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Keto Pizza

A low-carb fathead pizza made with a mozzarella and almond-flour crust, sugar-free pizza sauce, melted cheese, and your favorite keto-friendly toppings.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 8 Slices
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • For the Crust
  • 2 cups shredded low-moisture mozzarella cheese
  • 2 ounces full-fat cream cheese
  • 1½ cups superfine blanched almond flour
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon baking powder
  • For the Pizza
  • ½ cup pizza sauce or marinara with no added sugar
  • 1½ cups shredded low-moisture mozzarella cheese
  • ¼ cup freshly grated Parmesan cheese
  • 20 to 24 pepperoni slices or preferred toppings

Equipment

  • Pizza pan or baking sheet
  • Parchment paper
  • Microwave-safe bowl
  • Silicone spatula
  • Rolling pin
  • Fork
  • Pizza cutter

Method
 

  1. Preheat the oven to 425°F.
  2. Line a pizza pan or baking sheet with parchment paper.
  3. Add the mozzarella and cream cheese to a microwave-safe bowl.
  4. Microwave in 30-second intervals, stirring between each interval, until melted and smooth.
  5. Add the almond flour, egg, garlic powder, Italian seasoning, and baking powder.
  6. Stir until the mixture begins forming a dough.
  7. Knead gently until smooth and evenly combined.
  8. Place the dough between two sheets of parchment paper.
  9. Roll it into an approximately 12-inch circle.
  10. Remove the top sheet of parchment and transfer the crust to the pizza pan.
  11. Poke several holes across the crust with a fork.
  12. Bake for 10 to 12 minutes, until lightly golden.
  13. Remove the crust from the oven.
  14. Spread the pizza sauce evenly over the crust, leaving a small border.
  15. Top with mozzarella, Parmesan, and the preferred toppings.
  16. Bake for another eight to 10 minutes, until the cheese is melted and bubbling.
  17. Broil for one to two minutes for a more golden top, watching closely.
  18. Let the pizza rest for five minutes.
  19. Slice into eight pieces and serve.

Notes

  • Use low-moisture mozzarella for the crust and topping.
  • Use superfine blanched almond flour rather than almond meal.
  • Pre-bake the crust before adding toppings.
  • Keep the pizza sauce layer thin.
  • Cook or drain vegetables that release excess water.
  • Check pizza sauce and processed toppings for added sugar.
  • Nutrition is based on a pepperoni pizza and will vary with other toppings.
  • Confirm that all packaged ingredients are gluten-free when necessary.
 

Estimated Nutrition Per Slice

Based on eight slices with sauce, mozzarella, Parmesan, and pepperoni:
  • Calories: approximately 345
  • Protein: approximately 20 g
  • Fat: approximately 27 g
  • Saturated fat: approximately 10 g
  • Total carbohydrates: approximately 8 g
  • Dietary fiber: approximately 3 g
  • Net carbohydrates: approximately 5 g
  • Sugar: approximately 2 g
  • Sodium: approximately 620 mg
The final nutrition will vary according to the almond flour, cheese, cream cheese, sauce, toppings, and portion size.
 

Allergy Notice

Contains: Milk, egg, and tree nuts. Almond flour, mozzarella, cream cheese, pizza sauce, Parmesan, pepperoni, seasonings, and other toppings may contain additional allergens or be processed in shared facilities. Some processed meats contain soy or wheat.
 

Nutrition Disclaimer

Nutrition information is an estimate provided for convenience and should not be considered medical or dietary advice. Values may vary depending on ingredient brands, substitutions, serving sizes, fiber calculations, and preparation methods. Consult a qualified healthcare professional regarding personal dietary or medical needs.
 

Food Safety Notice

Cook all raw meat toppings thoroughly before adding them to the pizza unless the product is labeled ready to eat. Keep raw meat separate from other ingredients, wash hands and utensils after handling it, and refrigerate leftovers within two hours. Use caution when handling melted cheese and hot baking pans.