Low-Carb Pizza Crust

If you’re familiar with the keto diet, you know that the secret to a good keto bread = CHEESE! And lots of it. Here, we use two kinds—mozz and Parm—plus eggs as a binder. We know it sounds strange but it adds an amazing flavor and texture that mimics what you’d find in normal bread.

A homemade, low carb, 3-ingredient pizza crust that’s on your table in about 30 minutes? Take that, takeout! You definitely don’t have to be keto to love all of this. Though you may have to be a cheese lover 😍. Here are a few tips so you can really nail it.

Use pre-shredded mozz. 

Do not reach for the fancy stuff! Save that beautiful, fresh ball of mozzarella for topping your ‘za! Here, we turn to our beloved, shredded, bagged cheese. Be sure to choose one marked “low-moisture” for a cohesive (not watery!) crust.

Choose the right baking sheet.

It’s important to choose the right sized sheet for the job so that your crust doesn’t turn out too thin or too thick. Use your under-utilized quarter baking sheet for the perfect result. If you don’t have one, use your hands to shape your crust so it’s about 9”-x-13.”

Pre-bake it. 

Much like a cauliflower crust, this version has to pre-bake before you top it to ensure stability and crispiness. Go until it starts to turn lightly golden, about 12-15 minutes, depending on your oven. Keep an eye on it!

Top it.

Here’s a list of all the keto-friendly ingredients you can use to top your ‘za:

Avocado (don’t knock it ’til you try it)

Broccoli rabe

Baby spinach






Bell peppers

Made this keto miracle? Let us know how it came out in the comments below!

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