Keto Pizza Crust – NO Cauliflower

Ingredients

• 0.75 cup Almond Flour (superfine almond flour, sifted)
• 0.5 teaspoon Baking Powder
• 0.5 teaspoon Italian Seasoning (or salt & pepper for non‑Italian flavor)
• 1 cup Mozzarella Cheese (shredded, preferably low‑moisture)
• 3 tablespoons Cream Cheese (softened at room temperature)
• 1 large Egg
• 1 teaspoon Olive Oil (for greasing parchment paper)
• 0.5 cup Low‑Carb Marinara Sauce (store‑bought, no added sugar (≈3 net carbs))
• 0.5 cup Additional Mozzarella (for topping)
• 5 leaves Fresh Basil Leaves (torn, for garnish)
• 4 Cherry Tomatoes (halved, optional)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together 3/4 cup superfine almond flour, 1/2 tsp baking powder, and 1/2 tsp Italian seasoning until evenly distributed.

   Time: PT5M

2. Add Mozzarella

   Stir in 1 cup shredded mozzarella cheese, mixing until the cheese is coated with the dry mixture.

   Time: PT3M

3. Microwave the Base

   Transfer the mixture to a microwave‑safe plate and microwave on high for 32 seconds. The mixture should puff slightly and become a cohesive ball.

   Time: PT32S

4. Prepare Cream Cheese Mixture

   Place 3 tbsp softened cream cheese and 1 large egg into the food processor. Pulse 2‑3 times until just combined; the mixture should stay slightly chunky.

   Time: PT2M

5. Incorporate Cream Cheese Mixture

   Return the microwave‑cooked cheese ball to the mixing bowl and fold in the cream cheese‑egg mixture with your hands until fully incorporated.

   Time: PT2M

6. Preheat Oven

   Preheat the oven to 390°F (200°C).

   Time: PT10M

   Temperature: 390°F

7. Shape the Crust

   Lay a sheet of parchment paper on a flat surface, drizzle 1 tsp olive oil and spread. Place the dough on the parchment, cover with freezer paper (glossy side up) and flatten with your hands into a 12‑inch circle. Use a rolling pin (tape the edges for even thickness) to roll to desired thinness.

   Time: PT5M

8. First Bake (Set Crust)

   Slide the parchment‑paper‑covered crust onto a baking sheet and bake for 10 minutes at 390°F until the bottom is lightly golden and the top is set.

   Time: PT10M

   Temperature: 390°F

9. Add Toppings

   Remove the crust, discard the freezer paper, spread 1/2 cup low‑carb marinara sauce, sprinkle 1/2 cup shredded mozzarella, add halved cherry tomatoes and torn basil leaves.

   Time: PT3M

10. Second Bake (Melt & Crisp)

    Return the topped pizza directly onto the oven rack (or a pre‑heated pizza stone) and bake for 8 minutes at 390°F until the cheese is melted, bubbly, and the crust is crisp.

    Time: PT8M

    Temperature: 390°F

11. Slice and Serve

    Using a pizza cutter or sharp knife, cut the pizza into 4 slices. Let cool 2 minutes before serving.

    Time: PT2M

Nutrition Facts

Calories

1080

Protein

15 g

Carbohydrates

5 g net

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Almond Flour: Coconut flour (use less, 1/3 cup)
• Instead of Baking Powder: Cream of tartar + baking soda (1/4 tsp each)
• Instead of Italian Seasoning: Herbes de Provence, taco seasoning
• Instead of Mozzarella Cheese: Provolone, Cheddar (will change flavor)
• Instead of Cream Cheese: Full‑fat Greek yogurt (same amount)
• Instead of Egg: Egg white (1 large)
• Instead of Olive Oil: Avocado oil
• Instead of Low‑Carb Marinara Sauce: Homemade tomato sauce with no sugar
• Instead of Additional Mozzarella: Shredded cheddar
• Instead of Fresh Basil Leaves: Oregano leaves
• Instead of Cherry Tomatoes: Sun‑dried tomatoes (re‑hydrated)

Equipment Needed

• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Food Processor
• Microwave
• Oven
• Parchment Paper
• Freezer Paper
• Rolling Pin
• Baking Sheet
• Kitchen Timer (optional)
• Cutting Board
• Pizza Cutter or Sharp Knife
• Oven Gloves

Critical Steps — Do Not Skip

• Mix dry ingredients with cheese
• Microwave the crust
• Incorporate cream cheese mixture into crust
• First bake to set crust
• Second bake to melt toppings

Chef Tips from the Video

• Tape the edges of the rolling pin with painter's tape to gauge consistent thickness.
• Use freezer paper (glossy side up) only as a top cover; it prevents sticking but must be removed before baking.
• For extra flavor, add a pinch of garlic powder to the dry mix.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap individual slices in parchment and foil; freeze up to 1 month.

Room temperature: Do not store at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the crust batter, shape, and freeze on parchment sheets. Bake from frozen for 12‑14 minutes before adding toppings.
• The sauce can be made ahead and stored in the fridge for 5 days.

Frequently Asked Questions