This Easy Keto Pizza Crust Recipe Will Revolutionize Your Pizza Nights!

Oh, Friday pizza nights! They were a sacred tradition in our house until we dipped our toes into the keto lifestyle. For a while, it felt like those glorious, cheesy, topping-loaded evenings were a thing of the past. My first few attempts at keto crusts? Let’s just say they ranged from “interestingly chewy” to “crumbly mess.” But then, after a bit of experimenting (and a happy accident involving just the right blend of almond and coconut flours!), this beauty was born. And let me tell you, pizza night was officially, and deliciously, SAVED!

This isn’t just another keto pizza crust, friends. This is the one that’ll make you forget you’re even eating low-carb. It’s sturdy enough to hold all your favorite toppings, has a fantastic texture, and tastes so good, even my non-keto friends ask for it!

Why This Keto Pizza Crust Recipe is a Keeper

You might be wondering what makes this crust so special. Well, let me count the ways!

• Unbelievable Texture & Taste: We’re talking a delightful balance here – it’s got that satisfying chew you want from a pizza crust, with slightly crisp edges, and none of that eggy or overly dense feel some keto crusts have. The subtle savory flavor from the dough itself, with a hint of oregano, is just chef’s kiss.
• Super Easy to Whip Up: Seriously, don’t let “keto baking” intimidate you. This dough comes together in a flash with pretty straightforward steps. Melt, mix, knead a little, roll, and bake. That’s it!
• Keto, Diabetic-Friendly, and Gluten-Free WIN! With just 3.3g net carbs per slice, this crust fits beautifully into a ketogenic or low-carb lifestyle. It’s naturally gluten-free and a fantastic option if you’re managing blood sugar but still craving pizza.

Let’s Talk Ingredients (The Good Stuff!)

The magic of this crust lies in a few key players working together in perfect harmony. Here’s what you’ll need:

• Mozzarella Cheese (8 ounces / 226.8g): This is the heart and soul of our “fathead” style dough! We use a generous 8 ounces (226.8g) of pre-shredded, low-moisture, part-skim mozzarella, which gives us that amazing cheesy pull and fantastic texture. Pre-shredded saves time, but if you’re feeling ambitious, shredding your own block can sometimes give an even better melt.
• Almond & Coconut Flours (⅔ cup Almond, ⅓ cup Coconut): This is our dynamic duo for keto baking! You’ll need ⅔ cup (74.67g) of blanched almond flour for structure and a mild, nutty flavor, and ⅓ cup (40g) of coconut flour, which absorbs moisture like a champ and adds a subtle sweetness. They balance each other out perfectly. A little goes a long way with coconut flour, so stick to the measurements!
• Butter & Eggs (6 tbsp + 2 tsp Butter, 1 Large Egg + 1 Large Egg Yolk): These guys bring richness, flavor, and help bind everything together. Specifically, we use 6 tablespoons plus 2 teaspoons (94.67g) of unsalted butter for that rich taste, 1 large egg (approx. 50g), and an extra 1 large egg yolk (approx. 17g) which adds a lovely depth and improves texture.
• Xanthan Gum (¼ teaspoon): Just a tiny pinch – ¼ teaspoon (0.9g) to be exact – of this is our little secret weapon! It mimics gluten, giving the dough better elasticity and chewiness. Don’t skip it if you can help it for the best texture!
• The Flavor Boosters & Leavening (Baking Powder, Oregano, Salt): To give our crust a lift and that classic pizza flavor, we add 2⅔ teaspoons (10.67g) of baking powder, ½ teaspoon (0.5g) of dried oregano for that herby aroma, and ⅓ teaspoon (2g) of salt to enhance all the flavors. Feel free to use fresh oregano if you have it, just remember you’ll need a bit more!

Bringing Your Keto Pizza Crust to Life: Step-by-Step

Alright, let’s get to the fun part – making this amazing crust!

1. Get Prepped: First things first, get your oven preheating to 350°F (177°C) with a rack in the middle. Then, lightly dust a clean countertop or a big silicone baking mat with a little almond flour. This will stop the dough from sticking later.
2. Melt the Cheesy Goodness: In a medium saucepan over low to medium-low heat, melt your mozzarella cheese and butter together. Stir this pretty frequently to make sure it all melts down smoothly and doesn’t stick or scorch. You’re looking for a nice, combined liquid.
3. Mix It All Up: Once melted, take the pan off the heat. Now, tumble in your almond flour, coconut flour, xanthan gum, baking powder, oregano, and salt. Add the egg and that extra egg yolk. Grab a sturdy spatula and get stirring! Mix it really well until a cohesive dough starts to form. It might look a bit streaky with cheese at first, but keep working it in the pan.
4. A Little Knead’ll Do Ya: Turn that warm dough out onto your floured surface. Now, just knead it briefly for about a minute or two. You’re not making bread here, so don’t over-knead; just work it enough until it’s uniform and any cheese streaks are gone. If it feels super sticky, a tiny sprinkle more of almond flour can help.
5. Roll It Out: Pop the dough between two large pieces of parchment paper. This is the easiest way to roll it without it sticking everywhere! Roll it into a circle about 14 inches across, aiming for an even thickness. Peel off that top piece of parchment. If you like a defined edge, now’s the time to gently roll or pinch the sides up a bit.
6. The First Bake: Carefully slide the parchment with your crust onto a big baking sheet or a pizza stone. Bake it for 12 to 18 minutes. You’re looking for it to be set, starting to turn a lovely light golden brown, and feeling firm. Keep an eye on it towards the end – all ovens are a bit different!
7. Time for Toppings! (Optional, but Recommended!): Once it’s out of the oven, you can load it up with all your favorite low-carb pizza toppings. Then, pop it back in the oven for another 5-10 minutes, or until everything is hot and bubbly.

My Top Tips for Keto Crust Success

• Sticky Dough SOS: If your dough feels way too sticky even after a minute of kneading, add almond flour one teaspoon at a time. It’s easier to add more than to take it away!
• Don’t Skip the Parchment: Trust me on this one for rolling and baking. It makes life SO much easier and prevents a cheesy, sticky mess.
• Even Steven: Try to roll the dough to an even thickness to ensure it bakes uniformly. No one likes a doughy center and burnt edges!
• Herb Variations: Not a fan of oregano or want to mix it up? Feel free to swap in some Italian seasoning, a pinch of garlic powder, or even some fresh basil sprinkled on after baking.
• Storage Savvy: The baked crust (untopped) freezes beautifully! Wrap it tightly once cooled and freeze for up to 2 months. Just thaw in the fridge before topping and baking. Leftover topped pizza? Airtight container in the fridge for up to 4 days.

Serving & Pairing Perfection

This crust is your canvas!

• Topping Ideas: Go classic with pepperoni and mushrooms, load it up with veggies like bell peppers, olives, and onions, or try a BBQ chicken pizza with sugar-free BBQ sauce.
• On the Side: A crisp green salad with a simple vinaigrette is the perfect companion to cut through the richness.
• Perfect For: Honestly, any time you’d normally crave pizza! Friday family nights, game day gatherings, a quick weeknight meal when you prep the crusts ahead, or even a solo treat-yourself moment.