Basic low carb/keto pizza crust (cheese-based)

Well, last night I made a deep dish pizza for my family. It’s one of my wife’s favorite foods, and my son has been known to destroy whole sections of the pie (only after he sees one of us eating it, though. Toddlers.)

I have personally made several different kinds of keto crust, but this one is probably the easiest. It’s cheese-based, which, since you’re eating pizza to begin with, I’m going to assume you’re ok with. This also means it’s pretty calorie-dense, but that’s ok, since it’s very filling.


3 oz/113 grams almond flour

6 oz/170 grams shredded mozzarella

2 tablespoons cream cheese

1 tablespoon flax meal

2 tablespoons water

1 tsp garlic powder

2 tablespoons grated parmesan cheese

First, mix the flax with the water and set aside in a small bowl. This is called a “flax egg” and I find that it stabilizes the crust more than actual eggs, but you can sub out a large chicken egg for the flax egg and it’s just fine.

While the flax is setting up, put the shredded mozzarella in a bowl with the cream cheese. You should cut the cream cheese into smaller cubes because you’re going to microwave this bowl of cheese for 30 second intervals, until it starts to melt together. When it’s gooey, (it will likely be hot, so kind of give it a few minutes to cool down such that you can handle it), start to mash it together, kneading it like dough. It will get tougher and form a ball. I have found that food-serving gloves work wonders here, as the cheese doesn’t stick. This is honestly super irritating without them and I’m sad that it took me so long to try it with gloves. Live and learn, I guess.

Now mix the flax egg, garlic powder, and parmesand in with the “dough” ball and start to knead it together. After a bit, once that’s incorporated well, slowly start adding the almond flour and kneading, until you’ve got a good, doughy sphere.

That’s pretty much it – you can (using silpat or parchment paper) roll it out like dough and then, in a 350 degree oven, bake it for about 10 minutes, so it starts to crisp up and set. At this point, you can top it and then toss it back in the oven for a few minutes, to heat the toppings and melt added cheese, like you would a bread pizza.

If you want to make deep dish pizza, then I use a cast iron skillet and double the dough recipe, running the dough up the sides of the skillet and along the bottom. Everything else is the same – bake it for about 10 minutes and then pop it out and dress it as you want.

A few things to consider:

– If you’re adding meat, be certain it’s cooked first. The pizza will burn before you can cook added meat. The second time it goes into the oven is just to heat the toppings and melt the cheese.

– If you’re doing deep dish, I recommend cooking your veggies first to get rid of the moisture – it WILL pool up. I also like using canned tomatoes over sauce, as a little of both toppings and sauce will go a long way here, and too much of either will end up with a kind of pie, rather than deep dish pizza. It’s still delicious, just texturally different.

– I have several different cream-based sauces I like to use, and variations on the thin crust type of keto pizza that I am going to post as well, on of my favorites being blue cheese and red pepper pie. So yummy.

Nutrition information (based on 4 servings):

Calories – 295

Fat – 24g

Total carbs – 8g

Fiber – 3g

Net carbs – 5g

Protein – 16g

Of course, how you top it will affect the totals, but these are the base crust macros. Experimentation is key. You can also use this crust and bake it slightly less time and get a pliable kind of bread dough that you can make sandwiches. I like to wrap chorizo or hot dogs with this stuff and make pigs-in-a-blanket.

Good luck!


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