Easy Keto Cheese Garlic Pizza
Naomi Sherman- Ready in 25m
- 3.3 g net carbs
- 184 kcal
- Serves 8
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Like Kevin McAllister, I like a plain cheese pizza. Don’t get me wrong, hand me a loaded slice and I’m a happy girl, but the classic combination of soft, gooey cheese combined with sweet bites of garlic can’t be beaten in my mind.
I love that this thin crust pizza crust has a simple two ingredients (we're using a simplified Fat Head dough), making it super fast and easy to whip up. For more topping ideas, check out these keto pizza recipes.
Recipe Tips and Swaps
Making this pizza is so easy! Here are a few helpful tips:
- Melting the Mozzarella: When melting the mozzarella, make sure to do it in short bursts (30 seconds at a time) to avoid overcooking. Stir well between bursts to ensure it melts evenly. Don't have a microwave? Simply melt on the stove by placing the mozzarella in a non-stick saucepan and melting it on low for a minute or two.
- Rolling the Dough: To prevent the dough from sticking while rolling it out, place it between two sheets of parchment paper. This makes it easier to shape and transfer to your baking sheet.
- Adding Toppings: While this recipe focuses on a simple garlic and cheese topping, you can easily customize it. Add pepperoni, mushrooms, or bell peppers to make it more hearty. Just be mindful of keeping it low-carb if that’s your goal.
- Herbs & Seasoning: A sprinkle of fresh herbs like parsley or basil can add a burst of flavor and color. A light drizzle of extra virgin olive oil before serving can also enhance the taste.
How to Make Nut-Free Keto Pizza
Making nut-free low-carb pizza is easy! Simply swap the 2/3 cup (67 g/ 2.4 oz) of almond flour for 6 tablespoons (48 g/ 1.7 oz) of coconut flour OR 8 tablespoons (57 g/2 oz) of flax meal.
If you're using any of these nut-free options, also add about 4 tablespoons (57 g/ 2 oz) of cream cheese (added to the mozzarella before melting). Alternatively, you can even swap the almond flour for an equal amount of ground sunflower seeds (no cream cheese needed).
How Long Can I Store This Pizza For?
Store any leftovers wrapped in cling wrap in the fridge for up to 3 days. Reheat in the oven or a skillet to keep the crust crispy. Avoid microwaving, as it can make the crust soggy.
You Will Love These Keto Pizza Recipes
Also, don't forget to check out these 12 Low-Carb Pizza Alternatives!
Step-by-step
Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
Place the crust mozzarella into a microwave safe bowl and heat on high for 1 minute. Remove and stir and continue to heat in 30 second bursts until fully melted.
Add almond flour and mix well.
Roll the dough out into a circle, approx. 20 - 25 cm/ 8 - 10 inches. Prick holes in the crust evenly, using a fork. Place on a lined tray and bake for 10 minutes.
While the crust bakes, melt the butter or ghee on high heat and add the finely chopped garlic. Sauté until tender.
When the crust is ready, remove from oven and spoon the garlic evenly over the top.
Add the mozzarella cheese and place back in the oven for a further 10 minutes.
Serve hot, optionally with a scatter of fresh herbs such as parsley for color, and a drizzle of extra virgin olive oil.
Store, wrapped in cling wrap, in the fridge for up to 3 days.
Recipe
Easy Keto Cheese Garlic Pizza
★★★★★4.5Super simple thin crust low-carb pizza made with just 4 common ingredients. Just like the real deal!
- Hands on
- 10m
- Overall
- 25m
- Servings
- 8
- 3.3 g
- Net carbs
- 11.9 g
- Protein
- 13.7 g
- Fat
- 184
- kcal
Ingredients makes 8 servings
- Super simple keto pizza crust:
- Topping:
Instructions
Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
Place the crust mozzarella into a microwave safe bowl and heat on high for 1 minute. Remove and stir and continue to heat in 30 second bursts until fully melted.
Add almond flour and mix well.
Roll the dough out into a circle, approx. 20 - 25 cm/ 8 - 10 inches. Prick holes in the crust evenly, using a fork. Place on a lined tray and bake for 10 minutes.
While the crust bakes, melt the butter or ghee on high heat and add the finely chopped garlic. Sauté until tender.
When the crust is ready, remove from oven and spoon the garlic evenly over the top.
Add the mozzarella cheese and place back in the oven for a further 10 minutes.
Serve hot, optionally with a scatter of fresh herbs such as parsley for color, and a drizzle of extra virgin olive oil.
Store, wrapped in cling wrap, in the fridge for up to 3 days.
Nutrition per serving, 1 slice
Carbs 7%Protein 26%Fat 67% of calories
- Net carbs
- 3.3 g
- Total carbs
- 4.2 g
- Fiber
- 0.8 g
- Sugars
- 1.2 g
- Protein
- 11.9 g
- Fat
- 13.7 g
- Saturated fat
- 5.7 g
- Calories
- 184 kcal
- Sodium
- 284 mg · 12.4% RDA
- Magnesium
- 34 mg · 8.5% RDA
- Potassium
- 138 mg · 6.89% EMR
Nutrition by ingredient
| Per 1 slice | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Mozzarella cheese (low moisture, for pizza) | 1.2 g | 5 g | 4.2 g | 63 |
| Almond flour (blanched ground almonds, almond meal) | 0.7 g | 1.8 g | 4.4 g | 49 |
| Butter, unsalted, grass-fed | 0 g | 0 g | 1 g | 8 |
| Garlic, raw | 0.2 g | 0 g | 0 g | 1 |
| Mozzarella cheese (low moisture, for pizza) | 1.2 g | 5 g | 4.2 g | 63 |
| Total | 3.3 g | 11.9 g | 13.7 g | 184 |
Serving size 1 slice
- Gluten free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (18)
I suggest Step 4 be amended to read "Roll the dough out into a circle, approx. 20 - 25 cm/ 8 - 10 inches. Prick holes in the crust evenly, using the tines of a fork. Place on a lined tray and bake for 10 minutes.” That will prevent the crust from swelling up like a balloon when it bakes 😊
Thanks Jeff, that's a great point!
How many slices in one pizza? Total carbs? See where carbs are listed per slice but knowing how many serving would be beneficial.
You can find the full macros in the nutrition facts table above the list of ingredients where you can also find the number of servings (8 in this case = 8 slices).
We just made these for the first time. Whoa!! Amazing. Who would have believed it was so easy but also so similar to regular pizza and so delicious?! You just changed our world...
Thank you so much for your lovely feedback! ❤️
Can I use a different flour, because I hate almond flour
Hi Roman, you could use the suggested options (check the top of the post). I hope this helps!
The mozzarella cheese says 1 1/2 cup but then it says 6oz in parentheses? Those 2 are not the same? Which is correct?
Hi Trish, it is about 1 1/2 cups which translates to 170 g/ 6 oz. It's always best to go by the weights is you want to be accurate.
Have you tried making anything else with this simplified version of Fathead dough, like breads, rolls, etc.? I have a dairy allergy, and my husband is egg intolerant, plus HATES the idea of cream cheese!
This sounds like a Fathead version that I can work with for him, provided it's just as versatile as the original version is.
Have you tried testing the versatility of this recipe?
It is indeed a simplified version of fat head dough! I've used it for making hot pockets, both sweet and savoury: ketodietapp.com/Blog/search
My worry with bread rolls is that they may be a bit too dense, not fluffy enough. The egg used in traditional fat head dough does help in that respect and it makes the dough more airy. Another way to use this simplified fat head dough is to make keto cereal with it, or even crackers/crisps. I also used it to make bread twists and bread sticks.
This was perfect! I was a bit skeptical about using just cheese and almond flour but what a surprise! The perfect texture and flavor, will be making this again with pepperoni 😊
Thank you Kathy, pepperoni topping sounds perfect!
Can I use psylium husk powder for the crust? Thanks in advance.
I'm not sure because I haven't tried that. Psyllium typically makes the dough fluffier, not very crunchy but might work in this recipe. Let me know if you try it and how it went!
Can you use any other cheese for the mozzarella in the crust? Does it just change the taste or are the physical properties changed too?
In this case wouldn't recommend other types of cheese. Mozzarella has the perfect binding, stringy effect and that's why it's great for this dough. Other types of cheese would make it sticky and fragile.