If you're following a keto diet, you'll love this Low Carb Pizza Crust! Top this almond flour fathead pizza dough with your favorite toppings. This recipe is made with simple ingredients, and has the best texture. It's ready in 30 minutes or less!
Disclosure: This post is brought to you in partnership with our friends at Bob’s Red Mill. We love using Bob’s Red Mill products to craft the most delicious keto-friendly eats and treats. Thank you for supporting the brands that help to bring fresh new content to A Full Living!
If you haven't tried almond flour pizza crust before, this recipe will have you rethinking that. Made with just a handful of ingredients you probably already have on hand, this crust is naturally gluten-free, and low in carbs, while being absolutely delicious.
Looking for more tasty keto versions of classic recipes? Try this keto cheesy garlic breadsticks, this keto cheesecake, or these keto chicken nuggets!
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❤️Why we love this recipe
- Low carb & gluten- free - This keto pizza recipe has only 48 total carbs including toppings for the whole pizza! It's naturally gluten-free since it's made with almond flour, and just as tasty as real pizza. With only 4 grams of net carbs per slice of pizza, you can truly enjoy a delicious pizza night.
- Quick and easy - This pizza can be on the dinner table in under 30 minutes! It's really simple to prepare.
- Made with simple ingredients - This recipe is made with only 7 pantry and kitchen staples, plus a few extra toppings that are also easy to find at any grocery store.
🍕Ingredients
Here are the ingredients we used for the pizza. You can find more information for substitutions below.
- Bob's Red Mill super-fine almond flour - Bob's makes the finest almond flour! It's ground super-fine so it's incredibly easy to work with.
- Baking powder - This helps the crust rise without the help of yeast or gluten.
- Kosher salt
- Shredded mozzarella cheese - Make sure to get low-moisture, part-skim mozzarella to make the dough.
- Cream cheese - Full fat.
- Egg - Room temperature.
- Fresh mozzarella - To top the pizza. You can also use all shredded mozzarella.
- Pizza sauce - Store-bought or homemade. Look for low or no added sugar in the sauce.
- Basil
- Pepperoni
- Grated parmesan cheese
- Olive oil - Not pictured, and you may not need it, but since the dough is sticky it can be very difficult to work with, so a small drizzle of olive oil can help.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few simple ideas to make this low carb pizza your own! Feel free to add your favorite pizza toppings. Here are a few suggestions.
- Meat lovers - Add meats like bacon, Italian sausage, pancetta, and/or prosciutto alongside pepperoni to make this pizza a meat lovers dream!
- Supreme - Add green bell peppers, mushrooms, red onions, olives, Italian sausage and pepperoni to your pizza.
- Neapolitan pizza - Use San Marzano tomatoes (affiliate link) for the sauce, top with basil and mozzarella.
- Cheese - Skip the meat and add all cheese to this pizza.
- Veggie - Add cheese, your favorite veggies, and skip the meat.
- Spicy - Add your favorite spicy ingredients, like red pepper flakes, spicy pepperoni and sausage, or Calabrian chili paste.
- Add seasoning to the crust - Feel free to add Italian seasoning, oregano, or garlic powder to the pizza crust if you like.
At this time, we are unable to provide any suggestions for substituting any of the almond flour crust ingredients.
🔪Prep work
- Allow the egg to sit out at room temperature. Let the egg sit out for an hour or so. If you're in a time crunch, place the egg in a warm bowl of water for 10 minutes while you prep the other ingredients. Room-temperature eggs will help the pizza crust come together easily.
- Prepare all toppings and ingredients To streamline the process, have all of your toppings and ingredients laid out. This is a very quick and easy recipe, so it's better to have everything prepared in advance.
- Preheat the oven to 450°F. If using a pizza stone, place it in there while the oven heats up so it can heat up with it.
📋Instructions
In a mixing bowl, combine almond flour, baking powder, and kosher salt. (Image 1).
In a microwave-safe bowl, add shredded mozzarella cheese and cream cheese. (Image 2) Microwave to melt for 45 seconds to 1 minute, and combine with a rubber spatula. (Image 3).
Combine the wet ingredients with the dry ingredients. (Image 4). Combine with your hands or a rubber spatula to create a dough. The dough will be very sticky, so you may need to add a bit of olive oil to work with it easier. (Image 5).
Place the ball of dough in between two pieces of parchment paper. Using a rolling pin, spread it out into a round shape with roughly ¼ inch thickness. (Image 6)
Place the pizza crust onto the hot pizza stone (be careful!) and shape it into a round shape. We recommend leaving the parchment paper on it as keto pizza dough is quite sticky and can be tricky to handle without it. (Image 7)
Place into a pre-heated oven, and bake the crust for 4-6 minutes, until golden brown. (Image 8)
Spread sauce over top of the crust, then add torn basil. (Image 9) Add cheese, then top with pepperonis. (Image 10)
Bake for 5-8 minutes until the cheese melts. You can also broil the pizza for 2-3 minutes for the cheese to get nice and brown and bubbly if you like.
When the pizza comes out of the oven, top it with more parmesan and red pepper flakes if desired. Let cool for a few minutes before digging in, enjoy! (Image 11)
✨Top Tips
- Don't skip preheating the pizza stone (if using a pizza stone) as it will help ensure a nice crispy crust. If you don't have a pizza stone, don't worry, a large baking sheet or pizza pan will work just fine. It would be wise to pre-heat those in the oven as well. Placing the dough on a hot surface will help ensure a crispy crust.
- For best results, always par bake the crust for a few minutes. This allows for the crust to get nice and crispy before adding toppings.
- Don't overload the pizza with too much sauce or toppings, as this will make the pizza soggy.
- Reheat the dough if it becomes too hard to work with. If you're finding it too difficult to make the dough come together, reheat it in short spurts in the microwave until it is pliable and easy to use.
💭Frequently Asked Questions
Store leftover pizza in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave or in the oven or air fryer.
We don't recommend freezing the fully cooked pizza, but you can certainly freeze the par-baked crust.
To freeze, allow the par-baked pizza crust to cool off at room temperature, then place it on a parchment-lined baking sheet. Freeze solid, then transfer to a freezer-safe bag or wrap tightly in plastic wrap and freeze for up to 6 months.
Yes, you can. Wrap tightly in plastic wrap and store in the freezer for up to 6 months. Thaw in the fridge overnight.
More Keto Recipes To Try
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📖 Recipe
Keto Pizza Crust with Almond Flour
Equipment
- 12-inch pizza stone (you can use a large baking sheet or pizza pan instead)
- Pizza Cutter
- Rolling Pin
- mixing bowls
- Rubber Spatula
Ingredients
For the crust
- 4 ounces Bob's Red Mill almond flour (1 cup)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 ounces cream cheese
- 6 ounces shredded mozzarella cheese, low-moisture part skim (1.5 cups)
- 1 large egg, room temperature
- ½ tablespoon olive oil (if needed to handle the dough easier)
For the toppings
- 4.5 ounces pizza sauce (about half a cup. store-bought or homemade, look for one with no added sugar)
- 8 leaves torn fresh basil (optional)
- 6 ounces fresh mozzarella cheese
- 2 ounces shredded mozzarella cheese, low-moisture part skim
- 1 ounce grated parmesan cheese (optional and to taste)
- 3 ounces pepperoni
- red pepper flakes, grated parmesan for serving
Instructions
- Preheat the oven to 450°F. If using a pizza stone, place it in there while the oven heats up so it can heat up with it. In a bowl, combine almond flour, baking powder, and salt. Set aside.
- In a microwave-safe bowl, add shredded mozzarella cheese and cream cheese., microwave for 45 seconds to 1 minute to melt the cheese. Combine using a rubber spatula, then add in the dry ingredients and the egg. Using your hands with a bit of olive oil (if needed if the dough is very sticky) knead the dough.
- Place the dough between two pieces of parchment paper, and using a rolling pin, roll the dough into a round shape. It should be about ¼-inch thick. Place on the hot pizza stone with the parchment paper, and then par-bake the crust for 4-6 minutes until the crust is golden brown.
- Add pizza sauce, torn basil (optional) then top with fresh mozzarella, shredded mozzarella, parmesan, and pepperonis. Bake for 5-8 minutes until the cheese melts. You can also broil the pizza for 2-3 minutes for the cheese to get nice and brown and bubbly if you like.
- When the pizza comes out of the oven, top it with more parmesan and red pepper flakes if desired. Let cool for a few minutes before digging in, enjoy!
- Store leftovers in the fridge in an airtight container for up to 5 days. Reheat gently in the microwave, in the oven, or air fryer.
Notes
- Nutrition facts are for one slice of pizza. Pepperoni, basil, pizza sauce, and cheese are included in the nutrition facts for this recipe. Any additional toppings are not included.
- Use your favorite toppings. Some other tasty topping ideas are fresh garlic, onions, mushrooms, green bell peppers, olives, prosciutto, Italian sausage, and more. Please note that the toppings you choose will impact the macros.
- Feel free to add seasonings like oregano, Italian seasoning, and garlic powder to your pizza crust if desired.
- Don't skip preheating the pizza stone (if using a pizza stone) as it will help ensure a nice crispy crust. If you don't have a pizza stone, don't worry, a large baking sheet or pizza pan will work just fine. It would be wise to pre-heat those in the oven as well. Placing the dough on a hot surface will help ensure a crispy crust.
- For best results, always par bake the crust for a few minutes. This allows for the crust to get nice and crispy before adding toppings.
- Don't overload the pizza with too much sauce or toppings, as this will make the pizza soggy.
- Reheat the dough if it becomes too hard to work with. If you're finding it too difficult to make the dough come together, reheat it in short spurts in the microwave until it is pliable and easy to use.
Deborah L Daige says
I realy loved it just not sure of the almond flour I used...it tasted gritty.....my husband realy like the crust
Briana says
So glad to hear your husband enjoyed it! Did you happen to use Bob's Red Mill super-fine almond flour? That's our favorite! Another idea would be to food process the ingredients for the crust for a few minutes for it to be nice and smooth. Hope this helps!