Dinner

Keto pizza with a mozzarella dough base

Name: Keto pizza with a mozzarella dough base
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 170 g grated mozzarella; 30 g cream cheese; 90 g almond flour; 50 g egg; 80 g crushed tomatoes; 100 g grated mozzarella; 60 g pepperoni or another dry salami; 1 g dried oregano

The dough is melted mozzarella, cream cheese and almond flour, the mix known in the US as fathead pizza. The base is baked on its own first so it crisps up; the tomato, cheese and pepperoni go on afterwards. It makes one 28 cm pizza, enough for two.

The Ola Keto team · November 11, 2026 · Last updated November 12, 2026

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes
Difficulty: Medium
Servings: 2 servings

Photo: amirali mirhashemian / Unsplash

Per serving

Net carbs: 10.1 g
Calories: 933 kcal
Fat: 73.5 g
Protein: 52.5 g

Computed from the food database for the servings of the recipe, from all 8 of its ingredients. How we compute

Ingredients

Servings

170 g grated mozzarella — for the dough
30 g cream cheese
90 g almond flour
50 g egg — 1 large
80 g crushed tomatoes — with no added sugar
100 g grated mozzarella — for the topping
60 g pepperoni or another dry salami — thinly sliced
1 g dried oregano — a pinch

Method

Heat the oven to 200 °C (conventional) and line a baking tray with baking paper.
Put the 170 g of mozzarella and the cream cheese in a microwave-safe bowl. Heat for a minute, stir, then give it another 30 seconds until fully melted. Without a microwave, melt them in a small pan over a low heat.
Add the almond flour and egg and mix quickly while the cheese is still hot. Knead by hand into a smooth ball (if it sticks, wet your hands a little).
Roll the dough between two sheets of baking paper into a circle of about 28 cm, 3–4 mm thick. Peel off the top sheet, slide the base onto the tray and prick it all over with a fork.
Bake the plain base for 10–12 minutes, until golden.
Spread over the tomatoes, add the mozzarella and pepperoni and sprinkle with oregano. Bake for another 8–10 minutes. Once it is out of the oven, leave it for 5 minutes before cutting so the base sets.

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