Crispy Keto Cheese-Crust Pepperoni Pizza

Crispy Keto Cheese-Crust Pepperoni Pizza

Ditch the dough and go straight to the best part: CHEESE.
This crust bakes into a golden, crunchy, savory base that holds toppings like a champ—no flour, no carbs, no guilt.

Ingredients (2–3 servings)

For the cheese crust

• 2 cups shredded mozzarella
• ½ cup grated parmesan
• ½ tsp Italian seasoning

Toppings

• 2–3 tbsp low-carb pizza sauce (don’t overdo it)
• 12–15 pepperoni slices
• Extra mozzarella (optional)
• Chili flakes or oregano (optional)

Instructions

1. Preheat oven to 200°C / 400°F.
2. Line a tray with parchment paper.
3. Mix mozzarella, parmesan, and Italian seasoning.
4. Pour onto the tray and spread into a thin circle (about 20–22 cm / 8–9 in).
5. Bake 8–10 minutes until deep golden and bubbling.
6. Remove, let sit 2 minutes (it firms up).
7. Add a thin layer of sauce, pepperoni, and a little extra cheese.
8. Return to oven 5–7 minutes until toppings melt.
9. Cool 3–5 minutes, slice, and enjoy the crunch.

Tips for Maximum Crunch

• Spread thin—thickness kills crisp.
• Bake crust until dark golden, not pale.
• Use very little sauce to avoid sogginess.
• Let it cool briefly before slicing.

Flavor Twists

• Add olives and mushrooms
• Swap pepperoni for cooked sausage
• Finish with fresh basil after baking

Approx Macros (per serving)

• Calories: ~320
• Carbs: ~3–4g
• Protein: ~20g
• Fat: ~25g

Crunchy, cheesy, and ready faster than delivery.