Get ready for the absolute best keto pizza recipe! Homemade pizza, that is super low carb with 4.4 g net carbs. This delicious and guilt-free pepperoni pizza features a melt-in-your-mouth baked cream cheese “crust,” plus all the incredible flavor you’ve come to expect from this perennial favorite. The cream cheese crust is a low carb pizza crust which is a variation of what is known as fathead pizza crust. Make your own pizza with your own toppings and pizza sauce, it may not be the traditional pizza but it sure tastes like a regular pizza, maybe even better. Forget that frozen pizza, yuck!
What’s more, the versatile cream cheese crust or fathead dough recipe can be tweaked to include your favorite herbs and spices for a truly distinctive flavor. But don’t stop there! The best thing is that you can experiment with your favorite pizza toppings, so sprinkle on some black olives, red onions, or Italian sausage for a quick and satisfying meal you can enjoy on pizza night.
Nutrition Facts
Carbs/Serving:*
Total carbs: 5.3 g
Fiber: 0.9 g
Net carbs: 4.4 g
*Source: VeryWell.com recipe analyzer
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Ingredients
- 8 oz. cream cheese, room temperature
- 2 large eggs
- 1/3 cup Parmesan cheese, freshly grated
- 1½ teaspoons dried basil, divided
- 1½ teaspoons dried oregano, divided
- 1 teaspoon garlic powder, divided
- Sea salt and black pepper, to taste
- 1½ tablespoons tomato paste
- 3 tablespoons sugar-free tomato sauce
- 4 oz. pepperoni, thinly sliced
- 1 cup Mozzarella cheese, shredded
Optional garnish:
- Fresh basil leaves, cut into thin slices
Equipment
- Large baking sheet
- Mixing Bowl
Instructions
- Preheat oven to 375° F and line a large rimmed baking sheet with parchment paper. Set aside.
- Combine cream cheese, eggs, Parmesan cheese, 1 teaspoon basil and oregano, and ½ teaspoon garlic powder in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk until mixture is completely blended and smooth.
- Spread the cream cheese mixture onto the parchment-lined baking sheet into a circle shape and desired thickness. (For thicker crusts, reduce oven temperature to 350° F and increase baking times for best results).
- Place the crust in the pre-heated oven for 8-10 minutes, or until slightly puffed and golden brown. Check halfway through cooking time to ensure the crust bakes evenly and does not become too brown.
- In the meantime, whisk the tomato paste, tomato sauce, the remaining dried herbs, and the garlic powder in a small bowl to make a pizza marinara sauce. Lightly season with salt and black pepper, to taste, and stir to combine. Set aside.
- Remove the pizza base from the oven and let cool for 5-10 minutes before topping with tomato sauce, pepperoni slices, and shredded Mozzarella cheese.
- Return pizza to oven and bake for another 10 minutes, or just until the cheese is melted and bubbly. Remove from oven and garnish with fresh basil and drizzle a bit of olive oil, if desired, and serve immediately. Enjoy!
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Keto Pizza
Get ready for the absolute best keto pizza recipe! Homemade pizza, that is super low carb with 4.4 g net carbs. This delicious and guilt-free pepperoni pizza features a melt-in-your-mouth baked cream cheese “crust,” plus all the incredible flavor you’ve come to expect from this perennial favorite. The cream cheese crust is a low carb pizza crust which is a variation of what is known as fathead pizza crust. Make your own pizza with your own toppings and pizza sauce, it may not be the traditional pizza but it sure tastes like a regular pizza, maybe even better. Forget that frozen pizza, yuck!
What’s more, the versatile cream cheese crust or fathead dough recipe can be tweaked to include your favorite herbs and spices for a truly distinctive flavor. But don’t stop there! The best thing is that you can experiment with your favorite pizza toppings, so sprinkle on some black olives, red onions, or Italian sausage for a quick and satisfying meal you can enjoy on pizza night.
Nutrition Facts
Carbs/Serving:*Total carbs: 5.3 g
Fiber: 0.9 g
Net carbs: 4.4 g
*Source: VeryWell.com recipe analyzer
Ingredients
- 8 oz. cream cheese, room temperature
- 2 large eggs
- 1/3 cup Parmesan cheese, freshly grated
- 1½ teaspoons dried basil, divided
- 1½ teaspoons dried oregano, divided
- 1 teaspoon garlic powder, divided
- Sea salt and black pepper, to taste
- 1½ tablespoons tomato paste
- 3 tablespoons sugar-free tomato sauce
- 4 oz. pepperoni, thinly sliced
- 1 cup Mozzarella cheese, shredded
Instructions
- Preheat oven to 375° F and line a large rimmed baking sheet with parchment paper. Set aside.
- Combine cream cheese, eggs, Parmesan cheese, 1 teaspoon basil and oregano, and ½ teaspoon garlic powder in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk until mixture is completely blended and smooth.
- Spread the cream cheese mixture onto the parchment-lined baking sheet into a circle shape and desired thickness. (For thicker crusts, reduce oven temperature to 350° F and increase baking times for best results).
- Place the crust in the pre-heated oven for 8-10 minutes, or until slightly puffed and golden brown. Check halfway through cooking time to ensure the crust bakes evenly and does not become too brown.
- In the meantime, whisk the tomato paste, tomato sauce, the remaining dried herbs, and the garlic powder in a small bowl to make a pizza marinara sauce. Lightly season with salt and black pepper, to taste, and stir to combine. Set aside.
- Remove the pizza base from the oven and let cool for 5-10 minutes before topping with tomato sauce, pepperoni slices, and shredded Mozzarella cheese.
- Return pizza to oven and bake for another 10 minutes, or just until the cheese is melted and bubbly. Remove from oven and garnish with fresh basil and drizzle a bit of olive oil, if desired, and serve immediately. Enjoy!