Why This Keto Pizza Will Be Your New Favorite

Achieving the perfect keto pizza crust can be a challenge, but this recipe hits the mark with a chewy, sturdy base and crispy edges. The secret ingredient? Melted mozzarella cheese! Whether you prefer a crunchy or chewy crust, this recipe allows for customization to meet your texture preferences. Here’s why this keto pizza recipe will become a staple in your low-carb diet:

Perfect Texture: Unlike many low-carb baked goods, this keto pizza crust offers the ideal combination of chewy and crispy thanks to the melted cheese. You can adjust it to be more crunchy or chewy as per your taste.

Simple Ingredients: With just four primary ingredients, this recipe is both straightforward and easy to follow. You only need low-carb flour (almond or coconut), eggs, mozzarella cheese, and cream cheese.

Ease of Preparation: Once you get the hang of handling the dough, making this crust becomes second nature. After many trials, I’ve honed the technique and can share all the best tips with you.

Keto and Gluten-Free: Naturally low in carbs, this pizza crust contains only 2 grams of net carbs per serving. Combined with keto-friendly toppings, it fits easily into your daily macros. Plus, it’s gluten-free, making it suitable for those with gluten sensitivities.

Great for Meal Prep: This recipe is versatile for meal prep. You can make the dough ahead, freeze the crust, or even prepare a whole pizza with toppings and freeze it for later use.

Ingredients and Substitutions for Keto Pizza Crust

To create the perfect keto pizza crust, you’ll need the following ingredients:

Low Carb Flour: Choose between almond flour or coconut flour. Almond flour provides a more neutral flavor, while coconut flour absorbs more moisture and may require additional eggs.

Eggs: Essential for binding the dough, eggs keep the crust together. If using coconut flour, you’ll need an extra egg to compensate for its high absorbency.

Mozzarella Cheese: The key ingredient for a chewy texture, mozzarella acts similarly to gluten in traditional doughs. Opt for low-moisture, part-skim mozzarella for best results. Pre-shredded mozzarella is convenient, but you can shred it yourself. Avoid fresh mozzarella as it contains too much moisture.

Cream Cheese: This helps to make the crust less dense. Both regular and light cream cheese work well.

Variations and Substitutions

Dairy-Free: Use dairy-free shredded “cheese” and almond milk cream cheese. Note that these alternatives often have higher carb content.

Egg-Free: Though challenging, it is possible to find egg substitutes for a different texture.

Seasonings: Feel free to add your favorite seasonings to the dough for extra flavor.

Baking Powder: For a lighter, more airy crust, add 1-2 teaspoons of baking powder.

Xanthan Gum: To achieve a chewier texture, incorporate 1/4 to 1/2 teaspoon of xanthan gum into the dough before mixing in the cheeses.

Making Keto Pizza

Follow these steps to create your keto pizza, complete with a step-by-step visual guide for clarity:

Preparation: Preheat your oven to the specified temperature. Line a baking sheet, pizza pan, or pizza peel with parchment paper. Using a pizza stone is highly recommended for the best results.

Mix the Flour and Eggs: In a large bowl or food processor, combine the egg(s) with either almond flour or coconut flour, depending on your preference.

Melt the Cheeses: Combine shredded mozzarella and cubed cream cheese in a microwave-safe bowl. Microwave in intervals, stirring halfway through until fully melted and incorporated. Alternatively, melt the cheeses in a double boiler on the stove.

Combine the Dough: Add the melted cheeses to the flour mixture. Use a food processor or knead by hand until the dough is uniform and free of streaks. Form the dough into a ball.

Roll Out the Crust: Spread the dough onto the prepared pan or pizza peel, aiming for a thickness of 1/4 to 1/3 inch. Use a toothpick or fork to poke holes throughout the crust to prevent bubbling.

Bake the Crust: Place the parchment paper with the dough on the pizza stone in the oven or directly on a pan. Bake until slightly golden, checking and poking more holes if bubbles form.

Add Toppings and Finish Baking: Top your pre-baked crust with sauce and desired toppings. Return to the oven to bake until the toppings are hot and the cheese is melted and bubbly. For a more browned cheese, briefly place the pizza under the broiler, watching carefully to avoid burning.

Storage and Meal Prep Tips

This keto pizza recipe is perfect for making ahead and storing:

Leftovers: Store in the fridge for up to 3-5 days.

Make the Dough Ahead: Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for up to a week. Roll out and bake when ready.

Pre-Bake the Crust: Bake the crust ahead of time, wrap, and refrigerate for up to a week. Add toppings and bake for 10-15 minutes when ready to serve.