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.
2 servingservings


  • 4 4 eggeggs
  • 1½ cups (6 oz.) 350 ml (170 g) shredded mozzarella cheese
  • 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 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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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: Bacon appreciation week #1

The rumors are true! Since bacon is full of protein and fat with no carbs, you can eat bacon every day on a keto diet.

This week, we highlight our favorite recipes that include — you guessed it — bacon. In this meal plan, you will enjoy recipes like Keto cheeseburger meatloaf, Keto cobb salad, and Crispy bacon and kale with fried eggs.

What is it that makes bacon so addictive? Is it the aroma? Is it the sound of the bacon sizzling in the pan or the sight of the beautifully crisp, fatty meat? Perhaps you would agree that it’s the first salty, smoky bite. It’s no wonder why bacon is loved by many.

Pro tip: Make sure to buy good quality bacon without sugar. Check out our bacon guide for cooking tips and more helpful information. You can also mix it up by using turkey bacon or beef bacon in place of pork bacon.

Full meal plan →

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  1. Karen
    That shouldn't happen if you use parchment paper. I make this ALOT and never had that issue!
  2. Karen
    So does anyone know the calorie count on this?
  3. Dan
    I followed your variations and mine also turned out great. I did a 2nd pie in a cast iron skillet sprayed down with oil.....also came out well
  4. Jen
    It sounds to me like you are lactose intolerant. This could mean that you are also sensitive to eggs. Try cutting out all eggs and dairy for just a week. Then, add back eggs. If you do fine with eggs during the second week, add back one serving of dairy a day during the third week to see if you tolerate it. If nausea, cramping, vomiting or diarrhea come back at any point, just know that you need to eliminate or severely limit these foods. Lactaid can help for special occasions but I can't recommend it daily. Using it regularly made me even more sensitive to even the smallest amount of dairy - which is really annoying because dairy shows up in the least expected places when eating out.
    Reply: #308
  5. 3 comments removed
  6. Ciaran
    Sound like low stomach acid. Try supplementing HCL
  7. Niketa
    Hello everybody,
    How much is 1 serving? Is that one slice or a full pizza?
    Reply: #260
  8. Kristin Parker Team Diet Doctor

    Hello everybody,
    How much is 1 serving? Is that one slice or a full pizza?

    The whole recipe makes 2 servings.

  9. AB
    I made this and it turned out wonderfully! I did make a couple variations, though. I used a basil pesto sauce as opposed to tomato sauce, and topped it with chicken, spinach, banana peppers and a mozzarella-cheddar-Monterrey jack cheese mixture. I also seasoned the crust mixture with Pink Himalayan salt, onion powder, and garlic powder before baking it. This pizza was packed with flavor! I’ll definitely be making it again!
  10. 2 comments removed
  11. Shelly
    What is an actual serving size? The recipe states “2 servings” - but in order to figure out what 2 servings are, you really need to know how many servings this pizza actually makes??
    Reply: #265
  12. Kristin Parker Team Diet Doctor
    The entire pizza recipe makes 2 servings. Cut the final product in half and each is one serving.
    Reply: #300
  13. Beau
    How is 1 pizza only 8g of net carbs? If you do the math the cheese alone is 22g of carbs. The rest of the ingredients bring both servings to 33.5g of carbs so 16.75g of carbs per serving. Am I doing something wrong or was the math incorrect when publishing the nutrition facts?
    Reply: #267
  14. Kristin Parker Team Diet Doctor
    6oz mozzarella is 4g carbs. It's important to check brands as some of the pre-shredded brands have added starches and cellulose to prevent clumping which can definitely affect carb count. Here is a link to the USDA database for whole milk mozzarella.
  15. Jose
    Wont the lactose in the cheese turn into glucose tho?
  16. Melissa Burton
    I would actually call this a "Pizza Fritatta". It is good, but if you are expecting a PIZZA - in the truest sense - this may not be exactly what you had in mind. It's really just a matter of phraseology.
    As a "Pizza Fritatta," it's good stuff. :-)
  17. Val
    I made this (thin crust) pizza today and it came out wonderful. I am type 2 diabetic and my husband is a type 1 who also has celiac disease. So this pizza is a win-win for both of us who have been low carbing for years now.
  18. Patricia K
    Do I need to be concerned with having anemia? I had 2 transfusions before Christmas. I think my body has a problem making hemoglobin.
    I feel a lot of energy right now and clarity too. I am hoping Keto and fasting might help me avoid any future need for transfusions.
    Any one have this problem or know anything about it?
    Reply: #272
  19. Kristin Parker Team Diet Doctor
    With anemia, or any other medical condition, please consult with your doctor before starting a fasting regimen.
  20. psp
    I just finished eating. Very tasty. I replaced the meat with some ham I had and added some mushrooms. The crust was still a bit "eggy" Maybe next time I will spread it more thinly and it will be a bit more crispy. As far as size goes. Imagine spreading 4 whipped eggs on a cooking sheet - maybe a "medium" pizza
  21. Nicholas
    If I am making this for dinner and lunch follow the recipe and cut it in half and eat one half for dinner one for lunch or divide the crust in two pizzas. What happens if I’m still hungry after eating the half portion because it doesn’t seem to be a big pizza to split in two. I read in the basics that you eat until your satisfied in this case what else could I eat and still be under the 20grams of carbs for the day? Thanks I am new to this!
    Reply: #275
  22. Kristin Parker Team Diet Doctor
    You can prepare the pizza either way, whichever is easier for you! As for what else you can eat, it will depend on what else you had that day. This is 8g carbs per serving. Cheese, eggs and meat are all very low carb and can add fats like butter or cream cheese.
  23. Helen
    Delicious! But 1 serving is huge. Next time my husband and I will share 1 serving.
  24. Nancy
    I just tried this pizza recipe and it was OUTSTANDING!! Seriously, Yates just like regular thin crust pizza. Couldn’t believe it. My very picky husband loved it! He hates all the cauliflower options, so this is perfect for him! It was very easy to make. I thought it would taste like a cheesy omelette, especially after I got the “crust” out of the oven and that’s what it looked like. It flattens out and makes a great tasting crust...could not tell it was eggs. I added a little parmaesan cheese to the egg mixture as well to try to avoid the “omelette” like consistency. Love love love this recipe! Thank you so much for creating it!!❤️
  25. Nancy
    I too just tried the recipe. I added a few tablespoons of powdered psyllium husk to the crust. I was worried that all that cheese would lead to constipation. The thin crust turned out fine, I used olives, pepperoni, cheese and mushrooms to the tomato paste topping. It tasted great. As a matter of fact, I couldn't finish half of the pizza and I didn't even have a salad. . I'll add my leftover pizza to the other half of the pizza for tomorrow. I will do this again. Its too early to comment on the result of the psyllium husk.
  26. Lila
    Hi. How many carbs in total , not net per serving?
    Reply: #280
  27. Kristin Parker Team Diet Doctor
    From the Nutrition + tab under the list of ingredients, add the Fiber number to the Carb number. If you want to lower the carb count, you can choose different toppings.
  28. thanieezy
    It was BOMB! I didn't add pepperoni because well I didn't have any but I added ground beef and I sprinkled Italian seasoning along with oregano , it came out amazing !
  29. Dawn
    Loved this dish and it was a big hit with the family!! I used some diced bacon as well and small capsicum from the garden and it was great hot and great cold the next day.
  30. Alex
    I made this pizza last night and had trouble with the crust. How do you get the cheese and eggs to thicken up more? My egg and cheese blend seemed to be too thin and moved around the pan a lot before I could get it into the oven? Any tips on keeping it in one area?
    Reply: #285
  31. Martin
    Lovely Pizza! Heads up if you have natural farm eggs which are XL to use only 3 else it will be a bit to eggy, at least for our taste =) Otherwise this is a spot on meal!
  32. Martin
    Hey mate, I don't put it in the pan before. The trick which I noticed, is to have the oven ready at the set temperature, the baking sheet ready and fit on the black thingy that goes into the oven and then do the mix. Crack the eggs, whisk them fast, add the grated cheese (we used cheddar, and it works great) and wish it fast together. Lay it out on the metal plate with the baking sheet and make a square out of it. I noticed the more time you try to get it on the baking sheet the faster the eggs start running away. If this happens, take a spoon and transfer the eggs that start to run to the sides and add it to the middle of the crust.

    In to the oven, if its still runny, put it a bit higher up for a few mins and then transfer it down 1 notch and you will see that it will work better =) Watch the video, when you pour out the crust filling it should be the same texture as she has, if its not, add a bit more of the grated cheese. Also see my comment here about how many eggs. Cheers!

  33. Nannette
    Hi I am wondering if your plan is what I’m looking for to loose a lot of weight. I have been told the healthy way for me to loose a lot of weight fast would be to go on a low carb high protein diet but I don’t know how many carbs or protein I should consume on a daily basis. My husband and I bought want to loose weight for health reasons I weigh 253 pounds and he weighs 280 pounds and we both want to loose 100 pounds each and we’re in our mid to late 50’s so I am trying to find the right plan and menu for us both and I have purchased 3 compartment meal prep containers so we can prep all meals and snacks for the week. I went to see a nutritionist that my doctor recommended and she seemed to know as much as I do and she couldn’t answer my questions on how much carbs and protein we should consume daily to loose weight and reach our goal weight so I’m trying to do research on the internet hoping to find what we’re looking for can you help us ?
    Reply: #288
  34. Mary Ann
    Hi everybody. I am blind and I cannot see what this looks like in the video. And since the video only plays music, I have no idea what is happening. What size of crust does this make? I want to figure out what size of a sheet pan to use. Thanks so much.
    Reply: #289
  35. Kristin Parker Team Diet Doctor
    Hi Nanette,
    You can read more about keto, in general, here -
    And we have a free 2 week trial to help you get started! -
  36. Kristin Parker Team Diet Doctor

    Hi everybody. I am blind and I cannot see what this looks like in the video. And since the video only plays music, I have no idea what is happening. What size of crust does this make? I want to figure out what size of a sheet pan to use. Thanks so much.

    You can use a full size baking sheet, also called a jelly roll pan.

  37. Patricia
    Hi Im only new to this website and was wondering if there is a section we can use to ask qualified staff questions? E.g if I want to lose weight fast how many carbs should I have in a day? I need to lose about 25kgs. Thanking you in advance for any advice.
    Reply: #291
  38. Kristin Parker Team Diet Doctor

    Hi Im only new to this website and was wondering if there is a section we can use to ask qualified staff questions? E.g if I want to lose weight fast how many carbs should I have in a day? I need to lose about 25kgs. Thanking you in advance for any advice.

    You can read all of our keto advice here -

    We recommend keeping carbs to 20g per day or fewer to reach ketosis. The rate of weight loss will vary from person to person. You can also sign up for our free two week challenge to see recipes and meal plans.

  39. Jim
    Sticks to absolutely every surface. Foil, parchment, greased pan. EVERYTHING. Not worth the aggravation of a half hour peeling and scraping you food off.
  40. Susan
    So happy I can eat pizza again!
  41. Anais
    Is parchment paper a carb? 😂
    I ate the half of the paper in the tray :(
    But it was a delicious pizza, i imagin it is even better sans the paper 🤭
  42. Gina
    My crust came out a little soggy, but the edges were crisp? Any ideas in what I did wrong?
    Reply: #296
  43. Sierra
    Mine did that as well. It looked like an egg bake. I was very disappointed.
  44. Janet
    This recipe is a staple for me now. I freeze the crusts and have them when I am ready for pizza. So easy. I’m not fond of cauliflower crusts at all and even the chicken ones—meh. Pizza for me is something flat that holds the real goodies anyway. Thanks so much for this.
  45. Janet
    I divide the recipe and make the 2 crusts separately baking 1 at a time. Makes more consistent looking crusts. I don’t wisk, or even pre-mix the eggs. Just lightly stir all together. I just take my fingers and pat the mix into a round thin surface. I don’t worry about gaps in the egg and cheese. It all cooks together anyway. So I can get them thin. Bake until golden on both sides. Perfect every time.
  46. Janet
    Whatever. I fell for it and sooooo glad I did. Wonderful pizza substitute.
  47. Brandy
    This recipe makes one pizza and therefore is 2 servings? Correct?
    Reply: #301
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