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keto pizza bites
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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: 10 pizza bites
Calories: 147kcal



  • 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)


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


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


  • 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!


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)


  • 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

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. 


Serving: 1keto pizza bite | Calories: 147kcal | Carbohydrates: 1.4g | Protein: 6.9g | Fat: 11.8g | Fiber: 1.2g