Alright, keto pizza night—let’s make a crust that actually holds toppings and doesn’t taste like sadness 🍕😄
Here are the two best keto pizza crusts, depending on your vibe.
1️⃣ Fathead Dough (most popular, chewy, legit pizza feel)
Ingredients
- 1½ cups shredded mozzarella (low-moisture)
- 2 tbsp cream cheese
- ¾ cup almond flour
- 1 egg
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Pinch of salt
Instructions
- Preheat oven to 425°F (220°C).
- Microwave mozzarella + cream cheese in 30-second bursts until melted and stirrable.
- Mix in almond flour, egg, seasonings, and salt.
- Press dough between parchment into a thin circle.
- Pre-bake 7–9 minutes until lightly golden.
- Add sauce, cheese, toppings.
- Bake another 5–7 minutes until bubbly.
Net carbs: ~2–3g per slice (⅛ crust)
2️⃣ Crispy Chicken Crust (zero flour, high protein)
Ingredients
- 1 lb ground chicken
- ½ cup grated Parmesan
- 1 egg
- 1 tsp Italian seasoning
- Garlic powder, salt & pepper
Instructions
- Preheat oven to 400°F (205°C).
- Mix all ingredients.
- Press thin on parchment-lined pan.
- Bake 15–18 minutes until cooked through.
- Add toppings, bake another 8–10 minutes.
Net carbs: basically zero (depends on toppings)
Pro keto pizza tips
- Go thin crust for better texture
- Use low-carb sauce (or just olive oil + garlic)
- Low-moisture mozzarella prevents sogginess
- Broil 1–2 minutes at the end for legit pizza vibes
If you want a nut-free crust, super crispy pan style, or a 5-ingredient lazy version, say the word 😏