Keto Margherita Pizza with Almond Flour Crust - Quick & Gluten-Free

This keto Margherita pizza with almond flour crust delivers exactly that. No waiting for dough to rise, no guilt, just pure pizza bliss in 30 minutes.

I’ve made this recipe dozens of times, tweaking it until I got that perfect balance of crispy edges and tender center. The secret? Fathead dough technique that creates a crust so good, you’ll forget it’s low-carb.

EQUIPMENT NEEDED

Essential tools:

2 mixing bowls
Measuring cups and spoons
Baking sheet or pizza pan
Parchment paper
Spatula
Rolling pin

Simple alternatives:

Use hands instead of rolling pin to press dough
Flat-bottomed glass works as a rolling pin substitute
Silicone baking mat instead of parchment paper

INGREDIENTS

For the crust:

1½ cups shredded mozzarella cheese (170g)
2 tbsp cream cheese (30g) – full fat preferred
¾ cup almond flour (72g) [substitute: sunflower seed flour for nut-free]
1 large egg [substitute: 1 tbsp ground flaxseed + 3 tbsp water for vegan]
½ tsp garlic powder
½ tsp dried oregano
¼ tsp salt

For the toppings:

⅓ cup sugar-free marinara sauce (80ml) [substitute: crushed tomatoes with herbs]
4 oz fresh mozzarella, sliced (115g) [substitute: dairy-free mozzarella for vegan]
8-10 fresh basil leaves
2 tbsp grated Parmesan cheese (optional)
1 tbsp olive oil
Black pepper to taste
Red pepper flakes (optional)

METHOD

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Melt the base. In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
Form the dough. While cheese mixture is still warm, quickly stir in almond flour, egg, garlic powder, oregano, and salt. Mix until a sticky dough forms.

Shape the crust. Place dough between two sheets of parchment paper. Roll or press into a 12-inch circle, about ⅓-inch thick. Remove top parchment and poke holes throughout with a fork.
Par-bake the crust. Bake for 8-10 minutes until edges start turning golden and crust feels firm to touch.

Add the magic. Remove from oven. Spread marinara sauce evenly, leaving a ½-inch border. Top with sliced fresh mozzarella and sprinkle with Parmesan if using.

Final bake. Return to oven for 10-12 minutes until cheese is melted and bubbly, and crust edges are golden brown.
Finish and serve. Remove from oven, immediately top with fresh basil leaves and a drizzle of olive oil. Let cool for 2-3 minutes before slicing.

CRUCIAL TIPS

Work fast with warm dough – it becomes harder to shape as it cools
Don’t skip the par-bake – this prevents a soggy bottom
Less sauce is more – too much will make your crust soggy
Pat fresh mozzarella dry with paper towels before using
Use parchment paper – this dough can be sticky

STORAGE & VARIATIONS

Storage:

Refrigerate leftovers up to 3 days in airtight container
Freeze par-baked crust up to 3 months
Reheat slices in 350°F oven for 5-8 minutes (never microwave!)

Scaling:

Double recipe for large pizza or sheet pan
Halve for personal-size pizzas (reduce baking time by 2-3 minutes)

Common mistakes to avoid:

Rolling dough too thin (it’ll crack)
Overloading with toppings
Not pre-baking the crust long enough

Tasty variations:

Herb crust: Add fresh rosemary to dough
Spicy kick: Mix red pepper flakes into sauce
Vegan version: Use dairy-free cheese and skip the egg
Meat lovers: Add pepperoni or Italian sausage after par-baking

Nutritional info per slice:

Net carbs: 4g
Protein: 18g
Fat: 26g
Calories: 315

This keto pizza proves you don’t need to sacrifice flavor for your health goals. The almond flour creates a surprisingly authentic crust that even my carb-loving friends devour.

Want to meal prep? Make several crusts on Sunday, par-bake them, then freeze. Pizza night just became a 15-minute affair!