Keto Pizza Crispy Crust (Printable)
A golden, crispy low‑carb pizza crust of mozzarella and almond flour, topped with sugar‑free sauce and favorite toppings.
# 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
10 - 1/4 cup sliced black olives
11 - 1/4 cup sliced bell pepper
12 - 1 teaspoon dried oregano or Italian herbs
# Directions:
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. Microwave for 1 to 2 minutes, stirring halfway through, until the mixture is smooth and fully melted.
03 - Add almond flour, baking powder, salt, and egg to the melted cheese mixture. Mix thoroughly until a smooth, uniform dough forms.
04 - Transfer dough to the prepared baking sheet. With oiled hands or a spatula, flatten the dough into a 12-inch round about 1/4-inch thick.
05 - Bake crust in the oven for 10 to 12 minutes, or until it is golden and the edges begin to crisp.
06 - Remove crust from oven. Spread tomato sauce evenly over the surface, then top with shredded mozzarella, pepperoni, olives, and bell peppers, or alternative keto toppings as desired.
07 - Return to oven and bake for 7 to 8 minutes, or until cheese is fully melted and bubbling.
08 - Remove pizza from oven, sprinkle with dried oregano or Italian herbs, slice, and serve hot.
# Expert Tips:
01 -
- Because you get the satisfaction of a crispy, cheesy pizza without sabotaging your efforts to cut carbs.
- This one is speedy enough for a weeknight, but everyone swears it tastes like a treat you saved for Friday.
02 -
- If you spread the crust too thin, it can break apart or burn at the edges – a thicker crust is safer and still gets crispy.
- Letting the crust cool for a minute or two before topping keeps it sturdy for generous layers.
03 -
- Grate your own mozzarella for the right melt – pre-shredded can stay oddly firm.
- A pinch of garlic powder in the crust gives an irresistible aroma.