Keto pizza

Keto pizza

Pizza, meet keto. It's a simple take on how to get your pizza fix without the carbs. It’s everything you want — whether it is a simple pepperoni, cheese and tomato-sauce version, or a loaded extravaganza. Make it your own.

Keto pizza

Pizza, meet keto. It's a simple take on how to get your pizza fix without the carbs. It’s everything you want — whether it is a simple pepperoni, cheese and tomato-sauce version, or a loaded extravaganza. Make it your own.
USMetric
2 servingservings

Ingredients

Crust
  • 4 4 eggeggs
  • 6 oz. 175 g shredded cheese, preferably mozzarella or provolone
Topping
  • 3 tbsp 3 tbsp unsweetened tomato sauce
  • 1 tsp 1 tsp dried oregano
  • 5 oz. 150 g shredded cheese
  • 1½ oz. 40 g pepperoni
  • olives (optional)
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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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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Get started keto challenge

This recipe and the ones below are examples of the delicious meals you have on our Get started keto 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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With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: Vegetarian #4

Here’s a week-long meal plan filled with keto-friendly lacto-ovo vegetarian dishes. This is the fourth meal plan in a series of keto vegetarian meal plans.

It includes three hearty meals per day and will keep you under 20 grams of carbs per day. This week, you’re going to eat zucchini pizza boats, goat cheese salad with balsamico butter, and chaffles — among other tasty, filling keto meals. Delicious!

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366 comments

  1. JohnathonnS
    Is there a way to keep it from sticking? It doesn't separate from the paper at all.
    Reply: #352
  2. Kristin Parker Team Diet Doctor

    Is there a way to keep it from sticking? It doesn't separate from the paper at all.

    In general, this shouldn't be sticking to the paper. You may want to double check you're using parchment paper and not waxed paper, which is a common mistake. If you're using parchment paper, you can try "greasing" it with some melted butter.

  3. Amy Giddins
    I loved this! I was very dubious about the base tasting Eggy but it didn't. I added olive oil to the Tomato base and this made it super crispy and nice then poured more oil on top. Also added broccoli florets with blue cheese and basil seasoning and put the spinach on the pizza. - Can't wait to have this one again, thank you!
  4. Rob D
    Absolutely amazing. This will now be my "Friday night cheat meal!".

    Thank you.

  5. Dycie
    We’ve just had this 2 nights in a row! So so delicious 🤤 made it exactly how the recipe said, had no troubles at all, really not sure how so many people have struggled with this 🤷‍♀️ It tasted just like normal pizza and even my husband ate 2 pieces before I told him it wasn’t dough base, he said he couldn’t tell the difference and he is very picky. Thanks so much for the great recipe, you have so helped me with my pizza cravings! 10/10!
  6. 3 comments removed
  7. Angela
    Wow...I’m speechless! I DID NOT expect this to taste just like a regular pizza! I could not tell the difference at all!! It was absolutely delicious. I made a six serving pizza on a cookie sheet making it easy to measure the servings. I had enough for a few servings and I froze the remaining slices. Will be making this time and time again! Please Diet Doctor...never ever go away!
  8. HeatherB
    I made a breakfast pizza out of this today with country sausage. It tasted good but a whole serving is a lot of food with close to 16 carbs and like 1300+ calories. It has more protein than I need especially in one sitting. However, I prefer this crust to other keto crusts. I like that it uses basic ingredients but it is definitely a special occasion treat not a regular part of the rotation.
  9. Tilly
    This is a delicious keto pizza and much quicker than other recipes. We made ours in a non stick frypan on the stovetop to make sure it was crispy - cooked it for a few minutes and then flipped it over to get it crispy both sides. Then topped it and put it under the grill to finish it. Quick and tasty! A keeper.
  10. Ryan Bristow
    That's a lot of eggs. I like the fat head recipe. One egg almond flour more cheese
  11. linda_martin4
    Tasty but the base was quite ‘eggy’ tasting.
    I think I’ll make the cauliflower base next time.
  12. Daniel Ehlers
    I'm sorry I don't mean to be rude but this was so gross. Crust is like an omelet and tastes super eggy but like crusty almost burnt eggs. Won't be making this again.
    Reply: #368
  13. Bridges003
    The crust is eggy and it stuck to my parchment paper. I had to peel it off. I didn't think the flavor was bad but I didn't think it tasted like a real pizza either.
  14. omar
    Hi. Can i use chicken thighs instead of pepperoni? What will be the weight for one serving and in how much butter i need to cook it? Thanks
  15. jroche250
    Very nice, will try it again
  16. Yolanda Gamboa
    You may have mixed it too much making it "eggy" ... if you want to try again, try a light and brief stir.
  17. Kathy
    We weren't impressed. It didn't taste eggy, per se, but the crust was limp. I baked the crust for 20 minutes, thinking it might crisp up. Never did.
  18. Renos Greece
    Good and easy recipe.
    It tastes good.
  19. Leticia Phillips
    I made 1/2 recipe for a 8 inch pizza. Sprinkled garlic powder and oregano to the egg, stirred for 5 seconds, added 3oz shredded mozzarella and stirredto combine. I At this point I added a tsp of coconut flour. Baked at the suggested temperature for 10 min. Then followed recipe to the t. Baked the finished product for the whole 10 min it suggested. No egg taste at all. Sort of crispy thinner crust. Will make it again.
  20. Peter
    I made this now using eggs and cheddar cheese for the base and it was so gross the egg didnt bind to well when mixing with cheese and the base burnt on edges but stayed soft and tasted eggy in spite of topping with a bolognaise tomato base and cheese.
  21. Ali
    I didn't like this pizza. It was like eating pizza toppings on top of a cheese omelette. Not a good mix I need some type of dough with almond flower for Keto pizza. No issues with the preparing or cooking.
  22. 1 comment removed
  23. angsanchez92243
    Is the per serving 5g as the whole pizza or 5g per slice? If it was per slice then if I had two slices then I would have consumed 10g?
    Replies: #376, #377
  24. Crystal Pullen Team Diet Doctor

    Is the per serving 5g as the whole pizza or 5g per slice? If it was per slice then if I had two slices then I would have consumed 10g?

    There are 5 grams of carbs per serving. If you made the 2 serving recipe with 4 eggs, 1 serving is half the pizza.

  25. Kristie Sullivan, PhD Team Diet Doctor
    The nutrition is calculated per serving.
  26. Kaarehh
    Too eggy, I've had better crispy crust recipies using just the same ingredients. But if I make again I'll definitely change the egg to cheese ratio
    Reply: #380
  27. Scott
    I owed a pizzeria, so I might just be a bit picky. BUT this recipe was nowhere near real pizza. It was quiche with tomato sauce and cheese. I even made it with more cheese to see if it came out any better. It didn't. I get that real pizza is hard to compare to, but there is no way anyone ate this and was fooled. So disappointing.
  28. Scott
    It won't matter, tried the extra cheese thing, still tasted like egg (quiche).
  29. abbygils13
    This pizza was very eggy. I baked it the first time according to the recipe and it was a fail. So, I decided to attempt it once again; however I used one egg instead of two and I drizzled olive oil on a baking tray so it would not stick. Overall, it was still eggy I would suggest taking out the egg yolk next time or just having a cheese crust.
  30. Urshula
    This pizza is fabulous, the best keto I have ever tasted. I taste no egg at all with the crust. As of right now I have made it three times. The first just as the recipe states. The second and third times the only thing I did different was to season the crust mix. Once I seasoned with Italian seasoning the next time I added crushed basil.
    Reply: #383
  31. Kerry Merritt Team Diet Doctor

    This pizza is fabulous, the best keto I have ever tasted. I taste no egg at all with the crust. As of right now I have made it three times. The first just as the recipe states. The second and third times the only thing I did different was to season the crust mix. Once I seasoned with Italian seasoning the next time I added crushed basil.

    Love the idea of adding seasonings to the crust! Sounds great!

  32. lauramb1994
    Yummy. Had to eat it with a fork but I don't mind. Add your favorite toppings. I can enjoy pizza again. Yay!!
  33. clelandbastu
    So I tried this and it’s not as bad as others are saying in the comments. Also, I made it in a non-stick frying pan on low heat and tasted very good.The first time I tried it I couldn’t get the egg base to be round and rather spread over the whole sheet so I gave up. The frying pan method worked perfectly for me.
    Just a tip😀😀
    Reply: #387
  34. 1 comment removed
  35. Crystal Pullen Team Diet Doctor

    So I tried this and it’s not as bad as others are saying in the comments. Also, I made it in a non-stick frying pan on low heat and tasted very good.The first time I tried it I couldn’t get the egg base to be round and rather spread over the whole sheet so I gave up. The frying pan method worked perfectly for me.
    Just a tip😀😀

    Awesome! I am so glad it worked for you!

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