Keto pizza crust

Keto pizza crust

Want pizza? Want it quickly? Like it crusty? Then bake a double batch of these delish, crispy and keto pizza shells and put them in the freezer. Quick and easy Pizza Night, here we come. Crunch!

Keto pizza crust

Want pizza? Want it quickly? Like it crusty? Then bake a double batch of these delish, crispy and keto pizza shells and put them in the freezer. Quick and easy Pizza Night, here we come. Crunch!
2 servingservings


  • 1¼ cups 300 ml (150 g) almond flour
  • ¼ cup 60 ml unflavored protein powder
  • 4 tbsp 4 tbsp (30 g) ground psyllium husk powder
  • ½ tsp ½ tsp salt
  • 2 tbsp 2 tbsp grated parmesan cheese
  • 1 tbsp 1 tbsp Italian seasoning
  • 2 tsp 2 tsp (10 g) baking powder
  • 2 2 eggeggs
  • 1 cup 225 ml boiling water
  • 3 tbsp 3 tbsp melted butter or coconut oil, for brushing


Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 375°F (175°C).
  2. In a medium bowl, mix the dry ingredients until well blended. Add in the eggs, stirring until well combined.
  3. Slowly add boiling water to the mixture, until the dough thickens. With your hands, shape the dough into a ball.
  4. Place the ball on a greased baking sheet. Spray a piece of parchment with oil and place it on top of the dough to help spread it without sticking. Use a rolling pin or your hands to spread the dough into a 16-inch round.
  5. The dough will rise to 2-3 times its size, so make the thickness one third of what you want the final crust to be.
  6. Place in oven and bake for 25 minutes.
  7. Remove crust from oven and brush with butter or coconut oil and return to oven. Broil for 3-8 minutes or until the crust is crisp. Watch closely during this step to make sure it doesn’t burn, but just crisps up. Start broiling with the crust flipped over to crisp the bottom first. Then, flip it and broil the top.
  8. Let cool and store in the freezer until you want to use it. If you can't wait, add toppings and broil for another 5-10 minutes until the cheese is melted and starts to brown.


Individual pizzas can be fun for any crowd. Just divide the dough into two and make a 10-12" crust. Go even smaller for little kids, and set-up a 'make your own mini pizza' buffet!

This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.

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  1. Joshua
    I am not sure what many people are doing to get a weird consistency. I measured and followed the instructions and got a ball of dough. The only time I got a porridge like consistency was when I had double the water when I made a half batch. I rolled mine to about a 1/4 inch thick and put it in to bake. At 20 minutes I pulled it out, added some pizza sauce, cheese and pepperonis and put it back in the oven about 10 min to melt the cheese and it was delicious. I made a full batch and did like one other comment had suggested and divided it into 4 portions. My wife and I agreed that this crust had an Italian Wheat Flatbread like flavor and texture.
  2. Nadean Huff
    I only had chocolate protein powder and it worked fine, could hardly tell. Was delicious pizza.
  3. Christine
    I made this tonight... My only change was I added 1 tbs of oat fiber and instead of Italian seasonings, I added dried basil and powdered garlic. It was crispy and delicious!
  4. Shanda Wise
    Complete waste of my expensive ingredients. Like many have said about, it was like of a portridge consistency.
  5. Annette
    Was like soggy dry pastry, even though I cooked it til golden brown. Too much water for the recipe and tastes of almond. Worse than the cauliflower bases.
    Reply: #57
  6. Denney
    What do I use for "grease" for greasing the pan? I used to use just a generic vegetable shortening, surely that's not except-able?
    Reply: #59
  7. Denney
    I made the fathead crust for a pepperoni pizza that was quite good.
  8. Elcy
    Denny, vegetable shortening is horrible for your health, just put it on parchment paper.

    What do I use for "grease" for greasing the pan? I used to use just a generic vegetable shortening, surely that's not except-able?

  9. Valerie
    It does for me...wonder why not for you?
  10. Crystal
    Mine turned out fine just like a pizza. I like this better than the fathead pizza crust.
  11. Radwa
    Can it be made without protein powder?
    Reply: #63
  12. Kristin Parker Team Diet Doctor

    Can it be made without protein powder?

    We have not tested this recipe without the protein powder. It helps give some lift and structure to the crust that would normally come from gluten in wheat flour.

  13. Catherine Jones
    I replaced the protein powder with coconut flour. I also didn't have italian herbs, so used oregano, basil and corriander. The tip about taking out the base at 20 mins and adding the toppings worked a treat. (Used tomato pesto, grated cheddar and pepperoni) It was really tasty. The base didn't rise much, but tasted very nice, no strong taste of almonds/coconut - probably covered up by pesto and pepperoni!! Just ate 1/2 - shared with the husband who agreed it was really nice. Thanks for the recipe!!
  14. Mary White
    I don't like the taste of protein powder... and it's hyper processed, often not of "good" ingredients and often not actually good for us (IMO). I found whole goat's milk powder online. Maybe isn't for everyone, but it's better than cow's milk and I love goat's milk so this will fill the bill for me and this recipe.
  15. widnesian
    Did anybody else end up with a purple dough ?
    Reply: #67
  16. Kristin Parker Team Diet Doctor

    Did anybody else end up with a purple dough ?

    That is due to the psyllium, but it doesn't affect taste or nutrition at all.

  17. 1 comment removed
  18. howesthat
    I didnt have the Protein Powder so I used Xantham Gum instead.
    It turned out great.
    It didnt rise at all, in reading other reviews others have commented
    that theres didnt either so I dont think it was because of the Gum.
    I put in a mix of my own herbs, you couldnt taste any.
    I followed the instructions for adding the water slowly & found that
    When the dough formed I didnt add anymore.
    I will definetly make it again.
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