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 recipe is amazing thanks so much
Glad to hear you liked it!
Absolutely delicious!
Glad to hear you liked it!
This was absolutely amazing!!!!!!! Your recipes have yet to fail me once again!! However, when I made my pizza, I was only able to get 4 slices from it (I assume i didn’t spread it out thin enough). In order for me to calculate my macros per slice should i just calculate the total pizza nutrition amount and divide it by 4?
Yes – that’s correct. If you work when it’s still hot/warm it spreads out much easier. I’m glad to hear you enjoyed it!
Hi, would this work if i replace mozarrella with Gouda?
For the topping you can, but for the base it may not hold together well with just gouda. If you try it, let us know!
I doubled the recipe and put it on a 15 inch aluminum pizza pan! I did not flip it over, just baked the crust for 13 minutes, till nicely browned. It stuck a bit so next time I will spray the pan instead of relying on the olive oil. Put half a cup less (1.5 cups as the recipe is doubled) mozzarella cheese on top and a generous amount of pepperoni on top! Baked until cheese melting and finished it under the broiler element to crisp up the pepperoni and cheese. Cut it into 12 pieces in keeping with the recipe and nutrition amounts! It was fabulous!! I have made fathead pizza crust before several times as my kids (25 and 28!) are on keto but this one is the best yet!!
Hi, started keto a week ago and was lo https://uploads.disquscdn.com/images/06407160cc4b2c0a0b2870517990a5f1822ba25f1d1cee92c1d91c4f380b409f.jpg oking for options to try out before quiting and this was amazing. Thank you for this recipe..ibhave tried the cauliflower crust before and didn’t like it. This is so perfect like pizza
Hi, started keto a week ago and was lo https://uploads.disquscdn.c… oking for options to try out before quiting and this was amazing. Thank you for this recipe..ibhave tried the cauliflower crust before and didn’t like it. This is so perfect like pizza
Can you use a pizza stone?
Yes, I’ve heard many people using a pizza stone with success – you just may not need to cook as long as we do in the recipe.
OH MY GOD THIS WAS LIFE CHANGING DELICIOUS!!! Holy crap– this was AMAZING!! I will dream about this pizza. I want to leave work and make some right now. I have to be gluten free due to health issues. I get really tired of buying mediocre frozen pizza that I always have to add toppings to to make it appealing. I stumbled across this recipe and thought I’d give it a shot. My life will never be the same now. Not only was it easy to make and ridiculously delicious, my family (who runs shrieking into the other room when I mention gluten free) loved it. My husband, who eschews anything healthy, kept talking about how delicious it was, and that I’d need to make it again. My 18-year old son said I need to make this our go-to food whenever we have guests over. We’re going to do some experiments with just the crust this weekend (Italian Cheese Bread, Garlic Breadsticks, etc.) Thank you for such a delicious recipe!!!!
I’m so happy to hear that you and your family loved the recipe!
I think there’s a typo in step 1. It says “Measure out 2 cups of mozzarella cheese and put into a microwave safe bowl. This is about 8 oz. of cheese.”
2 cups of mozzarella would be about 16 oz of cheese.
It’s correct – 1 cup of shredded cheese is around 112-120g, which is 4 oz.
I don’t have a microwave. Do you have instructions for melting the cheese in a conventional oven?
Never mind I just saw the answer down a ways in the comments.
You could just melt the cheese in a non-stick saucepan on the stove. Once it’s thoroughly melted, it’s ready to be used.
What a gem. Low carb pizza a weapon against gaining weight.
Made this pizza today. I have been doing Keto for 4 moths and I am down 40 lbs. I have been dying for pizza. I have worked my way down to 1 snack and 1 meal per day. Well, I ate the whole freak’n pizza. Yep it was delish! Seriously, the whole thing. Gone, gone, gone.
Congratulations on your success so far – and thanks so much for the positive feedback on the pizza!
Can you freeze the pizza crusts?
Yes, definitely! You can par-cook them slightly and then freeze for best results.
This is my saving grace when it comes to not cheating on keto. Over time I have modified the way I cook the crust though, I now use a cast iron skillet without flipping. I can say with confidence that’s the way to go. Mix up the toppings sometimes as well to keep things interesting.
https://uploads.disquscdn.c…
Awesome photo and great tip. I’ll be trying out the cast iron next time I make a pizza!
Craig I’m allergic to cream cheese. Any substitutions to suggest. Thank you
I’d use a little bit of sour cream just to add some moisture. You can leave the cream cheese out and it will still turn out pretty good, though!