Ingredients
Keto Crust (Fathead Dough)
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- 3/4 cup almond flour
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Keto Pizza Sauce
- 1/2 cup sugar-free marinara or tomato passata
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Meat Lovers Toppings
Choose any combination you like, but keep total meat to about 1 1/2 to 2 cups.
- Pepperoni slices
- Cooked sausage (beef or pork)
- Cooked bacon, chopped
- Cooked ground beef or minced chicken
- Optional: ham or salami
All meats should be fully cooked and drained before using.
Cheese and Extras
- 1 1/2 to 2 cups shredded mozzarella (for topping)
- Optional: grated parmesan
- Optional: red chili flakes
Step 1: Prepare the Oven and Pan
- Preheat oven to 220°C (425°F).
- Line a baking tray or pizza pan with parchment paper.
Do not skip parchment. Keto dough sticks.
Step 2: Make the Fathead Dough
- Place mozzarella and cream cheese in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring each time, until melted and smooth.
- Add almond flour, garlic powder, Italian seasoning, and egg.
- Mix quickly with a spoon.
- Once slightly cooled, knead with your hands until a smooth dough forms.
If dough feels oily, let it rest 2 minutes. It will firm up.
Step 3: Shape the Crust
- Place dough on parchment paper.
- Press into a thin round or rectangle.
- About 0.5 cm thick is ideal.
- Make edges slightly thicker to hold toppings.
Step 4: Pre-Bake the Crust
- Bake crust for 7 to 9 minutes.
- Remove when lightly golden and set.
- Do not overbake.
This step prevents a soggy pizza.
Step 5: Prepare the Sauce
- In a small bowl, mix marinara, olive oil, garlic powder, oregano, salt, and pepper.
- Taste and adjust seasoning.
Use sauce sparingly. Keto crust doesn’t absorb moisture like bread.
Step 6: Assemble the Pizza
- Spread a thin layer of sauce over the pre-baked crust.
- Sprinkle half of the shredded mozzarella.
- Add meats evenly across the pizza.
- Add remaining mozzarella.
- Finish with parmesan and chili flakes if using.
Step 7: Bake the Pizza
- Return pizza to oven.
- Bake for 10 to 12 minutes, until cheese is melted and bubbly.
- Optional: broil for 1–2 minutes for extra browning.
Step 8: Rest and Slice
- Remove pizza from oven.
- Let rest for 5 minutes.
- Slice with a sharp knife or pizza cutter.
Resting helps the cheese set so slices hold together.
Texture Check
A good keto pizza should:
- Hold slices without folding
- Have crisp edges
- Be chewy, not rubbery
- Smell aggressively good
Storage and Reheating
- Refrigerate leftovers up to 4 days
- Reheat in oven or air fryer at 190°C (375°F)
- Avoid microwave if you want crisp edges
