Listen. You’re looking at a golden, buttery, CHEESE-STUFFED crust that’s bubbly, stretchy, and has those crispy browned spots from a blazing hot skillet.
It slices like pizza, tears like garlic bread, and tastes like the cheesy breadsticks you used to demolish at the mall. But here’s the kicker: zero flour, 3g net carbs per wedge, and it’s ready in 20 minutes.
The base is soft and chewy with a slight tang. The top is 100% melted mozzarella + butter + garlic that goes all golden under the broiler. Sprinkle parsley so you feel fancy.
Dip it in marinara, eat it with soup, or just stand at the counter and inhale it. No judgment here.
Ingredients
Based on that bubbly cheese + soft golden crust:
For the Keto Dough:
1 1/2 cups shredded mozzarella, low-moisture, for the dough
2 oz cream cheese
3/4 cup superfine almond flour
2 tbsp coconut flour, helps it hold together
1 tsp baking powder
1/2 tsp garlic powder
1/4 tsp xanthan gum, for chewy, bread-like texture
1 large egg
For the Cheesy Topping:
1 cup shredded mozzarella
1/2 cup shredded Monterey Jack or provolone, for that stretch
3 tbsp butter, melted
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
Pinch of flaky sea salt
Easy Step-by-Step Instructions
Preheat & melt: Oven to 400°F. Melt 1 1/2 cups mozzarella + cream cheese in a bowl, 60 sec in microwave. Stir until smooth.
Make the dough: Add almond flour, coconut flour, baking powder, garlic powder, xanthan gum, and egg to the hot cheese. Knead with wet hands until a soft dough forms. Work fast.
Press it out: Grease a 10-inch cast iron or oven-safe skillet. Press dough into an even circle, about 1/2-inch thick. Poke a few holes with a fork so it doesn’t puff weird.
First bake: 10 mins until lightly golden. You’re par-baking the crust so it’s not doughy.
Garlic butter: Mix melted butter + minced garlic. Brush it all over the hot crust. This soaks in and = flavor.
Cheese load: Pile on mozzarella + Monterey Jack. Broil on high 2-3 mins until bubbly and you get those golden brown spots like the pic. Watch it — broilers move fast.
Finish: Sprinkle parsley + flaky salt. Let it sit 2 mins so the cheese sets, then slice into wedges with a pizza cutter.
Pro Tips to Elevate 
Cast iron = best crust: It gets screaming hot and gives you that pizzeria char on the bottom. No skillet? Use a pizza stone or sheet pan.
Xanthan gum = chew: Don’t skip it if you want it to feel like real bread, not crumbly almond meal.
Cheese matters: Use low-moisture, part-skim mozzarella for the dough so it’s not greasy. Use whole-milk mozz on top for max melt.
Garlic hack: Add 1/2 tsp onion powder to the dough for even more breadstick flavor.
Air fryer version: Press dough into a 6-inch round, air fry at 375°F for 6 mins, add cheese, air fry 2 more mins.
