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

Topping
  • 3 tbsp 3 tbsp unsweetened tomato sauce
  • 1 tsp 1 tsp dried oregano
  • 5 oz. 150 g (325 ml) shredded cheese
  • 1½ oz. 40 g pepperoni
  • olives (optional)
Crust
  • 4 4 eggeggs
  • 6 oz. 175 g (375 ml) shredded cheese, preferably mozzarella or provolone
For serving
  • 2 oz. 50 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 sauce 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.

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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 you're 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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302 comments

  1. Kristin Parker Team Diet Doctor

    This recipe makes one pizza and therefore is 2 servings? Correct?

    Step 3 indicates you can make 2 small pizzas or 1 large one. Regardless, yes, this recipe makes two servings.

  2. Anaya
    Okay I am seriously confused. It states to mix the eggs and shredded mozzarella cheese together and then spread the batter on baking sheet. Is it supposed to liquid-y still? I've been using another recipe where it has me melt shredded mozzarella cheese and cream cheese together to form the "dough". I want to give this recipe a try but the first 2 steps are confusing since it's still liquid.
    Reply: #303
  3. Kristin Parker Team Diet Doctor

    Okay I am seriously confused. It states to mix the eggs and shredded mozzarella cheese together and then spread the batter on baking sheet. Is it supposed to liquid-y still? I've been using another recipe where it has me melt shredded mozzarella cheese and cream cheese together to form the "dough". I want to give this recipe a try but the first 2 steps are confusing since it's still liquid.

    Yes, this should still be more liquid. There is no need to melt the cheese; this is a totally different recipe.

  4. Lisa
    I did not like this at all. Too greasy, cheesy, slimy. Will try it with a cauliflower crust next time.
  5. 1 comment removed
  6. DARLENE
    Well I actually messed up by using shredded parmesan cheese by accident in the crust but I had already dumped it in the egg mixture so I went with it! It was delicious!!! Besides the oregano I added basil as well! My very picky husband loved it!!!!!
  7. Amelia
    kcal: 1043
  8. Tonya
    Eggs don’t have lactose. Cow’s milk does.
  9. Michelle
    Oh my gosh, this was so good! I've liked everything I've tried this far (since things more than others...) but THIS was by far the best! I did as others suggested and added a but of garlic and oregano and a little parmesan to the crust. Itctastws just like a regular pizza. The crust is a bit more soggy than my usual thin crust pizza is, but I noticed absolutely no eggy taste... and I hate eggs, so it's a taste that is very noticeable to me. With some black olives sliced on top I never even got a hint of egg-taste. Very delicious. I'd give this one more than five stars if it'd let me...👍
  10. Dorotea
    Wow what an amazing recipe! Thank you for sharing these!
  11. Becky
    I really like this recipe. It was pretty soupy so I added small amounts of coconut flour and grated parmesan cheese (as one reader did accidentally) until it came to a consistency that wouldn't run off of the baking sheet. Maybe if I used regular eggs instead of extra large this might help with the consistency. Regardless, I thought it was delicious!
  12. CINDY
    How can I make the crust without using cheese? Should I just use eggs?
  13. CINDY
    I meant, just using eggs am I going to be able to make a good crust?
    Reply: #314
  14. Kristin Parker Team Diet Doctor

    I meant, just using eggs am I going to be able to make a good crust?

    Eggs alone are not likely to make a good pizza crust, but we have not tested it without the cheese.

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