The Best Keto Pizza is the guilt-free pizza recipe you’ve been looking for! Low carb pizza is filled with flavor, looks amazing, and will even please the carb eaters in your life. This pizza is also perfect for those needing a gluten free pizza option. Stop saying “no” to pizza and start enjoying The Best Keto Pizza!

Wishing for Pizza

My husband follows a keto way of eating and has for years now. Sure, he takes some food “vacations” now and then, but mostly tries to stay on track to control his blood sugar and weight (not a medical claim, just personal experience). But sometimes you just want some PIZZA!

We created this yummy pizza that will not ruin your keto or low-carb diet. I love all the carbs, and even I like this pizza!

Making The Best Keto Pizza

This pizza starts with a “fat head” pizza crust. Why is it called “fat head?” Yeah… I have no idea! I’m sure it has something to do with all the fat in recipe. On a keto plan, this is a really good thing.

You’ll begin by melting together shredded mozzarella cheese and cream cheese. I do this in a microwave safe bowl. You do not want to use fresh mozzarella cheese for this; use pre-shredded mozzarella.

Next, the tricky part. You’ll want to combine the cheese mixture with egg and almond flour. I do this by using a wooden spoon to start, then digging in with my hands. You need the cheese mixture to be completely mixed in with the almond flour and egg, so mixing it with your hands is going to be the best way. A spoon or spatula just won’t do the trick!

If you prefer, you can use a food processor to handle the mixing.

Two things to avoid:

Under mixing. You do not want to see bits of cheese not mixed into the dough.
Don’t drop the egg right on to the hot cheese or you’ll have scrambled eggs in your pizza.

Here’s my dough about halfway through the mixing process:

You can see there are clumps and strings of cheese still visible. At this point I mixed the Italian herbs in with my hands (you can add the herbs earlier in the process if you want) and made sure the dough smooth. It will still be very sticky!

I oiled my hands with cooking oil and patted the dough out into a circle on a baking sheet lined with parchment paper. The dough circle should be at least 10 inches across, the size of a standard small pizza.

While baking, the pizza crust does puff up. As it cools down, it flattens out again but there will be some wrinkles. No biggie!

Before topping your pizza crust, poke some holes in the crust to make sure it doesn’t puff up in the oven again with the toppings on it.

When you buy pizza sauce, check the ingredients and nutritional information. Go with the sauce that has the lowest carb count for 1/4 cup.

I like to add the sauce then some of the cheese before adding the toppings followed by the rest of the cheese. We chose black olives, pepperoni, and thinly sliced green bell peppers. The bell pepper added so much flavor!

Other possible toppings:

Fully cooked sausage (I want to try this pizza with chorizo!)
Cooked taco meat
Different colors of bell peppers
Fresh mozzarella cheese (not good for making the crust, but GREAT for topping!)
Hot peppers
Mushrooms

What other toppings would be good? Tell me in the comments below!

Serving Sizes

This pizza should serve 3 people a 2-slice serving, but do be aware that they will be smaller slices. Because of the high fat and low carb content, keto foods tend to be smaller on the portion size. Also, people eating keto diets will at times have smaller appetites and be satisfied with smaller, nutrient dense portions.

But still, for some folks the two slices of a small pizza will not be enough. So base it on your macros and if you have the calories/carbs/protein/fat to spend, I don’t see any reason to feel bad about eating more than two slices! My husband ate three in one sitting and saved the rest for a snack and lunch later. It was plenty to satisfy his appetite.