Recipe: Keto Pizza Crust

Updated: Aug 13, 2020

Super simple mozzarella recipe! Easier than making regular pizza crust, plus this dough is versatile. Not only can you make pizza, but with a few changes, you can make bagels, other savory type breads, even add cinnamon and sugar for a sweet pastry.

I have adapted the Fathead recipe to suit our tastes.

Here it is:) I hope you enjoy it as much as we do.

  • 1 1/2 cup Mozzarella, shredded

  • 3 TBSP Cream Cheese

  • 1 large egg, beaten

  • 3/4 cup Almond Flour (can use Coconut Flour, but I didn't care for it)

  • 1-2 TBSP Sweet Dandelion Herbs de Provence, Italian, or Greek Seasoning (whichever you have)


Preheat your oven to 425 degrees.

In a large bowl, microwave the cream cheese and mozzarella together for 45-50 seconds,

Stir, place back in the microwave and heat for another 45-50 seconds.

Stir in the almond flour and beaten egg to combine (if your dough appears to be too sticky, add in a little more almond flour). Knead with your hands until a dough forms.

Place the dough in between two large pieces of parchment paper and roll or shape the dough out until it's about 1/3 inch thick.

Remove the top piece of parchment paper, and place the bottom sheet with the dough on it onto a pizza pan or a sheet pan.

Pierce throughout the dough with a fork to help it cook evenly and prevent bubbling.

Bake for 8-10 minutes or until slightly golden brown.

Remove from the oven and top it with sauce, cheese and the toppings of your choice.

Bake for an additional 5-10 minutes.

Notes:

  • To keep the dough from sticking, before rolling your dough, you can either spray the parchment paper with a little non-stick cooking spray, sprinkle it with grated parmesan, or dust a little almond flour on it.

  • I use tomato paste as the sauce. Sometimes I add seasoning to it, but mostly just I like it spread thinly on the pizza crust

  • Slice your toppings thin and make sure any meat you add is already cooked. There is only 5-10 minute cook time.

  • You can store the crust in the refrigerator for up to a week or freeze it to use later.

  • If you want to try coconut flour, use only 1/3 cup coconut flour and add an extra egg.