Go Back
+ servings
Baked pizza with slice removed.
Print

Crispy Keto Pizza Crust

This pizza crust is low carb, keto, gluten-free, and nut free.  Enjoy this crispy pizza crust topped with your favorite toppings such as pepperoni, sausage, bacon, and mushrooms!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 505kcal
Author Anne Clark

Ingredients

Crust

  • 8 oz cream cheese, softened
  • 2 large eggs (room temperature preferred)
  • cup grated parmesan cheese
  • 1-½ teaspoon dried oregano, divided
  • 1-½ teaspoon dried basil, divided
  • 1 teaspoon garlic powder, divided

Pizza Sauce Suggestion

  • 1-½ tablespoon tomato paste
  • 3 tablespoon tomato sauce, low sugar
  • salt and pepper to taste

Pizza Topping Suggestions

  • 4 oz pepperoni slices
  • 1 c shredded mozzarella cheese
  • fresh basil for garnish (optional)

Instructions

  • Preheat the oven to 375°F. Place a sheet of parchment paper in your sheet pan.
  • Place the cream cheese, eggs, Parmesan cheese, 1 teaspoon basil and oregano, and ½ teaspoon garlic powder in a bowl. Add a small amount of salt and pepper (be careful with adding salt because the cheeses contain salt). Whisk until the mixture is smooth.
  • Spread the dough onto the sheet pan until it forms a rectangular or circular, thin crust. A thick crust won't be as crispy and sturdy.
  • Bake the crust for 8-10 minutes, or until nice and brown. Check on the crust several minutes before time is up to make sure it's not getting overly browned or burnt.
  • Remove the crust from the oven and let it cool for 5-10 minutes.
  • While the crust is cooling, prepare the pizza sauce. Stir the tomato paste, tomato sauce, the remaining dried herbs, and the garlic powder in a small bowl. Lightly season with salt and black pepper, to taste. Alternatively, you can use your favorite no sugar added jarred pizza sauce.
  • Spread a thin layer of pizza sauce onto the crust, add sliced pepperoni, and shredded Mozzarella cheese. Add additional topping of your choice but be mindful the more toppings you add could release moisture onto the crust making it less crispy. Particularly vegetables that release moisture while cooking such as onions, bell peppers, and tomatoes.
  • Return the pizza to the oven and bake just until the cheese is melted and bubbly (5-10 minutes). Remove pizza from oven and top with optional fresh basil.

Notes

(A)  Feel free to substitute your own low carb pizza toppings such as cooked sausage, cooked ground beef, cooked chicken, mushrooms, olives, green bell pepper slices, etc. 
(B) Store leftovers in the refrigerator for up to 3 days.
Pre-bake the crust: Before adding your toppings, consider partially baking the crust. This step helps remove excess moisture and allows the crust to crisp up. Once the crust is partially baked, you can add your toppings and finish baking the pizza.
Use a pre-heated pizza stone or baking sheet: Preheat a pizza stone or baking sheet in the oven before placing the pizza on it. This will help distribute heat evenly and create a crispier crust. The hot surface will give the crust a better chance to crisp up as it bakes.
Don't overload with toppings: While it's tempting to pile on the toppings, a heavy load can make the crust soggy. Be mindful of the amount of sauce, cheese, and other toppings you use. Keep the toppings relatively light to prevent excess moisture from making the crust soggy.

Nutrition

Serving: 1serving | Calories: 505kcal | Carbohydrates: 8g | Protein: 21g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 196mg | Sodium: 1080mg | Potassium: 342mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1297IU | Vitamin C: 2mg | Calcium: 312mg | Iron: 2mg