun! My kids & I thank you. Next time I think I’ll cut the salt in half — that’s just my taste buds/personal preference…my kids thought it was fine just the way it was.
Thanks so much! You’re right about the salt–It’s such a personal thing. Glad everyone enjoyed it!
what can you substatute for the cream cheese
I am dairy free and would like to know a sub thanks?
I don’t think you’ll be able to make this crust dairy-free and be happy with it. The mozzarella cheese is an important component. Sorry about that.
This is by far my husband and I favorite recipe! I have added a few things to ours but it is so simple and easy! I even used this same recipe for cheesy bread sticks I used psyllium husk, rolled it not so thin, added garlic and it made a wonderful addition to our cabbage Lasagna! Low carb, no starve! Thanks for sharing!!!
You’re so welcome! Having low-carb pizza makes staying on the diet so much easier!
I cut the recipe in half and it worked out great. I like the consistency, will absolutely make it again. Thanks!
I made this dough with an italian blend of cheese and added italian seasoning. I also flipped the dough and cooked it an extra couple of minutes because i like crispier pizzas. It was perfect for my low carb diet because I LOVE pizza!!
Yay! Glad it worked out! I just made this last night and flipped the crust as well. It worked very well to crisp it up!
I made this tonight and used mascarpone instead of cream cheese and it works wonderfully. I added a dash of oregano too. So delicious!
Great to know mascarpone works as well, just in case that’s all I have in the fridge when I’m having a pizza emergency.
Found this recipe 2 days ago and I’m currently making my second pizza it’s THAT good. Omitted the salt and added a little garlic powder. Also did the flip to brown it up a little more. First pizza I did a single batch and it was ahhhhmazing! Today I did a double batch for a thicker crust and it’s just as ahhhhmazing! Total game changer for low carb—I’ve missed pizza SO much. So so happy I found your recipe. Thank you!!!!!
Hello! I’m going to make this tonight but would like to make the dough ahead of time, and bake it too. Have you tried this and will it be okay if it cools completely before adding my toppings and baking it?
It should be fine to make it earlier and add the toppings, then rebake it.
Hi! I’m eating this while I’m reading the comments. It’s great to make ahead, I did everything except I broiled it to give it a crusty look before I served it. Great recipe!
I’m excited to make this for supper!!!
Let us know what you think!
Just made this pizza. It was delicious! Will definitely be making it again. Thanks!,
I would like to make a calzone. Will this crust work?
Absolutely! It would be great for this!
I made this last night with the following changes.
I don’t like almonds so I tried it with flaxseed flour/meal.
I used standard krafts shredded mozzarella (part skim)
but I reduced amount to 1.5 cups.
I had to precook a little longer by about 5 minutes
and I also flipped it to get it a little crispier.
Note: I brushed the parchment paper with olive oil
and used a new piece each time. I also brushed
the top with olive oil before adding sauce and toppings.
I found I had to cook at 400 instead of 350 so it would tak
Family votes: My son: good, My wife: ok, me: Awesome!
Different votes likely cause I love thin crust pizza
and my wife and son prefer thicker. But for me this
Is great. I am the only one doing low carb and
not having pizza is hard. The consistency is just
how I like it. Thank you. So Easy to make.
We bake the crust with the toppings on it by using a preheated pizza stone. Just preheat the oven with the stone and slide the pizza with the parchment paper onto a pizza paddle and then to the hot stone. The radiant heat from the stone makes the crust as crispy as you like while cooking the toppings thoroughly in about 10 minutes total.
Thanks, Norm! I’ve never used a pizza stone, but now I want to try it!
I’m new to your blog and just started Keto and intermittent fasting in January. I love this diet and I’m lucky enough to be married to a man that’s an incredible cook so I’m so excited for him to make this tonight! We are always looking for new and tasty recipes that keep us in ketosis! We’ve tried other crusts and I just don’t really care for them much but this sounds delicious! All the wonderful comments sold me right away! I’ll let you know how it turns out! Thank you so much!
Can’t wait to hear how it went!
I’ll be trying this tonight. I’m dying to have pizza with a crunchy crust. Quick question: is it possible to substitute the cream cheese with 1 egg instead?
I haven’t tried it with that substitution. You may have better luck to just leave the cream cheese out.
Annissa,thank you! I love a good pizza and this looks delicious. It is definitely one of my favs!
I have been low carb for a year now and have tried lots of pizza doughs. This is by far my favorite! Pretty standard to a fathead but leaving out the egg does wonders. I baked mine for about 6 minutes at 400 using my convection setting and then flipped and cooked for another 4 until it was golden brown. I skipped the added salt per other reviewers and added some oregano and rosemary to the dough. I also baked with toppings for about 6 minutes and finished with broiler to get the pepperoni crisped. Thoroughly enjoyed my pizza. Thnx
You’re welcome! I think leaving out the egg in this recipe is an improvement for sure. Glad you enjoyed it!
We LOVED this. I cooked mine on parchment paper on a pizza stone and both sides were crispy. Easier than cauliflower crust pizzas and tastes much better!
I’m going to need to try a pizza stone!
I just tried this tonight, OMG it was awesome ! i’m about 6 weeks into keto, and really needed s pizza fix! I just cheese and mushrooms, with some garlic powder italian seasoning, and crushed red peppers, it was very good ! I heated my i ingredients in the microwave, worked great ! cooked crust on both sides, was pretty crispy, I’ll be making this again ! thanks
It’s really awesome! This will quickly become a favorite in our house!
This is incredible! I have been missing pizza, but no more! Thank you!
YUM! Your pizza looks amazing! I can’t wait to make it!
When you use mozzarella cheese do you use real mozzarella ball or just the usual pizza type mozzarella
The pizza type. I’ve been getting the pre-shredded and it works fine.I know there are sometimes fillers in pre-shredded, but it does save time.
So would you guess the entire crust is about 65 net carbs?
The entire crust makes 8 pieces, so my calculations are 8 pieces (4 total carbs – 2 grams fiber)= 16 net carbs for the entire crust.
Thank you for breaking that down. I couldn’t find the info until I read almost every post.
Just made 2 of these pizza’s & the wife & I are very impressed. Lots of leftovers ! This was definitely trial and error, is there a tip to get the whole crust a little crisper? Overall came out great & delicious, thanks for the recipe
Yes! I’ve been playing around with this recipe lately, and it gets much crispier if you flip the crust after baking and bake the other side for 3-5 minutes or so.
Hi! I am so excited to try this recipe. I just went to the store and got back and realized I have no parchment paper! Could I bake this on a sprayed baking sheet or aluminum foil? Thanks
Oh no! I hate when that happens! You could try it on a sprayed non-stick baking sheet. One of those sil pat things would work as well. You will also need to roll it out on something that it won’t stick to. Maybe try almond flour or spraying the counter (depending on the material) and the rolling pin.
One quick tip. I’ve been working on this recipe and will be updating it soon. If you flip the crust over after it is done baking, and bake it on the other side for about 3-5 minutes, the crust comes out crispier.
Also, I think I was a little heavy handed with the salt. I’m a salt fiend! A quarter teaspoon is sufficient.
Good luck and let me know how it goes!
Is this recipe for a half sheet pan? I saw you mentioned a round pizza pan and also a cookie sheet. I have lots of different sized pans, so just curious. I’m going to make it over the next couple days and wondering if I should double it. Looks delicious, can’t wait to try it! Thank you! 🙂
I make it about 12 inches in a circle, but you could make it in a rectangle or square. If it doesn’t cover the entire pan, it should be okay.
Delish! I accidentally added double the amount of cream cheese that the recipe called for but if was still really good. I added garlic salt and oregano to the crust and used the microwave for melting the ingredients together. I did flip the crust over for the additional time and cooked it on a pizza pan (with the parchment paper). Excellent recipe. Will be my go-to for crust.
As an avid griller. I’m going to try this recipe on my Kamado grill. I love grilled pizza but I’m cutting carbs. Fingers crossed
Let us know how it goes! I’m a little worried that the cheese will melt all over everything.
It turned out great. Doing it again tonight
Edit: I use a pizza stone on the grill. The smoke flavor in the cheese is amazing
I’ve made this twice now. So easy, and it’s delicious.
Real similar to a “cheesy bread” I make for my diabetic hubby. But I microwave the cheeses instead of heating on the stove.
Also gonna try this as a lasagna noodle.
FYI This recipe is also the bomb for making noodles. After the 1st bake, cut the dough to desired width with a pizza cutter and put your favorite pasta topping on them. Awesome recipe and website, Thanks! I do add a bit of parm tho base recipe for flavor. Also I skip cooking it to begin with, and use frozen mozz, in food processor, just until it forms a ball. Results in a ‘chilled dough’ that is super easy to roll out.
Thanks for the tips! Now I’m craving pasta!
Could you use them wide enough for a lasagna noodle? sounds amazing!
Delicious! I added some crushed red pepper and Italian seasoning and some garlic salt too. It’s also very filling. I’ve been craving pizza and this was perfect.
Yum! I love that you added a bit of zing!
If I make the pizza tonight, cam I take it to work tomorrow, and reheat it in the microwave?
This is far the best pizza crust. I have tried others but non can compare to this one.. Taste better than regular pizza crust. I have tried it many time with so many toppings and I am very well pleased. Thank you so for this amazing recipe..
Want to try but really also watch fat content…can I use low-fat mozzerella or do only whole milk versions work. Excited to try!
I generally use a part-skim mozzarella in this recipe. I has a little more stretch. You would probably be able to use lower fat mozzarella as well.
I cannot believe how good this is. I have been making it at least once a week since January and never get tired of it. I have cut the recipe in half and still makes a good 12 to 14 inch pizza but then i like it rolled pretty thin. Feeds two of us to pleasantly stuffed. I also have omitted the salt and do the broil at the end to crisp up the toppings.
FYI: makes great cheesy breadsticks as well! Doubled the recipe and makes 5-6 decent sized sticks. Top with a nice coating of mozz/parm cheese the last few mins of the cook. Use a low carb marinara and ranch for dipping sauces.
I’ve been thinking about doing this very thing as a recipe! Lol!
I am new to Keto and very picky eater. Just tried this spur of the moment and was really good. The putter edge was really crispy will try placing directly on the oven rack next time the last few mins to get the crust a little crispier. I was not able to fine sugar free sauce but with just sauce cheese and pepperoni my app calculated 3.7 net cans per slice and I will take that all day. Thank you for posting this recipe 🙂
Is the sauce and cheese included in you nutrition info or is that just the dough?
The nutritional information is for the dough only. I did not include toppings as you can top this crust so many different ways that I didn’t think it made sense.
oh-made this today-love pizza and have been pizza-free keto for the last 21/2 months. Found your recipe and have been liberated from the dregs of pizza-lessness. Thank you thank you! The dough came out exactly as described. Topped with romano/mozzarelo mix and mix of salami, peppperoni, prosciutto—–personally-this is better than any regular crust pizza I have ever had……and easy! 🙂 hint: I used a pizza stone in the precooked oven-perfection!
Looks really good! Gonna try your recipe. I have always used eggs and mozzarella and spread out on parchment paper and baked for a few minutes. Makes a pretty good crust also.
Does this recipe work with a clay pizza oven? Any modifications needed?
I’m not very familiar with clay pizza ovens. Do you use a pan in them? My concern would be that you might end up with a melted cheese mess in your oven unless you can use parchment paper.
Thank you for your response. I made an initial test with cream cheese only—no issues, no mess. Will try with all ingredients next and let you know. Thank you Don
I look forward to hearing from you!
Made 4 pizzas this evening in a clay pizza oven as discussed above. First of all your recipe was great—tasted wonderful! I added fresh basil, dried tomatoes, and more cheese. The actual cooking of the pizza created, as you surmised, bit of a cheese mess. Two things; each pizza was a bit thick adding to the cheese mess. Parchment paper was a must. First pizza I did not use parchment and it was a goo pile. With parchment paper, the other three, were much better but still couldn’t get it crispy—so, need to thin it out. Thank you again! Don
Awesome! I was worried about the goo pile! Glad it worked out in the end!
I’m looking for recipes all over the world, this pizza is a new experience in my kitchen
I know I’m late to the party, but this pizza crust is the absolute best LC crust out there! (And my husband and I own a pizza joint!) I was out of almond flour, so subbed 3/4 cup Casein Protein Powder (no carbs), and I’m glad I did. It was delicious, and even more guilt-free. Thank you so much for sharing!
Has anyone tried baking the pizza on a pre-heated pizza stone? Just wondering if this may get it crispier?
I don’t have a pizza stone. I don’t think it would hurt to try it. Just use the parchment and watch carefully so you don’t burn it.
I did! It turned out great! Very crispy crust! Try it! You will be pleased!
Made this Pizza tonight! it was so easy to make and so delicious!!! Loved how simple the ingredients were and it tasted so good!The pizza dough was spot on! Thank you so much!
HI , Made this last night, it was delicious! I will definitely be making this again.
By far the BEST keto pizza recipe I have tried! It’s definitely my new number one! I can’t believe how simple & easy it was!
This is an amazing recipe! I LOVED it! It didn’t stick at all with parchment paper. Made it exactly as described! I was ready for a cauliflower free low carb crust. This is exactly what i was looking for. Thank you so much for the recipe. It will be used weekly in my house!
Glad it’s a keeper!
Can we skip cream cheese or what else can we substitute for cream cheese?
You can probably skip it without too much problem. I’ve done this before by accident.
I made this an unfortunately the bottom of the bkong paper wasn’t removed as the recipe follows.? So my entire pizza was ruined since you don’t want to eat wax. Going to try again. Seems delish just would recommend removing both top and bottom of papper before baking
It sounds like you used waxed paper instead of parchment paper. Wax paper is not the same thing as parchment paper. Parchment is less flammable and has been treated to make it non-stick. Waxed paper is not oven safe and will smoke and melt in the oven. It could even potentially catch on fire. I do not recommend using waxed paper for this recipe. Parchment paper is what you need.
Hi I tryed this but it just stuck to the paper even though the top was done and it was thin, please tell me what I done wrong lol cos I can tell this would taste so good!
It’s always a little hard to know what goes wrong. Some things to trouble shoot–First of all, did you accidentally use wax paper instead of parchment paper? Some people don’t realize they are not the same thing. Next, what kind of a sheet did you use? if you used a glass baking dish instead of a metal baking sheet or pizza pan, the bottom would bake more slowly, causing it to not be done when the top is brown. Another thing to consider is where you live–Things bake very differently at a high altitude.
If none of these things were the problem, maybe your parchment paper is less non-stick. Spraying it with cooking oil might help. Also, after the top has browned, I often cover the top with a second piece of parchment and use it to help me flip the crust. Then, I gently remove the sheet that it baked on and bake it with the bottom of the crust on top for a few minutes.
Hope this helps!
I love this. Read comments and expanded. I like a chewy crust so added baking powder. All jokes aside as to pepperoni toppings I added, 10 carbs vs 27 vs 45 for personal pepperoni is something that does not go wrong. My bad is I use ragu spaghetti sauce. I also used pizza stone. Cooked for 10 min at 425 after heating up stone at 500 for 15 min.
This is great recipe. I love cauliflower pizza. But this is so much faster and tastes more like real pizza. Toaster oven reheat is fast and crispy
Absolutely the best keto pizza I’ve made! Thanks for all you do to help keep us fit! Wish I could share a pic!
Glad you enjoyed it! Thanks for emailing the photo!
This is how I make my pizza crust. I was making the Fathead pizza dough and accidentally left out the egg. After I put it in the oven I noticed the egg on the countertop. As it was too late to add it and I was out of cream cheese I just decided to go with it. To my surprise it tasted amazing. It’s the only way I make pizza crust. Love your site!
I love it when accidents accidentally lead to something tasty!
Will it be ok, if you use regular almond flour instead of super fine?
It depends a lot on how finely ground your “regular” almond flour is. If it seems powdery, it should work fine. If you can see larger chunks of almonds, it won’t work as well.
I LOVE this recipe! I added some garlic powder to the mix when creating the dough in the pot. Gives it a nice flavor! Added Rao’s Marinara Sauce, Low-Moisture Part Skim Shredded Mozzarella, Applegate Naturals Uncured Turkey Pepperoni, Kalamata Olives, and Escarole for my toppings. Keeps carbs low and tastes great! Thank you for sharing this recipe. Just started following your page and excited to see your next recipe 🙂
Welcome,David! Glad you’re enjoying our recipes!
I made this pizza a few days ago. It was terrific. But instead of melting the cheese when making the dough, I just threw everything into my food processor! I started with just the almond flour. A bit of garlic salt, and a little Italian seasoning. I pulsed that a few times and then added the shredded cheese and the cream cheese. Then I processed it all until it came together into a beautiful dough!!! It rolled out beautifully between the two parchment sheets. Top as desired….I used pizza sauce, shredded mozzarella, and pepperoni. Yum!!!
Thanks for sharing!
I made the dough without melting the cheese. First I pulsed the almond flour in my food processor along with a bit of Garlic salt and Italian seasoning. Then I simply threw in the shredded cheese and cream cheese and processed until it formed a beautiful dough! Voila! Simple! Then follow the rest of the recipe as instructed, adding your toppings of choice. The dough rolled out beautifully between the two sheets of parchment paper. Delish!! So easy!
I’m going to try this this weekend. My wife has started a low/no carb diet to combat some health issues.
I hope it went well! Good luck to your wife on her low-carb journey!
This crust turned out excellent. I could not believe it was low carb! So happy to have found this recipe! Thank you so much!. One little tip for your first time trying the recipe. Don’t forget to spray your pizza pan with oil. This is not included in the recipe.
Glad you enjoyed the pizza crust! I usually just use a non-stick parchment paper. If you’re not using parchment paper, then it would be necessary to spray the pan with oil.
Your the best teacher online.. I tried so many tips (still learning) on my own, yours is the best and came out perfectly.. Thanks you
I think I will stick to my cream cheese crust. This was sorta a lot of work to mix and roll out. And much smaller.
This actually IS the best low carb pizza crust recipe! I hate writing reviews but this time, I must make an exception. The taste is excellent! WE feel like we’re eating regular pizza. I followed your recipe but the second time I made it I added one drop of doTERRA “Italian Cuisine Blend” oil to the crust. Also sprinkled some dried oregano and dried pepper flakes on top of the sauce. I use Rao’s pizza sauce which I recently discovered. Our favorite topping is pepperoni. It all works together for the best pizza we’ve had since starting a low carb lifestyle 17 years ago.
Thank you, thank you, thank you!
Thanks so much, Emily and congratulations on being low carb for 17 years!
I tried this tonight and was very pleasantly surprised at how good it was! Even before I was on keto I would have liked this better than most other homemade crusts. The only concern I have is the calorie content with how much cheese is used.. After putting all the ingredients into MyFitnessPal, the crust alone was well over 1,000 calories and that’s before adding any toppings. I saw somewhere that you said it was 8oz of mozzarella in the crust, but isn’t it two cups? I thought 8oz=1 cup. I could absolutely be mistaken but it did feel like a lot of cheese.
While 8 ounces of water is one cup in wet measures, the same does not hold true with dry measurements of grated cheese. Many people on a keto diet try to keep fat a high percentage of their macros. Be sure you are dividing the recipe into servings in MFP.
This was fantastic. I haven’t really enjoyed pizza all that much since cutting out grains. I’ve tried another fathead recipe that I definitely didn’t like. This recipe brings pizza back into my life. It tastes like fried cheese, which I LOVE. It holds together wonderfully, even though it is so thin. Thank You!
I’m so glad this one worked for you. Being able to have foods you love can make such a difference in how much you enjoy the low-carb lifestyle.
This is a game changer. Made it tonight after switching around some things in my diet. I got it right the first time & this knocked it out of the park.
Definitely will be making a few crusts at a time to store for anticipated use.
It’s not bread, but it’s a darn good substitute. This is a toasted mozzarella cheese crisp, strong enough to hold pizza sauce, toppings and cheese, yet airy and light enough to give a satisfying crunch without risking dental work!!! This was awesome all-around: taste; smell; texture; nutrition; and ease of making. My only problem with it was sticking to the pizza pan – I’ll probably use the parchment paper in the oven in the future on this kind of product for at least the first bake.
I made it ahead during the week as an experiment, and was happy with the result, so I let it cool, stuck it in the fridge till the weekend, warmed it up, then put it together tonight with some Rao’s Marinara, broccoli, crumbled meatballs, and topped with some mozzarella, then under the broiler to make it all bubbly and gooey. I thought it was stellar. My mother was less impressed, but apparently that was about my choice of toppings. :-/
Recipe changes: I did replace salt with Italian seasoning blend, added to the crust while rolling. The cheese has plenty of sodium already. I also replaced maybe 1/4 cup Parmesan for mozzarella, purely because I ran out of Mozz. Didn’t hurt a thing.
It came in at 199 cal / 12.7 fat / 26 chol / 281 sod / 6.8 T carbs / 1.5 fiber / 1.5 sugars / 16.3 prot for me, with toppings, per slice, after I built it all in MFD. Compared to the numbers off a slice of traditional crust pizza, it wins outright, in calories, carbs, or sodium. And for me, it tastes so much better than a big-chain generic pizza crust.
I like it better than regular pizza crust as well.
We had our favorite pizza from a local pizzeria last night and had this tonight. I think I might like this better! Bonus is, it’s so easy to make!!!
Thank you for a fantastic recipe. I omitted the salt and added garlic powder instead. I used the micro for 30 sec X2 and that melted everything perfectly. I baked both sides for crispness and then I topped with homemade Alfredo sauce, chicken, bacon, mushroom and cheeses. It was delish. We think it’s way better than our local pizza place! So many possibilities with this recipe!! I can’t wait to try your other ideas for flatbread and tortillas.
Amazing. Thank you!!
I’ve been craving pizza!! I started eating low carb 3 weeks ago, so I’ve not had pizza since. I made this last night. It was super easy and delicious!!! My husband even liked it! I’ll definitely make this again.
Having recently been diagnosed with new onset diabetes (Type 2) and had pizza planned for tonight for a couple weeks, I came looking for low-carb pizza crust and found your site. I wasn’t interested in the fad chicken or cauliflower versions, so this one really peaked my interest. I followed as directed with the following subs:
1) I used coconut flour. Not only was the coconut flavor not detectable and the fat content much lower, the flour was also $5 cheaper than almond flour. win win
2) I used part-skim low-moisture mozzarella. This is much lower in fat and a touch lower in carbs.
3) I used fat free cream cheese. Not sure it made any taste difference, but the fat was much lower. By the way, two tablespoons of cream cheese = 1.3 oz (for those using a tracker like My Fitness Pal)
4) Not an alteration, but a clarification. When you put the raw ingredients into a bowl, I think it’s best to sort of mix it up so the coconut flour doesn’t clump, which it can.
It turned out great! My normal homemade margherita pizza with crust from scratch (which is fantastic, btw) is 466 cal per slice. This pizza crust with Hyvee low sugar pizza sauce, turkey pepperoni, jalapenos, 1/4 cup of Parmesan, and low-moisture part-skim mozzarella came out to 229 calories and 7.5g carbs per slice. It’s very filling, so you aren’t going to do more than say 2-3 slices.
I will be trying others to see what’s best for me, but I think this one will become a staple.
Tried it tonight , I was certain it was going to be disappointed after the first bake. You can imagine my surprise after taking out the finished pizza – it was delicious! I will bake the crust a little longer next time but thank you for a wonderful recipe.
5 stars I used olive oil instead of coconut oil and used the seasonings garlic powder, onion powder and Italian seasoning as one of the reviewers suggested, doubled the recipe and made 10 balls of dough. Made my own personal pan pizza and it came out SO SO GOOD!!! Thank you !
The first time I made it the dough looked like cold fondue. I was not expecting much. Even after the initial bake I was really unimpressed but after the final bake with the toppings on it I was completely surprised! The pizza was delicious , I am making a double batch today and am going to make one of the crusts a little crispier. Excellent recipe and an amazing thin crust that is diabetic friendly- thank you!
I just tried your recipe today. It was the best low carb pizza I ever had! I have tried a few recipes, this one works for me! Thank you!
Just made this for early supper after ice fishing with Daughter and son in law. It was great. I actually did crust in our Kilorik Max air fryer oven on air fry at 425 for about 5 min first side and flipped it for 3-4 on second. I doubled the recipe. when pizzas were loaded with toppings I air fried it at 355 for 4-5 min, placed on the regular rack and when doing just the crust had it on parchment in the basket Was awesome crust! All loved it. I intended to put herbs and seasonings in the crust but forgot. Oh well next time.
Thanks for a fantastic low carb recipe!
How would you suggest I make a stuffed pizza using the low carb dough? I am trying to make an Italian stuffed pizza (stuffed with greens, garlic, cheese). Could I do this? Would a pre-cook both the bottom and top crusts?
You might want to check out my recipe for Low-Carb Ham and Cheese Sandwich Braid Recipe (Keto-Friendly). You can use the same crust and swap out the insides for pizza fixins.
Would this recipe work in a very high temperature oven (specifically a wood fired oven where the temperature would get up to 600-650 degrees) or is there a way to modify it to cook that way?
I don’t have any experience with this type of oven, but maybe someone else will see this and help you out.
Oh WOW!! The BEST!! I made the recipe with no changes and this crust held up even with heavy toppings (extra mozzarella and pepperoni). Thank you so much for this recipe!! 5 Stars
P.S. I used Ragu Pizza Sauce (3 net carbs), shredded Mozzarella and sliced Pepperoni and per the recipes directions baked with the toppings at 350 for 8 minutes. I then put on high broil for 2 minutes to crisp up the Pepperoni.
I stumbled across this recipe earlier tonight as I really wanted pizza but have to really watch my carbs and sugars. This was super easy and came out really really good. I used low sugar tomato sauce and mozzarella and topped it with sautéed onions and peppers. Really really yum! Will def make again. Perfect for a Sunday night dinner.
This was awesome. I was pleasantly surprised and excited. Thank you for such an easy and delicious low carb option. I make homemade pizza dough for my kids as we eat homemade pizza fairly frequently and while I LOVE that carbalicious dough the most – this was perfect for me and my low carb initiative.
Thanks for the amazing recipe. Learning to cook after marriage, never had the time to cook before, hope I can cook for my husband.
LOVE this crust. One in oven with toppings as I type. I think I put too many on, and maybe shouldn’t have flipped the crust for the first baking as the bottom is getting quite dark. My bad! Loved it the first time, bet we will this time as well!
This was SCRUMPTIOUS! Thanks so much. I did mushrooms, artichokes and fresh basil flowers. I didn’t add cheese on top or sauce; it didn’t need it. I could tell right away that this agrees with me very well.
I’m obsessed – it’s the only pizza dough I eat! I have type 1 diabetes and this dough saved my life when I thought I would never find a yummy low carb eggless version of pizza dough. Thank you!!! ♥️
Thank you so much for a delicious low carb crust. I’ve tried others and just didn’t care for the texture but this is perfect. My picky family also loves it. This is the whole package, easy, delicious and low carb.
This is the easiest, crispiest keto pizza crust I’ve made so far!
Followed recipe and also did flip and bake a second time with oven in cooling down mode.
I also let it sit on counter on paper towel an hour or 2 before finishing.
Perfect! I used low-fat cream cheese, fat-free mozzarella, and I added minced garlic to the mix and it was delicious!
it’s a pass for me. would rather get low carb tortilla and make a pizza on that … this wasnt it for me.