If you eat low carb, pizza night doesn't have to stop. This keto almond flour pizza crust is made from almond flour, melted mozzarella, a little cream cheese and an egg. It's often called "fathead dough." It bakes up golden, crisp at the edges and sturdy enough to hold slices in your hand. It's also naturally gluten-free.
Quick Facts
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Makes: one 10–12-inch crust (8 slices)
- Difficulty: Easy to medium
Ingredients
Crust
- 1½ cups (170 g) shredded low-moisture mozzarella
- 2 tablespoons (30 g) cream cheese
- ¾ cup (75 g) blanched almond flour
- 1 large egg
- ¼ teaspoon salt
- ½ teaspoon Italian seasoning or garlic powder (optional)
Toppings
- ¼ cup (60 ml) sugar-free pizza sauce
- 1 cup (115 g) shredded mozzarella
- Low-carb toppings: pepperoni, mushrooms, olives, spinach, cooked sausage
Use blanched almond flour. It's fine and light. Almond meal (with skins) makes a grainy, heavier crust.
Use low-moisture mozzarella. Fresh mozzarella is too wet and makes the dough soggy.
Step 1: Heat the Oven
Heat the oven to 425°F (220°C). Cut two sheets of parchment paper about the size of your baking sheet.
Step 2: Melt the Cheese
Put the mozzarella and cream cheese in a microwave-safe bowl. Microwave for 1 minute, stir, then 30 seconds more. It should be fully melted and smooth.
No microwave? Melt them in a small pan over low heat, stirring.
Step 3: Make the Dough
Add the almond flour, egg, salt and seasoning to the hot cheese. Stir fast with a spatula. When it gets hard to stir, knead with your hands (wet hands help stop sticking) until you have one smooth ball.
The dough is stringy or hard to mix? The cheese cooled too much. Microwave the dough for 10–15 seconds and keep kneading.
Step 4: Roll It Thin
Put the dough between the two parchment sheets. Roll it into a circle about ¼ inch thick (10–12 inches wide). Peel off the top paper.
Slide the bottom paper with the dough onto a baking sheet. Prick it all over with a fork so it doesn't bubble.
Step 5: Pre-Bake the Crust
Bake for 10–12 minutes, until golden brown in spots. If big bubbles form, press them down with a fork.
This step is important. A fully pre-baked crust stays crisp under the toppings.
Step 6: Add Toppings and Bake Again
Spread a thin layer of sauce. Add cheese and toppings. Bake 5–8 minutes more, until the cheese melts and bubbles.
Let it cool for 5 minutes. The crust firms up as it cools. Then slice.
Tips for a Crispy Crust
- Roll it thin. Thick crust stays soft in the middle.
- Bake it well before topping. It should be golden, not pale.
- Go light on sauce. Too much makes the middle soggy.
- Pizza stone or steel? Slide the crust on its parchment onto the hot stone for a crisper bottom.
Common Problems
Soggy middle. Pre-bake longer, roll thinner and use less sauce.
The dough tears. Patch it with your fingers. It's very forgiving.
Greasy crust. Some cheese makes more oil. Blot with a paper towel after pre-baking.
Tastes eggy. Add more seasoning, or use only the egg yolk next time.
Variations
- Coconut flour: Use 3 tablespoons coconut flour instead of almond flour (it soaks up much more liquid).
- Nut-free: Try the coconut flour version above.
- Garlic breadsticks: Bake the crust, brush with garlic butter, top with cheese and cut into sticks.
- Mini pizzas: Divide into 4 rounds for easy meal prep.
Storage
Baked crusts: Cool, wrap and refrigerate for 3–4 days, or freeze up to 2 months. Add toppings and bake from frozen at 425°F for about 10 minutes.
Leftover pizza: Fridge 3–4 days. Reheat in an air fryer or oven so it stays crisp.
Nutrition Estimate
Per slice (1/8 of the crust with sauce and cheese, no meat):
- Calories: about 190
- Protein: about 11 g
- Total carbs: about 4 g
- Fiber: about 1 g
- Net carbs: about 3 g
- Fat: about 15 g
Numbers change with your brands and toppings. Check labels if you track carbs closely.
Keto Almond Flour Pizza Crust
Crispy low-carb pizza crust with almond flour and mozzarella.
Oven temperature: 425°F (220°C)
Ingredients
Instructions
- Step 1Heat oven to 425°F (220°C).
- Step 2Microwave mozzarella and cream cheese 1 minute, stir, then 30 seconds more.
- Step 3Stir in almond flour, egg, salt and seasoning. Knead into a smooth ball.
- Step 4Roll between parchment to ¼ inch thick. Prick with a fork.
- Step 5Bake 10–12 minutes until golden.
- Step 6Add sauce, cheese and toppings. Bake 5–8 minutes more. Cool 5 minutes and slice.
Storage: Baked crust keeps 3–4 days in the fridge or 2 months frozen.
Nutrition (estimate per slice): about 190 calories, 11 g protein, 3 g net carbs, 15 g fat.
FAQs
Is this pizza crust gluten-free?
Yes, if your cheese, almond flour and seasonings are gluten-free. Check labels.
Can I make the dough without cream cheese?
Yes. Use 1¾ cups mozzarella and no cream cheese. It will be a bit less soft.
Why is my dough sticky?
It's still warm. Wet your hands or chill the dough for 10 minutes before rolling.
Can I freeze the dough?
Bake the crust first, then freeze. Raw dough is harder to roll after thawing.
More Recipes to Try
- Easy Pizza Dough Without Yeast (coming soon)
- Keto Friendly Cauliflower Mac and Cheese (coming soon)
- No Bake Keto Peanut Butter Chocolate Pie (coming soon)
- Browse all recipes
A Final Note
Melt the cheese fully, roll the dough thin and pre-bake until golden. Do those three things and you'll get a crisp, low-carb pizza crust you can actually pick up.
