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 shredded cheese, preferably mozzarella or provolone
Topping
  • 3 tbsp 3 tbsp tomato paste
  • 1 tsp 1 tsp dried oregano
  • 5 oz. 150 g 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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208 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".
  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?
  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?
    Reply: #208
  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

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