Keto Pizza Crispy Low-Carb (Printable)
Golden, crispy low-carb pizza with almond-flour crust, melty mozzarella and savory toppings—ready in 35 minutes.
# What You 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
10 - 1/4 cup sliced black olives
11 - 1/4 cup sliced bell pepper
12 - 1 teaspoon dried oregano or Italian herbs
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 1 to 2 minutes, stirring halfway, until fully melted and smooth.
03 - Add almond flour, baking powder, salt, and egg to the melted cheese mixture. Mix thoroughly until a uniform dough forms.
04 - Transfer dough to the prepared baking sheet. With lightly oiled hands or a spatula, spread and flatten dough into a 12-inch circle, maintaining approximately 1/4-inch thickness.
05 - Bake crust for 10 to 12 minutes, or until it is golden and edges become slightly crisp.
06 - Remove crust from oven. Spread tomato sauce evenly over the surface, sprinkle with shredded mozzarella, and arrange pepperoni, olives, and bell pepper on top as desired.
07 - Return to the oven and bake for 7 to 8 minutes, or until cheese is melted and bubbling.
08 - Remove the pizza from oven, garnish with dried oregano or Italian herbs, slice, and serve hot.
# Expert Advice:
01 -
- You truly won't believe how satisfyingly crispy the crust turns out—it's not just a substitute but a rise-above solution.
- This pizza is fast enough for busy nights and flexible for whatever toppings you have on hand.
02 -
- If you try to rush spreading the dough, it can tear or bake unevenly—patience is your best friend here.
- Baking the crust longer before adding toppings truly makes it crisp enough to pick up by hand, no fork required.
03 -
- Work quickly while shaping the dough—if it cools too much, it becomes trickier to spread evenly.
- Don’t forget to lightly oil your hands; this stops sticky situations before they start.