Low Carb Pizza Crust Recipe

This low carb pizza crust recipe uses almond flour, mozzarella, and cream cheese to make a simple dough with no yeast or rising time. The crust bakes up golden, holds your favorite toppings, and is sturdy enough to pick up a slice. I topped mine with Alfredo sauce, spinach, and parmesan, but you can use this same crust for pepperoni, meat lovers, or whatever your family likes.

Ingredients You'll Need

The crust uses a handful of simple ingredients. I've also included what you'll need for the spinach Alfredo topping, but you can use your favorite pizza toppings instead.

For the crust:

• 1¾ cups shredded mozzarella cheese: Use low-moisture mozzarella, rather than fresh mozzarella packed in water, so the dough isn't too wet.
• ¾ cup almond flour: Finely ground, blanched almond flour gives the crust a smoother texture than almond meal.
• 2 tablespoons cream cheese: This melts with the mozzarella and helps make the dough easy to mix and shape.
• 1 egg: Helps hold the dough together. Mix it in after melting the cheeses.
• ½ teaspoon Italian seasoning: Adds flavor to the crust.
• Pinch of salt: You only need a little since the cheese already adds salt.

For the spinach Alfredo topping:

• ¼ cup Alfredo sauce: Your favorite store-bought sauce works well. Spread it in a thin layer so the crust doesn't get soggy.
• 4 ounces frozen spinach: Thaw the spinach, then squeeze it well in a clean dish towel to remove the extra water.
• 2 tablespoons shredded parmesan cheese: Adds a salty, cheesy bite.
• ¼ teaspoon red pepper flakes: Adds a little heat. Use less or leave it out if you prefer.

How to Make Low Carb Pizza Crust

Tips for the Best Pizza Crust

• Mix the dough while the cheese is warm: Melted mozzarella becomes harder to work with as it cools. Have your other ingredients ready so you can mix and shape the dough before it firms up.
• Keep the crust an even thickness: Press the dough into a 10-inch circle without leaving a thick center or very thin edges. This helps it bake evenly.
• Use parchment paper: This cheese-based dough can stick to the pan. Bake it on parchment, and check that your parchment is rated for 400°F. Wax paper is not a substitute.
• Bake before topping: The crust needs the first bake to set and lightly brown. Adding sauce to raw dough can leave the center soft.
• Remove extra moisture from toppings: Squeeze the thawed spinach well and cook any vegetables that release a lot of water, such as mushrooms, before adding them.
• Go easy on the toppings: A thin layer of sauce and a moderate amount of toppings help the crust stay sturdy.
• Let it rest before slicing: Give the finished pizza a few minutes to cool on the pan. The crust firms up as it cools, making the slices easier to pick up.

Substitutions and Variations

• Change the seasonings: Replace the Italian seasoning with dried oregano or basil, or leave it out for a plain crust. You can also add ¼ teaspoon of garlic powder for a little garlic flavor.
• Use a different almond flour: Finely ground, blanched almond flour gives the smoothest texture. Almond meal can work, but the crust will have a coarser texture.
• Need a nut-free option? Finely ground sunflower seed flour may work in place of the almond flour in the same amount, though I haven't tested this swap in this recipe. Use raw, unsalted sunflower seed kernels ground into a fine meal, and measure after grinding.
• Want to leave out the egg? The egg helps bind this dough and gives the baked crust structure. I haven't tested this recipe without it or with an egg substitute, so I recommend keeping it for reliable results.
• Keep the cheeses as written: Low-moisture mozzarella gives the dough its stretch, while cream cheese helps it mix together. Changing either cheese can affect how the dough handles and bakes.

Pizza Topping Ideas

I used Alfredo sauce, spinach, and parmesan for the pizza shown here, but this crust works with so many toppings. You can keep it simple or divide the crust into sections so everyone gets what they like.

• Classic pepperoni: Use pizza sauce, shredded mozzarella, and pepperoni.
• Meat lovers: Add pizza sauce, mozzarella, cooked crumbled sausage, pepperoni, and cooked bacon.
• Chicken pesto: Spread on a thin layer of pesto, then add cooked shredded chicken and mozzarella.
• Supreme: Use pizza sauce, mozzarella, pepperoni, cooked sausage, sautéed peppers and onions, and sliced olives.
• Mushroom and spinach: Top with Alfredo sauce or pizza sauce, cooked mushrooms, wilted spinach, and mozzarella. Remove extra moisture from the vegetables first.
• Hawaiian: My husband's favorite! Add pizza sauce, mozzarella, ham, and well-drained pineapple pieces.
• Simple white pizza: Spread on Alfredo sauce and finish with mozzarella and parmesan. This is a good option for anyone who prefers to skip the vegetables.

Keep the toppings in a light, even layer so the crust bakes well and the slices are easy to pick up.

How to Store and Reheat

Let the baked crust or finished pizza cool before storing.

• Refrigerator: Store in an airtight container for up to 4 days. Cut the crust or pizza into slices if needed, and place parchment paper between stacked pieces to keep them from sticking.
• Freeze a whole crust: Bake the crust without toppings, then let it cool completely. Wrap it tightly in plastic wrap, followed by aluminum foil, and freeze flat for up to 3 months. If making several crusts, place parchment between them before wrapping.
• Use a frozen crust: Unwrap the crust and place it on a parchment-lined baking sheet. Bake at 400°F for a few minutes to warm it, then add your sauce and toppings. Continue baking until the crust is crisp around the edges and the toppings are hot.
• Reheat leftover pizza: Place slices on a baking sheet in a 350°F oven for about 5-10 minutes, until heated through. You can also warm them in a skillet over medium-low heat. The microwave works for a quick option, but the crust will be softer.

Frequently Asked Questions

Is this the same as fathead pizza dough?

Yes! Fathead dough is made with melted mozzarella, cream cheese, almond flour, and egg. It makes a low carb pizza crust without yeast or rising time.

Does this taste like regular pizza crust?

This crust has a mild, cheesy flavor and a tender texture with golden edges. It holds together well enough to pick up a slice, but it won't have the same chewy texture as pizza dough made with wheat flour.

Why is my dough hard to mix?

The mozzarella may have cooled before everything was mixed together. Stir the almond flour and cream cheese into the melted mozzarella while it is still warm, then mix in the egg and seasonings. A sturdy spoon or lightly dampened hands can help bring the dough together.

Why is my pizza crust soft in the middle?

The center may be too thick, the crust may need a longer first bake, or the toppings may have added too much moisture. Press the dough into an even layer and bake until lightly golden before topping. Use a thin layer of sauce, and squeeze the thawed spinach well.

Can I use coconut flour instead of almond flour?

Not in the same amount. Coconut flour absorbs much more moisture and would make this dough too dry. Use the nut-free option in my Fathead Pizza recipe for a version made with coconut flour.

Can I make this crust without an egg?

The egg helps hold the dough together and gives the crust structure. I haven't tested this recipe without it or with an egg substitute, so I recommend keeping it as written.

Can I make the crust ahead of time?

Yes! Bake the crust without toppings, let it cool, and refrigerate it in an airtight container for up to 4 days. You can also wrap and freeze a whole baked crust for up to 3 months. Warm it in the oven before adding your toppings.

Do I bake the crust directly on the oven rack?

Use a baking sheet with the crust on parchment paper. This supports the dough and makes it easier to take the pizza in and out of the oven.

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