Keto Margherita Pizza
A crisp, golden fathead crust topped with bright marinara, melty fresh mozzarella, and fragrant basil. Every slice tastes like classic Naples-style pizza but lands at just 2.6g net carbs per serving and comes together in about 35 minutes start to finish.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
Classic Margherita is all about three things done well: a crisp crust, real tomato, and fresh mozzarella with basil. This keto version nails all three using a fathead dough, so you get pizza-night satisfaction without the carb crash.
Ingredients
- 1 1/2 cups shredded low-moisture mozzarella (for the dough)
- 2 oz cream cheese, cubed
- 3/4 cup almond flour
- 1 tablespoon psyllium husk powder
- 1 large egg, beaten
- 1/2 teaspoon garlic powder
- 1/3 cup no-sugar-added marinara sauce
- 4 oz fresh mozzarella, torn into pieces
- 8 fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon flaky sea salt
Instructions
- 1
Preheat the oven to 425°F and line a baking sheet with parchment paper.
- 2
Melt the shredded mozzarella and cream cheese together in a microwave-safe bowl in 30-second bursts, stirring until smooth and stretchy.
- 3
Add the almond flour, psyllium husk, beaten egg, and garlic powder to the melted cheese. Mix and knead with your hands until a uniform dough forms; if it gets too stiff, microwave 10 seconds to soften.
- 4
Press the dough onto the parchment into a 10-inch round about 1/4 inch thick. Prick all over with a fork and bake naked for 10 minutes until set and lightly golden.
- 5
Spread the marinara over the crust, then scatter the torn fresh mozzarella on top. Return to the oven for 8 to 10 minutes until the cheese is bubbling and the edges are crisp and golden.
- 6
Drizzle with olive oil, top with fresh basil leaves and flaky salt, slice into 4 pieces, and serve hot.
Tips & notes
- Blot the fresh mozzarella with a paper towel before topping to prevent a soggy center; the extra moisture is the most common reason keto pizza gets watery.
- No psyllium husk? Use an extra 2 tablespoons of almond flour, though the crust will be slightly more tender and less chewy.
- Store leftover slices in an airtight container for up to 4 days. Reheat in a skillet or air fryer to bring back the crisp crust; the microwave will soften it.
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Frequently asked questions
- How many carbs are in keto margherita pizza?
- Each serving has 2.6g net carbs (5.0g total carbs minus 2.4g fiber), 412 calories, 24g protein, and 32g fat. This recipe makes one 10-inch pizza cut into 4 servings.
- Can I make this pizza dairy-free?
- It's difficult because the fathead dough depends on mozzarella and cream cheese for structure. You can try dairy-free shreds and dairy-free cream cheese, but the crust will be more fragile and won't crisp the same way.
- Why is my keto pizza crust soggy?
- Usually it's excess moisture from the fresh mozzarella. Blot it dry before adding, pre-bake the crust until golden before topping, and avoid over-saucing. A pizza stone or preheated steel also helps the bottom crisp up.
