This Keto Stuffed Crust Pizza brings back all the joy of a Friday night takeout favorite without any of the carb-heavy guilt. The foundation of this dish is a classic Fathead-style dough made from almond flour and melted cheeses, resulting in a crust that is remarkably similar to traditional wheat dough with a tender, chewy center and perfectly golden, crisp edges. The real magic happens at the perimeter, where an extra layer of mozzarella is tucked away to create a decadent, gooey stuffed crust that delivers a satisfying cheese pull in every bite. Seasoned with a hint of garlic salt and topped with savory chicken and fresh vegetables, this pizza offers a complex flavor profile that feels like a true indulgence while remaining entirely keto-friendly.

If you are looking to customize this recipe based on what you have in your pantry, there are several easy substitutions that work beautifully. While almond flour provides the best texture for this specific crust, you can experiment with a smaller amount of coconut flour if needed, though the dough may become slightly more dense and absorbent. For the stuffed edge, while shredded mozzarella creates a wonderful melt, using sliced string cheese can provide an even more uniform and thick cheese core. You can also easily swap the chicken breast for other protein options like spicy Italian sausage, crispy pepperoni, or even bacon bits to change up the flavor profile while keeping your macros in check.

Planning for leftovers is simple because this pizza stores and reheats exceptionally well, making it a great option for meal prep. Any remaining slices should be kept in an airtight container in the refrigerator for up to four days, or you can freeze them individually by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to two months. To maintain that signature crispness when you are ready to eat, it is best to avoid the microwave. Instead, reheat your slices in a 350-degree oven or an air fryer for about five minutes until the cheese is bubbling again. This method ensures the almond flour base stays firm and the stuffed crust regains its perfect, melty consistency, making it taste just as fresh as the moment it first came out of the oven.

Yields 4 servings of Keto Stuffed Crust Pizza

The Preparation

Pizza Crust:

1 1/2 cups shredded mozzarella
2 tablespoons cream cheese, softened
3/4 cup almond flour
1/8 teaspoon garlic salt
1 cup shredded mozzarella, for stuffed crust

Pizza Topppings:

1/2 cup low-carb tomato sauce, like Rao’s
6 ounces shredded mozzarella
2 ounces boneless, skinless chicken breast, diced
2 tablespoons red bell pepper, large dice
2 tablespoons yellow bell pepper, large dice
2 medium mushrooms, stems removed, sliced
1 small jalapeno pepper, sliced into rings
1 tablespoon water, as needed
2 tablespoons parmesan cheese

The Execution

1. Gather all ingredients. Have 2 sheets of parchment paper ready. Place a baking sheet in the oven and preheat to 450F. In a microwave safe dish, put the larger amount of the cheese (listed in Crust) and the cream cheese and microwave for 15 seconds at a time until cheese is melted. Remove and stir each time. Be careful not to overcook. You want it melted just enough to combine the two thoroughly.

2. To the cheeses, add the almond flour and knead until a dough is formed and ingredients are well incorporated. Place dough on a sheet of the parchment paper. Place second piece over the top of the dough and roll out until dough is between 1/8 and 1/4 inches thick. You want it thin enough to bake quickly, but not so thin you end up with a cracker crust.

3. Remove top parchment paper and set aside. Spread remaining cheese (listed in Crust) all around the outer edge of the crust and carefully fold crust over it, to form stuffed crust. Pinch to seal well. Alternatively, if not making stuffed crust, simply roll outer edge inward 2 inches to form the crust.

4. Sprinkle the garlic salt evenly over the crust and poke some holes in it with a fork. This will help keep it from forming large bubbles. Carefully lift crust with parchment paper underneath and place it on the hot baking sheet. Bake for about 6-8 minutes or until crust is a nice golden brown. Oven temps vary, so keep a close eye on it.

5. Remove crust from oven carefully by lifting parchment off of pan. (You can slide a large spatula underneath to help, if needed.) Cover crust with other piece of parchment, flip, and return crust with parchment underneath to top of pan in oven. Bake for an additional 5 minutes. Remove from oven with parchment, leaving pan in and oven on.

6. Place veggies in a microwave safe dish with the water. Cover with a paper towel (or clear wrap with holes poked in it to vent) and microwave for one minute or until crisp tender. Remove and drain any water.

7. Using the other piece of parchment, carefully flip crust right side up, so stuffed crust is facing up. Top crust with sauce, cheese, meat, veggies, and parmesan, in that order. Return crust with parchment underneath to oven for 2-3 minutes or until cheese is melted and just beginning to turn a light brown. Remove from oven, slice, and serve.

Cut stuffed crust pizza topped with chicken, bell peppers, mushrooms, and jalapeno

This makes a total of 4 servings of Keto Stuffed Crust Pizza. Each serving comes out to be 532 calories, 39.2g fats, 6.7g net carbs, and 35.7g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
1 1/2 cup shredded mozzarella	504	37	3.7	0	3.7	37
2 tablespoon cream cheese	99	9.9	1.2	0	1.2	1.8
3/4 cup almond flour	486	42	18.5	10.9	7.6	17.6
1/8 teaspoon garlic salt	1	0	0.1	0	0.1	0
1 cup shredded mozzarella	336	24.6	2.5	0	2.5	24.6
1/2 cup low-carb tomato sauce	29	0.3	7.1	1.8	5.3	1.6
6 ounce shredded mozzarella	510	37.4	3.7	0	3.7	37.4
2 ounce boneless, skinless chicken breast	94	2	0	0	0	17.6
2 tablespoon red bell pepper	5	0.1	1	0.4	0.7	0.2
2 tablespoon yellow bell pepper	5	0	1.1	0.2	0.9	0.1
2 medium mushrooms	1	0	0.2	0.1	0.1	0.1
1 small jalapeno pepper	3	0	0.8	0.3	0.4	0.1
1 tablespoon water	0	0	0	0	0	0
2 tablespoon parmesan cheese	54	3.6	0.5	0	0.5	4.8
Totals	2128	156.9	40.4	13.7	26.7	142.9
Per Serving (/4)	532	39.2	10.1	3.4	6.7	35.7