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 (375 ml) shredded cheese, preferably mozzarella or provolone
Topping
  • 3 tbsp 3 tbsp unsweetened tomato sauce
  • 1 tsp 1 tsp dried oregano
  • 5 oz. 150 g (325 ml) 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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337 comments

  1. Elizabeth
    Don't make this for the first time if you are supposed to be fasting because you might be like me an not be able to resist having a taste. It was delicious. I made it on parchment paper on a baking sheet and spread it out as thinly as I could. There should be no pools of egg. If there is you need more cheese. I added left over roast lamb, leftover roast pumpkin and chorizo. Will definitely make again.
  2. Nicky
    Hello Alison, did you get a reply? I also have the same question to ask ... I am having left overs on a portion, but that's as I am not so hungry and never eaten big portions, generally.
    Let me know if you hear back! Thanks
  3. Azra
    Hi,

    Just made this pizza and I am amazed. I can't believe it tastes like a pizza. The crust I had my doubts about but oh myyy. How wrong was I?! It tastes like a crust without the guilt of having carbs. The toppings I used were oregano, onion flakes, baby spinach, yellow bell pepper, red jelapenos and mozzarella cheese.

    I am sooo happy that it turned out so well. And my kids couldn't resist so I was quarter of a pizza short and still full. I think I will incorporate this into future family meals most certainly!

  4. SuW
    Just noticed bags of grated cheese in the UK have potato starch added, which can seriously dent into the daily carb allowance. Best to grate the cheese yourself and save some money too!
    Reply: #149
  5. Big Dub
    Can someone please break down the carbs, fat & protein in grams?
    Any serving size.
    Thank you so much!
    Reply: #108
  6. Liz
    This is my favorite recipe on this website. I make exactly like the recipe says to do. It does not taste eggy in the least. It's absolutely delicious. I make this one or two times a week. Sometimes I fry one Italian sausage link with a little chopped onion and bell pepper and use that as my topping. Fabulous. And, yes, I realize that raises the carb count. But, it's worth it.
  7. Krista
    Fed it to the family...they love it! The key is making sure it's spread thin. when it's thin, it's just like a crust and crispy. I think next time I'll blend the cheese and egg together in my food processor. I also followed one person's tip and added some salt and red pesto to the tomato paste. Fantastic!
  8. Krista
    Big Dub,
    Chronometer is fantastic if you want to count. https://cronometer.com You can set it to lo carb settings (strict, moderate, high, etc.). You can also track your nutrients. I'm not very good at tracking, though. :)

    Although if you're not interested in serving size, if you hover over the tool they have it gives you the ratios of protein vs. fat vs. carbs.

  9. Luna bS
    LOVED IT!
    I don't mix meat and dairy, so I used mushrooms, olives, capers, oh so yummy! This is going to be one of my most fav recipes!
    I also made a version for my daughter (who is gluten/casein intolerant), replaced cheese in crust with some gluten-free flakes, and then just skipped it for the topping, but added beef pepperoni :) She loved it!
  10. http://realmealrevolution.com/group/maddy's-uk-banting-health-e--club/84
    I hate fat head pizza base and the cauli one gives me terrible heartburn (even though cauli on it's own doesn't-weird I know!) so this is perfect for me I added a little paprika and mixed italian herbs to the mix YUMMO
  11. wendy
    I don't understand, I made a pizza for 6 - but the base wasn't like a batter - it was just a runny liquid... what have i done wrong??
  12. Aimee
    Can you use Silpada mats instead of parchment paper??
    Reply: #113
  13. Ian
    I've use my silpad mat in the past for cheese and other non-bread baking and it really isn't the best. The clean up is a nightmare because things get stuck in the tiny perforations. I use parchment paper and I find it much better than a silpad for this recipe.
  14. Routie Mohan
    Thank you for these great ideas. I saved them and now I'll change my cooking lifestyle. I love the egg plant ones. I'm trying that one today. Coincidentally I bought two eggplants when I was coming home from work yesterday. I found your mail just in time. Cooking is my past time.
  15. Victoria Fender
    Wow, this was really good and satisfying. I didn't feel like eating again for a few hours. Thanks for the recipe!
  16. Carla
    Absolutely delicious! Surprising to say the least. I'm not a fan of eggs so I was really nervous about the crust. Boy was that a waste of time. It was insanely good and tasted like crust for some reason. My brain is still trying to wrap it's head around it. I must say that I seasoned the eggy stuff with Salt, Pepper, Garlic Granules and Italian Seasoning prior to baking it for the first time. Also, I made it in a lined (no parchment - had to use my silicone liner) cookie sheet for ease. I'd love to take it to work tomorrow for a friend to taste, but I have no idea how I'd heat it up again. Since it's not real pizza crust, would I be able to? I would rather store it in a container on top of the fridge, but I wouldn't do that with pizza. Hmmmm....I have to think about this. Anyway, thanks for the delicious recipe! I'll try the fathead version next.
  17. Daphne
    Wow! My husband and I just enjoyed a typical pizza Sunday with NO guilt! I read all of the reviews prior to making so I had helpful hints before I started. Several people have asked about the parchment paper - our pizza didn't stick but I do have the "oven safe & non-stick" kind made by Reynolds (perhaps this is the difference). I used the suggested 4 eggs with cheese along with garlic and onion powder prior to mixing. I used our Ninja so that everything was nice and blended. I left the egg mixture in the oven for longer, 20-25 minutes. I used a rectangle air pan - 15.5x10.5 inches. Here's what I concluded: (1) The garlic and onion powders give the crust a fantastic flavor. (2) I added salt and pepper along with the suggested oregano to the tomato paste. As another person stated, make sure you place the paste all the way to the edge of the crust. This is crucial to not tasting "egg." (3) I piled on fresh spinach (minus the stems) as well as a few portobello mushrooms (I don't care for olives). Added toppings make for a great taste - add additional meats, vegetables. (4) I placed the pepperonis on first (after paste), sprinkled a very light layer of mozzarella cheese on and then added the spinach and mushrooms, topped with more mozzarella cheese. The light layer of cheese helps everything "stick." (5) I sprinkled a little cheddar on top of the mozzarella to give the pizza more color and taste. Summary: In my opinion, the spices and additional toppings are key. What a great recipe!
  18. Jessica
    Unfortunately this stuck so badly to the parchment paper it was almost inedible.
  19. Karen
    mine stuck to the tin wven though I greased it with olive oil it asl seperated the egg form the cheese want not good ! tips please?
  20. Charlotte
    Can anyone tell me why my mixture was not like a batter??? 4 eggs 6oz grater cheese. The eggs just ran out of the cheese and soaked the parchment paper.
  21. Janet
    Just made this - very tasty - but would have to include the "carbs" in the baking paper!
    It stuck so solidly the only way to taste it was to also eat some paper! What did I do wrong?
  22. Mame
    The batter was liquid and the end result tasted like a over-cooked pizza omelette. This one is not for me. I am picky about pizza and picky out omelettes.
  23. Mame
    The batter was liquid and the end result tasted like a over-cooked pizza omelette. This one is not for me. I am picky about pizza and picky about omelettes.
  24. NOELLE Olson
    Love this recipe. I added a 1/4 c coconut flour to my crust to make it a bit more bread like. I wish I could share a picture.
  25. Daniel
    I thought this was fantastic... I didn't think it would turn out even as I was halfway through making it. It ended up being one of my favorite recipes from the site so far. One note though: tried warming up the leftovers the next day... not so good. I would say make enough to eat it fresh. The microwave is not this guys friend.
  26. Nadia
    This was delicious. Very very easy to make. I just mixed the eggs and grated cheese, I dont know if you are supposed to blend them with a blender to avoid puddling of egg. It did not have the crunch throughout but the edges were lovely and crispy. As already mentioned, it is very very filling. Next time perhaps a tuna and onion topping, or parma ham and rucola.
  27. Daniel Nociaro
    Now you can buy Atkins frozen pizza at Smith food store. Not sure of the other stores you can look up Atkins food for sale where.?
    TY
    Dan
  28. James
    Ok, guys, I just made this pizza after postponing it for a while.First of all, this is pretty good I would say, but don't expect it to be like a real pizza.It still has an eggy taste, but I managed to restrict it to a minimum.Here's how:

    I used 2 eggs and about 180gr Mozzarella for the crust.I ended up mixing them in a blender, because it just didn't feel right without it.
    Next in the oven on parchment paper for about 20+ minutes as Daphne suggested on post 117.
    Out of the oven,turned it upside down(as some other person did it here), put some tomato paste, salt n peppa and oregano, add a thin layer of mozzarella, and about 120gr of Cheddar.Back to oven for 5-10 minutes.Awesome!

    I've read somewhere, that if you put a drop of vinegar in the egg mix, it takes tha egg taste away.Anyone knows more about it?If someone try it, please please report back.

    Edit: Oh and my pizza didn't stick at all as of some others.I spread it as thin as I could if that helps.

  29. Carole
    This turned out surprisingly great. It's not a "real" pizza crust, of course, but with the tasty toppings you hardly notice. It seemed so odd (and wonderful) to finish pizza without feeling bloated! I added some onion, mushroom slices, and red hot pepper bits for some extra spice, and once again the family rated this a solid thumbs up! I had some very wide size parchment paper which I lay over a pizza pan (that had edges), so that contained the crust batter in a circular shape and didn't allow it to dribble out anywhere. My pan has a fairly good upwards slope edge, so if you can find a pizza pan like that, it works quite well.
  30. Benjamin
    Wow! This dish was certainly something else. I really wasn't sure what to except and I admit I had a bit of a hard time bring it together and having faith that it would all turn out well. At first cooking the crust almost made it look like a Swedish pancake that my mom used to make but it eventually browned properly with only one corner looking like an omelette. Even though I knew the ingredients my brain was having trouble deciphering if I was eating a pizza or a mozzarella omelette, but it tasted amazing in the end. It kind of had the taste that I enjoy from a Dijorno's Pizza and man was this filling too. I was almost full after two slices out a six slice set up but I had a third piece and now I'm pretty sure I'll be full for the rest of the night. I will be maxing this again and recommending it to all my friends. Just make sure not to let the egg out of the circle of cheese while you're laying it out.
  31. Barbara
    I love this and so does my husband who is not on low carb. At first attempts I was facing problems with the batter sticking to parchament, so now I bake these pizzas in silocone baking tins. Works great.
  32. Wendy Mason
    When I imported this recipe into my fitness pal it tells me 1 serving is over 1000 calories!
  33. Roberta
    Come on all ready, had this pizza for the first time. Followed directions and wow wow wow, I can't believe this taste so good and me and my husband have yet to have a recipient we didn't like. Thank you
  34. Marissa
    I am beyond surprised at how well this turned out. I did a 20ish hour fast and I feel so full right now, but the fact that it tastes just like homemade pizza with a flour dough makes me so happy. More work, but well worth it.
  35. Dana
    Wow, I have made some of the other pizza crust on this site, and they are good, but this one is the best. Both me and my daughter like this one best. This will definitely be my low carb crust from now on!!! My 16 year old said that it really satisfied her pizza craving. Even though she is thin, she has chosen a low carb lifestyle with me...and I couldn't be happier. Thanks for the great recipes to keep us both happy and low carb! P.S. Did I say how easy it was to make!!
  36. Kelly
    I didn't have parchment, so I just sprayed my pan and it worked out fine. The taste was amazing!! I was actually mildly surprised, but it tastes exactly like any other pizza, but probably better. Seriously, so good. Even the leftovers were good. I did have some egg run off, so next time I am going to just make it in an 8 x 8 baking dish. The only shocker for me was when I put all the ingredients into My Fitness Pal, the calories were crazy high! The cheese really pushed me over the edge. Luckily, it doesn't take much to fill me up and I got by okay on it. I will make it again, for sure, but I am going to cut back on the cheese or try to find one with lower calories.
  37. Leah
    This may be a silly question but when this recipe lists ounces for the quantity, are they referring to weight or volume?
  38. Peter Biörck Team Diet Doctor
    Hi Leah!

    In this case weight.

    Reply: #139
  39. Leah
    Thank you very much, Peter!
  40. Mayra Grimaldo
    Delicious! However i used wax paper lol what a mess
  41. Carol
    I must be doing something wrong because peeling the crust off of the paper was a nightmare. I only got about half the pizza and that was after peeling off half the cheese with the paper. I got so frustrated I threw It out. It may taste good but making it was awful.
  42. Ana
    I made this for the first time today as an alternative to the fathead pizza. I must say, it is significantly better. First off, it tastes just like regular starchy pizza (except for the crust, which is way too eggy for my taste; the dog seemed to find it enjoyable though). Also, the dough has less carbs overall (less than 3g/serving, depending on the cheese you're using), compared to the fathead dough, which although has some fiber, has significantly more carbs. Moreover, since there's no almond flour involved, it has no omega6-s and it is less costly to make. I think that the only downside is that I personally didn't find it as filling as its fathead alternative; though the pros heavily outweigh the con. Bon appetite! :)
  43. Monika
    I wish all the recipes came with calorie breakdowns per serving, as I am tracking fats, carbs. proteins, and calories, and it's a pain to do this every time I do a new recipe with lots of ingredients.
    A great one for everyone in our family, and my hubby even asks for it over store bought or take out, a huge win.
  44. April
    I made this as individual dress your own pizza for our family which was 2 eggs and 3 oz shredded cheese, I added 1/2 teaspoon italian seasoning to the batter for some herby flavor. On the final crust I added 1 tablespoon coconut flour, which helped the egg part of the batter not to be so runny on the parchment. I have used coconut flour in other egg only dishes with great results. This may be the secret to the runny egg problems I noticed in the comments. If you let it set 5 or so minutes it will absorb some additional liquid too which might even be better.

    Those who had eggs soak through or stick to their parchment might do well to butter or grease their parchment well before topping with the egg cheese mixture.

  45. Charlotta
    This turned out great. I advice anyone making this to NOT use aluminium foil to line the baking tray though, this caused the crust to stick to the aluminium..... Made it again with parchment paper. Great result.
  46. Amy
    Love, love this pizza. But I also wish the recipes had the nutrition breakdown of fats, calories, serving size and so on.
  47. This pizza is my new absolute favorite (I have quite a few absolute favorites)! It’s delicious and very easy to prepare. I’m now able to eat pizza with the rest of the crew. It’s just that my pizza is low carb and healthier. I’m slowly winning a few high carbers over to the low carb side!
  48. L
    First time of making this tonight (and for lunch tomorrow) and really enjoyed it. Although for some reason I decided to whisk the eggs before mixing them with the cheese, basically made myself two small soufflets! So I have to squash them flat before I put the topping on, won't do that again! Like someone else mentioned, a tad too much egg for me, so will drop one egg andincrease the cheese for the base and add some more herbs to the topping and then I think it will be perfect, happy days :0)
  49. Katherine
    Same in the US. Grated cheese is full of some kind of sugar powder.
    Reply: #157
  50. Paula
    Really good my daughter loved it! We are both on day 10 of keto and this pizza was great - we had just tuna and cheese, with tomato - I would cook the base for longer than specified as it wasn't crunchy enough next time, but planning a chicken curry one next! And I will take the tip of using coconut flour and drop an egg
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