Keto Pizza: Fathead and Almond-Flour Crust Recipes

Keto pizza replaces wheat dough with a fathead or almond-flour crust, and both fit easily inside a daily carb budget. The almond-flour version in this recipe runs about 3 g net carbs and 220 calories per slice, crust only, and is ready in about 30 minutes total. A comparable slice of regular pizza dough runs closer to 18 to 20 g net carbs, so either keto crust is a large swap.

This is one of two keto crusts worth knowing. If you want the full step-by-step for the cheese-based version, see our dedicated keto fathead pizza crust recipe — this page focuses on the broader "keto pizza" question, compares both crusts side by side, and walks through the almond-flour version in full. Check either crust against your own daily target with the net-carb calculator, see the full keto food list for other low-carb pantry swaps, and browse the full recipe index by type for more low-carb breads, snacks, and desserts.

Fathead vs. almond-flour crust: which should you make?

Fathead crust gets its structure from melted mozzarella and cream cheese, while almond-flour crust gets its structure from egg and a larger share of almond flour — so fathead runs slightly lower in carbs, and almond-flour is easier for a first attempt because there's no melting or kneading step.

Fathead crust

Fathead dough is stretchy, chewy, and closest in texture to a thin wheat crust, but it needs the cheese melted and kneaded while warm. It's the lower-carb pick at roughly 2 g net carbs per slice. Full ingredients and method are in the fathead pizza crust recipe.

Almond-flour crust

Almond-flour crust is a simple stir-together dough — no microwave, no kneading — that presses straight onto parchment. It's more forgiving for a first try and holds up well to a thicker, more bread-like slice, at roughly 3 g net carbs per slice. Full recipe below.

Crust	Net carbs/slice	Texture	Effort
Fathead	~2 g	Chewy, stretchy, thin	Melt + knead while warm
Almond-flour	~3 g	Firmer, more bread-like	Mix and press, no melting

What ingredients do you need for keto almond-flour pizza crust?

The almond-flour crust uses eight pantry ingredients, with almond flour supplying most of the crust's small carb count. Net carbs are broken down per ingredient below.

• 2 cups (224 g) superfine blanched almond flour — about 24 g net carbs for the whole batch; the base of the crust.
• 2 large eggs — under 1 g net carbs; binds the dough without any melting step.
• 1/4 cup (25 g) grated Parmesan — about 1 g net carbs; adds savoriness and helps the crust firm up.
• 2 tablespoons (28 g) olive oil — 0 g net carbs; keeps the dough moist and easy to press out.
• 1 teaspoon baking powder — under 1 g net carbs; gives the crust a slightly lighter bite than fathead dough.
• 1/2 teaspoon fine salt — 0 g carbs.
• 1/2 teaspoon garlic powder (optional) — about 1 g net carbs for the batch.
• 1/2 teaspoon dried oregano (optional) — negligible carbs.

Use superfine, blanched almond flour, not coarse almond meal — coarse meal makes the crust gritty and prone to crumbling when you slice it. See the keto food list for more on stocking low-carb flours and other pantry staples.

How do you make almond-flour keto pizza crust?

Whisk the dry ingredients, stir in the wet ingredients, press the dough onto parchment, then bake it twice — bare first, topped second. The double bake is what keeps the center from turning soft once sauce and cheese go on.

1. Mix the dry ingredients. Whisk together the almond flour, baking powder, salt, garlic powder, and oregano in a large bowl.
2. Mix in the wet ingredients. Add the eggs, Parmesan, and olive oil, then stir until a soft, cohesive dough forms.
3. Press the dough onto parchment. Place the dough on parchment paper and press or roll it into a 12 inch round, about 1/4 inch thick. If it sticks to your hands, press it out with a second sheet of parchment on top.
4. Pre-bake the crust. Slide the crust, still on the parchment, onto a baking sheet and bake at 400 F for 12 to 15 minutes, until firm and lightly golden at the edges.
5. Top and bake again. Add sauce, cheese, and your toppings, then return the pan to the oven for 8 to 10 more minutes, until the cheese melts and the edges are golden. Let it rest 3 minutes before slicing so it holds together.

What are the best low-carb pizza toppings and sauces?

Pick a no-added-sugar marinara or pizza sauce and keep toppings to naturally low-carb meats, cheeses, and vegetables. Two tablespoons of a sugar-free marinara run about 2 to 3 g net carbs; most cured meats and shredded cheeses add close to zero. Onions, mushrooms, bell peppers, and spinach add a gram or two per topping in reasonable portions, while starchy additions like corn or pineapple push the count up fast and are best skipped.

Reading a sauce label matters here — some jarred marinaras add sugar or cornstarch, which can double the carb count for the same serving size. A short ingredient list (tomatoes, olive oil, garlic, herbs, salt) is the easiest way to spot a keto-friendly jar.

What's the nutrition per slice?

One slice of the almond-flour crust (1/8 of a 12 inch pizza, before toppings) has about 220 calories, 20 g fat, 9 g protein, and 3 g net carbs. Values are calculated from standard USDA macros for almond flour, egg, Parmesan, and olive oil.¹

Nutrient	Per slice (1/8 crust)
Calories	220 kcal
Fat	20 g
Protein	9 g
Total carbs	6 g
Fiber	3 g
Net carbs	3 g

Toppings are excluded here because they vary so much — a plain cheese slice with 2 tablespoons of sugar-free marinara and 2 tablespoons of shredded mozzarella adds roughly 60 to 80 calories and 1 to 2 g net carbs; pepperoni and most cured meats add almost no carbs. To fit a full day of eating around either crust, walk through calculating your keto macros first, then confirm any topping combination with the net-carb calculator.

Fathead or almond-flour: which crust should you pick?

Pick fathead crust if you want the lowest possible carb count and a chewy, stretchy bite; pick almond-flour crust if you want a simpler mix-and-press method with no melting step. Both fit comfortably inside a standard keto macro split, so the choice comes down to texture preference and how much hands-on time you want to spend. If you're building out a bread-and-dough rotation, the keto bagels recipe uses the same fathead-style dough shaped into a ring instead of a round.

Frequently Asked Questions

How many net carbs are in keto pizza?

It depends on the crust and toppings, but a plain slice of either crust in this recipe runs about 2 to 3 g net carbs. A comparable slice of regular pizza dough runs closer to 18 to 20 g net carbs.

Can you make keto pizza crust without cheese?

The almond-flour crust above still uses a small amount of Parmesan for flavor and structure, but it needs far less cheese than fathead dough. A fully dairy-free version can swap the Parmesan for nutritional yeast, though the texture will be softer.

Why is my almond-flour pizza crust soggy in the middle?

Skipping the pre-bake or rolling the crust too thick usually causes this. Bake it bare first until firm, then keep toppings and sauce light so excess moisture doesn't soak back into the center.

Can you freeze keto pizza crust?

Yes. Pre-bake either crust without toppings, cool completely, then freeze flat with parchment between layers for up to 3 months. Top and finish baking straight from frozen or after thawing.

Is fathead or almond-flour crust lower carb?

Fathead crust is slightly lower, at roughly 2 g net carbs per slice versus about 3 g for the almond-flour version, because more of its structure comes from cheese rather than flour.

What's the best low-carb pizza sauce?

Any marinara or pizza sauce with no added sugar and a short ingredient list works well — most run about 2 to 3 g net carbs per 2 tablespoons.

Works cited

1. FoodData Central — U.S. Department of Agriculture, Agricultural Research Service — August 21, 2026 https://fdc.nal.usda.gov/

Article history

1. August 23, 2026Updated
2. August 21, 2026First published