Keto pizza

Keto pizza

Pizza, meet keto. It's a simple take on how to get your pizza fix without the carbs. It’s everything you want — whether it is a simple pepperoni, cheese and tomato-sauce version, or a loaded extravaganza. Make it your own.
August 9 2019 recipe by , photo by , nutritional review by in Recipes, Dinner, Lunch, Meal

Keto pizza

Pizza, meet keto. It's a simple take on how to get your pizza fix without the carbs. It’s everything you want — whether it is a simple pepperoni, cheese and tomato-sauce version, or a loaded extravaganza. Make it your own.
USMetric
2 servingservings

Ingredients

Crust
  • 4 4 eggeggs
  • 1½ cups (6 oz.) 350 ml (170 g) shredded mozzarella cheese
Topping
  • 3 tbsp 3 tbsp unsweetened tomato sauce
  • 1 tsp 1 tsp dried oregano
  • 1¼ cups (6 oz.) 300 ml (170 g) shredded provolone cheese
  • 1½ oz. 45 g pepperoni
  • olives (optional)
For serving
  • 2 oz. (1 cup) 55 g (230 ml) leafy greens
  • ¼ cup 60 ml olive oil
  • salt and ground black pepper
This recipe has been added to the shopping list.

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Start by making the crust. Crack eggs into a medium-sized bowl and add shredded cheese. Give it a good stir to combine.
  3. Use a spatula to spread the cheese and egg batter on a baking sheet lined with parchment paper. You can form two round circles or just make one large rectangular pizza. Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.
  4. Increase the oven temperature to 450°F (225°C).
  5. Spread tomato sauce on the crust and sprinkle oregano on top. Top with cheese and place the pepperoni and olives on top.
  6. Bake for another 5-10 minutes or until the pizza has turned a golden brown color.
  7. Serve with a fresh salad on the side.

Why is mozzarella cheese used for keto pizza crust?

For this recipe, cheese is necessary. Feel free to use other types of cheese, like goat cheese if you try to avoid cow's milk. You can also mix different kinds of cheese to find the flavor combination that works best for you.

Can I substitute eggs in keto pizza crust?

Unfortunately, eggs are necessary for this pizza crust recipe.

Is keto pizza crust gluten-free?

Yes! Every recipe on our website is gluten-free. We have many other pizza crust recipes to choose from. Check out the recipe carousel below for more!

What pizza sauces are low-carb?

This recipe uses a tomato sauce base, but you can also use pesto, alfredo sauce, or a homemade BBQ sauce. All recipes are available on our site.

If you choose a sauce that is pre-made make sure there is no added sugar.

What pizza toppings are low carb?

Low-carb and keto topping options are endless: bacon, salami, mushrooms, blue cheese, shredded chicken, sautéed onions, feta cheese… you know what you like!

How long will keto pizza keep in the fridge?

This pizza keeps for at least 2-3 days in the fridge and reheats great in the microwave.

Can I freeze keto pizza crust?

When you're in the process of baking this pizza, bake an extra plain crust or two and put it in the freezer. Put parchment paper in between the crusts if you're making more than one. Whenever you're in the mood for pizza, grab a crust, top it with whatever is in your fridge and bake it until bubbly and warm. Voila! Dinner in no time!

Can I use keto pizza crust for other recipes?

You can also use the crust as a wrap and fill it with anything you like, for example tuna salad, scrambled eggs, or your favorite deli meat and cheese for a quick meal on the go.

 

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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424 comments

  1. 51
    Jacqueline
    April 27 2016
    This low-carb pizza was really tasty. I was surprised at how good the crust is seeing that it is made of eggs and cheese.
  2. 52
    Rosemary
    April 27 2016
    Very good results! I only made 1/2 the recipe because I know that I would have eaten the whole thing anyway. I think that I like the recipe that I've made before with cauliflower better - Just a little more chewy and filling. Was really good tasting!
  3. 53
    Mary Lou
    April 28 2016
    Liked it a lot! Divided the toppings down the middle- sausage on one side and leftover chicken breast on the other- delicious! 2 of us couldn't eat it all!
  4. 54
    UK
    April 30 2016
    Just made this, first time making any type of low-carb 'pizza' and I'll definitely make it again. Very tasty! After reading the comments first, I only used 3 eggs for the base and it held together just fine (in fact next time I'll try it with 2), it was less omelette-like and more crispy. I also only scattered a bit more cheese on top, the base was enough cheese for me. It served 2.5 people (1.5 being non low-carbers) with a leafy salad and it was a big hit!
  5. 55
    UK
    April 30 2016
    ^ I forgot to add. Once I cooked the base, I flipped it over before adding the toppings and putting it back in the oven. Not sure if that added to the crispiness but it's how I would make pizza with flour dough.
  6. 56
    Kim - UK LCHF Dieter
    May 2 2016
    I made this today for the first time & tempted my kids into trying it...... and it's a massive hit!
    The only downfall is the amount of cheese used, it's a massive amount, but one pizza was split between 5 of us to try & it filled everyone up.
    I think this is going to be our new "go to" meal now in our house!

    Oh and I only used 4 eggs, not 5 & it was plenty!

  7. 57
    Paul from Spain
    May 4 2016
    Just made the pizza for dinner as suggested on my week one plan. After a disappointing few nights of recipes such as creamy pesto chicken casserole I was over the moon with this pizza. I have read some of the earlier comments relating to this recipe and some say it's not like a real pizza and the base tasted eggy but I have to say it was fantastic!! Obviously, if you had a piece of the pizza base without any topping or tomato paste on it was a little eggy tasting! That aside, the overall taste and texture was that of a proper Italian pizza served with a leafy salad, olives, cherry tomatoes, grated parmesan and drizzled in olive oil and balsamic - wow what can I say very very satisfying. Thank you diet doctor for this brilliant recipe/
  8. 58
    Deanna
    May 10 2016
    My husband was worried this would taste eggy but it turned out awesome. I took other reviewers tips and cooked crust a little longer to make it crispier as well as seasoning the crust. I found that 6 eggs and 9 oz cheese made enough crust to fill my cookie sheet into a big rectangular crust. I seasoned my tomato paste and added onion, bell pepper and mushroom sauteed in butter, pepperoni, olives and mozzarella cheese. Perfect dinner! I'm enjoying all the food in the challenge. Thanks!!!
  9. 59
    Helen
    May 11 2016
    Four eggs was too much. My crust spilled over the sides of a big baking sheet and made a mess of my oven. Basically I ended up with a huge omelet that looked nothing like the crust in the photo above. Instead I use a cauliflower crust, which is still only about 7g of carbs per serving: Grate about 4 cups of cauliflower florets in food processor, cook in microwave 4-5 minutes and then squeeze out as much moisture as possible with a kitchen towel. Mix in 1 egg and 1 cup of mozzarella cheese plus a little herb and garlic. Shape into crust on a baking sheet, bake at 400 degrees F for 30-40 minutes or until golden brown. This makes an excellent flat, crispy, golden brown crust that is still crispy the next day after storing it in a Ziploc bag in the fridge. I make my crust first, then slice it into single servings and offer the toppings buffet style. Take a crust slice, top with whatever you want, pop into the oven until the cheese is melted and enjoy.
  10. 60
    Sue
    May 12 2016
    I made this last night and did not really enjoy it, too much like an omelette with red sauce. But then I made it again today for lunch and really enjoyed it. Here's what I did differently:
    1) added some Italian seasoning to the batter
    2) blended the batter with a stick blender to try to make it more uniform
    3) spread the batter out as thinly as possible, most of a cookie sheet for the 2-egg size of this recipe (Last night we had 4 eggs' worth on one sheet, and it was very thick)
    4) spread the tomato paste to the very edge of the crust. Do not leave a ring of untouched crust like on a regular pizza. The crust is not good on its own, so put tomato paste across the entire thing.
    Good luck!
  11. 61
    Alan
    May 14 2016
    Really good! I didn't have oregano, but I used some basil, minced onion, and a touch of garlic. It serves two. I ate one serving and was full. Tasted pretty good. No thanks to me but thanks to a good recipe! Haha!
  12. 62
    Guy
    May 15 2016
    I made this pizza last night and I too was amazed at how great this recipe worked. First, it's easy, and second, it satisfies my American bred desire for pizza. The sauce you use is important and the one I used is a long time sugar free favorite: L. E. Roselli's. I know it's sold in Publix here in Florida and that's a regional supermarket chain, so it may be fairly easy to find elsewhere in the US. For the record, my wife didn't think this would be anything special, but she raved about how surprised she was on how well it turned out.
  13. 63
    Denise
    May 16 2016
    I havent tried this pizza "crust" yet but Im sure it is amazing with all the yummy cheese! I have tried the cauliflower crust pizza it was good but stinky when cooking. What pizza I found I loved was the "crust" is made from 1 cream cheese block (I used reduced fat..but you dont have to), 2 eggs, 1/4 cup parmasian cheese (in the package by the other shredded cheeses), 1/4 teaspoon of black pepper, 1 teaspoon of garlic powder. Put it in a lightly sprayed 9×13 pan and bake at 350 for 12-15 munutes until light golden brown. Take it out and let it cool and then put low carb pizza sauce all over it. Add mozzarella cheese. Then add all of your favorite toppings (mine was supreme) and then add more shredded cheese on top and sprinkle with garlic powder and put back in oven to melt the cheese. It is so delicious!!! Enjoy!
  14. 64
    Kay
    May 19 2016
    I'm glad most people enjoyed this "pizza", ours turned out to be an overcooked cheese omelet. The egg and cheese mix was so liquid I had to use to pie dishes. The mixture rose so far they looked like cakes. When set enough I slid the paper/parchment onto flat trays but we still ended up with omelets in look and in taste. This recipe is for the bin.
  15. 65
    Linda
    May 21 2016
    I only used 2 eggs for the crust per another reviewer's suggestion. Other than that, followed the recipe as written. Came out great! Next time I'm planning to add more topping ingredients. Definitely worth trying if you're a pizza fan!
  16. 66
    Wane
    May 25 2016
    I'm pretty impressed with this "pizza". I have been doing LCHF for a month now, and have lost 9 pounds, and am very insulin resistant right now. I have to say that I was craving Pizza, and there are no LCHF pizza's or pizza sauce -- the forth ingredient in those commercial preparations is always sugar or High Fructose Corn Syrup (sugar again). The crust was easy to make, and didn't take the extra time that Oopses do with all the egg white whipping. You must use the parchment paper, or it's hard to get it right. Using the tomato paste with herbs was the ticket ! I'm growing Basil, and will add Oregano to it over the weekend. Thanks for the great recipe that didn't use eggplant !
  17. 67
    amy
    May 25 2016
    I made this just like the recipe says to and it turned out so good. I forgot to set the timer for the baking of the crust and I think it might have cooked a little longer than it should but it was still perfect! My family even enjoyed it.
  18. 68
    Kristy
    May 26 2016
    Friday night I decided on pizza, after reading reviews I added parmesan cheese and oregano to the mix. It was okay at first with the toppings I chose (salami, mushrooms, salami prosciutto, and kalamata olives). By the time it was done being eaten over a couple days all I could taste was the eggs. I think the crust overall would be great if you enjoy eggs, as I seem to be more sensitive to the egg flavor.
  19. 69
    Shelley
    May 27 2016
    I made this on Wednesday and it came out really well. I LOVED it! I used 3 eggs instead of 4 and used the exact amount of cheese as stated in the recipe. It's a lot of cheese, but it made the crust less eggy and more like normal pizza dough. Half my pizza was Margerita (mozzarella cheese, cherry tomatoes, kalamata olives and basil) and the other half was Margerita + prawns. Yum! It was so good. I am definitely making this again!
  20. 70
    Parsons
    June 9 2016
    Unfortunately I used the pdf recipe and it said one serving was 5 eggs and 2 cups of cheese. Can someone please change the pdf guide in case there is someone else like me who prints everything out.
    Reply: #71
  21. 71
    Reply to comment #70 by Parsons
    Parsons
    June 9 2016
    Just as a follow up, the pizza was great and my husband liked it better than the regular pizza. In future, I will read these comments online first. Lots of great suggestions and fixes. Next time, we are using a lot less eggs.
  22. 72
    Megan
    June 9 2016
    I read some of the comments and decided to just use one egg. I accidentally mismeasured the cheese and realized it after I put it in the oven, so I put the extra around the outside of the pizza circles. This part crisped up nicely and my daughter loved that part the best. I think next time I will leave the eggs out completely. Also, the tomato paste seemed too sweet and thick, so I think next time I will try something else instead. Overall, this was really good and my picky eating five year old daughter loved it!
  23. 73
    Tamara
    June 15 2016
    This turned out Great! Very tasty and I will definitely make again.
  24. 74
    Londonlady
    June 16 2016
    I feel a bit mixed about my attempt. I'm on my own so I halved the ingredients and made one round pizza with just one egg. Looked great but the first mouthful tasted very odd. What I then realised was that different sections of the pizza had different flavours according to how well done the base was. Some mouthfuls could have been regular pizza and were delicious, but other mouthfuls were much less enjoyable. I only needed half for my dinner (3 slices) and definitely don't have that feeling you might have with ordinary pizza when you might go back for an extra slice... Not sure if I'll make it again, I think I'll try the aubergine one next and see if I prefer it. Definitely not a bad option, but I'm not thoroughly convinced either!
  25. 75
    Goody
    June 21 2016
    I make a version of this pizza quite often for my husband and myself. I get a huge bag of cheese at Costco and only use a couple of eggs per 3-4 c of mozzarella. I add a liberal amount of Italian or Greek seasoning to the crust and also to the pasta sauce. I put pepperoni, bacon, pretty much any toppings we are in the mood for. I do recommend precooking any topping like mushrooms which can be watery before adding to top. This is delicious, very filling, stores in ziplocks and heats up well in the microwave. I like it better than traditional crust now and never make those anymore! I always make a couple of crusts at a time and everyone loves it!
  26. 76
    Pam
    June 27 2016
    YUMMMMMMM, added spices to the tomato paste and used mini pepperoni...so good!
  27. 77
    Angie Smith
    June 29 2016
    I am new to this LCHF way of eating and have to say I have been doing this since 6/24/16 and so far have lost 1 pound doing this. The food is great, and I used Pinterest and looked under low carb recipes. I have made several recipes and have found they are very good. In my 50 some years of life I was diagnosed with diabetes at the age of 24 and for the last 15 years have been wearing an insulin pump. I was on many medications and now am down to one medication a day and soon will be coming off of my insulin pump. ( and my old doctor said it would never happen) My blood sugar numbers have come way way down and now am running in the 100 mark range. I started with a new doctor about 3 years ago and so far to date have lost 53 pounds. Love the LCHF way of eating and I feel great. When I first started I did have some of the sides effects but not anymore. Anyone thinking of doing something healthy needs to try this. Just let me say it is GREAT!! Happy Eating!
  28. 78
    Francini Padilla
    July 7 2016
    OMG! This is soooo good! Easy, quick to make and really tasty...it also offers a wide range of new opportunities to surprise yourself, thanks for sharing..!
  29. 79
    Liz
    July 14 2016
    This pizza was yum! And so quick & easy to do (I used 3 large eggs and mozzarella for a neutral taste in the crust). The only thing I found awkward was that my pizza stuck to the parchment (the only slow bit about the recipe was peeling off the paper!)..... So, next time, I'm going to cook the base in my large, heavy, non-stick frying pan then transfer onto a tray to put on topping and bake. I was surprised, it's very satisfying, I'd actually choose this over a normal carby pizza! Thank you Diet Doctor team, I have no chance of getting bored of the same old food with your recipes on hand....and my husband isn't LCHF but he's loved trying the new food and eating much less carbs now by default as the food is so satisfying and filling.
  30. 80
    Toni McK.
    July 19 2016
    This is YUM. I was a bit sceptical - lots of fails in the past with 'substitute' recipes....but this one is definitely a winner!
  31. 81
    Jessica
    July 27 2016
    This taste great almost like the real thing! Was a big hit at my house, thanks for the awesome recipes! :)
  32. 82
    Lee
    July 28 2016
    Al I an say is Yummmmmmy, why didn't I discover this beore?
  33. 2 comments removed
  34. 85
    Shar
    August 8 2016
    Think about it, cheeseburger pizza, taco pizza, veggie pizza, pulled pork pizza margarita pizza and the list goes on. On low carb we eat pizza several days a week
  35. 86
    Emily
    August 10 2016
    Tried this last pm and I made 2 mistakes:
    1. I didn't use parchment paper & instead tried aluminum foil. Nope. Get parchment paper. Trust me, you need it.
    2. I used 4 eggs with 6 oz of cheese. Way too many eggs. I end up with a runny batter that was uneven and weird.

    Tonight I used 2 eggs, 6 oz of mozzarella & sharp cheddar mixed, and seasoned the batter before cooking. I mixed the tomato paste with just a smidge of pesto and topped with my favorite toppings then sprinkled mozzarella. OMG, it was amazing!!! Fast, easy, healthy, and incredibly delicious!

    Reply: #89
  36. 87
    Taelor
    August 10 2016
    Is it okay to eat peanut butter, crackers and cheese ??
  37. 88
    Sue
    August 18 2016
    Awesome and i think we have perfected the crust. As noted in other posts, spread the batter thin and cook longer than recommened. I will go 3-4 minutes longer in a convection toaster over. In a regular oven i will make a full recipe, cook 5-7 min longer then divide and freeze in plastic wrap. When baking at 450 with topping i also cook until the cheese brown which tells the crust will be chunchy and chewy.

    So great for LCHF that i will eat in the morning with bacon, butter and a dusting of shredded cheese.

    One other tip is i chop my cheese after a coarse shredding. Never by the pre shredded stuff as i has anti caking chems in it.

  38. 89
    Reply to comment #86 by Emily
    Sue
    August 18 2016

    Tried this last pm and I made 2 mistakes: 1. I didn't use parchment paper & instead tried aluminum foil. Nope. Get parchment paper. Trust me, you need it. 2. I used 4 eggs with 6 oz of cheese. Way too many eggs. I end up with a runny batter that was uneven and weird.Tonight I used 2 eggs, 6 oz of mozzarella & sharp cheddar mixed, and seasoned the batter before cooking. I mixed the tomato paste with just a smidge of pesto and topped with my favorite toppings then sprinkled mozzarella. OMG, it was amazing!!! Fast, easy, healthy, and incredibly delicious!

  39. 90
    Silke
    August 20 2016
    I made a single serve pizza with one egg and 48 grams of cheese. Not an egg fan, and I was reluctant to try it. I used Colby Jack cheese. I spread it thin and topped it Hunts tomato sauce (no sugar added), sliced leftover steak, more cheese and Gorgonzola. It was very good, can't wait to try the pepperoni version. I wanted to leave some for my family to try, but it was too good.
  40. 91
    Steph
    August 24 2016
    How long do you wisk the eggs?
    Reply: #92
  41. 92
    Reply to comment #91 by Steph
    Kristin Berglund Team Diet Doctor
    August 26 2016

    How long do you wisk the eggs?

    Hi Steph!

    Just enough to combine the whites and the yolks. Good luck!

  42. 93
    Alison
    August 28 2016
    The word wisk is used in several recipes - this means with a WIRE wisk and not anything electric - right? Since this is the reason some other recipes failed I want to be sure. Wouldn't it take a long time to get peaks out of egg whites this way? thanks
    Reply: #94
  43. 94
    Reply to comment #93 by Alison
    Kristin Berglund Team Diet Doctor
    September 3 2016

    The word wisk is used in several recipes - this means with a WIRE wisk and not anything electric - right? Since this is the reason some other recipes failed I want to be sure. Wouldn't it take a long time to get peaks out of egg whites this way? thanks

    Hi Alison!
    In this recipe you don't need an electric mixer of any sort. A wire whisk will do the job just fine. The pizza recipe above doesn't call for egg whites whipped to soft peaks. You can usually manage to do that with an ordinary whisk (and a lot of elbow grease!) but an electric mixer gets the job done faster.
    Good luck!

  44. 95
    Lesley
    September 4 2016
    I made this today with mozzarella that sits inmilkc as I didn't have the shredded kind. It was absolutely amazing!!! Wish I could upload a picture.
  45. 1 comment removed
  46. 97
    Barbara Stott
    September 13 2016
    Using the recipe sheets downloaded from your webpage, your pizza base was a disaster - I think the weights/measurements must be wrong.

    5 eggs
    2 cups (500) ml cheese
    Whisk eggs, blend in cheese, place on baking sheet with parchment paper, bake 5 or 10 mins ......

    I must say I was doubtful when I saw the mix. So I put a large baking ring on the parchment and poured the mixture in ----------- as you can guess it ran all over the worksurface and down the back. I shoved in in the oven and of course it ran off the baking sheet and onto the oven floor.
    Not impressed.

    As a first week recipe this is not a good way to inspire confidence, and it needs to be changed quickly. I should have known, 5 eggs to 2 cups of cheese - NO WAY

  47. 98
    Lynn
    September 19 2016
    Love this and make it regularly, using a magic bullet-style blender and a swiss roll tin (a long tin with shallow edges). It's runny, but the tin edges keep it in, and it comes out thin and foldable rather than pizza crust-like, but still really tasty. I change it up by using sun-dried tomato paste or red pesto (for those in the UK, Lidl do one that's not too high in carbs). It's especially yummy with bacon :)
  48. 99
    Alison
    September 22 2016
    Can anyone tell me if I'm supposed to have 'leftovers' from the recipe for two people for the next day( on two week challenge) or should I double up and make 4 portions, two for our dinner and two for our lunch next day?
    Reply: #102
  49. 100
    Lisa
    October 7 2016
    I'm confused about the salad and veg. How much salad? This is where the carbs come from. So I'm having cauliflower cheese side dish at lunch then a salad in the evening. If I eat as much salad as I want won't I go over 20g on the carbs?
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Reply to comment #77 by Angie Smith

.