10 Keto Pizza Recipes That Taste Better Than Delivery
Craving pizza but staying keto? You’re in for a treat! These keto pizza recipes deliver all the cheesy, savory goodness you love without the carb overload. I’ll never forget the first time I made a keto pizza—my skeptical husband took one bite and declared it better than delivery!
Fun fact: the average pizza slice packs 36 grams of carbs, but these versions keep you under 8 grams per serving. What makes these recipes special is their incredible versatility and surprisingly simple preparation. Most take under 30 minutes, making them perfect for busy weeknight dinners or weekend family gatherings.
If you loved our cauliflower rice recipes, you’ll absolutely adore these low-carb pizza creations. Get ready to rediscover your favorite comfort food!
What Are Keto Pizza Recipes?
Ever wondered how pizza lovers survive on keto? The secret lies in clever crust alternatives that skip the wheat flour entirely. Keto pizza recipes use ingredients like almond flour, cauliflower, or cheese to create satisfyingly crispy bases that won’t spike your blood sugar.
Some say the way to anyone’s heart is through their stomach, and these recipes prove you don’t need carbs to get there! I remember my first fathead dough experiment—I was amazed how stretchy and pizza-like it turned out. Ready to become a keto pizza master? Let’s dive in!
Why You’ll Love These Keto Pizza Recipes
The star of these recipes is undoubtedly the variety of creative crusts that taste authentically pizza-like. Each bite delivers that satisfying crunch or chewy texture you crave, topped with melted mozzarella and your favorite ingredients. You’ll love knowing exactly what goes into your pizza, and your wallet will thank you too—making pizza at home costs about 60% less than ordering out.
The beauty lies in customization. Load up with pepperoni, Italian sausage, mushrooms, bell peppers, olives, or go Mediterranean with artichokes and sun-dried tomatoes. The possibilities are endless! If you enjoyed our keto cauliflower breadsticks, you’ll appreciate how these recipes transform simple ingredients into restaurant-quality meals.
Making keto pizza at home means controlling portions, choosing quality ingredients, and avoiding hidden sugars in restaurant sauces. Plus, there’s something incredibly satisfying about pulling a golden, bubbling pizza from your own oven. Ready to roll up your sleeves and create some magic?
How to Make Keto Pizza: Quick Overview
These recipes are surprisingly straightforward, even if you’re new to keto baking. Most crusts come together in one bowl with minimal ingredients. You’ll love how forgiving these doughs are—no yeast proofing or special equipment required. The result? Crispy, flavorful bases that hold toppings beautifully and satisfy those pizza cravings completely.
Preparation Time Breakdown:
- Prep Time: 10-15 minutes
- Cook Time: 15-25 minutes
- Total Time: 25-40 minutes
- Serves: 2-4 people per pizza
Recipe 1: Classic Fathead Pizza Crust
The fathead dough is legendary in keto circles for good reason—it’s incredibly pizza-like and holds toppings perfectly.
Key Ingredients for Fathead Pizza
- 1 ¾ cups shredded mozzarella cheese
- ¾ cup almond flour
- 2 tablespoons cream cheese
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ cup sugar-free marinara sauce
- 1 cup shredded mozzarella (for topping)
- Your favorite keto-friendly toppings
Step-by-Step Instructions
Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. This prevents sticking and makes cleanup easy.
In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave for 1 minute, then stir. Microwave another 30 seconds until completely melted and smooth. This creates the stretchy base that makes fathead dough special.
Add the almond flour, egg, garlic powder, and Italian seasoning to the melted cheese. Mix thoroughly with a spatula or your hands until a uniform dough forms. The dough will be sticky at first but becomes workable as you knead it.
Place the dough between two sheets of parchment paper. Roll it out to your desired thickness, about ¼ inch works perfectly. Remove the top parchment and transfer the bottom sheet with dough to your baking sheet.
Poke the dough all over with a fork to prevent bubbling. Pre-bake the crust for 8-10 minutes until it starts turning golden. This ensures a crispy base.
Remove from the oven and add marinara sauce, cheese, and toppings. Return to the oven for another 8-10 minutes until the cheese melts and bubbles beautifully.
Let it cool for 2-3 minutes before slicing. This helps the cheese set slightly, making cutting easier.
Recipe 2: Cauliflower Pizza Crust
This veggie-packed crust is perfect for sneaking extra nutrients into your meal while staying low-carb.
Key Ingredients for Cauliflower Crust
- 1 medium cauliflower head (about 3 cups riced)
- 1 large egg
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons almond flour
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Pizza toppings of choice
Step-by-Step Instructions
Preheat your oven to 400°F and line a pizza pan with parchment paper.
Cut the cauliflower into florets and pulse in a food processor until it resembles rice. You can also use pre-riced cauliflower to save time.
Microwave the riced cauliflower in a covered bowl for 5 minutes. Let it cool slightly, then transfer to a clean kitchen towel. Squeeze out as much moisture as possible—this step is crucial for a crispy crust.
In a large bowl, combine the cauliflower, egg, 1 cup mozzarella, almond flour, oregano, garlic powder, and salt. Mix until everything binds together.
Press the mixture onto your prepared pan, forming a circle about ¼ inch thick. Make the edges slightly thicker to prevent cracking.
Bake for 20 minutes until golden and firm. The edges should be crispy and the center set.
Add your sauce, remaining cheese, and toppings. Bake another 10 minutes until toppings are hot and cheese is melted.
Recipe 3: Chicken Crust Pizza
This protein-packed crust is perfect for meal prep and incredibly filling.
Key Ingredients for Chicken Crust
- 1 lb ground chicken
- 1 large egg
- ⅓ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup pizza sauce
- 1 ½ cups shredded mozzarella
- Desired toppings
Step-by-Step Instructions
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
In a large bowl, combine the ground chicken, egg, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Mix thoroughly with your hands until evenly distributed.
Press the chicken mixture onto the parchment paper, forming a circle or rectangle about ½ inch thick. Use wet hands to prevent sticking.
Bake for 20-25 minutes until the chicken is fully cooked and the crust is golden brown around the edges.
Carefully flip the crust using a large spatula or by sliding it onto a plate and inverting. This ensures both sides get crispy.
Top with sauce, cheese, and your favorite toppings. Return to the oven for 10 minutes until everything is hot and bubbly.
Recipe 4: Zucchini Pizza Boats
These fun boats are naturally portion-controlled and kid-friendly.
Key Ingredients for Zucchini Boats
- 4 medium zucchini
- ½ cup marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup pepperoni slices
- ¼ cup sliced black olives
- 1 teaspoon Italian seasoning
- Fresh basil for garnish
Step-by-Step Instructions
Preheat your oven to 400°F and line a baking dish with foil for easy cleanup.
Cut each zucchini in half lengthwise. Use a spoon to scoop out the seeds and create a shallow well, leaving about ¼ inch of flesh.
Place the zucchini boats in your prepared baking dish, cut side up. Sprinkle lightly with salt.
Spoon marinara sauce into each boat, dividing evenly among all pieces.
Sprinkle mozzarella cheese generously over the sauce. Top with pepperoni, olives, and any other desired toppings.
Sprinkle Italian seasoning over everything for extra flavor.
Bake for 20-25 minutes until the zucchini is tender and the cheese is golden and bubbly.
Garnish with fresh basil before serving. The boats can be eaten with a fork or picked up carefully.
Recipe 5: Portobello Mushroom Pizza
These earthy mushroom caps make perfect individual pizzas with incredible flavor.
Key Ingredients for Portobello Pizza
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- ½ cup pizza sauce
- 1 ½ cups shredded mozzarella
- ½ cup diced bell peppers
- ¼ cup sliced onions
- Fresh basil leaves
- Salt and pepper to taste
Step-by-Step Instructions
Preheat your oven to 375°F and prepare a baking sheet.
Clean the mushroom caps gently with a damp paper towel. Remove the stems and use a spoon to scrape out the dark gills from the underside.
Brush both sides of the mushrooms with olive oil. Season with salt and pepper.
Place the mushrooms gill-side up on the baking sheet. Roast for 5 minutes to release excess moisture.
Remove from the oven and carefully pour off any liquid that has accumulated.
Spread pizza sauce inside each mushroom cap. Add mozzarella cheese and your chosen toppings.
Return to the oven for 10-12 minutes until the cheese melts and the mushrooms are tender.
Garnish with fresh basil and serve immediately while hot.
Recipe 6: Almond Flour Pizza Crust
This nutty crust is sturdy, crispy, and perfect for those who want a more traditional pizza experience.
Key Ingredients for Almond Flour Crust
- 2 cups almond flour
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
- 2 large eggs
- 2 tablespoons olive oil
- 2 tablespoons water
- Pizza toppings of choice
Step-by-Step Instructions
Preheat your oven to 350°F and line a pizza pan with parchment paper.
In a large bowl, whisk together almond flour, psyllium husk powder, baking powder, salt, and Italian seasoning.
In a separate bowl, beat the eggs with olive oil and water until combined.
Pour the wet ingredients into the dry ingredients. Mix with a spatula until a dough forms. Let it rest for 5 minutes to allow the psyllium husk to absorb moisture.
Place the dough on your prepared pan. Use your hands or a rolling pin to spread it into a circle about ¼ inch thick.
Bake for 12-15 minutes until the crust is firm and lightly golden.
Add your sauce, cheese, and toppings. Bake for another 10 minutes until the cheese is melted and bubbly.
Recipe 7: Pepperoni Pizza Chaffle
These mini pizza waffles are crispy, cheesy, and ready in minutes using a waffle maker.
Key Ingredients for Pizza Chaffle
- 1 cup shredded mozzarella cheese
- 1 large egg
- 2 tablespoons almond flour
- ¼ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- 2 tablespoons pizza sauce
- 12 mini pepperoni slices
- Extra mozzarella for topping
Step-by-Step Instructions
Preheat your waffle maker according to manufacturer instructions. Spray with cooking spray to prevent sticking.
In a bowl, mix the egg, 1 cup mozzarella, almond flour, Italian seasoning, and garlic powder until well combined.
Pour half the batter onto the center of the waffle maker. Close and cook for 3-4 minutes until golden and crispy.
Repeat with the remaining batter to make a second chaffle.
Place the chaffles on a baking sheet. Top each with pizza sauce, pepperoni, and extra mozzarella.
Broil for 2-3 minutes until the cheese melts and toppings are hot. Watch carefully to prevent burning.
Serve immediately while crispy. These are perfect for quick lunches or snacks.
Recipe 8: Eggplant Pizza Rounds
These elegant rounds offer a sophisticated twist on pizza night with a tender, flavorful base.
Key Ingredients for Eggplant Pizza
- 2 large eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- ¾ cup marinara sauce
- 2 cups shredded mozzarella
- ½ cup cherry tomatoes, halved
- Fresh mozzarella balls (optional)
- Fresh basil leaves
- Balsamic glaze for drizzling
Step-by-Step Instructions
Preheat your oven to 400°F and line two baking sheets with parchment paper.
Slice the eggplants into ½-inch thick rounds. You should get about 12 rounds total.
Arrange the eggplant slices on the baking sheets. Brush both sides with olive oil and sprinkle with salt.
Roast for 15 minutes, flipping halfway through, until the eggplant is tender and lightly golden.
Remove from the oven and top each round with marinara sauce, spreading it evenly.
Add shredded mozzarella and your chosen toppings. Add cherry tomatoes and fresh mozzarella if using.
Return to the oven for 8-10 minutes until the cheese melts completely.
Garnish with fresh basil and drizzle with balsamic glaze before serving.
Recipe 9: Cream Cheese Pizza Crust
This rich, tender crust has a unique texture that’s somewhere between a flatbread and traditional pizza.
Key Ingredients for Cream Cheese Crust
- 2 oz cream cheese, softened
- 2 large eggs
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- ⅓ cup grated Parmesan cheese
- Pizza sauce and toppings of choice
Step-by-Step Instructions
Preheat your oven to 350°F and line a baking sheet with parchment paper. Spray lightly with cooking spray.
In a bowl, beat the cream cheese until smooth and fluffy using a hand mixer.
Add the eggs one at a time, beating well after each addition. Mix in garlic powder and Italian seasoning.
Fold in the Parmesan cheese until evenly distributed throughout the batter.
Pour the mixture onto your prepared baking sheet. Spread it into a thin rectangle or circle using a spatula.
Bake for 10-12 minutes until the crust is set and lightly golden around the edges.
Add your sauce, cheese, and toppings carefully. The crust is delicate, so handle gently.
Bake for another 8-10 minutes until toppings are hot and cheese is melted.
Recipe 10: Keto Flatbread Pizza
This coconut flour flatbread is soft, pliable, and perfect for those who prefer a bread-like texture.
Key Ingredients for Flatbread Pizza
- ½ cup coconut flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 4 large eggs
- ¼ cup melted butter
- 2 tablespoons water
- Pizza sauce, cheese, and toppings
Step-by-Step Instructions
Preheat your oven to 350°F and prepare a baking sheet with parchment paper.
In a bowl, whisk together coconut flour, salt, and baking powder.
In another bowl, beat the eggs with melted butter and water until smooth.
Add the wet ingredients to the dry ingredients. Stir until a smooth batter forms. Let it sit for 2 minutes to thicken.
Pour the batter onto your baking sheet and spread into a rectangle about ¼ inch thick.
Bake for 12-15 minutes until the flatbread is firm and lightly golden.
Add your favorite pizza toppings and return to the oven for 8-10 minutes until everything is hot and melted.
What to Serve Keto Pizza With
These pizzas pair beautifully with a crisp Caesar salad dressed with creamy homemade dressing and shaved Parmesan. The freshness cuts through the richness perfectly.
Consider serving garlic butter roasted vegetables like broccoli, asparagus, or Brussels sprouts on the side. They add color and nutrition while keeping everything low-carb.
A charcuterie board with olives, cheese cubes, salami, and pickled vegetables makes a wonderful appetizer before pizza night.
For beverages, sparkling water with lemon or lime complements the meal without adding carbs. Unsweetened iced tea also works wonderfully.
Finish with a simple dessert like sugar-free chocolate mousse or fresh berries with whipped cream.
Top Tips for Perfecting Keto Pizza
Use parchment paper always
This prevents sticking and makes transferring crusts much easier. It’s especially important for delicate crusts like cauliflower.
Pre-bake your crusts
This crucial step ensures crispy bottoms that don’t get soggy under sauce and toppings. Even vegetable-based pizzas benefit from this technique.
Don’t overload with toppings
Less is more with keto pizzas. Too many toppings add moisture and weight, which can make crusts soggy or cause them to break.
Squeeze moisture from vegetables
This is non-negotiable for cauliflower crust and important for zucchini boats. Excess water is the enemy of crispy crusts.
Let cheese-based doughs cool slightly
Fathead dough is easier to work with after cooling for 2-3 minutes. It becomes less sticky and more pliable.
Use a pizza stone if available
A preheated pizza stone creates restaurant-quality crispy bottoms. Heat it for at least 30 minutes before baking.
Experiment with cheese blends
Mix mozzarella with provolone, fontina, or gouda for more complex flavors. Different cheeses melt differently too.
Make sauce from scratch
Store-bought sauces often contain hidden sugars. A simple blend of crushed tomatoes, garlic, oregano, and olive oil is perfect.
Storing and Reheating Tips
Store leftover keto pizza in an airtight container in the refrigerator for up to 4 days. Place parchment paper between slices to prevent sticking.
For best results, reheat pizza in a preheated 350°F oven for 8-10 minutes. This restores crispiness better than microwaving, which can make crusts rubbery.
If using a microwave, place pizza on a paper towel and heat in 30-second intervals. Put a glass of water in the microwave alongside to add moisture and prevent drying.
Most keto pizza crusts freeze well for up to 3 months. Wrap individual slices tightly in plastic wrap, then place in freezer bags.
To freeze unbaked crusts, pre-bake them fully, cool completely, then wrap well. Thaw in the refrigerator overnight before adding toppings.
Vegetable-based pizzas like zucchini boats don’t freeze as well due to their high water content. These are best enjoyed fresh.
Common Baking Mistakes to Avoid
Skipping the moisture removal step for cauliflower crust leads to soggy, crumbly results that won’t hold together properly.
Not preheating the oven fully causes uneven cooking and prevents proper crust browning and crisping.
Using too much sauce makes everything soggy. A thin layer is sufficient—you can always add more at the table.
Overcrowding with toppings weighs down delicate keto crusts and prevents even cooking. Aim for balanced, modest amounts.
Not letting dough rest when recipes call for it. This allows flours to hydrate and binders like psyllium husk to work properly.
Using old or rancid almond flour imparts bitter flavors. Always check freshness and store flour in the refrigerator or freezer.
Baking at incorrect temperatures affects texture dramatically. Follow temperature guidelines closely for best results.
Cutting pizza too soon before it has time to set makes slicing difficult and messy. Wait at least 2-3 minutes.
Frequently Asked Questions
Can I make keto pizza crust ahead of time?
Absolutely! Pre-bake your crusts completely, cool them, and store in the refrigerator for up to 3 days or freeze for up to 3 months. When ready to eat, add toppings and bake until heated through.
Why is my cauliflower crust falling apart?
The most common reason is not removing enough moisture from the cauliflower. Squeeze it thoroughly in a kitchen towel until no more water comes out. Also ensure you’re using enough binding ingredients like egg and cheese.
What’s the best keto pizza crust for beginners?
Fathead dough is the most foolproof option for beginners. It’s forgiving, handles like regular dough, and produces reliably good results every time.
Can I use regular flour instead of almond flour?
Regular flour is high in carbs and not keto-friendly. Stick with almond flour, coconut flour, or cheese-based crusts to keep your pizza low-carb.
How do I make my keto pizza crust crispier?
Pre-bake the crust before adding toppings, use parchment paper, avoid overloading with sauce and toppings, and consider baking on a preheated pizza stone for extra crispiness.
Is keto pizza healthy?
Keto pizza can be part of a healthy diet when made with quality ingredients. It’s lower in carbs, higher in protein and healthy fats, and you control exactly what goes into it.
Can I meal prep keto pizzas?
Yes! Make several crusts at once and freeze them, or prepare fully topped pizzas and refrigerate for quick weeknight meals. Just reheat in the oven when ready to eat.
What toppings are keto-friendly?
Most traditional pizza toppings work: pepperoni, sausage, chicken, mushrooms, bell peppers, onions, olives, spinach, and tomatoes. Avoid sweet sauces, pineapple, and breaded items.
Nutrition Information (Per Serving – Fathead Pizza)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Total Fat | 22g |
| Saturated Fat | 8g |
| Protein | 18g |
| Total Carbs | 8g |
| Fiber | 3g |
| Net Carbs | 5g |
| Sugar | 2g |
| Sodium | 420mg |
Nutritional values are approximate and vary based on specific ingredients and toppings used.
Final Thoughts
These 10 keto pizza recipes prove you never have to give up your favorite foods while following a low-carb lifestyle. Whether you prefer the cheesy stretch of fathead dough, the veggie-packed nutrition of cauliflower crust, or the fun convenience of pizza boats, there’s something here for every craving and occasion.
The beauty of keto pizza is its versatility. You can customize every aspect—from the crust to the sauce to the toppings—to suit your taste preferences and dietary needs. Plus, making pizza at home ensures you know exactly what’s going into your food, which is invaluable when you’re committed to a healthy lifestyle.
Don’t be afraid to experiment! Mix and match different crusts with various toppings. Maybe combine the protein power of chicken crust with your favorite Mediterranean vegetables, or try a portobello mushroom base with classic pepperoni.
Remember, the key to successful keto pizza is patience and practice. Your first attempt might not be perfect, but each time you’ll learn something new and improve your technique. Soon, you’ll be whipping up restaurant-quality keto pizzas that have everyone asking for your secrets.
What are you waiting for? Pick your favorite recipe from this list and start your keto pizza journey tonight. Your taste buds—and your waistline—will thank you!
