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Keto Pizza Margherita

Keto Pizza Margherita

Katerina | Diethood
Delicious low-carb Keto pizza crust topped with tomato sauce, fresh mozzarella & basil leaves. You're going to love this easy guilt-free Keto pizza recipe!
Servings : 6 slices
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 2 minutes
Total Time 30 minutes


  • 1 1/2 cups part skim shredded mozzarella cheese
  • 3/4 cup almond flour
  • 2 tablespoons cream cheese
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano (you can also use rosemary, thyme, etc...)
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4 cup to 1/3 cup tomato sauce
  • 4 ounces fresh mozzarella cut into 4 slices
  • 4 or more fresh basil leaves
  • grated parmesan cheese for garnish (optional)
  • sprinkle of dried oregano or other seasonings, for garnish (optional)


  • Preheat the oven to 400°F
  • Add shredded mozzarella cheese and cream cheese to a non-stick skillet; heat over medium heat and stir until melted.
  • Remove from heat and let stand 30 seconds.
  • Stir in almond flour, egg, garlic powder, dried seasonings, salt, and pepper; continue to stir until thoroughly combined.
  • Transfer the dough to a parchment paper lined surface.
  • Add another piece of parchment paper over the dough. Take a rolling pin and place over the top parchment paper; start rolling into a circle until the dough is thin and spread out to about 9 inches.
  • If you do not have a rolling pin, wet the palms of your hands with cooking spray and press out the dough into a thin round.
  • Remove top parchment paper and slide the dough (with the bottom parchment paper) onto a baking sheet.
  • Prick dough all over with a fork and pop in the oven for 10 minutes.
  • If you see any bubbles forming on top of the pizza crust, remove from oven, poke down with a fork, and continue to bake.
  • When pizza crust is done baking, remove from oven and let stand for a minute.
  • Spread a thin layer of tomato sauce over the pizza crust and top with mozzarella cheese.
  • Bake for an additional 7 to 8 minutes, or until cheese is melted and pizza is bubbly.
  • Remove from oven, top with fresh basil leaves, sprinkle with parmesan cheese and oregano (if using) and serve.


  • To prevent a scrambled egg, please let the cheeses cool for a bit before stirring in the egg.
  • If you want to use coconut flour in place of almond flour, add in 2 eggs instead of 1, and use just 1/3 cup coconut flour.
  • When rolling out the dough, keep in mind that the thinner you roll it out, the crispier the crust will get.
  • If you do not have a rolling pin, wet your hands with cooking spray and press out the dough into a thin round.
  • Also, do not forget to poke holes in the dough, otherwise it will bubble up.
  • Lastly, this pizza is best straight out of the oven.
To add, Fathead dough can be kept in the fridge for a week. You can also freeze it for up to 2 months. 


Serving: 1 slice | Calories: 237 kcal | Carbohydrates: 5 g | Protein: 15 g | Fat: 17 g | Saturated Fat: 6 g | Cholesterol: 65 mg | Sodium: 565 mg | Potassium: 88 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 410 IU | Vitamin C: 0.7 mg | Calcium: 355 mg | Iron: 1 mg | Net Carbs: 4 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizers, Dinner, Lunch
Cuisine: Italian
Keyword: keto dinner idea, keto recipes, low carb, pizza margherita, pizza recipe