Keto pizza

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.

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.
USMetric
2 servingservings

Ingredients

Crust
  • 4 4 eggeggs
  • 6 oz. 175 g (375 ml) shredded cheese, preferably mozzarella or provolone
Topping
  • 3 tbsp 3 tbsp tomato paste
  • 1 tsp 1 tsp dried oregano
  • 5 oz. 150 g (325 ml) shredded cheese
  • 1½ oz. 40 g pepperoni
  • olives
For serving
  • 5 oz. 150 g leafy greens
  • 4 tbsp 4 tbsp 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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246 comments

  1. Kathy
    my first attempt yes it tasted like an omlette the second time around I used a bigger pan and spread it thin on a greased with butter cookie sheet. I baked it for less than 15 minutes. just until it turned a crust like brown,(a little more than golden but not burned. then let it cool completely. ran a spatula under it to loosen it then topped it. baking just until the topping cheese melted. it didnt taste like a flour crust pizza with good reason its not flour crust. to me it tasted like a crispy cheese crust. I will be making this again. :)
  2. Violet
    I got some strong stomach pains after eating this, and also the chicken and broccoli earlier this week, but only after one of the times I ate it. Dull stabbing pains at my solar plexus. Any idea what could be causing this? For me the keto flu has persisted, intermittently. It lifted gloriously on Monday afternoon, and then returned Friday when I got my period and has been with me all weekend. Also, as the week goes on I am feeling more nauseated by food in general (though occasionally feeling wistful longings for toast or other carbs), and thus I have started skipping some meals or only eating part of them, not a whole "serving".
    Reply: #217
  3. 1 comment removed
  4. Sarah
    Mine came out a perfect egg and cheese omelet. I don't know how this could make a pizza crust?
    Reply: #242
  5. Julie
    I loved this pizza!!! I added shredded chicken and fresh basil. I will make it again this weekend so i can use up the tomato paste.
  6. Julie
    me again, i’m also gonna try making it in my cast iron skillet sprayed with olive oil.
  7. Ellie
    I'm making 2 servings. How much almond flour should I use?
    Also what are the calories?
    Replies: #208, #215
  8. Peter Biörck Team Diet Doctor
    Hi Ellie!

    In this recipe you don't use almond flour.

    I'm making 2 servings. How much almond flour should I use?
    Also what are the calories?

  9. Valentina Hain
    Oh wow, I read a lot of replies and just made it for the first time. Delicious!! I did tweak it just a little after reading replies, so I only used 3 eggs, blended them first, added 4 oz of shredded mozzarella and 2-3 oz of Parmesan, added salt , garlic powder and a little oregano, blended it well, added 1/2 cup of almond flour, blended, spread it thin, baked for 15 mins on 400. Let it cool off for 2-5 mins, topped with olive oil, tomato sauce, mozzarella, pepperoni and olives. Baked for ten more minutes on 450 and amazing!! This was done on parchment paper as instructed, no sticking issues whatsoever, nice and crispy crust, flavored, no egg taste at all!! My super picky kids loved it! So happy for this recipe, thanks!!
  10. George
    Oh my gosh! This is absolutely fantastic. I would have never guessed that eggs and cheese would taste like pizza crust. I made the recipe for two people and failed to realize that the instructions were for 1 person and I did not account for that. So, we got a rather thick crust because I only used one cookie sheet instead of two.
  11. -SineCera-
    This pizza is AMAZING!

    I've mixed the eggs with the finely grated cheese ( not roughly grated, so it would have a more paste-like texture), and I've let it sit for about 20minutes.
    Spread it on baking paper, baked it for about 15 minutes. Boy, when I opened the oven door...that delicious aroma. I've also added basil and garlic powder into the "dough" mixture.
    Topped it with our favourites, bacon, olives and roughly grated cheese. 15more minutes and Voilá!
    BUT! The most amazing part is that on the next day, it tastes 100/100 like "regular" pizza!!! Fresly out of the oven the crust can be reckognised as one without flour (the taste is great here too), but on the day after it's even more delicious!

    ...and guilt free :P

  12. Shelly Dall
    First time making this "crust" and we loved it! Hard to tell it wasn't a flour crust. added arugula and a some olive oil after taking it out of the oven. Super yummy, even my 24 year son liked it.

    You could use this recipe and make tortilla shells or a breakfast pizza. I'm sharing with my Keto friends. Thank you @dietdoctor

    Reply: #220
  13. Melanie
    Amazing! Everyone loved it! Evan people that weren’t on keto. Definitely will be making again!
  14. Lucca
    This was amazing!
    I used 2 oz Parmigiano-Reggiano and 4 oz mozzarella with the 4 eggs for the crust. Make sure your oven is hot when you put it in the oven.
    I also sprinkled Italian herbs on the tomato paste before adding my toppings.
    Then I topped it with 3 oz mozzarella and 2 oz Parmigiano-Reggiano.
    I made one large pizza 8"x11" (2 servings) and then cut it in half.
    As we Italians would say... Squisito!!
    Reply: #219
  15. Una

    I'm making 2 servings. How much almond flour should I use?
    Also what are the calories?

    No idea of the calories as I'm not counting calories but only 20g - or 30g if I have to - of carbohydrates per day. But I do know there is no almond flour or ground almonds (same thing!) in this recipe!

  16. Jade
    IT WAS SOO GOOD AND SIMPLE 10/10 RECOMMEND 💜
    Reply: #218
  17. Una
    Violet you really need to see a doctor and not rely on us as we are not medics. You shouldn't be in any pain of the sort as you suggest in the solar plexus and think it's the diet. It could be anything and you need an expert to diagnose and actually see you in person, not report as here. Really hope you get better and enjoy the food more, and that there is nothing wrong.
  18. Una
    Thanks Jade. So encouraging. I've got a bit behind with food on this challenge. I couldn't eat my dinner then other night, missed the fish curry completely and the pizza as I simply wasn't that hungry! I had the second portion of the buffalo chicken this afternoon as lunch and dinner running into one with breakfast too late at 10am, which consisted of two cold boiled eggs, some mayo, a small piece of Gruyere, and a Keto roll out of the batch I made the other might - yes, they also went purple with the psyllium powder! Unusually not enough exercise either for the last two days. But so far so good and I'll weigh myself for the first time on Monday morning and see where I am up to!

    Goid luck to everyone!

  19. Una

    This was amazing!
    I used 2 oz Parmigiano-Reggiano and 4 oz mozzarella with the 4 eggs for the crust. Make sure your oven is hot when you put it in the oven.
    I also sprinkled Italian herbs on the tomato paste before adding my toppings.
    Then I topped it with 3 oz mozzarella and 2 oz Parmigiano-Reggiano.
    I made one large pizza 8"x11" (2 servings) and then cut it in half.
    As we Italians would say... Squisito!!

    Cor! Well done!

  20. Una

    First time making this "crust" and we loved it! Hard to tell it wasn't a flour crust. added arugula and a some olive oil after taking it out of the oven. Super yummy, even my 24 year son liked it.
    You could use this recipe and make tortilla shells or a breakfast pizza. I'm sharing with my Keto friends. Thank you @dietdoctor

    No.idea what arugula is. Never heard of it so must investigate! Thanks. Sounds wonderful.

  21. Cameo
    Excellent! The crust was a bit eggy until I put tomato paste, **pesto**, meat, more mozz and parmesan on it for the second bake.
    Then it was just pizza-y-deliciousness. And the hubby loved it, too! Thank you!
  22. Gil
    Just made this pizza this evening :) Followed the instructions and added pizza toppings that I like, it turned out FABULOUS !! I suggest using a 9 x 12 cake pan/casserole pan, using a cookie sheet and parchment is tricky. You pour the crust concoction on to the cookie sheet, it is very liquid y and kind of just flows into place. Still worked OK, but nothing like a circle : Great recipe !!
  23. Matt
    Mine came out disgusting. Huge mouth full of egg, gross. I may try it again and cut way back on the amount of eggs so the crust comes out thinner.
  24. Greg
    I just made it and agree that it just makes a floppy omelette. I put the stuff on it and it tasted like some kind of omelette pizza. Not for me.
  25. Vashti
    Hi everyone.

    I read all 224 comments on this recipe before I started, lol right?... gained some really great tips, thanks. Needless to say, this turned out successfully.

    No sticking of parchment paper bought from a $3 store... was initially quite concerned *sighs*

    I did 2 servings =1 person (for dinner tonight + lunch tomorrow). Used 2 eggs (instead of 4 which from previous reviews, is said to be too much liquid) and mixed it with 6 oz mozzarella cheese. Added a little salt and garlic powder to the batter as someone suggested. Spreaded it thinly in a circle on the parchment paper and baked until golden brown. I flipped the batter (another useful tip, thanks) and added tomato sause, cheese, greens (spinach, kale & other greens... definitely not 5oz leafy greens but...) more cheese, oregano, pepperoni, onion and the remainder of the cheese (5 oz cheese total). The aroma is wonderful! The taste, exquisite!... and no I couldn't taste any egg :) :)

    I enjoyed this meal a bit too much! I look forward to being this excited about the other recipes throughout my Keto journey.

  26. Tammy
    Made this and it tasted like a glorified omlet hubby and kids liked it though
  27. Rina
    I have been craving pizza and this hit the spot ! Used 2 oz goat cheese and 4 oz mozarella in crust, which came out crispy and perfect. Found a pizza sauce with only 3 carbs and added minced garlic and crushed red pepper. Even my carb loving husband loved it!
  28. Lucy
    Made this and I really enjoyed it. So filling :)
  29. Maria Gutier
    I have several suggestions for this recipe. First grease the baking sheet with extra virgin olive oil approximately 2tbs . Second add 1tbs Italian mix herbs, 1 tbs butter, and 1tsp garlic to crust mixture. This gives it a much more authentic Italian crust taste. Finally if you like spicy try adding pickled jalepanos to the topping list. It adds another dimension of flavor to the dish and keeps your tastebuds guessing. I found it tasted a lot less like an omlette and much closer to pizza with these easy additions. Cheers!
    Reply: #231
  30. Myrna
    I haven't had pizza in years because I don't eat bread. I have to say, when I tried this I was a bit skeptical about how it would taste. Wow, was I surprised. This is one of my favorite recipes by far. I have this once every two weeks. So delish!!!
  31. Ketofied
    I

    This gives it a much more "authentic Italian crust taste."

    Not sure about authentic. I currently live in Naples, Italy (home of pizza) and they do not add seasonings to pizza crust, it's a very plain dough. That may be an "authentic" American-Italian thing.

  32. rebecca
    USE THE FETTUCCINE ALFREDO SAUCE FROM OLIVE GARDEN! I added about 1/2 cup of Almond Flour, separated the eggs, whipped the egg whites so they were almost firm, blended the cheese, whipped egg whites and yolks along with some dried oregano. Followed the cooking instructions. Once we were ready to eat, we drizzled Olive Garden's Alfredo sauce over the top (in replacement of tomato sauce) and it tasted amazing. Highly recommend doing this. And because the sauce is rich in fat (very low carbs, if any) I was full after eating half of my personal pizza.
  33. Velvet
    I just made this pizza precisely as prescribed. It is delicious and not at all "eggy". I used jalapenos, red onions, and pepperoni as my toppings. I also used a Mexican cheese mix and four eggs for the crust. Delis!
  34. Kevin Cummings
    I would love to post a pic of the results - I used the tips from Valentina, and the house smells wonderful. I am a topping-aholic so it cooked for a few extra minutes.

    It was reeeeeeallllly good!

    Next tume, because i pile the toppings, I will give the crust another minute or two.

    Very pleased, thanks

  35. 3 comments removed
  36. Rose
    What size cookie sheet?
  37. Marc W
    LOL - Don't fall for it! Thats not a pizza! It's an omlettte masquarading as a PIZZA!
  38. Jo
    After reading the comments I must say I was doubting this recipe but my pizza craving convinced me to try.
    IT'S NOT BAD! It was a really good surprise.
    I used 4 eggs and shredded mozzarella for the crust, I used a little bit more than the recipe though, and 2 tbsp of parmesan to thicken it, I followed some comments and seasoned it with herbs and smoked garlic, I also added a couple drops of white vinegar to be sure it doesn't taste eggy.
    And It didn't!
    I won't say it's the same as bread crust but come on people, it's a substitute not a magic trick.
    It actually tasted really cheesy to me but my guess is it's because of the strong taste of pamesan, I'll try with only mozzarella next time.
    I put smoked ham, musrooms and olives on top, and oregano in the tomato sauce, and even eating the leftovers cold at lunchtime today it really wasn't bad, and so filling.
    When it's fresh from the oven it honestly did the trick for me, the flavory sauce and toppings are there, I had a good taste of pizza in my mouth, who needs bread crust?
    My craving was satisfied without having to call it a cheat day.
    Thumbs up!!
  39. courtney
    I actually just came across this recipe on another site and made it last night except I didnt use egg in the "crust". I used a non stick pan and put a little olive oil on the pan ( I let it sit in the oven at 500 to heat it up) then sprinkled just a good amount of mozz cheese on the pan, it should melt instantly and then I put it back in the oven for 3-5 minutes until it was golden and crispy then added my toppings and put it back in the oven for another 5 minutes (still at 500 degrees) and i kid you not the cheese crust tasted so real, it was a little flimsy but fold it right up and its a pizza all the way around!
  40. B.A.
    We mix a little bit of olive oil and garlic into the crust to thin it out a bit. The garlic gives it a touch more flavor and takes out some of the egg taste.
  41. Amie Adams
    - I replaced the eggs with chia seeds (2T or 15g chia seeds and 6T or 56g water, soaked for 10min).
    - And, I blitzed the cheese and chia seed mix in the mini blender for a short time to mix ingredients better.
    - Cooked base as per recipe, then, turned it over, put back in oven for a few minutes to dry top a bit.
    - Then, back to recipe - take out oven, up temperature, toppings, finish in oven, enjoy!

    Base tastes less eggy, still light, pliable, thin, yummy. And ... better for my weight loss than delicious FatBoys pizza recipe. (64kg to date, 5kg to go)

    I took this pizza to a friend’s Pizza Night and my friends wanted to steal my ‘diet’ pizza rather than eat their own!

    Thank you for another great recipe.

  42. Amy
    Help! How much is one serving? 1 whole pizza? 1 slice?

    (1 pizza bring the pizza I would get after following the recipe for 1 serving)

    Ingredients
    Crust
    2 eggs
    3 oz. shredded cheese, preferably mozzarella or provolone
    Topping
    1½ tbsp tomato paste
    ½ tsp dried oregano
    2½ oz. shredded cheese
    ¾ oz. pepperoni

  43. jenny
    I was worried it would simply be a "glorified omelette" or have an eggy taste, but it didn't! I made the recipe for one serving in my toaster oven and mixed in about a 1/4 tsp of garlic powder and salt for the crust, and instead of topping it with pepperoni and olives, I used goat cheese, spinach and truffle oil. Also, instead of tomato paste, I used 1/4 cup of Rao's sensitive marinara sauce. It was super delicious! From my experience, this is the easiest, most low-carb way to satisfy my pizza craving during my keto journey. Thank you for this keeper of a recipe :)
  44. christina bell
    This ended up being pretty tasty. I did let it sit for a few mintues to kind of thicken a bit more. I also added garlic powder to the dough. I cooked it on a griddle which worked out great for flipping it, and was big enough to make two pizzas at once, that way I get a whole other pizza for tomorrow. ;)
  45. Stefanie
    Could it be cooked in a skillet instead of the oven, or will it end up more omelet-like?
  46. Jenn
    Is the 8 grams carb count for the whole pizza or per serving? If I am making this for two people, should I double the ingredients? Thank you!
    Reply: #249
  47. Peter Biörck Team Diet Doctor
    Hi Jenn!

    It's 8 gram per serving. (Choose 2 servings in the menu on the left hand side of the recipe.)

    Is the 8 grams carb count for the whole pizza or per serving? If I am making this for two people, should I double the ingredients? Thank you!

  48. Alec
    This made a HUGE mess in my oven. Putting the crust mixture in something with sides is definitely necessary. Maybe a cake pan or 8in square baking dish? Using just a baking sheet, the mixture completely flattened and egg got all over everything.
  49. Karen
    That shouldn't happen if you use parchment paper. I make this ALOT and never had that issue!
  50. Karen
    So does anyone know the calorie count on this?
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