Crispy Mozzarella Keto Pizza
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amazing mozzarella low-carb pizza

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Pizza
Cuisine: Italian
Servings: 1 Pizza
Calories: 464kcal
Author: Heather Serody


  • 1 8 oz. package of whole milk shredded mozzarella cheese 
  • 3/4 C 50 g or 1&3/4 oz. pork rind dust  -or- blanched almond flour 
  • 2 tbsp cream cheese
  • 1 egg
  • optional 1/8 tsp. finely ground sea salt (*use only if you are using blanched almond flour)
  • 1/4 C Mario Batali marinara sauce
  • 2 TBS grated parmesan cheese 
  • a handful of fresh basil leaves
  • Toppings optional: sausage, pepperoni, mushrooms, arugula, anchovies  


  • Preheat oven to 425ºF
  • Add 3/4 of the package of mozzarella (1&3/4 C) the shredded mozzarella, pork rind dust or almond flour & cream cheese in a microwaveable bowl.
  • Microwave on high for 1 minute or until melted and gooey. (Microwave of for an additional 30 seconds - 1 minute if necessary.) 
  • Add the egg & stir with a spatula until combined. 
  • Turn the dough out onto a sheet pan lined with TWO sheets of parchment paper. (this helps to absorb the excess oil.) Using the spatula, spread the dough out into a circular pizza shape, or just press it onto a circle with your hands. 
  • Using a fork, prick the dough all over so that it cooks evenly.
  • Bake dough at 425ºF for 8-12-minutes, or until bubbling & just starting to turn brown on the edges.
  • Once precooked, remove the dough from the oven and add marinara sauce, the remaining mozzarella & parmesan cheeses and any other optional toppings of your choice.
  • Return the pizza back to the oven and cook just long enough to heat up the toppings and melt the cheese. About 5 minutes.
  • When finished cooking, allow the pizza to cool for a few minutes so that it firms up. Add basil leaves.
  • I like to cut it with a pizza cutter & serve it right on the sheet pan. 


Nutritional information is for using pork rind dust, but without additional toppings. 


Serving: 1/2 pizza | Calories: 464kcal | Carbohydrates: 2g | Protein: 54g | Fat: 34g