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Keto pizza - Image 3

Ultimate Keto Pizza

A quick and easy keto pizza with a crispy, golden crust made from almond and coconut flour, topped with rich sauce, melty cheese, and your favorite low-carb toppings. Ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Finely ground almond flour Not almond meal; super-fine grind is crucial for texture
  • 1/4 cup Coconut flour Helps absorb moisture and adds structure
  • 2 tsp Baking powder For lift and a bread-like crumb
  • 1 tsp Xanthan gum Essential binder; do not omit
  • 1 tsp Italian seasoning Or a mix of dried oregano, basil, and garlic powder
  • 1/2 tsp Fine sea salt
  • 2 cups Shredded low-moisture mozzarella Divided; part for crust, part for topping
  • 2 oz Full-fat cream cheese Room temperature
  • 2 large Eggs Room temperature
  • 1/2 cup Sugar-free pizza sauce Check labels for hidden carbs
  • To taste Your favorite toppings e.g., pepperoni, mushrooms, bell peppers, olives

Equipment

  • Large baking sheet or 12-inch pizza pan
  • Parchment paper
  • Microwave-safe bowl
  • Rolling pin (optional, hands work fine)

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet or pizza pan with parchment paper. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, Italian seasoning, and salt until thoroughly combined. Set this dry mix aside.
  2. In a large, microwave-safe bowl, combine 1 1/2 cups of the shredded mozzarella and the cream cheese. Microwave in 30-second bursts, stirring well between each, until completely melted and smooth. This should take about 90 seconds total. Let it cool for just a minute so you don't scramble the eggs.
  3. Add the two eggs to the warm cheese mixture and stir vigorously with a spatula until fully incorporated. It will look slightly separated at first but will come together. Now, add the entire bowl of dry ingredients. Mix and fold until a uniform, slightly sticky dough forms. Trust me, the xanthan gum is working its magic here.
  4. Place the dough ball onto the prepared parchment paper. Top with a second sheet of parchment. Using your hands or a rolling pin, press and roll the dough into a 12-inch circle or rectangle, about 1/4-inch thick. Remove the top parchment. Use a fork to dock the crust all over to prevent large bubbles.
  5. Bake the naked crust for 8-10 minutes, until it is firm to the touch and just starting to turn golden at the edges. Remove from the oven. Spread the pizza sauce evenly over the hot crust, leaving a small border. Sprinkle with the remaining 1/2 cup of mozzarella and add your desired toppings.
  6. Return the pizza to the oven and bake for another 5-7 minutes, or until the cheese is bubbly and golden. For extra browning, you can broil for the final 1-2 minutes, watching closely. Let it cool on the pan for 5 minutes before slicing with a pizza cutter or sharp knife. This rest is key for a crisp slice.

Notes

Chef's Tips:
• For the crispiest crust, bake it directly on the parchment on the oven rack for the final few minutes.
• A common mistake is rolling the dough too thick; aim for 1/4-inch for the best texture.
• Serve with a simple side salad dressed with olive oil and vinegar to complete the meal.
Food Safety:
• Ensure eggs are fully incorporated into the warm, not hot, cheese mixture.
• Refrigerate leftovers within 2 hours of baking.