This Low Carb Pizza Crust is a game-changer for anyone craving pizza without the carbs. Made with just four simple ingredients, it’s cheesy, golden, and wonderfully crisp around the edges—perfect for holding all your favorite toppings. Whether you’re following a keto, gluten-free, or low-carb lifestyle, this crust delivers the indulgent satisfaction of pizza without the guilt.
Why You’ll Love This Recipe
With only four ingredients, this pizza crust is incredibly easy and fast to make. It comes together in under 30 minutes and requires no yeast or complicated prep. The combination of mozzarella, cream cheese, almond flour, and egg creates a sturdy, flavorful base that bakes up beautifully golden and slightly chewy. It’s versatile, freezer-friendly, and a guaranteed crowd-pleaser for pizza night.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
shredded mozzarella cheese
almond flour
cream cheese
large egg
Directions
- Preheat the oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment paper.
- In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for 1 minute, then stir until fully melted and smooth.
- Add the almond flour and egg to the melted cheese mixture. Stir well until a soft dough forms.
- Place the dough between two sheets of parchment paper and roll it out into a 1/4-inch thick circle or oval, depending on your preferred shape.
- Remove the top layer of parchment and transfer the crust (with the bottom layer of parchment) to the prepared baking sheet.
- Bake for 10–12 minutes, or until the crust is golden brown and lightly crisp.
- Remove from the oven, add your desired pizza toppings, and return to the oven for another 5–7 minutes, or until the cheese is bubbly and toppings are heated through.
- Let cool slightly before slicing and serving.
Servings and timing
Servings: 4 slices
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 200 kcal per slice
Variations
- Herbed Crust: Add garlic powder, Italian seasoning, or dried basil to the dough for extra flavor.
- Nut-Free: Substitute almond flour with sunflower seed flour or coconut flour (note: adjust quantities for texture).
- Crispy Finish: Flip the crust halfway through the initial bake for an even crispier base.
- Mini Crusts: Divide the dough into smaller rounds for individual pizzas.
- Dairy-Free Option: Use dairy-free shredded mozzarella and cream cheese alternatives.
Storage/Reheating
Storage: Store leftover crust (with or without toppings) in the refrigerator for up to 3 days.
Reheating: Reheat in a 375°F oven or toaster oven for 5–7 minutes until warmed through and crispy.
Freezing: Freeze the baked crust (un-topped) for up to 1 month. Thaw at room temperature before topping and reheating.
FAQs
Can I use coconut flour instead of almond flour?
Yes, but use only 1/4 of the amount as coconut flour absorbs more moisture. Adjust for consistency.
Does the crust taste like cheese?
It has a slight cheesy flavor, but it’s mild and works well with a variety of toppings.
Is this crust keto-friendly?
Absolutely. It’s low in carbs and high in fat, making it ideal for keto diets.
Can I make this crust without a microwave?
Yes, melt the cheese mixture in a saucepan over low heat, stirring constantly until smooth.
Is this crust gluten-free?
Yes, all the ingredients are naturally gluten-free.
Can I make this ahead of time?
Yes, you can prepare and bake the crust in advance, then store or freeze it until ready to top and reheat.
How do I keep the crust from getting soggy?
Make sure it’s baked until golden before adding toppings, and avoid overly wet sauces or ingredients.
Can I use this crust for calzones or breadsticks?
Yes, it’s versatile and works well for other low-carb baked items.
What toppings work best?
Traditional toppings like marinara, mozzarella, pepperoni, veggies, and olives all pair well with this base.
Can I make this recipe without eggs?
The egg helps bind the dough, but a flax egg may work as a substitute for a vegetarian/egg-free version.
Conclusion
This Low Carb Pizza Crust is the perfect solution for satisfying pizza cravings while staying on track with a low-carb or gluten-free diet. With only four ingredients, it’s fast, flavorful, and incredibly customizable. Whether it’s a weeknight dinner or a weekend treat, this crust holds up to any topping and proves you can enjoy pizza the healthier way—without sacrificing taste or texture.
Print
Low Carb Pizza Crust
- Total Time: 25 minutes
- Yield: 4 slices
- Diet: Vegetarian
Description
This Low Carb Pizza Crust is a cheesy, golden, and gluten-free alternative made with just four simple ingredients: mozzarella, cream cheese, almond flour, and an egg. Ready in under 30 minutes, it’s perfect for keto, low-carb, and grain-free diets—just top with your favorites and enjoy!
Ingredients
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1 cup shredded mozzarella cheese
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1/2 cup almond flour
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2 tablespoons cream cheese
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1 large egg
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment paper.
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In a microwave-safe bowl, melt mozzarella and cream cheese together for 1 minute. Stir until smooth.
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Add almond flour and egg to the melted cheese. Mix until a uniform dough forms.
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Place dough between two sheets of parchment and roll into a 1/4-inch thick circle.
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Remove top parchment and transfer crust (on the bottom parchment) to baking sheet.
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Bake for 10–12 minutes until golden and firm.
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Add desired toppings and bake an additional 5–7 minutes, until cheese is bubbly and toppings are cooked.
Notes
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Let the dough rest for a minute if too sticky before rolling.
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For a crispier crust, flip halfway through the first bake.
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Store leftovers refrigerated and reheat in a toaster oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Snack
- Method: Baking
- Cuisine: : American, Keto
