Keto pizza

Pizza, meet keto… A simple take on how to get your pizza fix without the carbs. It’s everything you want — pepperoni, cheese and tomato-sauce deliciousness.
Pizza, meet keto… A simple take on how to get your pizza fix without the carbs. It’s everything you want — pepperoni, cheese and tomato-sauce deliciousness.
USMetric
2 servingservings

Ingredients

Crust
  • 4 4 eggeggs
  • 6 oz. 175 g shredded cheese, preferably mozzarella or provolone
Topping
  • 3 tablespoons 3 tablespoons tomato paste
  • 1 teaspoon 1 teaspoon dried oregano
  • 5 oz. 150 g shredded cheese
  • 1½ oz. 40 g pepperoni
  • olives
For serving
  • 5 oz. 150 g leafy greens
  • 4 tablespoons 4 tablespoons olive oil
  • sea salt and ground black pepper

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Start by making the crust. Crack eggs into a medium-sized bowl and add shredded cheese. Give it a good stir to combine.
  3. Use a spatula to spread the cheese and egg batter on a baking sheet lined with parchment paper. You can form two round circles or just make one large rectangular pizza. Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.
  4. Increase the oven temperature to 450°F (225°C).
  5. Spread tomato paste on the crust and sprinkle oregano on top. Top with cheese and place the pepperoni and olives on top.
  6. Bake for another 5-10 minutes or until the pizza has turned a golden brown color.
  7. Serve with a fresh salad on the side.

Video

Keto pizza

Can I use other ingredients for the crust?

For this recipe, both eggs and cheese are necessary. Feel free to use other types of cheese, like goat cheese if you try to avoid cow's milk. You can also mix different kinds of cheese to find the flavor combination that works best for you. There are many ways of making gluten-free, low-carb and keto pizza crusts. You can make it with cauliflower, eggplant, ground meat or make it with almond flour like in the very popular Fathead pizza.

Can I use other toppings?

Go ahead and try sun-dried tomato pesto or a jar of spaghetti sauce or pizza sauce instead of tomato paste, but make sure there is no added sugar. Low-carb and keto topping options are endless: bacon (have you tried our keto breakfast pizza?), salami, mushrooms, blue cheese, shredded chicken, sautéed onions, feta cheese… you know what you like!

Can I store this dish?

This pizza keeps for at least 2-3 days in the fridge and reheats great in the microwave. When your in the process of baking it, make an extra crust or two and put in the freezer. Put parchment paper in between the crusts if you're making more than one. Whenever you're in the mood for pizza, just grab a crust, top it with whatever is in your fridge and bake it off. Voila! Dinner in no time! You can also use the crust as a wrap and fill it with anything you like, for example deli roastbeef or tuna and eggs.
 

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This recipe and the ones below are examples of the delicious meals you have on our Get started challenge. We provide a meal plan and all the knowledge and support you need to make low carb simple. It's free and you can sign up at any time!
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197 Comments

  1. Emma
    I absolutely love this recipe, but why do I have so much trouble with it sticking to the greaseproof paper???

    Is greaseproof paper (UK) the same as parchment paper? I've tried everything from trying to remove it straight out of the oven to letting it cool. I've tried cooking it on greaseproof paper, tin foil and even directly on an oiled baking tray all to no avail!

    Help!

    Replies: #154, #183
  2. Sharon
    I am allergic to egg yokes so I was wondering if anybody had used egg beaters?
  3. Derya
    The cauliflower pizza never worked for us (takes ages to prepare, breaks easily, doesn't taste that good really), and I was nervous about a possibly eggy taste.
    But we all LOVED this one.
    Put mozzarella and eggs separately into blender, then stirred them together with a fork. Didn't do extra-seasoning (though was tempted by garlic powder) to the dough, but herbs of Provence went into tomato sauce.
    Plus I baked it 25 mins instead of 15 mins before putting on the topping.

    After the cauliflower pizza I was disheartened: it was edible, but the time necessary was a major put-off for sth that you don't seriously look forward to eat.
    But this one was embarrassingly easy to make AND is delicious and nutritious and keto.

  4. Lynn
    Baking parchment is different to greaseproof paper - it's more "non-stick".
  5. Tracie
    It tastes like an overcooked omelet. Because it's not very good, I didn't end up eating quickly, so I got full on less food. I mostly just ate the toppings off it. I may be picky because I live in NY and our pizza is amazing, but I really didn't like this.

    My pan tilted in the oven, and one side of the crust was very very thin and the other was thicker. The very thin side was less awful than the thicker side.

    I will go back to making Fat Head Pizza. I prefer it by a lot, it's not harder to make (although it's a bit more expensive).

  6. Marta
    Realmente ela fica maravilhosa. Meu marido fez e gostamos muito.
    Recomendo com certeza!!!!
    Abraços Marta
  7. Sara
    I believe that white powder is corn starch so the cheese doesn't stick together. They use it to dust Marshmallows too. Crazy, isn't it? I always thought that would be powdered sugar but corn starch does make more sense. Not sure about what's used in cheese but basing my guess on the marshmallow.If it were flour, it would turn pasty from the moisture in the cheese. Had to throw My two cents in. 🙂 I'm looking forward to trying this pizza with or without knowing definitely.
    Sara
  8. Rhonda
    This is my pizza crust of choice. I prefer it to anything I've tried so far. Do use parchment paper and I recommend a pan with a slight lip on I it to catch any potential runs. I've also added a little almond flour/coconut flour mixture to help boost its texture. I also use this basic crust recipe and make it in a muffin top pan (I even bought little parchment paper rounds to fit the indentations) and split them apart to make little flat bread substitutes. My go-to is 6 eggs to a bag of shredded cheese with a small bag of real bacon bits and about 1/4 cup nut flour (I use a product I adore called Miracle Mix that is a blend of almond, coconut, baking powder etc and is very versatile). I also season it with some salt or garlic salt. They freeze beautifully and make a great sandwich bun. They also toast in a skillet without any added butter. Boy, are they fabulous.
  9. Nivia
    The results came out pretty good! Honestly, it doesn't really take the place of "real" pizza crust for me but it definitely did the job. I made one serving, so 2 eggs, about 1/2 cup of cheese, I didn't have provolone or mozzarella, only white cheddar and 4 cheese so I used those. Will try with the other cheeses next time. I added some coconut flour and a little baking powder. That gave it a little rise. I greased parchment paper with ghee and it came up from the paper super easy. The key to not having it run all over the place is the cheese and coconut flour, but if you omit the coconut flour your cheese has to be a bit more substantial. I also seasoned the mixture with garlic powder, onion powder, dried oregano, parsley, and thyme. That helped it not taste so eggy I feel. It spreads nicely and the result was quite pleasing.
  10. Bill
    Having sen a number of comments about the crust sticker no to the parchment, I figured I’d try a few things that might reduce the chances of that:
    1. Used two (large) eggs rather than four, and used an immersion blender to better integrate it with the cheese.
    2. Sprayed the parchment with cooking spray, and flipped crust before adding toppings.
  11. Sherrie
    This is the first recipe I've tried that I won't make again. Like someone above said, tastes like an omelet. I've tried other recipes that have an egg and cheese base and they all taste like eggs to me. I'm hoping I can substitute the "Fat Head" pizza crust instead. That uses almond flour in the crust. A little more realistic to regular pizza.
  12. Cynthia
    First attempt following the recipe a disaster! Entirely stuck to the parchment paper and impossible to peel off...in the garbage it went! Second attempt, one less egg, silicone mat and cooking spray and added some Italian seasoning to the base...keeping fingers crossed!
  13. Rosie
    Awesome! My whole family loves this. We multiply the recipe enough to make two large pizzas (AirBake pizza pans with holes).
  14. Mel
    Made this today and it was great! Love how cheesy the crust is. I spread it pretty thin. I used a silicone baking mat on top of my pan and it did not stick whatsoever. Way better thean cauliflower crusts for sure!
  15. Dara
    This is awesome! used pepperoni, olives, shredded chicken, jalepenos and it was way more than enough to feed 2. I would like to have the nutrition facts please.
    Reply: #190
  16. RaeAnn Lemire
    I use ground chicken egg and sheedded cheese for a crust. Same thing roll it between 2 parchment really thin and bake for 15. I flip it add a lil ranch and put chopped bacon tomato and mushrooms and cheese. Pop it back in oven to melt and done
  17. Haley
    Is one serving one slice?
  18. Dave
    Can someone explain something for me? Are you suppose to blend the egg and cheese together or just “add” grated cheese to the beaten egg?
    Reply: #174
  19. Carmen Robinson
    Omg!! Im in love with this pizza!! Made it tonight. Seasoned my eggs with cajun seasoning and garlic powder. Toppings pepperoni, ham, bacon, mushrooms, spinach, olive, jalapenos. It was great!
  20. Gina
    First time I made this..yuck. this time I used 1 egg yolk and 2 egg whites. I put a bit of psyllium husk, some extra seasoning and amazing. Put this on my list to make again!
  21. John
    This is an excellent recipe I just added 3/4 cup almond flour and cooked the crust a little longer. Added oregano and garlic to the sauce with Italian sausage,pickles peppers,and pepperoni
  22. Cristi S
    Just wondering: adding 2-3 small sliced white mushrooms on top should not increase the carbs count by more than 1g...
  23. Stephanie
    Best keto / low-carb pizza I've ever come across! I can't get enough of it and now I don't miss traditional pizzas at all anymore. :D in response to other comments about sticking, I live in the UK and have never had any issue with sticking. Perhaps it is the brand of greaseproof paper used? I usually use Sainsbury's own and have no problems. :D
  24. Stephanie
    I beat the eggs first then add the cheese and mix it in thoroughly. Hope this helps. :)
  25. Nikki
    Absolutely delicious. I added almond flour for a more dough-like crust. Perfect. Can someone please tell me where we can find the actual nutritional breakdown for this and all other Diet Doctor recipes? All I see is the green icon that just tells me carbs....and I don’t even know if that is net or total carbs????
    When I transfer these recipes to my Fitness Pal, I’m shocked by some of the numbers! (Calories, carbs, etc.). I’ve been sure I’ve added the right servings etc. but having an actual list of nutrition for the recipe broken down would be helpful to compare numbers.
  26. Simone
    This was delicious! I used one less egg and added some almond flour to thicken the mixture up. (about 3 table spoons). A sprinkle of baking powder makes it light. I baked it in a flan tin with well buttered paper and it didn't stick at all. Very filling and saved some for tomorrow
  27. sarah
    This did not work:( The pizza stuck to the paper. So I was just scrapping off the top of the pizza, to be able to eat some of it. It was a bummer because the whole family was waiting for dinner. The taste was good. The crust, I didn't really get to eat, but the peaces I scraped off did have an egg taste. I wish it would have worked, oh well.
  28. Marissa Holloway
    Made this it was delicious! I added a bit of almond flour to the crust as well. It still had a bit of an egg taste.... how can I mask this?
  29. Trudi
    Omg this was amazing !!!!!!
  30. Kimberly
    I made this pizza recipe last night and it was awesome! I didn’t have parchment paper, so I greased a non stick sheet pan with some coconut oil instead. Cooked amazing and I am so impressed that I had to comment on it. Thank you for this amazing pizza crust recipe.
  31. Debbie Hoffman
    I made this pizza today, and even halved the serving for 1. I thought it was fantastic. Will definitely make again. I actually left the base in the oven for 20 minutes as somebody else who reviewed it said. I used salsa sauce instead of tomato paste. YUMMO
  32. James
    I have been dying to try this recipe but I am finding it incredibly difficult to source un-shredded soft mozarella as supermarkets in my area only have the shredded kind (I am in the UK) and the shredded stuff has potato starch in to stop the cheese from sticking together.
    Is everyone just putting up with the few carbs from the potato starch in shredded mozarella? I really would like to avoid the carbs in the potato starch :/. PS I cant imagine making this with fresh mozzarella or can it be done?
    Thank you wonderful people!
  33. Kim
    Hi Emma, when you use the greaseproof paper, spray a little canola spray over it, then pour over the egg mixture. Will be awesome!
  34. Kim
    I made this tonight and used smoked ham, pickles, pulled pork and cherry tomatoes. Absolutely brilliant! Wife new to the program loved it, my 2 boys loved it, was gone in minutes! Had to make another one..
  35. Philip
    I made this last night for the '2 week getting started challenge'. I was so impressed! The pizza did not stick to the baking paper and it tasted amazing. I added a little salt and pepper into the egg and mozzarella base before cooking and then topped with tomato paste, more mozzarella, tomato, red onion and pepperoni with a leafy salad on the side. I can't wait to have the rest for lunch today. Once I've finished the 2 week challenge I will be having this pizza every week. I'm now 5 days into the challenge and my weight has already reduced from 86.5kg to 85kg!
  36. Trkrick
    Love this pizza. Hardest part of a low carb diet for me is "No Pizza"! I made this for my wife last night and she thought it was a "regular" pizza. I did add extra mozzarella to the crust, seasoned with salt, pepper and garlic powder. Then I sprinkled parmesan over it before I put it in the oven. The whole house smelled like pizza while it was baking and I haven't even put on the toppings. I baked about 20 min with the extra ingredients. Turned out great. My only disappointment is my wife took the leftovers to work with her. Guess I have to make another one. Thanks!
  37. Karen
    Friday night is pizza night in our house, so happy we can continue with this recipe. We love it...I add garlicowder with other seasonings and more cheese to the crust..best part is adding whatever toppings we like...
  38. Joe Noble
    Best Keto Recipe to date. However, only day 7..lol. Easy to make and tastes great.
  39. Louise
    Do you find that this recipe is more acurate in the serving size that is stated that the fathead pizza serving size?
  40. JEFF
    If you go back to the information scroll down to the pink section click on it. It's the nutrition section.
  41. Kristina
    How do i get the nutrifacts for just 1 serving? I tried changing it, the ingredients adjusted but not the nutrifacts :)
    Reply: #193
  42. Amanda
    I made the crust twice... the first time it stuck so bad that we tossed it. The second time I made it in the skillet and flipped it when it was almost fully cooked. Then moved them to a cookie sheet and added toppings. We did one with pesto and sauteed onions and peppers, the other we did the paste with pepperoni and the sauteed mix. Both were absolutely delicious. Definitely stealing a spot in our menu.
  43. Silvia
    The nutrition facts listed are for one serving. So if you made it for two servings, you’d multiply the nutritional values times 2 to find out the nutrition information for the whole 2 serving recipe. Hope this helps! :)

    How do i get the nutrifacts for just 1 serving? I tried changing it, the ingredients adjusted but not the nutrifacts :)

  44. Amanda
    This was SERIOUSLY good, I could eat this a few times a week. Go for a good Italian paste, like Mutti, olives from a nice olive bar if you can, and fresh sliced pepperoni from the deli. I may have added a tablespoon of almond or coconut flour to the crust, I honestly can't remember. Either way, add some black pepper when you mix the crust, and cook it longer. Cook it until you're like "Oh sh*t I burned it!" because that's what I said when I opened the oven but it was actually perfect. Don't forget oregano and olive oil on top, it makes a difference. Simple is best with Italian. I went off keto for a bit and made a traditional pizza with local artisan dough and it wasn't half as good as this was. The keto crust has so much cheese in it that it really didn't taste like egg. And I hate the keto "tortillas"on this website, with a passion, for that reason. The edge of paper around the pizza will look moist, but it shouldn't stick if it's actual parchment paper. I've made orejas on parchment paper and the sugar beads and burns but doesn't stick. it's really non-stick. Use the right paper.
  45. Chad
    Loved this.

    I though the base mixture was too runny so I put it in a frying pan on a low heat until it dried out. then put toppings on and put it in the oven for a bit.

  46. Jill
    I make this recipe all the time, so good and so quick and easy. The first time
    I made it, I followed the recipe exactly and like others have said, it was too eggy. I’ve modified it a bit and it comes out amazing every time. I only use one egg and I mix shredded mozzarella and provolone with a small amount of grated parmesan. It stays together just fine but it takes some time to spread. I bake this until it starts to melt and then flip it, carefully. I then add my toppings, seasoning, and bake until the edges of the pizza are brown. Comes out great every time and it’s so good cold!
  47. Berna
    This pizza recipe was a disaster - stuck to the paper and I had to scrape off enough for a meal. Would never use it again. Shame as I really liked the taste of the mush that I salvaged.
  48. Fats
    This pizza is awesome. I took the advice of others and placed a tablespoon of almond flour for one serving size to the base and blitzed cheese and egg first. I used sour cream as base with chicken and salami topping. Sprinkled chopped tomoatoe and print onion and parsley finished with a drizzle of sour cream. It was easy and delist. One serving was way big enough, I could only eat half. Looking forward the the rest for dinner. I think it’s the best base I have tried so far. That you DD.
  49. Cielo
    So yummy but..This seems like ALOT of cheese! And I’m confused about serving size. I make two servings in a round dish and cut it in half when cooked for two meals. The serving size is half a batch and not a slice, right?

    Two servings uses a total of 11 oz of cheese! So one serving equals 5.5oz? That’s a lot of cheese for one meal??

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