Low Carb Keto Pizza Bites

These Low Carb Keto Pizza Bites may just be my new favourite way to eat pizza!

They are delicious. Crispy on the outside, soft in the center…packed with italian spices, mozzarella, pepperoni, green peppers and whichever other fillings you enjoy..then brushed with garlic butter and parmesan.

AMAZING.

Disclaimer: this post contains some affiliate links. I may earn a small commission if you choose to purchase through one. This does NOT affect your personal purchase.

Dip these in pizza sauce for the ultimate low carb appetizer.

Even your non-keto friends and family members will love these.

The dough for these keto pizza bites is similar to the popular keto fat head dough BUT I promise it's better…

..and surprisingly even easier to prepare.

This recipe is great for beginners and/or picky eaters.

I've also used this dough to create other delicious recipes such as; these Keto Cauliflower Mac and Cheese Balls, Fried Keto Peanut Butter and Jelly Sandwiches, Fried Keto Ham and Cheese Sandwiches and The BEST Keto Pizza Crust you'll ever make!

The base of this dough is made up mozzarella, egg, and almond flour.

We then add italian spices, baking powder, xanthan gum, salt and pepper for this recipe.

The mozzarella you choose makes a big impact on how these will turn out.

I recommend NOT using fresh or pre-shredded mozzarella. Instead, use your own grated block mozzarella. I used the Saputo brand from Costco.

Moisture content varies with different mozzarellas so just keep that in mind if using a different brand. It's not an issue, I'd just recommend starting with less almond flour, then adding more if needed to form your dough.

The xanthan gum in this dough is an optional ingredient. You can make this recipe without it. It just aids in the “chew” and elasticity of the dough.

Baking powder in important to help this dough rise so we use a full teaspoon.

In terms of spices in the dough, I use a combination of thyme, basil, oregano, rosemary and chili pepper flakes. We also add a bit of garlic powder, salt and pepper.

All together, this makes for a delicious italian breading!

For the fillings you can get creative. I used mozzarella (you don't need much since the outside is already made from it!), pepperoni slices, green pepper and green olives..but I also think these would be great with mushrooms!

Lastly, these are topped with garlic butter (you can make your own or use store bought like I did) and parmesan (fresh or dry both work!).

Ingredients In Keto Pizza Bite Appetizers

Almond Flour
Xanthan Gum (optional, aids in the texture of the dough, giving it a more gluten-like structure)
Mozzarella (See my tips on choosing your mozzarella and how it can affect your recipe)

Tools I Used To Make These Keto Pizza Balls

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Rolling Pin
Parchment Paper

Tips For Making Low Carb Keto Pizza Bites

If you can't get your dough to come together and find the mozzarella is separating, microwave the dough for 10-15s, knead it well with your hand, add another tablespoon of almond flour if it's still not coming together. Repeat this process until it does come together. (Do not microwave for more than 10-15s at a time or you may end up cooking your dough.
When choosing your mozzarella for this recipe, pay attention to the moisture content. A higher moisture content means you'll need more almond flour, a lower moisture content means you'll need to add less almond flour to get your dough to form correctly. This isn't a big deal, it just means starting with less almond flour and adding a tablespoon or two more, as needed to get your dough to come together.
DO NOT use pre-shredded or the traditional fresh mozzarella you can buy. Only use block mozzarella for this recipe or it will not work as well.
The mozzarella I used for this recipe had a higher moisture content than others I typically use so 1 cup of almond flour is on the higher side already. Be sure to start with 3oz or 85g (~3/4 cup) and work your way up.
If you don’t have xanthan gum it’s TOTALLY okay, you can still make this! I just add it because I feel it improves the texture of the dough slightly.
This dough refrigerates and freezes well. If you don't want to make the pizza bites that day, see the storage instructions in this post to make them at a later time.

How To Store These Keto Pizza Bites

Before brushing with the second layer of garlic butter/parmesan, store the prepared/cooked pizza bites in a ziplock or airtight container in the fridge for up to 4 days, re-heat at 400*F until crisp and warm again, then brush with garlic butter and top with parmesan.

Alternatively you can also freeze the pizza bites in a ziplock or airtight container between layers of parchment or wax paper and re-heat them, once again at 400*F until warm.

You can also make the dough for these pizza bites ahead of time, wrap it in saran wrap and place in a ziplock. Store this in the fridge for up to 2 days OR freeze, then let it thaw to room temperature before using again.

Some Other Keto Pizza Recipes I've Made:

Low Carb Keto Pizza Bites Recipe

Serves: 10 keto pizza bites

Ingredients:

Crust

1 cup, almond flour, 112g (see my tips on why you may want to start with less flour, say 85g and add more if needed)
1/2 tsp xanthan gum (optional)
1 tsp baking powder
1/2 tsp basil
1/2 tsp oregano
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp garlic powder
1/4 tsp chili pepper flakes (optional)
1/16 tsp salt
1/16 tsp pepper
1 egg, room temperature, whisked
1 1/4 cups shredded mozzarella, 140g/5oz (see my tips on mozzarella)

Fillings

1/4 cup shredded mozzarella, 30g
2-3 tbsp finely chopped green peppers
2 tbsp chopped green olives (optional)

Toppings

2 tbsp garlic butter, melted, 30g
2 tbsp parmesan cheese
pizza sauce for dipping

Directions:

Pre-heat oven to 375*F.
In a bowl, whisk together your crust dry ingredients including; almond flour, baking powder, xanthan gum, spices, salt and pepper.
In another microwavable bowl, add your shredded mozzarella and microwave for 30s at a time, stirring in-between until fully melted. (It takes me about 1min total but I have quite a terrible microwave, lol so yours may take less time).
Once the mozzarella is well-melted, add your whisked egg and mix (it's okay if these two don't fully combine).
Add your dry ingredients and mix again until a thick dough starts to form.
Use your hands as the dough comes together to continue mixing the mozzarella with the rest of the ingredients. You'll need to knead the dough for a couple minutes to get it to blend together. If you are still having difficulty blending the mozzarella with the other ingredients, see my tips above to help you out!
Once you can form a pretty even dough ball, transfer it to two large greased pieces of parchment or wax paper.
Roll the dough out to be thin but still sturdy enough that you can easily bend and fold it without breaking it (see photo).
Use a glass, greased with oil and with a large opening to cut circles out of the dough.
Place a small amount of your pizza fillings into the center of each circle, then pinch the dough into a ball and do your best to seal all the edges. Repeat this process for the rest of the dough, re-rolling the scraps when needed.
Line a baking sheet with parchment paper and place the pinched side of each finished pizza bite facing down.
Brush the keto pizza bites with half of the melted garlic butter and sprinkle 1 tbsp of the parmesan cheese.
Bake for ~25-29min or until the crust becomes golden brown in colour.
Brush the baked pizza bites with the rest of the garlic butter and sprinkle the other tablespoon of parmesan cheese.
Serve warm with a side of marinara, ranch or pizza sauce for dipping. Enjoy your Low Carb Keto Pizza Bites!

Nutrition For 1/10th of recipe: 147 calories | 11.8g fat | 1.4g NET carbs | 6.9g protein | 1.2g fiber

Print Recipe

5 from 1 vote

Low Carb Keto Pizza Bites Recipe

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Appetizer, Side Dish, Snack

Keyword: keto pizza balls, keto pizza bites, keto pizza poppers

Servings: pizza bites

Calories: 147kcal

Ingredients

Crust

1 cup almond flour 112g (see my tips on why you may want to start with less flour, say 85g and add more if needed)
1/2 tsp xanthan gum optional
1 tsp baking powder
1/4 tsp sweetener (optional, just makes the dough taste slightly more like traditional pizza dough)
1/2 tsp basil
1/2 tsp oregano
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp garlic powder
1/4 tsp chili pepper flakes optional
1/16 tsp salt
1/16 tsp pepper
1 egg room temperature, whisked
1 1/4 cups shredded mozzarella 140g/5oz (see my tips on mozzarella)

Fillings

1/4 cup shredded mozzarella 30g
2-3 tbsp finely chopped green peppers
2 tbsp chopped green olives optional

Toppings

2 tbsp garlic butter melted, 30g
2 tbsp parmesan cheese
Pizza sauce for dipping

Instructions

Pre-heat oven to 375*F.
In a bowl, whisk together your crust dry ingredients including; almond flour, baking powder, xanthan gum, spices, salt and pepper.
In another microwavable bowl, add your shredded mozzarella and microwave for 30s at a time, stirring in-between until fully melted. (It takes me about 1min total but I have quite a terrible microwave, lol so yours may take less time).
Once the mozzarella is well-melted, add your whisked egg and mix (it's okay if these two don't fully combine).
Add your dry ingredients and mix again until a thick dough starts to form.
Use your hands as the dough comes together to continue mixing the mozzarella with the rest of the ingredients. You'll need to knead the dough for a couple minutes to get it to blend together. If you are still having difficulty blending the mozzarella with the other ingredients, see my tips above to help you out!
Once you can form a pretty even dough ball, transfer it to two large greased pieces of parchment or wax paper.
Roll the dough out to be thin but still sturdy enough that you can easily bend and fold it without breaking it (see photo).
Use a glass, greased with oil and with a large opening to cut circles out of the dough.
Place a small amount of your pizza fillings into the center of each circle, then pinch the dough into a ball and do your best to seal all the edges. Repeat this process for the rest of the dough, re-rolling the scraps when needed.
Line a baking sheet with parchment paper and place the pinched side of each finished pizza bite facing down.
Brush the keto pizza bites with half of the melted garlic butter and sprinkle 1 tbsp of the parmesan cheese.
Bake for ~25-29min or until the crust becomes golden brown in colour.
Brush the baked pizza bites with the rest of the garlic butter and sprinkle the other tablespoon of parmesan cheese.
Serve warm with a side of marinara, ranch or pizza sauce for dipping. Enjoy your Low Carb Keto Pizza Bites!

Notes

Ingredient Links

Almond Flour
Xanthan Gum (optional, aids in the texture of the dough, giving it a more gluten-like structure)
Mozzarella (See my tips on choosing your mozzarella and how it can affect your recipe)

Tips

If you can't get your dough to come together and find the mozzarella is separating, microwave the dough for 10-15s, knead it well with your hand, add another tablespoon of almond flour if it's still not coming together. Repeat this process until it does come together. (Do not microwave for more than 10-15s at a time or you may end up cooking your dough.
When choosing your mozzarella for this recipe, pay attention to the moisture content. A higher moisture content means you'll need more almond flour, a lower moisture content means you'll need to add less almond flour to get your dough to form correctly. This isn't a big deal, it just means starting with less almond flour and adding a tablespoon or two more, as needed to get your dough to come together.
DO NOT use pre-shredded or the traditional fresh mozzarella you can buy. Only use block mozzarella for this recipe or it will not work as well.
The mozzarella I used for this recipe had a higher moisture content than others I typically use so 1 cup of almond flour is on the higher side already. Be sure to start with 3oz or 85g (~3/4 cup) and work your way up.
If you don’t have xanthan gum it’s TOTALLY okay, you can still make this! I just add it because I feel it improves the texture of the dough slightly.
This dough refrigerates and freezes well. If you don't want to make the pizza bites that day, see the storage instructions in this post to make them at a later time.

Storage Instructions

Alternatively you can also freeze the pizza bites in a ziplock or airtight container between layers of parchment or wax paper and re-heat them, once again at 400*F until warm.