If you’ve been searching for a low-carb pizza that doesn’t taste like a “diet version” of the real thing—look no further. This Keto Skillet Pizza delivers that perfect balance of chewy, cheesy crust with a golden, crispy edge… and it just so happens to be gluten-free and keto-friendly.
The real win? My non-keto husband, who usually side-eyes cauliflower crusts and almond flour anything, loves this pizza. It has that rich, cheesy flavor you’d expect from a good deep dish, and the skillet gives it a crust that’s crisp around the edges and soft in the center—just the way I like it.
It’s quick, customizable, and satisfying enough to stand up to any pizza night cravings. Let me show you how I make it step-by-step.
Why This Keto Pizza Works
- Fathead-style dough with mozzarella and cream cheese makes a chewy, bready base
- Almond flour keeps it low-carb and gluten-free
- Skillet baking = perfect deep dish texture and crispy crust
- Totally customizable with your favorite keto-friendly toppings
- You won’t miss the carbs—promise
Ingredients You’ll Need
(Serves 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes)
- 2 oz cream cheese
- 2 cups shredded mozzarella cheese
- 2 eggs, beaten
- 1 cup almond flour
- Salt and pepper, to taste
- Low-carb pizza sauce (I use Rao’s)
- Your favorite keto-friendly toppings (pepperoni, olives, mushrooms, bell peppers, sausage, etc.)
How I Make It (Step-by-Step)
1. Preheat and Prep
I start by preheating the oven to 400°F and greasing my cast iron skillet (about 10-12 inches wide) with olive oil or nonstick spray. This gives the crust a beautiful golden finish and ensures it doesn’t stick.
2. Melt the Cheese
In a microwave-safe bowl, I mix the cream cheese and shredded mozzarella, then microwave for 1 minute. I give it a stir and heat for another 20 seconds until the cheeses are melted and smooth.
Pro tip: Stir quickly while hot so it blends evenly—you want a stretchy, uniform base.
3. Mix the Dough
In a separate bowl, I whisk the eggs, then add in the almond flour, salt, and pepper. Once combined, I add in the melted cheese mixture and work it all together into a dough—this is where your hands come in handy (literally). It will be sticky, so I coat my hands with a little olive oil first to make it easier.
You’ll end up with a soft, pliable dough that’s ready to shape.
4. Press Into the Skillet
I place the dough in the cast iron pan and press it evenly across the bottom and slightly up the sides, just like a deep dish pizza crust. I poke small holes with a fork across the base to prevent bubbling.
Then I pop it in the oven and bake for 10–15 minutes—I usually go closer to 15 to get the edges lightly browned and the base firm.
5. Add Sauce and Toppings
Once the crust is partially baked, I remove it from the oven and spread a thin layer of low-carb pizza sauce over the base. Then I pile on my favorite toppings—usually pepperoni, mushrooms, and shredded mozzarella on top.
Back into the oven it goes for another 10–15 minutes, until the cheese is bubbling and golden.
For a crispier top, I’ll turn the broiler on for the last 2–3 minutes, watching closely so nothing burns.
6. Let It Cool (This Part’s Key!)
As tempting as it is to dig right in, I let the pizza cool for at least 10–15 minutes before slicing. This gives the cheese time to set and the crust to firm up so you get cleaner slices and better texture.
My Favorite Keto Topping Combos
- Classic Pepperoni + Mozzarella
- Mushrooms + Spinach + Garlic
- Italian sausage + Bell peppers + Onions
- Chicken + Pesto + Feta
- Buffalo chicken with blue cheese crumbles
Tips for the Best Keto Pizza
- Use pre-shredded cheese for convenience (but avoid blends with added starches if you’re strict keto)
- Don’t skip poking holes in the crust—it helps keep the base from puffing too much
- A silicone spatula helps press the dough evenly if you don’t want to use your hands
- Want even more crisp? Try flipping the baked crust before adding toppings for a super golden base
FAQs From My Keto Kitchen
Q: Can I store leftovers?
A: Yes! This pizza stores really well. Keep slices in an airtight container in the fridge for up to 3 days, or freeze for longer. Reheat in the oven or air fryer for best texture.
Q: Can I make this dairy-free?
A: You can experiment with dairy-free cheeses and vegan cream cheese, though the texture will be slightly different.
Q: What can I use instead of almond flour?
A: Coconut flour can work, but you’ll need less—start with 1/3 cup and adjust. It absorbs more moisture.
Q: Can I skip the cast iron skillet?
A: You can use a round cake pan or baking sheet, but cast iron really gives that crusty edge. If you have one, use it!
Final Thoughts
This Keto Skillet Pizza has everything I want in a pizza night—crispy crust, gooey cheese, and bold flavor—all without the carb crash. It’s one of those recipes that’s easy enough to throw together midweek, but satisfying enough to feel like a weekend splurge.
Whether you’re deep into keto or just looking to cut back on carbs without sacrificing comfort food, this one’s a must-try. And if you serve it to someone who doesn’t eat low-carb? Don’t even tell them—it’s that good.
The BEST Keto Skillet Pizza—Even My Non-Keto Husband Asks for Seconds
Ingredients
- 3 cups shredded mozzarella cheese
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt to taste
- 1/2 cup low-carb pizza sauce
- 1 cup pepperoni slices
- 1/2 cup sliced bell peppers (optional)
- 1/2 cup sliced mushrooms (optional)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the shredded mozzarella cheese, almond flour, eggs, baking powder, garlic powder, Italian seasoning, and salt. Mix until a dough forms.
- Press the dough into a greased skillet or a pizza pan to form the crust.
- Bake the crust in the preheated oven for about 15 minutes, or until golden brown.
- Remove the crust from the oven and spread the low-carb pizza sauce over the top.
- Top with pepperoni slices, bell peppers, mushrooms, and sprinkle with Parmesan cheese.
- Return the skillet to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Allow to cool slightly before slicing and serving.
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