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.
August 9 2019 recipe by , photo by in Recipes, Meal

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
  • 1½ cups (6 oz.) 350 ml (170 g) shredded mozzarella cheese
Topping
  • 3 tbsp 3 tbsp unsweetened tomato sauce
  • 1 tsp 1 tsp dried oregano
  • 1¼ cups (6 oz.) 300 ml (170 g) shredded provolone cheese
  • 1½ oz. 45 g pepperoni
  • olives (optional)
For serving
  • 2 oz. (1 cup) 55 g (230 ml) leafy greens
  • ¼ cup 60 ml olive oil
  • salt and ground black pepper
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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.

 

Top keto pizza recipes


  1. Keto Fathead pizzaKeto Fathead pizza
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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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A little sneak peek...

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: One-dish meal plan #1

Spend less time cooking and cleaning — and more time with family this week. With this week’s one-dish meal plan, you’ll get seven full days of simple and tasty pies, stews, comforting casseroles, and more.

The best part? These all-in-one meals are designed to keep you under 20 grams of carbs per day. And most of them can be made in advance, stored in the freezer, and enjoyed later in the week. Just reheat and eat!

For tips and tricks for how to best prep and freeze your meals, take a look at our guide to low-carb and keto meal prep and freezing

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Low-carb guide for beginners
Want to learn more about low carb and keto?

Guide A low-carb high-fat (LCHF) or keto diet means that you eat fewer carbohydrates and a higher proportion of fat. Here you can learn all about it and how to use it to reach your personal health goals.

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401 comments

  1. 1 comment removed
  2. 2
    carol
    January 10 2016
    Just made this, another winner, tastes just like a bread one, will try it on the grandkids when they come to stay.
  3. 3
    Mark
    January 13 2016
    Terrific! This recipe is different than the one on the printable 2-week plan. This has less egg and is listed for 2 servings, whereas the other said it was one serving. Glad that's clarified. Looking forward to it tonight!
  4. 4
    Sue
    January 13 2016
    Lovely recipe. Really enjoyed this one.
  5. 5
    MonaLisa
    January 13 2016
    In the recepie I printed for having handy in the kitchen..it says 5 eggs for a serving of 1.
    There might be more mistakes?
    No need to say I have pizza for a whole Icehockey team here...
    Reply: #7
  6. 6
    Pamela
    January 14 2016
    Was surprised at how good this was. Even my husband liked it. Will be very useful recipe for when we go camping out in the bush (Australia).
  7. 7
    Reply to comment #5 by MonaLisa
    Dr. Andreas Eenfeldt, MD Team Diet Doctor
    January 14 2016
    Yes, an unfortunate mistake, my apologies. We've corrected it here already and will update the PDF guide too today.

    Luckily at least nobody had to be hungry, at all. :)

  8. 8
    Asha
    January 14 2016
    I just made this for the first time and loved it. I am doing the two week challenge but I had to change this meal to tonight as it suited better. It was great , so filling and full of flavour
    And the best bit , I get to eat one for lunch tomorrow. Can't wait!
    This is my fourth day and I've lost 1.5 kgs., down from 68.9-67.5. So happy , Thankyou so much for the two week challenge.
  9. 9
    Carole
    January 14 2016
    I've never really been a fan of regular pizza, but this recipe was absolutely delicious. I used provolone cheese for the "crust" and fresh mozzarella, both of which I shredded myself. I also mixed tomato paste with a homemade tomato pesto. My husband and I were so satiated that we couldn't eat anything else the next day until dinner. These recipes are a treasure trove.
  10. 10
    Apicius
    January 15 2016
    This is a better version than the other with the cauliflower crust. Some parts of North America are experiencing cauliflower shortage, and this solves that problem!

    Ps...no one has recommended anchovies?! They are great! :-)

  11. 11
    Brandi
    January 17 2016
    I was definitely hesitant on the taste because on the crust being made with egg but to my surprise it was very good and would make it more often.
  12. 12
    Jana
    January 20 2016
    This is so good. No strong egg flavor. Definitely hit the spot!
  13. 13
    Melissa
    January 21 2016
    I made this last night for the first time. I asked my husband to guess what was in the crust and he had no idea, so definitely the eggs do not overpower it. I used ground turkey instead of pepperoni and used marinated green and black olives. Mozzerella and just for kicks, threw on some feta on top. It was heavenly and we still have 4 pieces left for another day. Can't wait to try other recipes!
  14. 14
    Steve Altfillisch
    January 24 2016
    So good!
  15. 15
    Beth
    January 27 2016
    This was one of the best things I have eaten since my diet started. I diced onions, mushrooms, green pepper and a few mild pickled banana peppers then sauteed them to make them a little more tender. I also added a slice of sandwich ham then diced the pepperoni. I mixed garlic and Italian seasoning in the tomato sauce. What sauce was left I put in a jar in the fridge for next time. I hope it is as good reheated for lunch!
  16. 16
    Patty
    February 10 2016
    Holy pizza! This was sooooo delicious! Easy to make and tasted just like a real pizza and chewy too. I actually felt guilty while I was eating it and had to remind myself it was LCHF! LOVE IT! Thank you for these great recipes!
  17. 17
    carol
    February 11 2016
    I have just made the base for this, will put the topping on tomorrow when my 6 year old grandson comes to stay, will await the verdict. I love it.
  18. 18
    Mary
    February 13 2016
    The pizza was really good, 1 thing tho... The base stuck to the paper, how can I prevent this from happening ????
  19. 19
    Kim
    February 17 2016
    The pizza was delicious but stuck to the paper so i had to leave half of it! I used baking parchment paper. Should I have greased the paper? Any help as it was so yummy!
    Reply: #32
  20. 20
    Anu
    February 17 2016
    Is Parchment Paper necessary? Can I use non stick aluminum foil?
  21. 21
    Barbara
    February 18 2016
    Really enjoyed this... I do have a couple of low carb pizza recipes, but this is the best by far, the dough needs to be somewhat strong like regular dough.
  22. 22
    shirley watkins
    February 22 2016
    I absolutely hated this. Sorry! Tasted noting like pizza. But really, a crust made of eggs and cheese? That was wishful thinking. I just feel bad that I wasted lots of good cheese, peperonni and eggs.
  23. 23
    Fran
    February 22 2016
    Here's a recipe I love it's not really pizza but it's really tasty. Split a chicken breast to butterfly, spread tomato paste and garlic on it then cover with cheese and top with your favourite toppings, mushrooms, pepperoni, onion ect put in oven for approx 30mins.
  24. 24
    Alice
    February 22 2016
    The pizza was delicious.
  25. 25
    andreas
    February 24 2016
    great recipe! highly recommended. i think i prefer this to convensional pizza :)
  26. 26
    Susan
    March 1 2016
    This was delicious! I filled my sauce with ground beef and sausage and used a blend of cheeses and spices. I took a single slice and put it on a cookie sheet with a dusting of coconut flour and heated it further trying to make it a little crispier. The next time I will bake the crust a little longer until it is less spongy and crisper before I add the sauce and toppings. This is definitely something I will be making weekly.
  27. 27
    Yvonne
    March 16 2016
    Love this pizza ! It's the best low carb one I have tasted and is so close to a normal one. It's great to eat pizza without a massive blood sugar spike.
  28. 28
    Valerie
    March 17 2016
    Sorry, not a fan of this one! Toppings were great, but the "crust" was more of an omelette than anything. Next time, I will use either the Sesame Seed Cracker or Oopsie Bread recipe for the crust. I have made both of those and LOVE them - seems like an easy substitute for pizza crust. I even think that individual Pizza's, made with an assortment of toppings, on Oopsie Bread and a green leafy salad is in my future! I am new to Diet Doctor, but have already lost 3lbs. mid week! I am not hungry, and feel satisfied - so far so good!
  29. 29
    Charlene
    March 18 2016
    Loved it! I am amazed at how good this tastes. Wow!
  30. 30
    Mick
    March 18 2016
    Made this yesterday and I loved it, deffo making it again .
  31. 31
    Joanne
    March 21 2016
    This pizza is yummy...I have enjoyed so many of the recipes that are on this site. I am glad that the update was made to how many eggs, although I made my first on with five eggs and it was still good. It's so nice not to be deprived of the foods I enjoy. I have been on the two week challenge for a week now and have lost 5 pounds....would be great if this week brought the same results!
  32. 32
    Reply to comment #19 by Kim
    Jennifer
    March 23 2016
    you can not let the crust cool completely. I remove mine on to a clean pan to serve.
  33. 33
    Leticia
    March 24 2016
    I don't think I spread the egg and cheese mixture thin enough on the pan because the center was a bit more like eating an omelete. lol The edges came out perfectly. I think I will try this again. Anyone have any tips on perfecting the crust?
  34. 34
    Jessie
    March 25 2016
    Mine was really runny. Should I blend in a blender or just incorporate the cheese?
  35. 35
    Carmen
    April 3 2016
    Absolutely amazing! I have tried other Low carb pizza recipes and they were good but this was easier and in less than 30 minutes I had a great lunch! I added some mushrooms, olives, bacon as toppings.
  36. 36
    sunanda
    April 7 2016
    i didnt like this low carb pizza, i got feeling like vomit..
  37. 37
    Barbara Simoes
    April 9 2016
    I replaced the pepperoni with Vt. sausage that I had in the freezer. I pre-cooked it, of course. I let it cool, but nibbled it as I cooked everything else. By the time the pizza was ready, I was full! Later on, I had 1/6 of the recipe. It was okay, but I found that I missed having more veggies on it. Next time, I might splurge and put some diced green peppers on it. I'll have to check the carb count: one whole pepper has eight grams of carbs, two of fiber for a total of six usable net carbs. Not bad if spread across the entire thing. Also, I left the crust to cool, so it "sweat" between the paper and crust. I think next time, it would be important to cool it on a cooling rack or be sure to eat it soon after baking.
  38. 38
    Tonya
    April 12 2016
    I reviewed most of the comments before I made this. Some stated they didn't like it - that it tasted "eggy". With that info I added oregano and garlic powder to the egg and cheese to make the "crust". I absolutely love it!! I sautéed a little onion and mushrooms to add to my pepperoni and black olives!! Yum yum!!!
  39. 39
    Jorge
    April 13 2016
    I have to say that this pizza was delicious, the recipes are great full of flavor and excellent taste. My mood change a lot, my coworkers note the difference and they are really interested in this way of living.
  40. 40
    Kemi
    April 14 2016
    This pizza was so good. Its going to be a go to for me, I ve made it twice now.
  41. 41
    Lexy
    April 15 2016
    Not really to my taste...too eggy. But I loved this one...
    http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/

    Topped it with pizza sauce, pepperoni, capsicum, olives, fresh basil and baby bocconcini. Can't guarantee that it is really low carb as I'm not diligent about counting , but good as a treat ...

  42. 42
    Mateusz
    April 15 2016
    Today i've made one.
    4 Large Eggs and 200g mozarella cheese.
    It tastes really nice :D
    BUT!
    Don't try to replace paper with aluminium foil :D Or you will have another bonus ingridient :D
  43. 43
    Debbie
    April 17 2016
    Made this for lunch today (but Greek style with pesto, chicken, spinach, feta, and kalamata olives). I loved it but my hubby thought it was eggy.
  44. 44
    Angela
    April 18 2016
    This is the yummiest pizza EVER! I made it last night and was a huge hit! Thanks so much for sharing!
  45. 45
    Siri
    April 21 2016
    I seem to be the odd one out here... I was looking forward to this and it looked great when it came out the oven; but it was just too much of a good thing for me (and I ate less than half a portion). Too much fat, too much cheese. I had a bad night afterwards, with a pounding heart and sweating. Sorry to be a spoilsport! Don't let me put you off trying it though, most people seem to love it.
  46. 46
    C. McCoy
    April 23 2016
    This was absolutely delicious! I know it says not to count calories, but I calculated the calories anyway and it was nearly 900! Also for a strick low carb recipe, the carbs in 1 serving alone was over 40. A strick low carb only allows 25g of carbs from what I understood on the Web page. I suppose it could work if it is the only thing you eat for the entire day. So I am disappointed in the carb count and the unreasonable amount of calories. Was tasty tho.
    Replies: #47, #48
  47. 47
    Reply to comment #46 by C. McCoy
    Peter Biörck Team Diet Doctor
    April 23 2016
    Hi!

    The recipe states 6g per serving. Do you think that is incorrect?

    This was absolutely delicious! I know it says not to count calories, but I calculated the calories anyway and it was nearly 900! Also for a strick low carb recipe, the carbs in 1 serving alone was over 40. A strick low carb only allows 25g of carbs from what I understood on the Web page. I suppose it could work if it is the only thing you eat for the entire day. So I am disappointed in the carb count and the unreasonable amount of calories. Was tasty tho.

  48. 48
    Reply to comment #46 by C. McCoy
    Bulkbiker
    April 24 2016
    Where do you get the carb figures from please? I can't see what could make it so high
    Reply: #49
  49. 49
    Reply to comment #48 by Bulkbiker
    Peter Biörck Team Diet Doctor
    April 24 2016
    The only major carb source in this recipe is the tomato paste, I would say around 12g, so you don't have to worry. :)

    Where do you get the carb figures from please? I can't see what could make it so high

  50. 50
    Robin
    April 25 2016
    The pizza was okay. The topping was great, typical pizza. The crust was like an omelet minus the egg taste. We made one pizza in a lightly greased cast iron skillet. Other than that, we followed the directions as on the recipe. Can't complain. It's a good alternative to high carb pizza dough. We appreciate the site and all of the recipes.
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