It’s naturally crisp and crunchy, it holds together like a regular slice of pizza, and it actually tastes like the real deal. So, if you’ve never had the chance to try it yet, definitely take this opportunity to do it for dinner! It’s really fast to make, too – which makes it a perfect medium for someone with a busy life. And you might be thinking about the leftovers? Yep, it does fantastic in the fridge and I’d even argue that it tastes better cold.
You know, I’ve tried many, many pizza recipes over the last few years. From cauliflower to spinach to cream cheese and egg. I’ve tried most of the recipes out there and while some are definitely better than others, none come close to this one. This is by far the best, most realistic, and most sturdy crust I’ve found while on a ketogenic diet.
I decided to go the classic pepperoni and cheese route for this recipe, but feel free to top it with anything you’d like! Tell us, what’s your favorite pizza toppings – chicken and bacon, BBQ chicken, chicken alfredo, mushrooms and olives? Let us know in the comments below!
Yields 6 Slices of Pepperoni Pizza
The Preparation
Pizza Base:
- 2 cups mozzarella cheese, grated
- 1 1/2 ounces cream cheese, softened
- 1 large egg
- 3/4 cup almond flour
- 1 tablespoon psyllium husk powder
- 1 tablespoon italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Toppings:
- 1/2 cup low-carb tomato sauce, such as Rao's
- 1 cup mozzarella cheese
- 1 ounce pepperoni
- dried oregano, to taste
The Execution
1. Preheat oven to 400F. Measure out 2 cups of mozzarella cheese and put into a microwave safe bowl. This is about 8 oz. of cheese.
2. Microwave the cheese until fully melted and pliable. Try not to have any more browning than the picture indicates (browned cheese will go hard). This took me ~90 seconds. Add 3 tbsp. cream cheese and 1 egg to the cheese and mix it in well.
3. Add 3/4 cup almond flour, 1 tbsp. psyllium husk powder, 1 tbsp. Italian seasoning, 1/2 tsp. salt and pepper to the cheese mixture and mix together.
4. As you mix the dough, it should become cool enough to work with your hands. Knead the dough together until you can form a round ball.
5. Plop the ball onto a silpat (these are awesome, by the way) with 1 tsp. olive oil to keep it easy to work with. Press the dough out with your hands, forming a circular pattern as you press outward.
6. Bake the pizza for 10 minutes on one side and remove from the oven. I prefer to bake the pizza on an upside down cookie sheet – this allows for the pizza to spread out slightly without being constricted or contorted by the edges of the cookie sheet.
7. Flip the pizza to the other side and bake for another 2-4 minutes.
8. Remove the pizza from the oven and top with toppings of your choice (in this case: 1/2 cup Rao’s tomato sauce, 1 cup mozzarella cheese, and 16 slices pepperoni).
9. Bake again for an additional 3-5 minutes, or until cheese is nicely melted.
10. Let cool slightly, cut into slices, and serve. Optionally, sprinkle oregano over the top!
This makes a total of 6 servings of Low-Carb Pepperoni Pizza. Each serving comes out to be 325 calories, 25g fats, 4.3g net carbs, and 18.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 cup mozzarella cheese | 672 | 50.1 | 4.9 | 0 | 4.9 | 49.7 |
| 1 1/2 ounce cream cheese | 145 | 14.5 | 1.7 | 0 | 1.7 | 2.6 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 3/4 cup almond flour | 486 | 42 | 18.5 | 10.9 | 7.6 | 17.6 |
| 1 tablespoon psyllium husk powder | 56 | 0 | 12.8 | 11.2 | 1.6 | 0 |
| 1 tablespoon italian seasoning | 9 | 0.3 | 1.9 | 1.2 | 0.7 | 0.3 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon black pepper | 3 | 0 | 0.7 | 0.3 | 0.4 | 0.1 |
| 1/2 cup low-carb tomato sauce | 29 | 0.3 | 7.1 | 1.8 | 5.3 | 1.6 |
| 1 cup mozzarella cheese | 336 | 25 | 2.5 | 0 | 2.5 | 24.8 |
| 1 ounce pepperoni | 143 | 13.1 | 0.3 | 0 | 0.3 | 5.5 |
| — dried oregano | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1958 | 150.5 | 50.7 | 25.4 | 25.4 | 109.2 |
| Per Serving (/6) | 326 | 25.1 | 8.5 | 4.2 | 4.2 | 18.2 |
Low-Carb Pepperoni Pizza
Ingredients
Pizza Base:
- 2 cup mozzarella cheese grated
- 1 ½ ounce cream cheese softened
- 1 large egg
- ¾ cup almond flour
- 1 tablespoon psyllium husk powder
- 1 tablespoon italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Toppings:
- ½ cup low-carb tomato sauce such as Rao's
- 1 cup mozzarella cheese
- 1 ounce pepperoni
- dried oregano to taste
Instructions
- Preheat oven to 400F. Add the mozzarella cheese to a microwave-safe bowl.
- Microwave the cheese until fully melted and workable (about 90 seconds). Try not to have any more browning than what's shown in the picture (browned cheese will go hard). This took me ~90 seconds. Add the cream cheese and egg and mix well.
- Add the almond flour, psyllium husk powder, Italian seasoning, and salt and pepper to the cheese mixture and stir to combine.
- Knead the dough until well incorporated, forming it into a large round ball.
- Plop the ball onto a greased Silpat to keep it easy to work with. Press the dough out to form a large circular pattern.
- Use an upside-down cookie sheet to enable the pizza to spread out slightly without being constricted around the edges. Place Silpat on upside-down pan and bake for 10 minutes on one side, then remove from the oven.
- Flip the pizza to the other side and bake for another 2–4 minutes.
- Remove the pizza from the oven and add the tomato sauce, mozzarella, and pepperoni.
- Bake again for an additional 3–5 minutes, or until the cheese is nicely melted.
- Let cool slightly, cut into slices, and serve. Sprinkle some oregano over for garnish.
This is the same pizza I made when I tried your “Kitchen Sink” Low Carb recipe and wanted something classic. It came out just as pictured and was awesome! I’m glad there is a visual recipe out now that I can show my friends.
That’s the one Tom! This one is slightly modified (more cheese, a dash of psyllium – baked rather than broiled), but I certainly thought this one looked a lot better than the Kitchen Sink one (that one was done back when I was using my cell phone to take pictures). So, I figured it needed a post of its own 🙂 Glad you can share it and not feel ashamed now haha.
I did notice the little differences, can’t wait to go home and try it.
It’s definitely the best recipe of all the crusts I’ve done. I’d argue that there’s a few cauliflower base pizzas that come to mark with this, but it’s the convenience factor of it. A cauliflower crust would take me ~50-60 minutes start to finish, this one takes me just under 25 start to finish. Hope you enjoy it!
I have made this many times before, using Tom Naughton’s site’s recipe for Holy Grail Fathead pizza. Psyllium husk sure helps you poop, though!
Yep – this one was based on Cooky’s Pizza recipe (which is what the Fathead Crust is also based on). Definitely the best I’ve eaten!
Would it really ruin it to use Almond meal? I have no place to buy almond flour and can’t afford online.
Hey Cathy – sure you can use regular almond meal for this one. I don’t think it would be such a difference in texture because of the combination with cheese 🙂
Just a heads up that Philadelphia Cream Cheese has changed their recipe/formula, and it is now showing 2g carbs per ounce, instead of one. Probably not a big deal in this recipe, but everyone should be aware and read the nutritional info on the packaging.
BTW, I’m not much of a pizza head, but this is tempting… could the crust be used for other things, like calzones or rolls?
Hey Eric – yeah for the smaller blocks they have 2g per 1 oz. now. I still buy my cream cheese in 3 pound blocks and they are still using their old formula for this. I am not sure if they plan to change it (as I imagine it’s for restaurants), but I hope not. I grab it at Sam’s Club, but I wouldn’t doubt there is something similar at Costco.
Yeah, the dough is quite workable, I am planning to try to make some mock “Hot Pockets” out of it pretty soon 🙂
can you do this with out the psyllium husk??
Yeah, you should be able to – you could add some flaxseed in place of the psyllium.
This was awesome! It is so dangerous that i probably could have eaten the whole pizza in one sitting. I ate half and justified it with the fact that I am going to the gym tonight! This will be my go-to recipe for pizza from now on. Even my picky daughter likes it!
Hahaha, I could have eaten the whole pizza in one sitting too, but I had 2 slices and a salad – waited for a few minutes and then felt the “fullness” kick in. Glad you guys like it!
Do you really need the Psyllium hulk? I want to make this, like, NOW, but that’s the only thing I don’t have in my pantry. What do you think could be used as a substitute, if anything? Flax seed meal?
Yep – flax seed would work as a substitute so I’ve heard from many people. In larger quantities, though, I don’t think it’s a viable substitute. Enjoy!
Craig your are a genius! I started the keto diet 13 days ago (been making your recipes religiously, my friends and family are astonished how amazing everything tastes) and I am craving pizza so badly and am getting sick of cauliflower. Use to love it but now the smell is making me loose my appetite all together! Thought I had everything your recipes called for except I don’t have any of that psyllium husk. I saw you said you can substitute it for Flaxseed. Is that whole golden flaxseed of flaxseed meal?
Hey Brittny – glad everything’s going so well! I certainly know how it feels to smell that sweaty sock smell from cauliflower and be turned off to cooking and eating with it. I tend to try to mask the flavors if I still want to use it, but generally just skip out on it for a few weeks when it gets to that point. For the flax, you can use flaxseed meal. Although if you buy the whole husks, you can always grind them yourself in a spice grinder!
Could you getaway subbing coconut flour in this ..
Unfortunately you can’t, Carly. You may be able to do something by adding another egg and using some coconut flour, but I’m not sure at exactly what ratio you’d have to do it at.
I’m trying this tomorrow and I might (MIGHT) share with my non-keto family. I plan to follow the crust recipe but I’m thinking something different for the toppings. What do you think of this idea (anyone and everyone)? Instead of tomato based sauce I will use my made-from-coconut milk ranch dressing, chopped broccoli and spinach, and, of course, crispy crumbled bacon.
Hey Roxi – that crust sounds fine! I actually did a spinach dip and bacon pizza a while ago (called the kitchen sink pizza) and it was delicious. Though it didn’t look all that pretty 😛
You are a keto genius! It was fabulous! I am making another version at this very moment. To try for a crisper crust I dropped the baked crust into my large skillet with a dab of oil and “fried” each side for a couple minutes. Looks good so far, can’t wait to eat it! Oh, and a roasted pepper and eggplant sauce for the base this time.
That new version sounds fantastic! How did it turn out?
Hi Craig!
Great job again! I didn’t have really an issue with the cauli pizza crust but yeah…I LOVE this version. It is really pliable and definitely has a bread texture that’s missing in the veggie crusts.
I do have a keto question not related to pizza…
Can you do keto part time and low carb the rest?
Thanks Naomi – I’m not sure what you mean by your question, though.
If i’m eating low carb (not keto specific) for the majority of my meals and make a couple keto dinners/meals does that effect weight loss?
Naomi, I’m still not really understanding.
Keto = low carb, low carb =/= keto.
If you make “low carb” meals, then the could be keto or they might not be keto. Are you talking about gorging yourself on protein in these low carb meals and then making a very high fat meal? If so, yes, it would affect weight loss. Excess protein can lead to glucose production via gluconeogenesis.
No, not talking about gorging on food, gorging on anything is bad 😉
Ok sorry, I guess I misunderstood something you commented on a while back which I interpreted as “part time keto”.
Ah, alright. Sorry I don’t really understand – it’s hard when you’re describing things to me vaguely and I have answered a lot of different comments on different topics so I can’t really remember which one you are talking about specifically. When you say “part time keto” I understand that as CKD or TKD, and that’s not really the approach you would take with them (the one you described).
Made this today. It was great. After mixing up the dough, I divided it in half and made two pizzas. I was full after eating half of one of the pizzas. Thanks for sharing this recipe!
Sounds great Maxine! I normally do that also, where I make 2 pizzas instead of one. Glad you liked it!
Delicious recipe! I just wanted to let people know of some of the things I learned.
1. You don’t have to use a microwave. My husband grew up on a biodynamic farm and his dad is a naturapathic doctor so microwaves (“death machines” as my husband calls them) are forbidden here. So I just heated up the mozzarella cheese in a pan on low heat and I didn’t get any browning. Didn’t take more than a few of minutes to melt either.
2. Don’t put the base on aluminum foil! I don’t have a Silpat and my pizza pan has holes in it. I was worried that the base would be greasy and drip down so I covered the pizza pan with foil. BIG mistake, the base stuck horribly and I had to carefully peel off the foil and lost a good amount of the base. I’m going to buy a Silpat but given that the base wasn’t greasy at all, I think it would have been fine just to put it on the ceramic pizza pan with holes. I also have a pizza stone somewhere so I might try that.
3. The base browns faster than you think! (Especially if a layer got stuck to foil) So don’t go over the times recommended by Craig. Because my base was getting very brown by the time I got to the topping stage I used the medium heat broiler setting so that more heat wouldn’t come from below.
4. Try to use a low moisture tomato sauce. I used the Yellow Barn biodynamic/organic Puttanesca sauce… also low carb and high fat but a bit watery. It made my very crispy crust quite soggy (but still delish). Next time I think I will try pesto as I don’t think it’s the oil that makes things soggy but the water.
Hope this helps.
Tica,
All great tips for people that live a slightly different lifestyle than I do. I’m really glad you took the time to list them all out and I’m sure that people will agree in the future. Now I know where to point them for a better answer than I could give 🙂
Glad you (and hopefully your husband) enjoyed!
Thanks Craig. My husband said it was the best pizza he has had in ages! I was diagnosed a celiac at the same time I was diagnosed hypothyroid and anemic (when I turned 40, fun!). So for the last 6 years my husband has suffered through some truly awful gluten-free pizzas (he can forbid microwaves, but I forbid wheat… he has to eat out to have a sandwich, poor guy). Because of my hypothyroid, losing weight has been a huge struggle–even cutting out wheat, which usually leads to a drop in weight. My husband always thought my struggle with my weight was that I ate too much red meat (hello I’m anemic!) and too much fat (my dad was a neurosurgeon, he’s retired, 79 years old has a resting heart-rate below 50, no heart disease, no hypertension and he eats tons of fat…he always said you need fat to fight dementia and other neurological diseases). My husband has always joked that we were just like Jack Sprat and his wife (my husband is 6’4″ and less than 190 lbs, but he actually has pretty high body fat). I have been on the 5%/25%/70% keto diet for less than 3 weeks and I have lost 9.5 pounds! And I have tons of energy (which I haven’t had in 6 years or more). I used to struggle to exercise 3 days a week, now if a have a spare 45 minutes to an hour minutes I’ll just go workout because it’s fun… I don’t think I have skipped a day since I have been on the diet. Thanks again Craig for all the recipes that make sticking to the Keto lifestyle easy for me and my long-suffering husband.
Wow that’s freaking awesome – really. I’m super happy to hear you’re doing so well! Now you just have to make him like all this stuff and he might be able to make a transition over. I haven’t found a perfect bread replacement, but I certainly have come close. I wish you the best in the future and in your weight loss – it sounds like it’s going really great.
Your dad sounds like he passed some great wisdom on you 🙂
Love the pizza but having issues with the dough. Even though I used olive oil in the prep, as recommended, and sprinkled almond flour on the cookie sheet, it still stuck badly to the sheet. Any suggestions? I just ordered Silpats and hope they fair better.
Hey John. Your last comment went through, by the way – I just have to approve them before they appear.
Silpats will definitely do the trick, I absolutely love them and use them in everything I bake (as much as I can, anyway). Silicone is the way for me, and I am trying to replace all of my bakeware with silicone because everything else sticks for me also.
This was SOOOO delicious! I actually like it better than regular crust pizza. I don’t have a silpat so I used parchment paper to press out the dough and then placed the parchment paper over my round pizza pan with holes and it worked just fine. Did not stick and was easy to flip over when it was time to bake the other side. EXCELLENT recipe. Thank you!!!
Glad to hear it Elissa! Parchment definitely works, but I absolutely adore my silpats now. I never bake without them and they’ve made me try to get all of my baking stuff in silicone (it’s ridiculous how non-stick they actually are). Anyway, happy to hear you like it normal than regular pizza, that’s definitely a big compliment!
This recipe is fantastic. I wanted to comment about my experience with my pizza pan (Wilton nonstick with holes) and I was happy to see someone else had used parchment paper with it as well. I took the plunge today though and put the dough on the pan without the parchment. It held together just fine without any dripping. I also got rid of the need to flip because of the holes. I also add a bit of cheddar which adds a nice flavor and browns a bit more.
Nice! Thanks for the tip Catherine!
Thank you so much, this recipe was FANTASTIC!!! I read tons of recipes for low carb pizza since starting keto, but so many of them looked unappetizing :/ The crusts looked like grainy crackers rather than legit crust, so when I saw the photo of this final pizza, I was so excited! It looked real! And despite my limited cooking experience, mine came out looking exactly like yours.
This pizza tastes like proper pizza, not like a “substitute” at all. I’m so happy!!
I cooked the base on just normal baking paper and didn’t have any sticking problems. I had my husband help me with the flipping and it went really well. We placed a second piece of baking paper on top of the base, then each grabbed two corners and quickly flipped it over. Then we just peeled the original piece of baking paper off, no problem!
I definitely think that there are pizzas out there that look gross but taste amazing – one thing I always have to keep in mind is trying to make the food look as appetizing as possible because then people will try it. Glad to hear you tried it and loved it!
I just made 2 pizzas and we loved them! They were very easy to make and my kids liked it too. I was a little nervous giving it a try but it came together very easy with no problems. I also liked that it had no flax or cauliflower in it. I get a little tired of those ingredients and was glad to be free of them. Thank you!
Glad to hear it Michele – I know this is a favorite among everyone at my house, too 🙂
Well I must have done something drastically wrong because my dough was the consistency of loose cookie dough when finished. I do know I didn’t measure the cream cheese and may have gotten too much in there. I also used whole milk shredded mozzarella and I think next time I’ll use part skim. I spread the dough onto no-stick foil (which is your friend here if you don’t have a silpat) and went from there. The edges got crunchy which shows me the true potential of this crust, and we certainly loved the flavor even if the end product was soggy. I look forward to trying this when I actually follow the directions correctly and I think this is going to be amazing. After 6 months of no pizza, my husband was blissful last night even with me screwing it up. Thanks Craig!
Noelle,
Make sure the cheese is melted enough when you mix it into the dough. Typically I make it quite hot in the microwave before doing so, so that it will mix well with everything else. That could have been the culprit of the problem.
OK Craig, it really is a matter of reading the recipe! I’m sure I put too much cream cheese in last time because the recipe turned out beautifully today. This is absolutely the best low carb pizza crust I’ve ever had.
how do i get the dough to become harder? I’m wondering if it has to do with me using coconut flour instead of almond flour?
It very well could be Vincent. You can’t use coconut flour in the same ratio you use almond flour, so that probably means that you’re using much less coconut flour in general – which could be the reason you’re seeing a wetter dough.
what is a good sub for the almond flour?
It really depends why you’re subbing almond flour. If you have an allergy, a lot of people use sunflower seed flour in a 1:1 substitution. If it’s for some other reason, we have quite a few other pizza crusts on the website. In general it’s difficult to replace something like almond flour with coconut flour because coconut flour is much more absorptive.
yeah….moms gluten free but husband is allergic to tree nuts. makes it hard to make just one meal sometimes
Sunflower seed flour and pumpkin seed flour will be the most common alternatives. These both measure 1:1 the same as almond flour. Keep in mind that the taste may change slightly but also the color the finished product may change a bit (sometimes sunflower seed flour turns green when baked).
Thank you so so so much. I don’t think I got my cheese hot enough. I also had the problem that I’m in the UK, so finding mozzarella that isn’t the traditional in-liquid variety is quite difficult. (Had I realized what would happen, I would have attempted to squeeze as much liquid out as possible before hand- oh well.. hindsight 20/20). To get it to form an form of dough, I had to add more almond meal, and husks… and I threw in some arrowroot powder trying to soak up the liquid. I don’t think it hurt it at all. The edges were lovely crisp, inside could have been done a bit more, but that was my fault for not rolling it out to an even thickness.
This will definitely become a favorite in our house, as we have missed pizza so! (And I’m thinking I can use the dough as a mind trick to think it’s Naan when eating some riceless curry.)
Glad to hear it – it certainly looks awesome! Yes, in the UK typically it will come in a ball submerged in milk. Sans the milk next time and try to squeeze out the liquid. Shred it up and microwave it until it’s nice and bubbly. I think next time it’ll be even better! 🙂
Glad to hear it – it certainly looks awesome! Yes, in the UK typically it will come in a ball submerged in milk. Sans the milk next time and try to squeeze out the liquid. Shred it up and microwave it until it’s nice and bubbly. I think next time it’ll be even better! 🙂
This Pizza recipe is the “bomb”
Awesome to hear! Hope your fans loved it during Superbowl.
Yes they did!! Thanks so much for sharing.
Zelda Blocker
IN HIS SERVICE
Please disregard any mistakes or short replies, thanks so much!!!
This Pizza recipe is the “bomb”😄
I made 2 for Superbowl 49 and they were so delicious!!!! The crust is crispy and tastes similiar to pizza you’d order online.
Thanks so much do sharing😃
Awesome to hear! Hope your fans loved it during Superbowl.
I just made this and I cannot rave enough about it. I too have tried all the low carb bases that are out there and have never been happy enough with any of them to consider making them a second time but this, this was awesome! It was exactly like eating a normal thin base. The possibilities that this opens up are amazing!
Has anyone tried making some ahead and freezing the bases?
Thanks Madeline! I know that this crust can be made ahead and frozen – so feel free 🙂
Any recommendations for reheating it from frozen?
Usually I get it out the night before and just broil it in the oven for it to crisp up. Then top it and bake it. It’s pretty easy 🙂
Fantastic pizza crust! Thanks so much for Sharng
Thanks!
I was looking through the comments to see if anyone asked this question already, but I didn’t find an answer. I do not have psyllium husk powder. I have flax seed meal. I have coconut flour. But no psyllium husk. I looked everywhere and I can’t afford to order it online. So, is there a substitute I could use?
Psyllium is only a few dollars online (about 10 dollars for a year’s worth). If you can’t afford it, you could leave it out and sub in about 2x flaxseed meal.
I substituted XANTHAN GUM which is zero net carbs. turned out perfect. 3g carbs per slice if rest of recipe is followed
Not bad! Like the rest though, a little too much egg taste. And although it cooked to a dark brown like yours, it lacked crispiness, I will try to reduce the egg to either only the yolk or the whites only and add something to bring out the crunch.
Don’t be insulted, I have high standards and continue to seek a substitute for white flour.
I understand. I have been keto so long that I don’t have the same tastes as I used to for “carby” food. I have made it with egg yolk only, and it will work – and it gets SLIGHTLY crispier. Generally when people give me a comment like yours, I usually think that the pizza dough wasn’t rolled thin enough. You really have to work with it to get it nice and thin if you want to get rid of that egg/soggy taste.
I recently started keto, and pizza has been the biggest food I missed. I tried this recipe and it tastes just like normal pizza. My craving was totally satisfied.
I used aluminum foil with no spray or anything and it was kind of a mess. Really hard to separate the dough from the foil. I will try to use something else next time. Also, the dough was still kind of gooey after cooking, but I think that’s because I didn’t cook the cheese in step one all the way, since it wasn’t 100% melted. HOWEVER, it still tasted amazing and I can’t wait to make it again and do it right. The dough tasted so good even though it could have been more firm.
One more thing, the tomato sauce was pretty watery when it was done. I just used Hunt’s since the one you recommended isn’t available at my store. Any other recommendations?
So I was super excited to try this recipe last night and I think I could have done a better job. The dough itself tastes awesome, but I think I figured out a few things. #1 – I totally need one of those silpat’s! Flipping the dough was…challenging..with foil. I also need to make sure that the dough gets spread evenly as i was unable to get the middle of the pizza to be as crispy as the edge. Question – based on what I had immediately available at the store (and because I was impatient wanting to try this recipe) I substituted Ground Flaxseeds in the dough in place of the Psyllium Husk – do you think that negatively effected the outcome? Aside from the middle not being quite done because it was too thick, the dough kinda crumbled and fell apart and I’m wondering if this is the reason. Thoughts?
I know I’m late. But this is hands down one of THE BEST pizzas I have ever eaten or even created from scratch.
I am just getting ready to make this dough when I noticed that you say 2 cups of mozzarella cheese about 8 oz. 8 oz. is one cup. So which is it 2 cups or one?
Just found this recipe the other day, my first result wasn’t bad. I clearly needed to get the cheese melted better and spread the dough thinner. Have you thought of using sodium citrate to get the cheese to melt easier without hardening? I’m not sure how this would effect the dough formation, but I might give it a try to see. Thanks for all the recipes. Love the site.
Craig you are amazing, Ive made the fried rice and Kung pao and it was fabulous in its own right! My question regarding this lovely pizza crust is,, do you think parchment paper would be ok to use in lieu of a silpat?
Definitely would be okay to use – I use parchment often with my pizzas as well!
Although I love your recipes, perhaps have an alternatives to the microwave? Considering that one of the main reasons for a keto based diet is to eat whole food, microwaves kill a lot of the vitamins and nutrients from food.
Stovetop, in a pan, over low heat would work just fine. The “microwave kills nutrients” is quite a large myth and has been debunked time and time again.
I made this for lunch today, yum thank you. It was so easy. Usually I have cauliflower everywhere and it falls apart. This one is perfect and hits the pizza spot!
Tried this tonight. Topped with Italian sausage, artichokes and onions. Very good.
I thought pizza sounded great to have after a Sunday of tv football watching. Web browsing brought me to your recipe. Since I wasn’t really crazy about others I’ve tried, I decided to give it a try. We loved it! There will be no others. As the pizza crusts were baking, I started to clean up. To my instant “horror”, I came upon the psyllium powder and realized I forgot to add it to the mixture. I was sure nothing would turn out. Wrong! The crusts were wonderful. What does the psyllium add to the recipe? Will the crusts be even better with it? Thanks for your recipe.
This was delicious! The crust had amazing flavor. I’m thinking about making it again, cutting it up, and using the crust for sandwiches. I bet it would make great ‘bread’ sticks as well!
Your recipes are always great and that is why I’ve been happily eating keto for the last 6 months.
Thanks for the awesome feedback! The crust is relatively calorie dense so I may suggest using a mug cake, cooking it in a flatter container, and then cutting it in half (both length and height). It will be a bit more fluffy and it should be lower calories if you can get 4x servings out of a mug cake.
Loved it!! Great pizza crust!
This sounds like a strange questions but can I use a product I bought for health purposes called Regucol for the psyllium husk part of this pizza base recipe? The other ingredients are inulin and acidophilus.
From what I can read on the nutritionals, it looks like it would be fine as a replacement for psyllium husk in any of the recipes I use it in.
Looks awesome
Thanks – hope you get a chance to try it out!
Ive had ALL the low carb crusts.
This is the best crust.
Thank you!
This recipe is fantastic! New-er to Keto and this definitely satisfies the craving for ‘carbs’.
Has anyone made this to freeze? I can’t imagine it would turn out bad, but thinking of making up a few pizzas to freeze for those nights where there isn’t much time. Any suggestions to how you would bake it from frozen?
Awesome to hear! I have heard they are alright when you freeze them, but only partially cook them as they thaw out pretty quick. When you take them out, broil them until they’re browned on both sides.
Hi Craig, I tried this pizza but without the Psyllium husk powder and it was amazing!!!! It was even better than the store bought ones and felt like an awesome treat 🙂 Thanks for sharing this recipe.
Btw to begin with, I tried your 5 minute keto pizza and somehow didnt like the taste of psyllium husk….it sort of ruined the taste and made it more eggy(maybe you could share if I missed some flavoring? I did add salt n italian seasoning as per the recipe)……so gave this one try without the husk and this one’s a sure keeper! Its gonna be pizza night every Friday 🙂
The 5 minute pizza definitely has a different taste, but the psyllium flavor should also be masked by the sauce/cheese. Either way – glad you liked this one!
In that case I’ll have to try this pizza with the husk and see how it goes. Thanks for making Keto so much fun 🙂 My son who had come back from college just to have this pizza was bowled over with the taste and the crust! And its so easy to make, I used parchment paper and kept on wetting my fingers and stretching the dough as much thin as I could and it was by far the best crust I’ve ever had. I’m planning to make a small batch tonight and use it as flatbread sandwiches with an omelette kindda filling.
The husk doesn’t make a massive difference in the crust itself, but it makes the dough a bit easier to work with (at least in my experiences). I do the same – except with a silpat. Definitely invest in one if you can find the money, they’re only about 10 bucks and they pay for themselves in parchment after only a few months. The flatbread idea will definitely work – I’ve done it myself 🙂
So here’s what I did, instead of the husk I used flaxmeal and omg the crunch and texture was amazing!! I’m sticking to this recipe for our pizzas :))
Yummy – glad you liked it!
WOW, Craig! I’ve been low carbing off and on for many, many years. I consider myself a pretty good low carb cook, but this recipe is incredible. I got it mixed up with another recipe and thought it was supposed to be for two pizzas, so I made two real thin crusts. I saved all my carbs for the day and put some vegies on it, but I made the crust recipe exactly as you directed. Well almost. I don’t have a microwave but the cheese melted nicely on the stove. I didn’t see the olive oil in the list or ingredients so I didn’t know what to do with it or how much so I left it out. Even with my inability to follow a recipe exactly this was BY FAR the best low carb pizza crust I have ever made. Thank you so very much. Everyone is really, really happy here tonight.
Really glad you like the pizza! For the olive oil, I sometimes just rub the dough with a bit of olive oil to keep it slick and it makes it slightly easier to work with. As it cools down, it can get a little bit sticky.
Hey Craig! I’ve made this a couple times and it is always fantastic. Just thought I would share that last night, not having any almond flour, I ground some hemp seed and used it in its place. Then I used neufchâtel cheese in place of the cream cheese. The results were awesome and it cut the carbs by over half. Once I plopped all the ingredients into a nutritional calculator it came out that the entire crust was only 6 total net cabs without any loss of quality.
I know you are always striving to provide our awesome community with low carb recipes so I just thought I would share.
Glad to hear it and I’m really sorry for the late reply. I was in the middle of 2 cross country moves. I’ll definitely have to try with the hemp – it sounds like an awesome substitution. Thanks for that!
Just tried this the other day, it was delicious. The only issue I have is with the high caloric count. Is there anything that could be substituted to reduce the overall amount of calorie? Thanks
Unfortunately without changing the entire recipe, it’d be a little tough to do. I have a 5 minute crust that has all different ingredients, a little different texture, but tastes great and is much lower in calories. Check it out!
This crust was amazing!!!
I didn’t have any psyllium husk powder, so I used ground flax seed instead. I did mess up the first crust because I didn’t use enough olive oil to keep it from sticking to aluminum foil.
I wound up making two pizzas – a monster meat and a cheeseburger that came out awesome. It is so rich and satisfying that I couldn’t eat but one piece (didn’t even try the cheeseburger). Amazing that one piece of this satisfies when I used to be able to eat 1/2 of a large pizza hut pizza by myself.
Also, I bet everyone else knows this, but on my last crust it was infinitely better because I used block cheese that I shredded. On the first successful one, I used preshredded cheese, but the block cheese was meltier and easier to work with. I had forgotten that the preshreeded cheeses have some sort of coating on them to keep the shreds separated.
Thanks for giving me a delicious and super satisfying way of handling my pizza cravings!!!
Really happy to hear how great it went and that you loved it! I have pretty similar success with block and pre-shredded, but it certainly adds into the carbs when you use pre-shredded.
I thought this was just okay–it kind of tasted like a low-carb cracker I had made from another site. My crust was not crispy–which is what I was really after. I used flax instead of psyllium–could that be the reason? Or is this just not a crispy crust? Thanks!
I tend to cook the pizza in the oven until crisp. Your mileage may vary depending on stove/outdoor temps and how hot the actual internal oven gets. You can always broil to make sure you have crisp crust. Also letting it cool some does wonders.