Keto Pizza Crust
This golden fathead pizza crust is sturdy enough to hold by hand yet tender inside, with just 3.2g net carbs per slice. Made from melted mozzarella, cream cheese, and almond flour, it bakes up crisp in about 30 minutes total and tastes like the real thing.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This fathead-style keto pizza crust delivers the chewy-crisp bite of real pizza without the wheat flour. Par-bake a batch on the weekend so a low-carb pizza night is only minutes away.
Ingredients
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 2 tablespoons full-fat cream cheese
- 1 1/4 cups blanched almond flour
- 1 large egg, lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- 1 tablespoon grated Parmesan (optional, for the rim)
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Combine the mozzarella and 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, Italian seasoning, garlic powder, and salt to the melted cheese. Working quickly while warm, mix and knead with your hands until a uniform dough forms. If it gets too stiff, microwave for 10 seconds to soften.
- 4
Place the dough between two sheets of parchment and roll into a 12-inch round, about 1/4 inch thick. Peel off the top sheet and slide the crust (on its parchment) onto the baking sheet. Prick all over with a fork to prevent bubbling.
- 5
Bake for 12-14 minutes, until the surface is dry and golden brown. If it puffs, gently press the bubbles down with a spatula.
- 6
Sprinkle the rim with Parmesan if using, add your toppings, and return to the oven for 5-8 minutes to finish. Slice into 6 wedges and serve hot.
Tips & notes
- Use low-moisture, part-skim mozzarella rather than fresh — fresh mozzarella releases too much water and makes the crust soggy.
- Par-bake and cool the plain crusts, then freeze flat between parchment for up to 2 months. Top and bake straight from frozen, adding a couple of extra minutes.
- Nutrition shown is for the plain crust only; toppings will add their own carbs and calories.
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Frequently asked questions
- How many carbs are in keto pizza crust?
- Each slice has 3.2g net carbs (5.4g total carbs minus 2.2g fiber), 245 calories, 13g protein, and 19g fat. This recipe makes one 12-inch crust cut into 6 slices.
- Can I make this crust dairy-free?
- Not easily — the melted mozzarella and cream cheese are what give fathead dough its stretch and structure. Dairy-free cheese substitutes don't melt the same way, so the crust tends to fall apart. For a dairy-free option, an almond-flour-and-psyllium crust works better.
- Why is my keto pizza crust soggy?
- The most common causes are using high-moisture fresh mozzarella, not pricking the dough before baking, or skipping the par-bake. Always bake the plain crust until golden and dry before adding toppings, and pat any watery toppings dry first.
