A classic keto pizza crust that’s cheesy, sturdy, and full of flavor.
Ingredients:
1½ cups shredded low-moisture mozzarella cheese
2 ounces cream cheese
¾ cup almond flour
1 large egg
1 teaspoon Italian seasoning
½ teaspoon garlic powder
Pinch of salt
Instructions:
Preheat oven to 425°F (220°C). Line a pizza pan or baking sheet with parchment paper.
In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (about 1–1½ minutes total).
Add the almond flour, egg, Italian seasoning, garlic powder, and salt. Mix until a dough forms. If it’s sticky, lightly oil your hands.
Place the dough between two sheets of parchment paper and roll into a 10–12-inch circle, about ¼ inch thick.
Remove the top sheet of parchment and transfer the dough on the bottom sheet to your baking pan.
Bake the crust for 10–12 minutes, or until lightly golden.
Remove from the oven, add your favorite pizza sauce, cheese, and toppings.
Return to the oven and bake for another 8–10 minutes, until the cheese is melted and bubbly.
Let the pizza rest for 3–5 minutes before slicing.
Meal Prep Tip: Bake the crust ahead of time and refrigerate it for up to 3 days or freeze for up to 2 months. Add toppings and bake whenever you’re ready for a quick homemade pizza.
Serving Ideas: Try it with grilled chicken and spinach, mushrooms and mozzarella, turkey pepperoni and peppers, or fresh tomatoes and basil
