5 Keto Pizza You Can Make This Week and Crave Again Next Week

You don’t need flour to live your best pizza life. These keto pies bring crispy edges, melty cheese, and bold toppings—without the carb crash. They’re weeknight-easy, party-friendly, and wildly satisfying. Ready to flip the pizza script?

1. Crispy Cauliflower Crust Margarita That Outsmarts Your Cravings

This is the gateway keto pizza: light, crisp, and totally classic. The cauliflower crust bakes up sturdy enough to pick up like “real” pizza, and the toppings stay simple so the texture really shines. Make it on a weeknight when you want fast comfort without the carb hangover.

Ingredients:

• 1 medium head cauliflower (about 1.5 lbs), riced (4 cups packed)
• 1 large egg
• 1 cup shredded low-moisture mozzarella, divided
• 1/4 cup grated Parmesan
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup low-carb marinara sauce (no sugar added)
• 6–8 fresh basil leaves
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment.
2. Steam or microwave riced cauliflower until tender (about 5–7 minutes). Cool slightly, then squeeze out as much moisture as possible using a clean towel—you want it dry.
3. In a bowl, mix cauliflower, egg, 1/2 cup mozzarella, Parmesan, garlic powder, oregano, salt, and pepper. Press onto parchment into a 10–11 inch round, about 1/4-inch thick.
4. Bake 15–18 minutes until edges are golden and the center is set. Carefully flip the crust (use another sheet of parchment to help) and bake 5 more minutes.
5. Spread marinara thinly. Top with remaining 1/2 cup mozzarella. Drizzle with olive oil.
6. Bake 5–7 minutes until cheese melts and browns in spots. Add torn basil leaves. Rest 5 minutes before slicing.

Pro tip: Want extra crunch? Broil for 1 minute at the end. Keep toppings light—too much weight softens the crust. Serve with a simple arugula salad and a squeeze of lemon for a fresh counterpoint.

2. Almond Flour Supreme With Pepperoni Frico Edges

Here’s your classic pizzeria vibe with a keto twist. The almond flour crust is sturdy, chewy, and bakes up with those glorious cheese-crisp edges—thanks to a clever pepperoni border. It’s great for movie night or feeding a hungry crew.

Ingredients:

• 1 1/2 cups almond flour (fine blanched)
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 cups shredded low-moisture mozzarella, divided
• 2 tablespoons cream cheese
• 1 large egg, beaten
• 1/3 cup low-carb pizza sauce
• 20–24 pepperoni slices
• 1/2 cup sliced mushrooms
• 1/4 cup sliced black olives
• 1/4 cup diced green bell pepper
• 1/2 teaspoon dried Italian seasoning
• Olive oil spray

Instructions:

1. Preheat oven to 425°F (220°C). Line a pizza pan with parchment and lightly oil it.
2. In a bowl, whisk almond flour, coconut flour, baking powder, and salt.
3. In a microwave-safe bowl, melt 1 1/2 cups mozzarella with cream cheese (60–90 seconds), stirring until smooth. Quickly mix in the flour blend, then the egg, until a cohesive dough forms.
4. Place dough between two sheets of parchment and roll to a 12-inch circle. Transfer to the pan. Dock the dough with a fork.
5. Par-bake 8–10 minutes until lightly golden. Remove from oven and reduce heat to 400°F (205°C).
6. Spread sauce thinly. Sprinkle Italian seasoning. Add mushrooms, olives, peppers, and remaining 1/2 cup mozzarella.
7. Line the perimeter with pepperoni slices, letting them overhang slightly so they crisp into a frico edge.
8. Bake 10–12 minutes until cheese is bubbly and the pepperoni edges are crisp. Rest 5 minutes; slice.

Variation: Swap in spicy Italian sausage (cooked) and pickled jalapeños for a heat-forward combo. If you like a thinner crust, roll to 13 inches and shorten the par-bake by 1–2 minutes—trust me, the crunch is unreal.

3. Cheesy Chicken-Crust Buffalo Pizza You’ll Make On Repeat

Chicken as a crust? Sounds wild, tastes amazing. This high-protein base comes together fast and bakes up juicy but firm, like a giant chicken nugget topped with pizza bliss. Perfect for game day—or any day you’re craving something bold and saucy.

Ingredients:

• 1 lb ground chicken (or finely minced cooked chicken)
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup buffalo hot sauce (like Frank’s), divided
• 1/2 cup shredded mozzarella (for topping)
• 1/4 cup crumbled blue cheese
• 2 tablespoons thinly sliced red onion
• 2 tablespoons chopped celery
• Ranch or blue cheese dressing, for drizzle (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment and oil it lightly.
2. Mix chicken, 1/2 cup mozzarella, Parmesan, egg, garlic powder, onion powder, salt, pepper, and 2 tablespoons buffalo sauce until just combined.
3. Press mixture into a 10-inch round, about 1/4–1/3 inch thick. Bake 15–18 minutes until edges are browned and center is set; drain any juices.
4. Brush crust with remaining buffalo sauce. Top with 1/2 cup mozzarella, blue cheese, and red onion.
5. Bake 5–7 minutes until cheese melts. Add celery and a light drizzle of ranch if using. Rest 5 minutes; slice.

Tip: For extra char, broil 1 minute at the end. Not a blue cheese person? Swap in feta or skip it completely—this still slaps.

4. Zucchini Ribbon White Pie With Garlicky Ricotta

Looking for something elegant yet easy? This white pizza feels fancy but is totally weeknight-friendly. A low-carb fathead-style crust gets topped with creamy ricotta, lemony zucchini ribbons, and plenty of garlic. It’s light, bright, and seriously good.

Ingredients:

• 2 cups shredded low-moisture mozzarella
• 2 tablespoons cream cheese
• 1 1/4 cups almond flour
• 1 large egg
• 1/2 teaspoon kosher salt
• 1 cup whole-milk ricotta
• 1 clove garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon olive oil, plus more for finishing
• 1 small zucchini, shaved into ribbons with a peeler
• 1/2 cup shredded mozzarella (for topping)
• 1/4 teaspoon red pepper flakes
• Freshly ground black pepper
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Line a pizza pan with parchment.
2. In a microwave-safe bowl, melt 2 cups mozzarella with cream cheese (60–90 seconds), stirring smooth. Mix in almond flour, egg, and salt to form a dough.
3. Roll between parchment into a 12-inch circle. Par-bake 8–10 minutes until lightly golden.
4. Stir ricotta with garlic, lemon zest, olive oil, a pinch of salt, and black pepper.
5. Spread ricotta over crust. Arrange zucchini ribbons on top, then sprinkle 1/2 cup mozzarella and red pepper flakes.
6. Bake 8–10 minutes until cheese melts and zucchini edges curl. Finish with a drizzle of olive oil and fresh herbs. Rest 5 minutes; slice.

Serve it with: A crisp glass of something bubbly and a simple cucumber salad. Add smoked salmon or prosciutto if you want protein without losing the delicate vibe.

5. Portobello Mini Pizzas For Fast, Low-Carb Snacking

No crust to make, no mess, big flavor. Portobello caps become built-in pizza shells that roast up meaty and juicy. These are perfect for lunch meal prep, after-school snacks, or a quick appetizer that disappears instantly.

Ingredients:

• 6 large portobello mushroom caps, stems and gills scraped
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup low-carb marinara
• 1 1/2 cups shredded mozzarella
• 12–18 mini pepperoni or sliced regular pepperoni
• 1/4 cup diced red bell pepper
• 1/4 teaspoon dried oregano
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment and set a wire rack on top (helps prevent sogginess).
2. Brush mushroom caps with olive oil; season with salt and pepper. Place gill-side up on the rack and pre-bake 8 minutes to release moisture. Pat dry if needed.
3. Spoon marinara into each cap. Top with mozzarella, pepperoni, bell pepper, and a pinch of oregano.
4. Bake 8–10 minutes until cheese is bubbly. Broil 1 minute for browned spots if you like. Garnish with basil.

Make it your way: Swap pepperoni for crumbled cooked sausage, or go veggie with spinach and olives. These reheat well in the air fryer for 2–3 minutes at 375°F—snack attack solved.

Keto Pizza Tips So Every Pie Wins

• Dry equals crispy: Squeeze water from cauliflower and pre-bake watery veggies like mushrooms or zucchini.
• Thin sauce, big payoff: A light layer prevents sogginess and keeps flavors focused.
• Let it rest: Five minutes post-bake helps set the crust so slices hold up.
• Use low-moisture cheese: It melts beautifully and doesn’t flood your crust.

There you go—five keto pizzas that actually satisfy the pizza craving, not just “keto pizza” the idea. Pick one for tonight, try another tomorrow, and by the weekend you’ll have a new favorite. Seriously, once you nail these, takeout won’t stand a chance.