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best keto pizza crust ever
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3.46 from 31 votes

The Best Keto Pizza Crust

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dish
Keyword: keto fat head dough, keto pizza, keto pizza crust, the best keto pizza crust
Servings: 6 slices
Calories: 190kcal


  • 1 cup almond flour 112g (see my tips on why you may want to start with less flour, say 180g and add more if needed)
  • 3/4 tsp xanthan gum (optional)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp italian spices see recipe here
  • 1/8 tsp salt
  • 1/16 tsp pepper add 1/4 tsp if you like more pepper
  • 1 egg room temperature, whisked
  • 1 1/4 cups shredded mozzarella 280g/10oz (see my tips on mozzarella)
  • Pizza sauce, shredded mozzarella, pepperoni, bacon, olives, peppers, mushrooms etc. for topping


  • Pre-heat oven to 350*F.
  • Add all of the dry ingredients to a bowl and whisk them together. (This includes almond flour, xanthan gum, baking powder, italian spices, pepper and salt).
  • 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 the thickness of your desired pizza crust (~1/4-1/2 inch thick).
  • I rolled mine into a rectangular shape by gently pressing in the sides with my fingers to make it all even but you can make a classic round pizza instead! (Note in the picture my dough looks smaller, this is because I used a piece of leftover dough about 2/3rds of the size of the amount this recipe makes so you'll get a larger crust than mine).
  • Using the parchment paper to lift it, gently transfer the pizza crust onto a baking sheet and place in the pre-heated oven.
  • Bake for ~14-20min or until your your crust becomes golden brown around the edges. It should be firm enough to easily spread toppings on.
  • Turn your oven up to 400*F.
  • Next, add whichever toppings you prefer while the crust is still warm. Then place the pizza back in the oven to bake for another 7-10min or just until the cheese is melted/the toppings are warm.
  • Slice and serve immediately! Enjoy The Best Keto Pizza Crust!


Ingredients Links

  • 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.
  • Store the prepared/cooked pizza covered with saran wrap on a plate in the fridge for up to 4 days. Re-heat on a baking sheet in the oven at 400*F just until warm. 
  • You can also make the dough for this crust 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. 
  • Lastly, you can also prepare the crust by par-baking it and adding your toppings. Before the second bake, freeze the crust flat on a baking sheet. Once frozen, transfer to a ziplock bag or container (freeze horizontally so the toppings don't fall off) and slide a piece of parchment paper or wax paper over/under either size of the pizza to keep it from getting freezer burnt. Now you have your own frozen pizza that you can bake for a quick dinner! Just place on a baking sheet and toss in the oven at 400*F for 10-15min or until toppings are melted and the pizza is warm. 


Serving: 1slice (NO TOPPINGS) | Fiber: 2g | Calories: 190kcal | Fat: 15g | Protein: 9.2g | Carbohydrates: 2.2g