KETO Pizza in 10 MINUTES | The BEST KETO Pizza Recipe | BETTER Than Fat Head Pizza Crust!

in 10 minutes! This honestly the very recipe. It's better than , and quicker too. The crust is a combination of almond flour & coconut flour, and it's so simple to make too!


150+ Keto Recipe Cookbook: BestKetoCookbook.


Printable Dish:.

* NOTE: If you're NOT using the protein powder you'll wish to use 1 3/4 CUPS (198g) Blanched Almond Flour!


Kirkland's Almond Flour:.

Hunt's Pizza Sauce:.

Protein Powder:.

Coconut Flour:.

Xanthan Gum:.

Coconut Oil:.

Food Scale:.

Pizza Sheet:.


KETO PIZZA MACROS PER SLICE (Recipe Makes 8 Pieces).

220 Calories.
11.5 g Protien.
6g Carbohydrates.
( 3g fiber).
16g Fat.


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KETO Pizza in 10 MINUTES | The Recipe | BETTER Than Crust!

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    1. I know this is an old blog post, but just tried the pizza dough. It is good and I like the macros. Thanks for teaching the use of protein powder.

  1. Here’s a little tip … add a little yeast to your mix. It doesn’t do anything for lift, of course, but it adds the flavor you get in actual pizza dough. =)

    1. @AudinNaa Emoji’s do not mean its a joke. If that’s what you’re relying on to get the point across, well, clearly it didn’t work. People use emoji’s quite sarcastically as well.

  2. Just made this- absolutely brilliant crust. It holds together really well and it super filling: between two people it is immense! My toppings were distinctly Irish: bacon, black pudding and goats cheese. Do NOT knock it until you try it!! Thanks for the recipe 👍

  3. Just a fun suggestion. When you roll up the edges put cheese in it and roll it up a bit more to get cheese in the crust. So good.

    1. @Ramblin Man Problem with most of the stick cheese is just the quality of the “cheese” that is in them. I use quotes because a lot of them are processed so much it isn’t really cheese anymore.

  4. Just a tip. Beat your eggs first before adding to the dry ingredients. This will help them combine quicker and easier.

  5. Made this twice and currently eating it! I add some flavours when adding the toppings, but the base is what’s important to me and this one is perfect! Thanks for sharing 🙂

  6. Just made this first time, came out awesome. After reading thru some of the comments, i made a few changes that worked well i thought. Substituted olive oil for the cocunut oil – hardly any cocunut flavor. Did use the cocunut flour and all other dry ingredients. I spiced up the Hunts sauce with italian seasoning, garlic and onion powder. Only other change was i added large rather than tiny pinches of garlic and onion salt to the dry ingredients. LOVED this pizza! Thanks Joe. Also made your pb choc chip and double choc chip cookies following recipe exact and both were great! 3rd week into low carb/wheat free lifestyle, glad i found this. Former carb junkie

  7. In the blender goes:
    1 14.5 oz can diced tomatoes
    1 tbls olive oil
    2 tbls balsamic vinegar
    2 cloves of garlic
    4 fresh basil leaves
    Pinch of kosher salt

    Blend. Easy pizza sauce.

    1. @Bryce thanks man! That recipe will yield more than you need for 2x 9 inch pies so we dip our crust in the extra sauce.

    2. @WestSideConnection5 FYI: True enough, but this size can of diced tomatoes (Hunts) = just 5 carbs. However, the 2 tbsp of balsamic vinegar = 5.44, for a total of 10.44 carbs. Rather than using balsamic vinegar, which contains sugar, you can combine your monk fruit sweetener or whatever, if you wish, with another vinegar to get a similar effect since the acidity of the vinegar sort of neutralizes the artificial taste of the artificial sweetener, at least in my experience, saving you the extra carbs.

  8. You’ll notice the slices are still a bit flaccid (for lack of a better term:)) and soggy.
    Reduce the baking temp for the crust to 375 degrees and bake for 8 to 10 minutes. The lower temp with the longer baking time will allow the crust to expel a little more of it’s moisture and give it a more pizza crust texture and consistency per slice.

    1. @Luke Cowell Use less almond flour. I notice it makes everything “sandy” texture, kind of crumbly tasting, so I use less, and it works for me. Or…you can try this one. Put 2.5 Cups mozz and 4 T salted butter and melt it on top of stove in a sauce pan, gently stirring while it cooks so it doesn’t get too done, then put the melted mixture in a mixer and mix it. Add 2 beaten eggs and mix, then put a pinch of salt in a Cup of almond flour and add it into the cheese/butter/eggs mixture a little at a time, while still mixing. It’ll probably be sticky so put it in the fridge for 30 minutes (you don’t have to do this and can flatten it out while still sticky). I cook this plain crust in the oven for 10 minutes on 425, remove, add whatever toppings, and cook a few more minutes. DELICIOUS. I like crunchy crust, so I make little mini pizzas instead of one large one and the outer rim gets nice and crisp. The dough will get a little stuck in the beaters, too, but just remove it and add it to the mixture at the end. I use this “crust” for bruschetta, dipping into soups, etc. It almost reminds me of focaccia.

  9. For something different, forget a round pizza. Lay out the dough in a rectangle and add the sauce and cheese plus extras. Then, roll it up and make a pinwheel pizza. When cooked, slice it into the pinwheels. Great served cold!

  10. Joe, just used this recipe. Oh my goodness….we LOVE this simple…I did not use the protein powder, just increased the almond flour per your instructions. My daughter has been trying to use less cheese so when I found this, I was thrilled. We have been Keto adapted for almost 2 years. Not EVER going off this. I am 71 years old.
    Thank You, Diane

  11. I know this video is a year and a half old but I wanted to let you know that I made this tonight and it is awesome! It’s like I was eating normal pizza!! I used Kerry gold butter instead of coconut oil and used my regular low carb pizza sauce and mozzerella/provolone mix cheese. Then I cooked my pepperoni in the microwave so it was super crispy and when I took the pizza out put the pepperoni right on. I cooked the crust for 10 minutes before putting the toppings on and baked another about 5 minutes more. The crust was golden brown and crispy! Yum! Oh, I also baked it on a small dark colored cookie sheet and even the bottom browned!!

    1. when you made it, did it taste sweet? I’m wondering if its the coocnut oil or the coconut flour that made it taste sweet, so I can omit next time

    2. @Louie So sorry for the delayed response! I use the temperature Joe suggests in the video. 425 degrees. Have a great week! 🙂

  12. So to save people from digging through the notes – if you’re not using the protein powder, use 1 3/4 cups almond flour.

    1. Update: I made the pizza with just Almond Flour using the quantity above and it came out very good.

  13. Made this with 2 tablespoons of psyllium husk instead of the gum, extra virgin olive oil instead of the coconut oil. worked out great. Def go by weight, the almond flour 165g is actually 2 cups. Used 2 plum tomatoes that were canned for sauce, crushed and reduced down to a paste with onion, garlic, salt, pepper and oregano.

  14. Tried it out tonight. Not bad at all, probably my favorite pizza dough I’ve tried so far. Is it as good as regular pizza? Hell no, but it does the trick. I recommend going heavy on the toppings, so that it helps to hide the fact that the crust isn’t as delicious as regular pizza.

  15. I made this tonight as a calzone with ham, cheddar and ricotta filling. It was so good! I did use olive oil in place of coconut oil. The previous time I made this crust with coconut oil as directed and it was too much of a coconut flavor, but this time it was so good. Also 1/4 tsp of salt, garlic powder and onion powder. Baked at 350 for 20 minutes and broiled for 5. Cheers.

    1. Ok awesome because I made it today and it tasted very coconutty to me. Gonna try it with some good ol olive oil this time

  16. I just love how almost every recipe you post I usually ALWAYS have the ingredients! When I don’t have an ingredient you have a substitute option 😂 joe you’re amazing! 🤩👏👏👏

  17. I FINALLY made this pizza! It was amazing! I didn’t have protein powder so I used extra almond flour and I also added Italian seasoning to my hunts sauce. I also went 375 degrees for 8-10 minutes instead of 425 degrees for 5 so that my crust would be dryer and crispier but I still broiled like you did after adding the toppings. .My 2 country boys who eat nothing but processed foods and bread and sugar devoured it! Thanks Joe 😊🙏

  18. This pizza was awesome!!! I did it exactly as Joe did. I cut the dough into 4ths and rolled out a really thin personal size on my 9″ pizza stone. AMAZING. This is a new favorite recipe for us!!

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