keto pizza crust recipe with Roasted Garlic & Herb Cream Cheese Swirl

Name: keto pizza crust recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 200 g shredded low-moisture mozzarella cheese (whole milk); 60 g (0.5 cup) almond flour (super-fine blanched); 1 large egg (room temperature); 10 g (1 tbsp) psyllium husk powder (finely ground); 2 g (0.5 tsp) garlic powder; 2 g (0.5 tsp) dried oregano; Pinch of fine sea salt (for dough); 120 g (0.5 cup) full-fat cream cheese, softened; 2 cloves garlic, peeled and roasted until soft; 5 g (1 tbsp) fresh chives, finely snipped; 2 g (0.5 tsp) dried dill; Pinch of salt and black pepper (for swirl); 60 ml (0.25 cup) unsweetened pizza sauce (low-sugar); 100 g extra shredded mozzarella cheese; 5 ml (1 tsp) extra virgin olive oil; 5 g (1 tbsp) fresh basil leaves

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I’ve found that one of the biggest challenges for a low-carb diet is finding a pizza crust that doesn’t feel like a compromise. This easy keto pizza crust recipe changes everything, offering a crispy edge and a chewy center that perfectly holds up to a savory, creamy topping. It transforms the classic fathead dough into a hearty, flavorful crust, featuring a delicious roasted garlic and herb cream cheese swirl. This is a quick, family-friendly option that brings authentic comfort food back to the table, without the high carbs. Get ready for a weeknight pizza that satisfies every craving and is simple enough for even a beginner cook.

keto pizza crust recipe — Keto Pizza Crust Recipe 9

Ingredients

200 g (7 oz) shredded low-moisture mozzarella cheese
- Look for whole milk, low-moisture mozzarella for the best texture and stretch. Ensure the cheese uses microbial rennet if following a strict vegetarian diet. The high-fat content is essential for forming the dough, so avoid skim or part-skim varieties.
60 g (2 oz / 1/2 cup) almond flour
- Use super-fine blanched almond flour for a light, non-gritty texture. Avoid almond meal, which has a coarser grind and will result in a heavy crust. Measure carefully to prevent the dough from becoming overly dense.
1 large egg
- The egg acts as the primary binder, helping to hold the almond flour and mozzarella together. Use a room temperature egg for better incorporation into the warm cheese dough. A large egg size provides the perfect amount of moisture for this keto pizza crust recipe.
10 g (1 tbsp) psyllium husk powder
- This ingredient is crucial for adding structure and chewiness to the crust, preventing crumbling. Use finely ground psyllium husk powder, not whole psyllium husks, for best results. Do not omit this ingredient, as it significantly impacts the crust’s texture and ability to rise slightly.
2 g (1/2 tsp) garlic powder and 2 g (1/2 tsp) dried oregano
- These spices are incorporated directly into the crust dough to build a strong flavor base. Ensure your dried oregano is fresh and vibrant for maximum aromatic impact. These spices make the crust delicious on its own, even before adding toppings.
Pinch of salt
- Use fine sea salt to enhance the flavor of both the cheese and almond flour. Avoid oversalting, as the mozzarella itself provides some sodium content.
120 g (4 oz / 1/2 cup) full-fat cream cheese, softened
- Full-fat cream cheese creates the rich, creamy texture needed for the swirl. Ensure it is fully softened at room temperature for easy mixing with the roasted garlic. Check for microbial rennet if following specific dietary guidelines.
2 cloves garlic, peeled and roasted until soft
- Roasting the garlic mellows its sharpness into a sweet, rich, and nutty flavor. Follow the roasting instructions carefully in the preparation steps. This step is key to transforming the flavor from simple garlic to gourmet.
5 g (1 tbsp) fresh chives, finely snipped, and 2 g (1/2 tsp) dried dill
- The chives add a mild onion flavor and vibrant color to the swirl mixture. Dill provides a subtle, fresh, and slightly tangy note that pairs perfectly with cream cheese. Use fresh chives for the best flavor; dried chives are not recommended here.
Pinch of black pepper and pinch of salt
- These seasonings add depth and balance to the cream cheese swirl. Use freshly cracked black pepper for a stronger aroma and flavor. Taste the cream cheese mixture and adjust seasoning to your preference.
60 ml (1/4 cup) unsweetened pizza sauce and 100 g (3.5 oz) extra shredded mozzarella cheese
- Choose a low-sugar or keto-friendly pizza sauce to keep the carb count low. The extra mozzarella cheese forms the base for the swirl toppings. This layer creates the classic pizza experience while preparing for the swirl effect.
5 ml (1 tsp) extra virgin olive oil and 5 g (1 tbsp) fresh basil leaves
- The olive oil adds a final touch of richness and shine to the baked pizza. Fresh basil provides a bright, aromatic contrast to the rich cheese and garlic. Add these garnishes immediately after baking for the best presentation and flavor.

Instructions

1. Prepare the Roasted Garlic

Preheat your oven to 180°C (350°F) and prepare the garlic for roasting. Wrap 2 unpeeled garlic cloves tightly in a small piece of aluminum foil with a tiny drizzle of olive oil. Roast for 20-25 minutes, or until the cloves are very soft when squeezed. Let cool, then peel and mash into a smooth paste.

2. Melt the Mozzarella Dough Base

Place 200 g shredded mozzarella in a microwave-safe bowl and heat in 30-second intervals. Stir well after each interval; continue until the cheese is completely melted and smooth (1-2 minutes total). The goal is a single, glossy, malleable mass, not just melted shreds.

3. Form the Keto Pizza Crust Dough

To the melted mozzarella, add 60 g almond flour, 1 large egg, 10 g psyllium husk powder, 2 g garlic powder, 2 g dried oregano, and a pinch of salt. Mix thoroughly with a sturdy spoon or your hands until a cohesive, slightly tacky dough forms. If the dough is too sticky to handle, let it cool for 1-2 minutes before continuing to mix; it becomes much easier to manage as it cools down.

4. Roll and Pre-bake the Crust

Place the finished dough between two sheets of parchment paper. Roll or press the dough into a 25 cm (10-inch) circle (or desired shape), about 0.5 cm (1/4 inch) thick. Remove the top parchment paper and transfer the crust (still on the bottom parchment paper) to a baking sheet. Pre-bake for 8-10 minutes at 180°C (350°F) until lightly golden and firm. I often double this keto pizza crust recipe on a Sunday and pre-bake two crusts at once, freezing one for a quicker dinner solution later in the week.

5. Prepare the Cream Cheese Swirl Filling

While the crust pre-bakes, prepare the cream cheese swirl mixture. In a small bowl, combine 120 g softened cream cheese, the mashed roasted garlic, 5 g snipped fresh chives, 2 g dried dill, and a pinch each of salt and black pepper. Mix until smooth and well combined; the mixture should be easy to dollop and swirl.

6. Top the Pizza with Swirls

Remove the pre-baked crust from the oven and spread 60 ml pizza sauce evenly over the surface, leaving a small border. Sprinkle 100 g extra shredded mozzarella cheese over the sauce layer. Dollop spoonfuls of the cream cheese mixture over the mozzarella, creating distinct pools and ribbons of white.

7. Bake and Garnish

Return the pizza to the oven and bake for another 12-15 minutes, or until the cheese is melted and bubbly and the crust edges are golden brown. Remove the pizza from the oven and let it rest on the baking sheet for 5 minutes before slicing. Finish with a drizzle of olive oil, fresh basil leaves, and a crack of black pepper for a truly decadent finish.

Mastering the Keto Pizza Crust Dough: Tips for Success

Pre-baking is essential for this specific keto pizza crust recipe. It ensures the center of the dough sets up and doesn’t get soggy from the moisture in the toppings. It also creates a firm base that won’t crumble when you pick up a slice.

If your dough feels overly sticky and difficult to roll out, let it sit for a minute or two to cool slightly. The mozzarella will firm up as it cools, making it much easier to handle. Lightly oiling your hands helps too.

Psyllium husk powder acts as a binder, similar to gluten in traditional dough. It prevents the keto pizza crust from becoming brittle and crumbly. Substituting with other flours or omitting it entirely will drastically change the texture of this keto pizza crust recipe.

Make-Ahead Tips for Easy Weeknight Meals

For quick family dinners, pre-bake the crust as instructed in step 4, then let it cool completely. Wrap the pre-baked crust tightly in plastic wrap and store it in the freezer for up to 1 month. When ready to use, thaw it briefly before adding toppings and baking.

The roasted garlic and herb cream cheese mixture can be prepared up to 2 days ahead of time. Store it in an airtight container in the refrigerator and let it come to room temperature before swirling onto the pizza.

This recipe scales easily for efficient meal prep. Double or triple the batch of dough and pre-bake several crusts at once. Store them in the freezer to have ready-made bases for multiple family pizza nights throughout the month.

Topping Pairings for the Creamy Garlic Swirl

The roasted garlic and herb cream cheese swirl is very rich and flavorful. Simple toppings work best. Try fresh spinach, sautéed mushrooms, or crumbled sausage.

Pair with sliced grilled chicken breast or pre-cooked sausage to make it a more substantial meal. The savory meats contrast nicely with the creamy cheese and sweet garlic.

While the recipe calls for mozzarella, you can also add a sprinkle of grated Parmesan cheese or fontina for a nuttier finish. Avoid overly strong blue cheeses or cheddars, as they may overpower the subtle herb flavors.

FAQs

Q: Why did my keto pizza crust recipe turn out crumbly?

A crumbly crust often means the dough wasn’t kneaded enough, or there wasn’t enough psyllium husk powder. Ensure you mix all ingredients thoroughly until a cohesive ball forms. This also helps distribute the moisture from the melted mozzarella evenly.

Q: Can I make this with coconut flour?

No, almond flour and coconut flour have very different absorption rates. This specific keto pizza crust recipe relies on the moisture from the melted mozzarella and egg to balance the almond flour perfectly. Coconut flour would require significantly more liquid to achieve a similar texture.

Q: What if I don’t have psyllium husk powder?

The texture will be different and likely less chewy without psyllium husk powder. You may be able to substitute with xanthan gum, but start with a much smaller amount (1/2 teaspoon or less) and adjust as needed. The chewiness of a successful keto pizza crust comes from the psyllium.

Q: Can I roll this out thinner or thicker?

Yes, you can adjust the thickness, but note that pre-baking times will change. Thicker crusts (closer to 1/2 inch) will require slightly longer pre-baking to cook through. My kids actually prefer a slightly thicker crust, so I bake it a few minutes longer before adding toppings.

Q: How do I get a crispy keto pizza crust?

Ensure you pre-bake the crust long enough for it to become firm and lightly browned. For maximum crispiness, consider placing a pizza stone or preheated baking steel in the oven before placing the pizza on top. This direct heat contact helps achieve a crispy base.

Q: Can I make this without roasting the garlic?

Yes, but the flavor will be different. If you are short on time, use 1/2 teaspoon of garlic powder in the swirl mixture instead of roasted garlic, but the sweet depth of flavor will not be present. This specific keto pizza crust recipe is designed around that roasted garlic flavor.

Conclusion

This easy keto pizza crust recipe proves that healthy eating doesn’t mean sacrificing flavor or comfort. The hearty crust and savory roasted garlic swirl make for an unforgettable, family-friendly meal. Pin this recipe to save it for quick weeknight dinners and share your photos in the comments below!

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Keto Pizza Crust Recipe