What’s the BEST Keto Pizza Crust? We Tested 7 Low Carb Recipes
With so many different keto pizza crust options, it’s hard to know which one is best, so we tested them all out for you!
Curious which keto pizza crust is BEST?
PIZZA IS LIFE! 🍕 Every night is pizza night with these delicious and easy-to-prepare keto pizza crusts! We’ve tested seven popular ways to cut the carbs from pizza so you don’t have to miss out on the fun!
Here are the keto pizza crust recipes we tested:
- Cauliflower crust pizza
- Chicken crust pizza
- Fathead dough crust pizza
- Broccoli crust pizza
- Pork rind crust pizza
- Sausage crust pizza
- Easy keto dough pizza crust
After making all these different keto pizza crusts, we’re highlighting the pros and cons of each. Each pizza has the same toppings to make the crust the only variable. The toppings in this keto pizza recipe are a 1/2 cup of Rao’s marinara, 1 cup of shredded whole milk mozzarella cheese, and pepperoni.
1. Cauliflower Pizza Crust
Replacing grains with cauliflower in a pizza crust is such a genius idea! Roasted cauliflower is DELICIOUS, and this pizza crust is a brilliant way to utilize it. This keto pizza crust recipe is made from a bag of frozen riced cauliflower, an egg, and Parmesan cheese! Overall, with just 3.4 grams of net carbs per serving, it’s a no-fail, classic, tasty, satisfying, and must-try!
Pros:
- Easy process with just three main ingredients.
- Perfect if you want a light crust that’s not overly filling.
- The crust holds up well if you let the pizza rest for 5 to 10 minutes.
Cons:
- Still tastes like a vegetable, although not a super-strong cauliflower taste.
- Not a bread-like texture.
- This method has the longest oven cook time for a crust at 20 minutes.
- Might not be super kid-friendly. (Lina’s kids wouldn’t eat it – darn!)
2. Shredded Chicken Pizza Crust
Our readers had been telling us about making a pizza crust from shredded chicken, so we just had to try it! It’s such an interesting concept. Turns out it’s also an easy and tasty pizza crust. With less than 1 gram of net carbs for the entire crust, it’s super appealing as the perfect keto pizza crust.
Pros:
- Contains the least amount of carbs.
- Easy to prepare.
- You can use leftover rotisserie chicken or canned chicken for convenience.
- The crust holds up so you can eat it with your hands.
Cons:
- It’s a little dry and the texture can be a little off-putting.
- It’s super thin, although you might be able to roll it out thicker.
- This was least like actual pizza dough.
3. Fathead Pizza Crust
This almond flour and mozzarella cheese dough is a keto GAME CHANGER! It feels and even tastes very similar to bread. To make this keto pizza recipe, melt the ingredients in the microwave, bake the bread-like dough in the oven, and then top it with whatever sounds great to your family!
In fact, THIS recipe is an absolute favorite for Collin and the Hip2Keto team! Watch Collin and the team make Fathead pizza on this old Facebook live. With 4.4 grams of net carbs per serving, it’s definitely a keeper!
Pros:
- The dough is easy to make with your microwave.
- This low carb crust has the closest texture to bread and is very filling.
- You can eat this like regular pizza.
- It’s the most kid-friendly crust. Kids and adults weren’t able to tell this wasn’t carby pizza. YAY!
Cons:
- Almond flour can be pricey. Tip: Try buying in bulk at Costco or Sam’s Club for the best price!
- The dough can be a little difficult to mix. I like to use my hands and that gets messy!
4. Broccoli Crust Pizza
This unique, low carb pizza crust is nut-free and gluten-free. Made with broccoli, spinach, avocado, cheese, and eggs, it’s a sure way to increase your veggie intake. With just 2.8 grams of net carbs per serving, this keto pizza crust recipe is a creative way to mix up your low carb pizza crusts.
Pros:
- Nut-free so perfect if anyone has nut allergies or intolerances.
- Packed full of green goodness with broccoli, spinach, and avocado.
- Holds up so you can eat it with your hands.
Cons:
- This crust does taste like broccoli and because it’s green, you can’t hide the veggies from your family! 😂
- More prep work because you have to chop up the veggies.
- The crust can be watery, which means you might need to cook it for longer.
- Picky eaters probably won’t like this keto-friendly crust.
5. Pork Rind Pizza Crust
A low carb pizza crust made from just pork rind crumbs, cream cheese, shredded cheese, and eggs. Whoever came up with this idea is brilliant! With just 1.5 grams of net carbs per serving, you can’t go wrong with this keto pizza crust. It’s become a staple in my house and it’s one of Collin’s and the Hip2Keto team’s favorite ways to make a keto pizza recipe!
Pros:
- Easy to make!
- Makes a thin crust pizza that you can eat with your hands.
- Can handle a lot of toppings.
Cons:
- It does taste a little like pork rinds, so if you’re not a fan, this might not be for you.
- This low carb pizza crust has a bake time of 20 minutes before you top it.
- Easy to make if you have pork rind crumbs on hand, otherwise you’ll need to make your own in a food processor.
6. Sausage Crust Pizza
Say hello to heaven on earth with this keto pizza crust. It’s basically fathead dough with sausage mixed into it. And you can never go wrong with sausage! This crust is by far my family’s favorite. It’s made with a half-pound of sausage, almond flour, coconut flour, mozzarella cheese, parmesan cheese, and eggs. And it only has 3.6g net carbs per slice!
Pros:
- The most delicious taste because, well, sausage!
- A very sturdy crust that can hold a loaded pizza.
- Does not taste like a keto crust.
Cons:
- This crust requires a little longer cooking time and broiling to ensure it gets cooked through all the way and is crispy.
- Very, very filling! Not sure if that’s actually a con though. 😄
- The texture is not exactly like a regular pizza crust.
7. Easy Keto Dough
Looking for a twist on fathead dough? You’re in luck with our easy keto dough. The addition of psyllium husk, coconut flour, and baking powder makes this a great versatile dough that can be used for more than just pizza. Like fathead dough, it still has almond flour, mozzarella, cream cheese, and an egg.
This low carb dough seems to mask the cheesiness of the mozzarella a little more than traditional fathead dough. And it’s still a perfect keto pizza crust with just 2.4 grams of net carbs per serving.
Pros:
- Easy to melt the cheese in the microwave and mix in the remaining ingredients.
- Great flavor and texture.
- A sturdy crust that holds up to loaded pizza toppings.
Cons:
- The dough can be a little sticky.
- Be careful not to overbake as it can get dried out – makes it more like a flatbread.
The results are in and the winner of the best keto pizza crust is… Fathead Pizza Crust!
There’s no denying that pizza is one of the best foods on the planet, and giving it up completely can feel a little depriving! These are seven SOLID keto pizza crust choices that’ll keep you and your family happily eating pizza, while also helping to achieve your health goals! Criteria for a winning pizza crust are that it must taste good, be able to hold toppings so you can pick up a slice, and also be easy to make.
With that said, we definitely have a favorite choice for keto pizza crust, and that’s the Fathead dough pizza crust.
It’s sort of magical in the sense that it has a bread-like texture thanks to the almond flour. It tastes the most similar to a full-carb thin crust pizza!
Here’s why my teammate Jen loves Fathead dough:
“I like Fathead dough pizza crust because it comes together SO fast! It’s yummy and you can make several smaller pizzas so everyone can choose their own toppings. Since I eat Keto, I always have the ingredients for this recipe on hand!”
A close second is the Sausage Crust Pizza and the Pork Rind Crust Pizza. But you really can’t go wrong with any of these keto pizza crust recipes, and a lot of it comes down to personal preference.
And if you’ve tried all of these versions, please let us know your vote in the comments! 🏆
I tried the fat head dough, but it kept sticking to the parchment paper which caused me to get frustrated. Any suggestions? I think this would be my favorite too!
Yes! Be sure to use Non Stick Parchment Paper. You can also spray it with a bit of olive oil. Hope that helps!
I make my dough and put it in the fridge for a bit. That usually helps.
Loveeeeeeeeeee fathead pizza crust I make it every Friday night for my grandkids I always offer them the choice to get carry out and they always say no we want yours!!!!!!
How cool! SO glad they have been loving that one! Thanks for sharing with us!
That’s so awesome!
I have heard great things about fathead but we have a nut allergy. Have you heard of anyone successfully substituting the almond flour?
Great question! Flax seed meal and pork rind flour both work well in place of the almond flour. 🙂
You can substitute 1/3 coconut flour instead of the 1/2 cup of almond flour. (Not sure if that is considered in the nut family)
You can use coconut flour
I have tried all these and they’re great. If you’re in a pinch for time, I’ve used La Banderita Low Carb Tortillas as the crust. They’re only 5net carbs. I put it in the toaster oven with fresh mozzarella and pepperoni. They turn out like a super thin crust pizza. Soooo goooood!!!
Thanks for sharing!
We have made this recipe twice. We found out by experience that it’s best to make the crust a day ahead of time and let it cool completely in the fridge before baking with toppings. The first time we didn’t and it was a little eggy, but dh ate the leftovers and said he couldn’t tell the difference between this and traditional deep dish pizza. We ordered a Chicago deep dish pan from Lou Malnati’s taste of chicago site so it’s pretty authentic all around. This recipe is similar to fathead dough but doesn’t use almond flour. https://www.geniuskitchen.com/recipe/low-carb-deep-dish-pizza-119679#activity-feed
We prefer cauliflower pizza crust. The recipe I use now, is from Valerie Bertinelli after I saw one of her shows on food network!
One tip she gave, and it’ll probably work with the fathead dough too, is to put the mozzerella (or whatever cheese you’re using) on the crust FIRST. Then you add your sauce and other toppings. The cheese will be a barrier and keep your crust from getting soggy from the sauce.
I think using fresh pulsed cauliflower, rather than the frozen bag, keeps it from having an overpowering ‘veggie’ taste. Also, I noticed that the dough from the frozen cauliflower, was much more stickier. Def give it a try with a head of fresh cauliflower.
We have a pizza place here that has cauliflower crust pizza, it’s delicious! We use fathead if we make it at home.
I’m so jealous that you have a place that makes that!