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.

 

Top keto pizza recipes


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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. 101
    Elizabeth
    October 18 2016
    Don't make this for the first time if you are supposed to be fasting because you might be like me an not be able to resist having a taste. It was delicious. I made it on parchment paper on a baking sheet and spread it out as thinly as I could. There should be no pools of egg. If there is you need more cheese. I added left over roast lamb, leftover roast pumpkin and chorizo. Will definitely make again.
  2. 102
    Reply to comment #99 by Alison
    Nicky
    October 19 2016
    Hello Alison, did you get a reply? I also have the same question to ask ... I am having left overs on a portion, but that's as I am not so hungry and never eaten big portions, generally.
    Let me know if you hear back! Thanks
  3. 103
    Azra
    October 19 2016
    Hi,

    Just made this pizza and I am amazed. I can't believe it tastes like a pizza. The crust I had my doubts about but oh myyy. How wrong was I?! It tastes like a crust without the guilt of having carbs. The toppings I used were oregano, onion flakes, baby spinach, yellow bell pepper, red jelapenos and mozzarella cheese.

    I am sooo happy that it turned out so well. And my kids couldn't resist so I was quarter of a pizza short and still full. I think I will incorporate this into future family meals most certainly!

  4. 104
    SuW
    November 7 2016
    Just noticed bags of grated cheese in the UK have potato starch added, which can seriously dent into the daily carb allowance. Best to grate the cheese yourself and save some money too!
    Reply: #149
  5. 105
    Big Dub
    November 11 2016
    Can someone please break down the carbs, fat & protein in grams?
    Any serving size.
    Thank you so much!
    Reply: #108
  6. 106
    Liz
    November 13 2016
    This is my favorite recipe on this website. I make exactly like the recipe says to do. It does not taste eggy in the least. It's absolutely delicious. I make this one or two times a week. Sometimes I fry one Italian sausage link with a little chopped onion and bell pepper and use that as my topping. Fabulous. And, yes, I realize that raises the carb count. But, it's worth it.
  7. 107
    Krista
    November 16 2016
    Fed it to the family...they love it! The key is making sure it's spread thin. when it's thin, it's just like a crust and crispy. I think next time I'll blend the cheese and egg together in my food processor. I also followed one person's tip and added some salt and red pesto to the tomato paste. Fantastic!
  8. 108
    Reply to comment #105 by Big Dub
    Krista
    November 16 2016
    Big Dub,
    Chronometer is fantastic if you want to count. https://cronometer.com You can set it to lo carb settings (strict, moderate, high, etc.). You can also track your nutrients. I'm not very good at tracking, though. :)

    Although if you're not interested in serving size, if you hover over the tool they have it gives you the ratios of protein vs. fat vs. carbs.

  9. 109
    Luna bS
    November 19 2016
    LOVED IT!
    I don't mix meat and dairy, so I used mushrooms, olives, capers, oh so yummy! This is going to be one of my most fav recipes!
    I also made a version for my daughter (who is gluten/casein intolerant), replaced cheese in crust with some gluten-free flakes, and then just skipped it for the topping, but added beef pepperoni :) She loved it!
  10. 110
    http://realmealrevolution.com/group/maddy's-uk-banting-health-e--club/84
    December 7 2016
    I hate fat head pizza base and the cauli one gives me terrible heartburn (even though cauli on it's own doesn't-weird I know!) so this is perfect for me I added a little paprika and mixed italian herbs to the mix YUMMO
  11. 111
    wendy
    December 8 2016
    I don't understand, I made a pizza for 6 - but the base wasn't like a batter - it was just a runny liquid... what have i done wrong??
  12. 112
    Aimee
    January 4 2017
    Can you use Silpada mats instead of parchment paper??
    Reply: #113
  13. 113
    Reply to comment #112 by Aimee
    Ian
    January 7 2017
    I've use my silpad mat in the past for cheese and other non-bread baking and it really isn't the best. The clean up is a nightmare because things get stuck in the tiny perforations. I use parchment paper and I find it much better than a silpad for this recipe.
  14. 114
    Routie Mohan
    January 7 2017
    Thank you for these great ideas. I saved them and now I'll change my cooking lifestyle. I love the egg plant ones. I'm trying that one today. Coincidentally I bought two eggplants when I was coming home from work yesterday. I found your mail just in time. Cooking is my past time.
  15. 115
    Victoria Fender
    January 10 2017
    Wow, this was really good and satisfying. I didn't feel like eating again for a few hours. Thanks for the recipe!
  16. 116
    Carla
    January 11 2017
    Absolutely delicious! Surprising to say the least. I'm not a fan of eggs so I was really nervous about the crust. Boy was that a waste of time. It was insanely good and tasted like crust for some reason. My brain is still trying to wrap it's head around it. I must say that I seasoned the eggy stuff with Salt, Pepper, Garlic Granules and Italian Seasoning prior to baking it for the first time. Also, I made it in a lined (no parchment - had to use my silicone liner) cookie sheet for ease. I'd love to take it to work tomorrow for a friend to taste, but I have no idea how I'd heat it up again. Since it's not real pizza crust, would I be able to? I would rather store it in a container on top of the fridge, but I wouldn't do that with pizza. Hmmmm....I have to think about this. Anyway, thanks for the delicious recipe! I'll try the fathead version next.
  17. 117
    Daphne
    January 15 2017
    Wow! My husband and I just enjoyed a typical pizza Sunday with NO guilt! I read all of the reviews prior to making so I had helpful hints before I started. Several people have asked about the parchment paper - our pizza didn't stick but I do have the "oven safe & non-stick" kind made by Reynolds (perhaps this is the difference). I used the suggested 4 eggs with cheese along with garlic and onion powder prior to mixing. I used our Ninja so that everything was nice and blended. I left the egg mixture in the oven for longer, 20-25 minutes. I used a rectangle air pan - 15.5x10.5 inches. Here's what I concluded: (1) The garlic and onion powders give the crust a fantastic flavor. (2) I added salt and pepper along with the suggested oregano to the tomato paste. As another person stated, make sure you place the paste all the way to the edge of the crust. This is crucial to not tasting "egg." (3) I piled on fresh spinach (minus the stems) as well as a few portobello mushrooms (I don't care for olives). Added toppings make for a great taste - add additional meats, vegetables. (4) I placed the pepperonis on first (after paste), sprinkled a very light layer of mozzarella cheese on and then added the spinach and mushrooms, topped with more mozzarella cheese. The light layer of cheese helps everything "stick." (5) I sprinkled a little cheddar on top of the mozzarella to give the pizza more color and taste. Summary: In my opinion, the spices and additional toppings are key. What a great recipe!
  18. 118
    Jessica
    January 16 2017
    Unfortunately this stuck so badly to the parchment paper it was almost inedible.
  19. 119
    Karen
    January 17 2017
    mine stuck to the tin wven though I greased it with olive oil it asl seperated the egg form the cheese want not good ! tips please?
  20. 120
    Charlotte
    January 28 2017
    Can anyone tell me why my mixture was not like a batter??? 4 eggs 6oz grater cheese. The eggs just ran out of the cheese and soaked the parchment paper.
  21. 121
    Janet
    January 29 2017
    Just made this - very tasty - but would have to include the "carbs" in the baking paper!
    It stuck so solidly the only way to taste it was to also eat some paper! What did I do wrong?
  22. 122
    Mame
    January 29 2017
    The batter was liquid and the end result tasted like a over-cooked pizza omelette. This one is not for me. I am picky about pizza and picky out omelettes.
  23. 123
    Mame
    January 29 2017
    The batter was liquid and the end result tasted like a over-cooked pizza omelette. This one is not for me. I am picky about pizza and picky about omelettes.
  24. 124
    NOELLE Olson
    January 30 2017
    Love this recipe. I added a 1/4 c coconut flour to my crust to make it a bit more bread like. I wish I could share a picture.
  25. 125
    Daniel
    January 31 2017
    I thought this was fantastic... I didn't think it would turn out even as I was halfway through making it. It ended up being one of my favorite recipes from the site so far. One note though: tried warming up the leftovers the next day... not so good. I would say make enough to eat it fresh. The microwave is not this guys friend.
  26. 126
    Nadia
    January 31 2017
    This was delicious. Very very easy to make. I just mixed the eggs and grated cheese, I dont know if you are supposed to blend them with a blender to avoid puddling of egg. It did not have the crunch throughout but the edges were lovely and crispy. As already mentioned, it is very very filling. Next time perhaps a tuna and onion topping, or parma ham and rucola.
  27. 127
    Daniel Nociaro
    February 3 2017
    Now you can buy Atkins frozen pizza at Smith food store. Not sure of the other stores you can look up Atkins food for sale where.?
    TY
    Dan
  28. 128
    James
    February 24 2017
    Ok, guys, I just made this pizza after postponing it for a while.First of all, this is pretty good I would say, but don't expect it to be like a real pizza.It still has an eggy taste, but I managed to restrict it to a minimum.Here's how:

    I used 2 eggs and about 180gr Mozzarella for the crust.I ended up mixing them in a blender, because it just didn't feel right without it.
    Next in the oven on parchment paper for about 20+ minutes as Daphne suggested on post 117.
    Out of the oven,turned it upside down(as some other person did it here), put some tomato paste, salt n peppa and oregano, add a thin layer of mozzarella, and about 120gr of Cheddar.Back to oven for 5-10 minutes.Awesome!

    I've read somewhere, that if you put a drop of vinegar in the egg mix, it takes tha egg taste away.Anyone knows more about it?If someone try it, please please report back.

    Edit: Oh and my pizza didn't stick at all as of some others.I spread it as thin as I could if that helps.

  29. 129
    Carole
    March 6 2017
    This turned out surprisingly great. It's not a "real" pizza crust, of course, but with the tasty toppings you hardly notice. It seemed so odd (and wonderful) to finish pizza without feeling bloated! I added some onion, mushroom slices, and red hot pepper bits for some extra spice, and once again the family rated this a solid thumbs up! I had some very wide size parchment paper which I lay over a pizza pan (that had edges), so that contained the crust batter in a circular shape and didn't allow it to dribble out anywhere. My pan has a fairly good upwards slope edge, so if you can find a pizza pan like that, it works quite well.
  30. 130
    Benjamin
    March 24 2017
    Wow! This dish was certainly something else. I really wasn't sure what to except and I admit I had a bit of a hard time bring it together and having faith that it would all turn out well. At first cooking the crust almost made it look like a Swedish pancake that my mom used to make but it eventually browned properly with only one corner looking like an omelette. Even though I knew the ingredients my brain was having trouble deciphering if I was eating a pizza or a mozzarella omelette, but it tasted amazing in the end. It kind of had the taste that I enjoy from a Dijorno's Pizza and man was this filling too. I was almost full after two slices out a six slice set up but I had a third piece and now I'm pretty sure I'll be full for the rest of the night. I will be maxing this again and recommending it to all my friends. Just make sure not to let the egg out of the circle of cheese while you're laying it out.
  31. 131
    Barbara
    March 31 2017
    I love this and so does my husband who is not on low carb. At first attempts I was facing problems with the batter sticking to parchament, so now I bake these pizzas in silocone baking tins. Works great.
  32. 132
    Wendy Mason
    April 1 2017
    When I imported this recipe into my fitness pal it tells me 1 serving is over 1000 calories!
  33. 133
    Roberta
    April 16 2017
    Come on all ready, had this pizza for the first time. Followed directions and wow wow wow, I can't believe this taste so good and me and my husband have yet to have a recipient we didn't like. Thank you
  34. 134
    Marissa
    April 21 2017
    I am beyond surprised at how well this turned out. I did a 20ish hour fast and I feel so full right now, but the fact that it tastes just like homemade pizza with a flour dough makes me so happy. More work, but well worth it.
  35. 135
    Dana
    April 25 2017
    Wow, I have made some of the other pizza crust on this site, and they are good, but this one is the best. Both me and my daughter like this one best. This will definitely be my low carb crust from now on!!! My 16 year old said that it really satisfied her pizza craving. Even though she is thin, she has chosen a low carb lifestyle with me...and I couldn't be happier. Thanks for the great recipes to keep us both happy and low carb! P.S. Did I say how easy it was to make!!
  36. 136
    Kelly
    May 1 2017
    I didn't have parchment, so I just sprayed my pan and it worked out fine. The taste was amazing!! I was actually mildly surprised, but it tastes exactly like any other pizza, but probably better. Seriously, so good. Even the leftovers were good. I did have some egg run off, so next time I am going to just make it in an 8 x 8 baking dish. The only shocker for me was when I put all the ingredients into My Fitness Pal, the calories were crazy high! The cheese really pushed me over the edge. Luckily, it doesn't take much to fill me up and I got by okay on it. I will make it again, for sure, but I am going to cut back on the cheese or try to find one with lower calories.
  37. 137
    Leah
    May 8 2017
    This may be a silly question but when this recipe lists ounces for the quantity, are they referring to weight or volume?
  38. 138
    Peter Biörck Team Diet Doctor
    May 8 2017
    Hi Leah!

    In this case weight.

    Reply: #139
  39. 139
    Reply to comment #138 by Peter Biörck
    Leah
    May 12 2017
    Thank you very much, Peter!
  40. 140
    Mayra Grimaldo
    May 20 2017
    Delicious! However i used wax paper lol what a mess
  41. 141
    Carol
    May 31 2017
    I must be doing something wrong because peeling the crust off of the paper was a nightmare. I only got about half the pizza and that was after peeling off half the cheese with the paper. I got so frustrated I threw It out. It may taste good but making it was awful.
  42. 142
    Ana
    July 18 2017
    I made this for the first time today as an alternative to the fathead pizza. I must say, it is significantly better. First off, it tastes just like regular starchy pizza (except for the crust, which is way too eggy for my taste; the dog seemed to find it enjoyable though). Also, the dough has less carbs overall (less than 3g/serving, depending on the cheese you're using), compared to the fathead dough, which although has some fiber, has significantly more carbs. Moreover, since there's no almond flour involved, it has no omega6-s and it is less costly to make. I think that the only downside is that I personally didn't find it as filling as its fathead alternative; though the pros heavily outweigh the con. Bon appetite! :)
  43. 143
    Monika
    July 25 2017
    I wish all the recipes came with calorie breakdowns per serving, as I am tracking fats, carbs. proteins, and calories, and it's a pain to do this every time I do a new recipe with lots of ingredients.
    A great one for everyone in our family, and my hubby even asks for it over store bought or take out, a huge win.
  44. 144
    April
    July 29 2017
    I made this as individual dress your own pizza for our family which was 2 eggs and 3 oz shredded cheese, I added 1/2 teaspoon italian seasoning to the batter for some herby flavor. On the final crust I added 1 tablespoon coconut flour, which helped the egg part of the batter not to be so runny on the parchment. I have used coconut flour in other egg only dishes with great results. This may be the secret to the runny egg problems I noticed in the comments. If you let it set 5 or so minutes it will absorb some additional liquid too which might even be better.

    Those who had eggs soak through or stick to their parchment might do well to butter or grease their parchment well before topping with the egg cheese mixture.

  45. 145
    Charlotta
    August 4 2017
    This turned out great. I advice anyone making this to NOT use aluminium foil to line the baking tray though, this caused the crust to stick to the aluminium..... Made it again with parchment paper. Great result.
  46. 146
    Amy
    August 20 2017
    Love, love this pizza. But I also wish the recipes had the nutrition breakdown of fats, calories, serving size and so on.
  47. 147
    Felicia
    August 29 2017
    This pizza is my new absolute favorite (I have quite a few absolute favorites)! It’s delicious and very easy to prepare. I’m now able to eat pizza with the rest of the crew. It’s just that my pizza is low carb and healthier. I’m slowly winning a few high carbers over to the low carb side!
  48. 148
    L
    September 5 2017
    First time of making this tonight (and for lunch tomorrow) and really enjoyed it. Although for some reason I decided to whisk the eggs before mixing them with the cheese, basically made myself two small soufflets! So I have to squash them flat before I put the topping on, won't do that again! Like someone else mentioned, a tad too much egg for me, so will drop one egg andincrease the cheese for the base and add some more herbs to the topping and then I think it will be perfect, happy days :0)
  49. 149
    Reply to comment #104 by SuW
    Katherine
    September 6 2017
    Same in the US. Grated cheese is full of some kind of sugar powder.
    Reply: #157
  50. 150
    Paula
    September 20 2017
    Really good my daughter loved it! We are both on day 10 of keto and this pizza was great - we had just tuna and cheese, with tomato - I would cook the base for longer than specified as it wasn't crunchy enough next time, but planning a chicken curry one next! And I will take the tip of using coconut flour and drop an egg
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Reply to comment #119 by Karen

.