Easy Keto Pizza Crust
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(Nut & Gluten Free / 2 Net Carbs Per Slice)
Hey Keto People! This is a super easy low carb pizza crust made with Coconut Flour and Mozzarella.
It actually tastes pretty close to the real deal and isn’t super “cheesy” or floppy. It puffs up nicely and is really filling.
This crust is almost like a “hand tossed” thickness.
If that’s not what you are looking for you can also check out the almond flour pizza crust. It’s akin to “thin crust” style pizza so if that’s your gig I’ll tell you that it’s SUPERB with the artichoke dip/topping that’s listed on the same post.
Back to this fantastic crust…
We don’t melt the mozzarella around here so it really is kind of a mix, knead and go kind of deal.
I used to make the regular, high carb version of pizza crust all of the time and I can tell you that Keto Pizza Dough is a LOT quicker and easier than the traditional crusts.
I have seen some “cauliflower” pre-made pizza crusts in the grocery stores lately ( even in my local dinky store). Which is great if you need a dairy free option.
I find those cauliflower crusts a little (lot) more time consuming to make from scratch than the cheesy, fathead type crusts. So if I am in a cauliflower crust type of mood you can bet that I’ll probably just buy it.
So go that way if you need to but I promise you that this recipe is easy, quick, less expensive and will taste a hell of a lot better. A LOT BETTER.
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As food bloggers, we rarely make the same dish more than once a month (if that).
It’s a series of trying, trying again, eventually perfecting a recipe and moving on. We get to try our a lot of really great food this way – as well as some bombs that make it onto the “don’t make this again list”.
What I am trying to say is there aren’t many dishes that we make over and over…
Pizza and carnitas make the list most often….They’re both quick and satisfying.
Sure, we mix it up and add different toppings but pizza is a sort of a staple around here because it’s damn good and doesn’t take forever to make..
Plus, it will fill you up, won’t blow your carbs and even the pickiest kids like this recipe.
It’s high in healthy fats and fiber so this and a little bit of cucumber salad or whatever you like will keep your guts happy too.
Back to the Coconut Flour Crust….this recipe creates a super sturdy crust. Just look at how it holds up.
- Use room temperature eggs.
This will make everything mix together better. I know that you probably keep your eggs in the fridge so just set them in a bowl of hot tap water while you are gathering your other ingredients.
It wont cook them and you won’t risk forgetting about them for too long.
- Add the spices you want in your crust to the wet ingredients so they fully combine.
I usually add some black pepper, Italian seasoning and maybe some poppy seeds if I’m feeling fancy. I have a poppy seed thing for sure and buy them in bulk. They’re natures sprinkles.
- Warm the cream cheese in the microwave for 20-30 seconds.
We don’t do any of that business about melting the mozzarella or heating up the dough around here.
I have heard some absurdly time consuming advice like placing the dough in a double boiler before rolling it out.
Skip it. It’s not necessary. Heating up the dough will make it harder to work with.
Look at this dough…
Nope, I didn’t melt the cheese even a little.
This is why it’s important to start with room temp eggs and warmed cream cheese. If you ignore that tiny peal of wisdom it than it will be harder to get the dough an even consistency.
See, totally doughy right?
- Don’t worry about covering your dough with more parchment paper to roll it out.
As long as you oil your rolling pin you will be able to roll this baby out fine without it.
I usually wear disposable latex gloves in the kitchen and oil those too before I start repairing cracks in the edges and making the crust round. I live in the High Rockies where it’s super dry. Wearing gloves in my kitchen really saves my skin in the winter.
You can place the parchment on a baking sheet pizza pan or on your pizza stone.
- Bake your crust until it’s a golden brown and remember to poke holes in it so it doesn’t bubble.
I usually bake this crust for 6-9 minutes. Take it out of the oven and pokes holes in it to avoid the dreaded bubbles that can make your pizza into an uneven mess.
Sometimes I wait for a couple of minutes and flip it over before continuing to bake on the other side. You can’t rally flip it while its too hot because…it’s cheese.
I suppose you could get another sheet of parchment and flip it but it’s not necessary with a big spatula, a couple of minutes and some skillz….
Besides I usually double the recipe and make two for leftover purposes. I just alternate baking them and it works out nicely.
Before you top your pizza it should look something like this…
- Don’t top your pizza too uniformly.
This has been a heated topic in my house in the past. If you like your pizza perfectly uniform than go for it. Who am I to change your mind?
BUT, I can tell you that the perfectly uniform pizza is sort of blah next to a nicely distributed medley of flavors. Spread the ingredients out so you can taste each one.
This is personal preference and there are no fast and hard rules about this… but using more than three or four toppings ( not including cheese) will force you to triple up and every bite will end up tasting the same.
I love ricotta on my pizza but all spread out makes it too thick and you could end up with a soggy crust.
If you like a lot of toppings make a hole in the center before baking.
We put a lot more toppings on this pizza than we usually do because I had a bunch of stuff that I needed to use up.
I don’t usually care for pizzas with a ton of toppings. It makes the center gooky unless you’re careful about placement.
I could say I was testing out the strength of this crust but it just kind of worked out that way.
This is how it looked going into he oven. It was piled high because we needed to use up some leftover low carb sauce, a pound of mushrooms and whatnot.
It did turn out pretty fantastic though so I was happy with it. It didn’t cave under the pressure.
If you usually pile your pizza high, make a hole in the center of the ingredients by pushing them aside so it can fully cook.
I wish I would have gotten a better shot of the little crater in the center but you can see it if you look closely.
It will all run back together as the cheese melts and there won’t be a weird hole in the center of your finished pizza.
- Don’t be afraid to experiment with toppings.
Everyone has their favorites but don’t be afraid to try something new. For instance, I really prefer my pizza with sliced tomatoes in place of the sauce.
Thom didn’t think he would like it that way when we met but I think he actually prefers it that way now. (I’m so lucky. He’s fun to cook for because he has a really open mind about trying new foods).
We have a saying around here, “Cool kids try new things”.
And, would you believe that this is how we discovered one of our current favorites? Pizza topped with blueberries…
It’s delectable and so pretty ~
I know you’re going to love this Ketofied Pizza Crust! Plus it has the bonus of being simple and fast for easy week night dinners.
Feel free to make a double batch so you can take it to work for lunch.
It microwaves well & is even better if you have a toaster oven to reheat it.
If you have any questions or think of any unique toppings please leave us a comment below.
Keto Pizza Crust
- 1/3 Cup Coconut Flour
- 1 Tbsp Flax-seed powder or an extra Tbsp Coconut flour
- 2 Ounces Cream Cheese slightly warmed in microwave
- 1.5 cups Mozzarella shredded
- 2 large Eggs room temp is best
- 1/2 tsp baking powder
- Pre-heat oven to 425F. Prepare baking sheet with oiled parchment paper.
- Whisk the eggs.
- Add baking powder, Coconut Flour and Flax-seed powder with any spices you would like to use to the egg mixture. See tips in the post about this. Mix together.
- Add Mozzarella and warm cream cheese. Knead with oiled hands until you have a ball.
- Form or roll out dough on oiled parchment paper lined baking sheet or pizza pan into the size and thickness that you like. (see tips in the post to keep this process going smoothly).
- Bake for 8 minutes and check for bubbles forming in the dough.
- Poke holes where you see them forming and put bake in the oven for another 6-7 minutes until it looks “golden”.
- Remove from oven, let cool for five minutes and flip over. See tips.
- Top with whatever floats your boat. Place back in the oven until bubbly. I usually bake my topping for 10 minutes…
- Wow and amaze your family with your low carb pizza!
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The nutritional information in this post is provided as a courtesy. I am very careful with my calculations but you should feel free to do your own calculations if anything ever looks “off ” on this or ANY website.
If you have any favorite variations let us know in the comments.
This pizza crust recipe was perfect for a quick dinner. The best part about it is that I will have some leftover for lunch. Keep doing what you do!
Yes you can absolutely keep the crust in the fridge until you top and bake at dinner time. What a great time saving idea! And yes again to freezing the crust for later. Just make sure you wrap it up to avoid that freezer burn taste. Cheers and happy baking! Brenna
Hi Just wondering if you can make this recipe (crust only) up until the part where you add toppings, and then keep in the fridge until dinner time? Then continue the recipe by adding toppings and baking it?
Also on a similar note, any idea if this freezes and defrosts well? Perhaps doing just the crust like above?
Hey 2Rae.. I hope it comes out great! ( Even though I am in the “no pineapple on pizza” camp) Enjoy!
Going to try this tonight with some Carnita meat and some pineapple. Should be a fun experiment.
This is actually useful, thanks.
It works really well for me
The pizza crust recipe is at the bottom of the post within a printable recipe card. I wonder why you aren’t seeing it? Maybe the page didn’t load all the way? Check it out again and let me know if you still don’t see it. It’s fantastic!