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.

Ingredients

2 servingservings
USMetric
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
  • 4¼ oz. 120 g shredded cheese
  • 1¾ oz. 50 g pepperoni
  • olives
For serving
  • 513 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. Beat the eggs and add the cheese for the crust. 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.
  3. Increase the oven temperature to 450°F (225°C).
  4. Spread tomato paste on the crust and sprinkle oregano on top. Top with cheese and place the pepperoni and olives on top.
  5. Bake for another 5-10 minutes or until the pizza has turned a golden brown color.
  6. Serve with a salad.

Tip

Go ahead and try sun-dried tomato pesto or a jar of spaghetti sauce or pizza sauce, but make sure there is no added sugar.

Low-carb topping options are endless: bacon, salami, mushrooms, blue cheese, shredded chicken, sautéed onions, feta cheese… you know what you like!

Video

Keto pizza

Get started challenge

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!

1 2 3 4

176 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!

    Reply: #154
  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.
  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?
1 2 3 4

Leave a reply

Reply to comment #0 by