Low carb pizza crust recipe seekers, you’re in the right spot. Whether you’re watching carbs for health, weight loss, or just trying to cut back on processed doughs, this guide delivers a crust that’s actually crisp, cheesy, and satisfying.
We’ll walk through how to make a low carb pizza crust that holds up to toppings, reheats well, and tastes like the real deal. No soggy bottoms or bland flavors here—just a reliable, tested recipe you’ll come back to weekly.
Table of Contents
My Go-To Low Carb Pizza Crust Recipe
Growing up in San Antonio, pizza night was sacred in our house. My mom used to whip up big, cheesy pies in a well-worn cast iron skillet, the smell pulling us into the kitchen like clockwork. y
Years later—after long days in construction and trucking—I found myself craving that same comfort, but with a healthier twist. That’s when I started testing every low carb pizza crust recipe I could get my hands on.
Some were too soggy, others crumbled under toppings. But after countless batches, I finally nailed it—a golden, chewy crust made with almond flour and cheese that satisfies every bit like the real deal.
It’s now a staple in our home, right next to our Sunday batches of chicken crust pizza and quick weeknight hits like air fryer chicken bites.
This recipe isn’t just “good for keto,” it’s good—period. Whether you’re cutting carbs or just want a better crust, this one delivers the crunch and chew you miss. Let’s get into it and bring back pizza night—your way.
Best Flour Alternatives for Low Carb Pizza
A truly great low carb pizza crust recipe starts with one thing: the right flour substitute. You want structure, chew, and flavor—without the carbs that come with traditional dough. I’ve tested dozens over the years, and almond flour continues to deliver the best results every time.
Let’s break down your best flour options:
- Almond flour: Neutral flavor, holds shape well, and blends easily with cheese
- Coconut flour: Very absorbent—requires more eggs and liquids to avoid crumbling
- Cauliflower rice: A popular pick, but tricky due to high moisture content
- Flaxseed meal: Best when used with other flours; adds nutty flavor and fiber
You’ll find similar flour techniques in recipes like our keto cottage cheese bagels and cottage cheese bagels with almond flour, where structure and softness come together with clean ingredients.
Ingredients Needed
Now, let’s get to what you really need: ingredients with measurements. This combo creates a chewy, crisp crust that feels anything but low carb. It’s the same base I use in our loaded pickle pizza recipe and other savory bakes.
Here’s your full ingredient list:
- 1 ½ cups almond flour (super fine works best)
- 1 ¾ cups shredded mozzarella cheese (low-moisture for less sogginess)
- 2 tablespoons cream cheese (softened)
- 1 large egg (room temp)
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon sea salt
These ingredients are the backbone of the crust. The mozzarella binds with the almond flour while the egg and cream cheese give it that flexible, dough-like texture. Add in garlic powder and Italian seasoning, and now you’re building flavor into every bite.
You’ll be amazed how well this crust holds up under hearty toppings like air fryer chicken bites or even crumbled sausage from our baked boneless chicken thighs.
How to Make This Low Carb Pizza Crust Recipe
Once you’ve gathered your ingredients, making this low carb pizza crust is surprisingly simple—and quick. You won’t need a stand mixer, rolling pin, or hours of rise time. Everything comes together in one bowl and bakes in under 15 minutes.
Here’s how to do it:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine 1 ¾ cups shredded mozzarella cheese and 2 tablespoons cream cheese. Microwave in 30-second bursts until melted, stirring between rounds.
- Stir in 1 ½ cups almond flour, 1 large egg, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, and ¼ teaspoon salt.
- Mix well with a spatula, then knead the dough until smooth. If it’s sticky, wet your hands slightly or chill for 5 minutes.
- Place the dough between two sheets of parchment paper and roll it out to ¼-inch thickness—round or rectangle, your choice.
I often use this base for our chicken crust pizza nights, where we let the kids each roll out their own crust.
Baking It Right: Crisp Edges, No Soggy Bottoms
Getting the perfect low carb crust comes down to technique and timing. You want that golden color on the bottom without over-drying the top. Here’s how:
- Transfer the rolled dough (still on parchment) to a baking sheet or pizza stone.
- Bake for 10–12 minutes, or until lightly golden.
- Remove from the oven, flip the crust carefully, and bake 2–3 more minutes. This step ensures both sides are crisp and ready for toppings.
Once baked, let it cool slightly before adding sauce. That keeps the moisture from soaking in.
This crust is ready to handle anything from veggie-loaded pies to high-protein builds like baked chicken thighs. It holds firm, reheats well, and never tastes like a compromise.
Low Carb Sauces You’ll Want to Slather On
A great low carb pizza crust recipe is only as good as what goes on top—and when it comes to sauces, you’ve got more than just one option. While sugar-free marinara is the go-to for most keto-style pizzas, there’s a world of flavor waiting just beyond tomato.
Here are my top low carb sauce picks:
- Classic marinara – Choose one with no added sugar or make your own
- Creamy garlic white sauce – Blend heavy cream, garlic, and parmesan
- Basil pesto – Rich in healthy fats and perfect with chicken or veggie toppings
- Buffalo sauce – Tangy heat pairs great with shredded air fryer chicken bites
If you’re feeling bold, go the pickle route like we did in our pickle pizza recipe. It’s weird, it’s wild—and it works.
Topping Combos: From Classic Pepperoni to Veggie Deluxe
When it comes to low carb toppings, balance is key. You want bold flavors without adding hidden sugars or starches. Thankfully, many of your favorites are already keto-friendly.
Top your crust with any of these combos:
- Pepperoni + mozzarella + mushrooms
- Grilled chicken + spinach + garlic Alfredo
- Sausage + bell peppers + olives
- Fresh tomato + basil + buffalo mozzarella (caprese style)
- Crumbled baked boneless chicken thighs + feta + pesto
For a quick protein punch, we often throw on leftovers from our chicken crust pizza, making it a no-waste meal with max flavor.
Here’s the trick: less is more. With a sturdy almond flour base, you don’t need to overload. Stick to 2–3 toppings, a generous cheese layer, and a bold sauce to keep things balanced and delicious.
How To Freeze & Reheat Your Pizza Like a Pro
Frozen pizza crust doesn’t have to mean soggy slices. If you follow these steps, your crust will bake up just as crispy as fresh.
Here’s how to do it right:
| Storage Method | Shelf Life | Reheat Instructions |
|---|---|---|
| Fridge (baked crust) | 3–4 days | Add toppings and bake at 425°F for 8–10 mins |
| Freezer (baked crust) | Up to 2 months | Bake directly from frozen at 425°F for 12–15 mins |
| Freezer (raw dough) | 1 month | Thaw overnight, then roll and bake as usual |
Pair your make-ahead crust with something simple on the side, like our protein chia seed pudding for a satisfying, low carb dinner that comes together fast.
Nutrition Breakdown & Carb Comparison
How This Low Carb Pizza Crust Stacks Up
If you’re tracking macros or eating keto, this low carb pizza crust recipe checks all the boxes—low net carbs, high in fat and protein, and genuinely satisfying. It’s not just about cutting carbs; it’s about doing it without sacrificing flavor or texture.
Here’s the estimated nutrition for 1 slice (⅛ of the crust):
- Calories: 160
- Net Carbs: 2g
- Fat: 13g
- Protein: 7g
That’s a massive difference compared to traditional pizza dough, which can hit 25–30 grams of carbs per slice. Almond flour gives you structure and chew, while mozzarella adds stretch and richness.
This crust is filling enough to stand alone but even better with a side like our Big Mac salad, turning your pizza night into a complete low carb meal.
Comparing Crust Types: Regular vs. Almond vs. Cauliflower
Here’s how this almond flour crust holds up next to other common options:
- Traditional wheat crust
- 25–30g net carbs per slice
- Takes over an hour (with rise time)
- Soft and chewy but high in starch
- Cauliflower crust
- 5–8g net carbs
- Takes 30–40 minutes
- Moist, often needs squeezing and extra cheese for binding
- Almond flour crust (this recipe)
- 2–3g net carbs
- Ready in 15–20 minutes
- Crisp, sturdy, and easy to handle
You’ll find this crust base similar to our cottage cheese almond flour bagels—a combo that’s fast, reliable, and always tasty.
Frequently Asked Questions
Which pizza crust has the least carbs?
Almond flour pizza crust ranks among the lowest in carbs, delivering just 2 to 3 grams of net carbs per slice. It’s significantly leaner than regular wheat-based crusts, which often pack 25 to 30 grams per slice. Our low carb pizza crust recipe relies on almond flour and cheese to create a sturdy, flavorful base that keeps carbs—and cravings—in check.
What is a low-carb alternative to pizza crust?
Several delicious low-carb alternatives can stand in for traditional dough. Cauliflower crust is a common choice, though it requires more prep and tends to be softer. Chicken-based crusts, like the one featured in our chicken crust pizza, offer a protein-rich option with zero flour involved. Zucchini rounds and almond flour-based doughs are also popular swaps, with almond flour offering the best balance of taste, texture, and ease.
Can you use almond flour for pizza crust?
Yes, and it works beautifully. Almond flour delivers a slightly nutty flavor and crisp texture that closely mimics classic pizza dough. In this low carb pizza crust recipe, it’s combined with mozzarella and cream cheese to form a stretchable, bake-worthy dough that browns nicely and holds all your favorite toppings.
What is the healthiest type of pizza crust?
That depends on your definition of “healthy,” but if you’re cutting back on refined carbs and gluten, almond flour crust is a top contender. It’s low in carbs, high in protein and fiber, and free of processed ingredients. Compared to cauliflower crust, which can be soggy or rely on binders, almond flour crust is more consistent and easier to work with.
Conclusion : Low Carb, Full Flavor
There’s something powerful about finding a recipe that fits your lifestyle without sacrificing flavor—and this low carb pizza crust recipe delivers just that. It’s not a “diet version” of the real thing. It is the real thing—crispy, cheesy, satisfying, and endlessly customizable.
From game nights to quiet family dinners, this crust has become a go-to in our house. It’s as flexible as it is fast, and you’ll be amazed at how it transforms simple ingredients into a full-blown pizza night. Pair it with toppings you love, throw on some baked chicken thighs or leftover air fryer chicken bites, and don’t forget a fresh side like our Big Mac salad to round things out.
This isn’t just about cutting carbs—it’s about reclaiming pizza night on your terms. So next time the craving hits, skip the store-bought crusts and roll out something real, homemade, and unforgettable. I promise—it’ll taste like home.
Low Carb Pizza Crust
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- Microwave mozzarella and cream cheese in a bowl in 30-second bursts, stirring, until melted and combined.
- Stir in almond flour, egg, garlic powder, Italian seasoning, and salt; mix, then knead until a smooth dough forms.
- Place dough between two sheets of parchment and roll to 1/4-inch thickness in desired shape.
- Transfer rolled dough (on parchment) to baking sheet or pizza stone; bake 10–12 minutes until lightly golden.
- Carefully flip crust and bake 2–3 minutes more to crisp the underside.
- Cool slightly before adding sauce and toppings; finish baking as desired.
Nutrition
Notes
- Use super-fine almond flour and low-moisture shredded mozzarella for the best texture.
- If dough is sticky, wet hands lightly or chill 5 minutes.
- Par-bake, flip, and bake briefly again to avoid soggy bottoms.
- Freezer tips: bake crust, cool, then wrap—reheat from frozen at 425°F for 12–15 minutes.
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