I’ve finally mastered the keto pizza — and it’s officially one of my favorite meals! The crust is crispy, cheesy, and totally satisfying. This version is topped with spinach, hot Italian sausage, mushrooms, and giardiniera for a spicy, flavor-packed bite.
Ingredients
For the Crust:
4 oz cream cheese
2 cups shredded mozzarella cheese
1 cup almond flour
Garlic powder, to taste
For the Toppings:
½ cup low-carb pizza or marinara sauce (I use Rao’s spaghetti sauce)
1 tsp keto-friendly sweetener (optional, to balance the sauce)
Spinach leaves
Hot Italian sausage, cooked
Mushrooms, sliced
Giardiniera (or your favorite low-carb topping)
Extra mozzarella or your choice of cheese
Instructions
- Make the Crust Base
In a microwave-safe bowl, combine cream cheese and mozzarella.
Microwave for 1–2 minutes, then stir until smooth.
If needed, heat in 30-second increments until the mixture becomes creamy and fully melted.
- Add Dry Ingredients
Mix in almond flour and garlic powder.
Stir until a dough forms and everything is well combined.
- Roll Out the Dough
Place the dough between two sheets of parchment paper lightly dusted with almond flour.
Roll out thinly into your desired pizza shape.
Remove the top layer of parchment.
- Prebake the Crust
Transfer the crust (still on the parchment) directly to a baking rack or stone.
Bake at 400°F (200°C) until the crust turns golden brown and slightly crisp around the edges.
- Add Sauce & Toppings
Spread a thin layer of sauce over the crust.
Sprinkle a touch of keto sweetener if desired.
Add cheese and your favorite toppings (spinach, sausage, mushrooms, giardiniera, etc.).
- Bake Again
Return to the oven and bake until the cheese is melted and the toppings are hot — about 5–8 minutes.
- Slice & Enjoy!
Serve immediately and enjoy every crispy, cheesy bite — no one will believe it’s keto!