Thin and Crispy Keto Pizza
Like millions of people, I have consistently counted pizza among my favorite foods. National chain pizza, local takeout pizza, homemade pizza, and yes, even frozen pizza (and pizza-like products). If it was bread topped with sauce, cheese, and pepperoni, I was all for it. As a native Chicagoan, it didn’t even have to be topped in that order.
So while pepperoni and mozzarella are both perfectly delicious on their own (and doubly delicious together), it was inevitable that I would eventually search for a keto-friendly pizza replacement. Cauliflower crust sounded too messy and meat-based crusts seemed too rich, so the first keto pizza crust I got around to trying was the very accurately named Holy Grail recipe.
It was delicious as is, and flexible enough that I felt comfortable trying different modifications to it. The recipe below is what I use when I want a keto pizza that’s thin and crispy. The spices give it a bit of extra flavor, the baking powder gives it a little extra rise, and the flax meal helps to keep it stiff. I like to really go all in when it comes to pizza toppings, and this crust holds up well to that without getting soft in the middle.
I normally divide the recipe into two pizzas, but you can just make one huge pizza (or three to four mini pizzas) depending on your needs. You can also freeze or refrigerate the crust after baking without losing much in the way of quality. Just top it and toss it in the oven whenever another pizza craving hits you down the road.
Thin and Crispy Keto Pizza Crust
This keto pizza crust recipe is my variation on the famous “holy grail” pizza crust. It makes a nice low carb crust that maintains its crunch even when generously topped.
- Prep Time: 15m
- Cook Time: 15m
- Total Time: 30m
- Serves: 2
Ingredients
- 1 1/2 cups mozzarella, shredded
- 1/2 cup cheddar, shredded
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 large egg
- 1 1/2 teaspoons baking powder
- 2 tablespoons grated parmesan or romano cheese
- 1 tablespoon flax meal (or 2 tsp coconut flour)
- 3 tablespoons almond flour
- additional parmesan and/or coconut flour for rolling
Instructions
- Preheat oven to 425F. Prepare a baking sheet with a layer of parchment paper.
- In a small bowl, combine almond flour, flax meal, baking powder, and parmesan.
- In a separate microwave safe bowl, combine mozzarella, cheddar, garlic powder, Italian seasoning, and red pepper. Microwave for 75-90 seconds, or until cheese is melted.
- Add egg and dry ingredients to the cheese mixture, combining until a cohesive "dough" is formed.
- Divide dough into desired number of portions (two works well). Dust a clean surface with parmesan and/or coconut flour (I recommend a 3:1 mix of the two). Using a rolling pin or clean glass, roll each portion of dough into a circle.
- Bake for 7-10 minutes, or until golden brown on top. Remove from oven and let cool for a minute or two.
- For a crispier crust, raise oven temperate to 450F at this point.
- Top crust as desired, and bake again until cheese is melted. Let cool for a minute or two before slicing and eating.
Each keto pizza crust has about 450kcal, 32g fat, 5g net carbs, and 30g protein. Depending on your toppings, those macros can easily reach 700-800 calories per pizza. It’s filling enough to have half for dinner and the rest for lunch the next day, but on days when I fast until dinner, I unabashedly eat the whole thing. Yum!
This crust is amazing! It held up with all the toppings. My entire family loved it. Thank you so much.
WOWZA!!!! I made this today.. Rather than make a pizza I made garlic bread strips. Let my say THANK YOU!!! This is an absolutely amazing recipe.
Hi,
I dearly miss pizza and have been searching for a keto-friendly option. But all the recipes out there include almond flour. Us nut-allergic folks are kinda stuck. I can handle limited coconut flour, but what’s another option? For example, could you sub flax meal for the almond flour? Thanks!
I have heard of people substituting flax meal, but I personally find that flax has a certain aftertaste when baked at high-ish temperatures that I don’t love in large quantities. It should work if you don’t mind the taste of flax though. You could also do a mix of flax and coconut flour, or flax and oat fiber (if you tolerate it well).
I don’t like regular flaxseed- very strong flavor, but golden flaxseed meal is quite nice! You could also try some sunflower or pumpkin seeds ground into flour- I often sub part of almond flour with these- you can try the 3 of these & see what flavor suits you
Hi, are you using a pizzas sauce in this recipe? It looks like there is a sauce in this picture?
Thank you!!
I usually use Rao’s sauce or another low carb option.
I’ve tried fat head pizza before but they tasted more like almond and coconut. This recipe has more taste like an actual thin crust pizza than other recipes I’ve had before. 2 ????
I made this tonight and it was incredible! Thank you for posting this recipe!!
OMG finally a keto pizza crust that’s actually crispy and good. I made this today and damn it was good. All the meat and cheese and the pizza crust stood strong. LOL! Will definitely only be using your recipe from here on out. Thanks so much for this recipe!
Had I not made this crust myself I would not have known it wasn’t the regular flour crust. Delicious and held up well piled high with 3 meats, red & yellow peppers, onion, mushrooms and black olives
For those with nut allergies – omit the flax meal, almond flour and baking powder. Mix the cheeses with seasonings and add 2 eggs. Mix well (don’t melt the cheese) spread on parchment paper and bake as directed. For a crisper crust, after 1st baking, flip crust over and add toppings. This will allow the bottom to brown and crisp up.