Keto Pizza Crust
Hello, my fellow foodie adventures!
Today’s quest is a game-changer for every pizza lover on keto: Keto Pizza Crust! Pizza has been a weekly dinner staple in households around the world for a reason — it’s easy, delicious, and everyone loves it. The downside? A regular slice can have 30+ grams of carbs. Even “healthy” cauliflower crusts from places like Pizza Hut still pack way too many carbs for anyone trying to stay keto or even low-carb. This homemade keto pizza crust is the fix you’ve been waiting for. It’s thin, crispy on the edges, tender in the middle, and has that real pizza crust vibe thanks to the combination of cottage cheese, egg white powder, and mozzarella. Best part? You can load it with any keto-friendly toppings you want. The crust is the star here! Keto Pizza Crust
Crispy, flavorful, low-carb pizza crust that actually tastes like pizza — no cauliflower needed!
Crispy, flavorful, low-carb pizza crust that actually tastes like pizza — no cauliflower needed!
The Ingredients You’ll Need (The Quest Inventory)
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For the Crust:
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp baking powder
- 1 tsp gelatin powder
- ½ cup egg white powder
- 1 cup cottage cheese
- 2 large eggs
- 1 cup shredded mozzarella cheese
For Finishing:
- Rao’s Pizza Sauce (or your favorite keto-friendly pizza sauce)
- Butter + garlic powder (for brushing)
- Your favorite keto toppings (pepperoni, sausage, mushrooms, olives, extra cheese, etc.)
How to Forge the Feast (The Quest Steps)
- 1. Preheat oven to 375°F. Line two round pizza pans or one large rectangular baking sheet with parchment paper.
- 2. In a large bowl, whisk together the dry ingredients: onion powder, garlic powder, Italian seasoning, baking powder, gelatin powder, and egg white powder.
- 3. Add the wet ingredients: cottage cheese, eggs, and shredded mozzarella. Mix well with a fork until a thick, uniform dough forms.
- 4. Divide the dough between the prepared pans. Spread it very thin and evenly (the thinner, the crispier).
- 5. Bake for 12 minutes until set and starting to turn golden.
- 6. Mix a quick garlic butter (melted butter + garlic powder) and brush it over the crust. Carefully flip the crust over and brush the other side.
- 7. Bake for another 10–12 minutes until golden and crispy around the edges.
- 8. Remove from oven, add Rao’s pizza sauce, your favorite keto toppings, and extra mozzarella.
- 9. Return to oven and bake 8–10 more minutes until cheese is melted and bubbly.
Tips & Tricks
Makes 2 medium pizzas or 1 large pizza with 3–5g net carbs per slice (depending on toppings and how thin you spread it)
Tricks
- Spread the dough as thin as possible — this is the secret to a crispier crust. it will rise quite a bit on the oven.
- Flip the crust carefully after the first bake so both sides get golden.
- For extra crisp: broil for the last 1–2 minutes (watch closely!).
Tasty Variations
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- Classic Supreme: pepperoni, sausage, mushrooms, green peppers, and onions.
- Margarita: fresh mozzarella, basil, and a drizzle of olive oil after baking.
- Meat Lovers: sausage, bacon, pepperoni, and ham.
- Cheese Crust: mix extra mozzarella into the dough for a cheesier base.
This keto pizza crust has saved many pizza nights in my house. It took several attempts before we found something we liked. it’s quick enough for weeknights and satisfying enough to curb the craving.
Tag me when you make your pizzas — I want to see what toppings you choose!
Tag me when you make your pizzas — I want to see what toppings you choose!
If you missed it, swing back to my last post: Keto Banana Bread — warm, fluffy, and low-carb!
Keto Pizza Crust
This homemade keto pizza crust is the fix you’ve been waiting for. It’s thin, crispy on the edges, tender in the middle, and has that real pizza crust vibe
Ingredients
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp italian seasoning
- 1 tbsp baking powder
- 1 tsp gelatin powder
- 1/2 cup egg white powder
- 1 cup cottage cheese
- 2 large eggs
- 1 cup shredded mozzarella cheese
- garlic & butter brushing the crust
Instructions
- Preheat oven to 375°F. Line two round pizza pans or one large rectangular baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients: onion powder, garlic powder, Italian seasoning, baking powder, gelatin powder, and egg white powder.
- Add the wet ingredients: cottage cheese, eggs, and shredded mozzarella. Mix well with a fork until a thick, uniform dough forms.
- Divide the dough between the prepared pans. Spread it very thin and evenly (the thinner, the crispier).
- Bake for 12 minutes until set and starting to turn golden.
- Mix a quick garlic butter (melted butter + garlic powder) and brush it over the crust. Carefully flip the crust over and brush the other side.
- Bake for another 10–12 minutes until golden and crispy around the edges.
- Remove from oven, add Rao’s pizza sauce, your favorite keto toppings, and extra mozzarella.
- Return to oven and bake 8–10 more minutes until cheese is melted and bubbly.
Notes
Cal: 580/ fat: 42/ Pro: 48/ Carbs: 12/ fiber: 4/ net carbs: 8