Keto Pizza Crust

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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A simple, versatile keto pizza crust made from Ketonia bread mix. Forms the base for countless pizza combinations. Thin crust option included.

Keto Pizza Crust

Print Recipe

Prep Time 45

Cook Time 25

Servings: 4 servings

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

Zucchini Crust

300 g zucchini, shredded about 2.5 cups
2 large eggs, lightly beaten
30 g almond flour 1/4 cup
1.5 tsp salt
25 g parmesan cheese, grated 1/4 cup
57 g mozzarella cheese, shredded 1/2 cup

Toppings

60 ml Rao’s marinara sauce 1/4 cup
113 g mozzarella cheese, shredded 1 cup
85 g mushrooms, sauteed 1 cup
85 g pancetta 3 oz
57 g pepperoni 1/2 cup
30 g black olives, sliced 1/4 cup

Equipment

1 Pizza stone
1 Parchment paper

Method

Preheat oven to 450°F. If using a pizza stone, place it in the oven now and preheat for at least 30 minutes.
Sprinkle shredded zucchini with 1/2 tsp salt and let drain in a colander for 30 minutes. Transfer to a clean kitchen towel and wring out as much moisture as possible. The drier the better for a crispy crust.
In a large bowl, mix zucchini, eggs, almond flour, and remaining salt. Add parmesan and mozzarella and mix until incorporated.
On parchment paper, spread and pat the zucchini mixture into a 10-inch circle. Bake for 15 minutes until golden-brown and set.
Remove from oven and top with marinara, mozzarella, and all toppings. Return to oven for 10 to 15 minutes until cheese is melted and bubbly. Slice and serve.

Nutrition

Calories: 380kcalCarbohydrates: 8gProtein: 28gFat: 27gFiber: 2gSugar: 4g

Notes

A pizza stone significantly improves crust crispiness – zucchini retains water and the extra heat from below helps drive it off without burning the top. A mandoline makes quick work of the shredding. Nutrition is estimated.