Keto Pepperoni Pizza
A crispy fathead-crust pizza loaded with melty mozzarella and crisp-edged pepperoni, at just 5.2g net carbs per slice. From mixing bowl to table in 35 minutes, it delivers all the classic pizza-night flavor without the wheat-flour carb hit.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
Pizza night is fully back on the keto menu with this fathead-dough pepperoni pizza — a golden, foldable crust that crisps at the edges and holds up to a generous layer of cheese. At 5.2g net carbs a slice and ready in about 35 minutes, it's the weeknight win that doesn't taste like a compromise.
Ingredients
- 1 1/2 cups shredded low-moisture mozzarella (for the crust)
- 2 oz cream cheese, cubed
- 1 cup superfine almond flour
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/3 cup low-sugar marinara or no-sugar-added pizza sauce
- 1 1/2 cups shredded mozzarella (for topping)
- 3 oz sliced pepperoni (about 30 slices)
- 1 tsp dried Italian seasoning
- 1/4 tsp salt
Instructions
- 1
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Combine the 1 1/2 cups crust mozzarella and the cream cheese in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted and smooth (about 60-90 seconds total).
- 3
Add the almond flour, egg, baking powder, garlic powder, and salt to the melted cheese. Mix quickly with a spatula, then knead by hand until a uniform dough forms. If it gets stringy and stiff, microwave 10 seconds to soften and keep going.
- 4
Press the dough between two sheets of parchment and roll into a 12-inch round about 1/4-inch thick. Remove the top sheet, slide the crust onto the baking sheet, and prick all over with a fork.
- 5
Bake the bare crust for 8-10 minutes until set and lightly golden. Spread on the marinara, scatter the topping mozzarella, arrange pepperoni, and sprinkle with Italian seasoning.
- 6
Return to the oven for 8-10 minutes until the cheese is bubbling and the pepperoni edges are crisp. Cool 5 minutes, then slice into 6 wedges and serve.
Tips & notes
- For an extra-crisp base, bake the crust an additional 2-3 minutes before topping, or finish the assembled pizza under the broiler for 1-2 minutes.
- Store leftover slices in an airtight container in the fridge for up to 4 days. Reheat in a 375°F oven or skillet to keep the crust crisp rather than the microwave.
- Swap pepperoni for cooked Italian sausage, mushrooms, or black olives — just keep an eye on added carbs from saucier toppings.
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Frequently asked questions
- How many carbs are in keto pepperoni pizza?
- Each of the 6 slices has 5.2g net carbs (7.4g total carbs minus 2.2g fiber), along with 412 calories, 22g protein, and 33g fat.
- Can I make this pizza dairy-free?
- Fathead dough relies on mozzarella and cream cheese for structure, so it doesn't convert well to dairy-free. For a dairy-free keto base, try an almond-flour-and-psyllium crust instead and top with a plant-based shredded cheese.
- Why is my fathead crust soggy?
- Sogginess usually comes from underbaking the bare crust or using too much sauce. Pre-bake the crust until golden, prick it with a fork to release steam, and keep the sauce to a thin layer of about 1/3 cup.
