Crispy Keto Fathead Pizza Crust
A low-carb, crispy pizza crust made with mozzarella, cream cheese, almond flour, and eggs, perfect for keto and gluten-free diets. This easy recipe delivers a chewy yet crispy crust that rivals traditional pizza.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 1 10-inch pizza (4 servings) 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 ½ cups shredded mozzarella cheese (170g)
- 2 oz cream cheese, softened (56g)
- ¾ cup almond flour (84g)
- 1 large egg, room temperature
- ½ tsp garlic powder (optional)
- 1 tsp Italian seasoning
- ¼ tsp salt
- 1 tbsp olive oil or avocado oil (for brushing)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or prepare your pizza stone.
- In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 30-second bursts, stirring in between, until smooth and fully melted (about 1-1.5 minutes total). Alternatively, melt gently in a saucepan over low heat.
- In a separate bowl, whisk together almond flour, garlic powder, Italian seasoning, and salt.
- Add the dry mix and the egg to the melted cheese mixture. Stir quickly with a spatula or wooden spoon until it forms a sticky dough. If too sticky, add a tiny sprinkle of almond flour; if too dry, add a few drops of water.
- Place dough onto the parchment-lined baking sheet. Using your hands or a rolling pin (between two sheets of parchment), gently flatten and shape into a roughly 10-inch (25 cm) circle, about ¼ inch (6 mm) thick. Brush the top lightly with olive oil.
- Bake for 12-15 minutes until golden and firm to the touch. Edges will puff up slightly and surface will brown.
- Remove crust from oven, add your favorite keto-friendly toppings, then bake for an additional 8-10 minutes until toppings are bubbly and cheese is melted.
Notes
Melting the cheeses first is key for pliable dough. Use blanched almond flour for better texture. Chill dough if too sticky. Brush crust with oil before baking for extra crispness. Let crust cool 5 minutes before slicing to keep crispy. Use a pizza stone or preheated cast iron skillet for crispier bottom. Avoid rolling dough too thin to prevent burning.
Nutrition
- Serving Size: 1/4 of 10-inch pizza
- Calories: 320
- Sugar: 1
- Sodium: 400
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 6
- Fiber: 2
- Protein: 18
Keywords: keto pizza crust, fathead pizza, low-carb pizza, keto recipe, gluten-free pizza, almond flour pizza crust, cheesy pizza crust