Servings: 2 (Makes one 10-12 inch pizza)
Total Time: 25 minutes
Difficulty: Easy
Calories per Serving: 295 kcal (Crust only)
Macros: 24g Protein / 4g Net Carbs / 19g Fat / 3g Fiber
WW Points: 6 (Estimated per serving)
Intro
If you thought starting a keto lifestyle meant saying goodbye to Friday night pizza, think again. This High-Protein Keto Pizza Crust is a total game-changer for anyone craving that classic “cheesy pull” and a firm, foldable slice without the carb-heavy flour. We have perfected the “Fathead” style dough to be even more macro-friendly, ensuring you get a massive protein boost while staying deep in ketosis.
This recipe is a favorite for Weight Watchers followers because it uses high-volume, satiating ingredients that keep points low compared to traditional dough. By eliminating refined grains and sugars, we have created a clean eating foundation for all your favorite toppings. It’s a low carb miracle that bakes up golden-brown and sturdy enough to hold all the pepperoni and veggies you can pile on.
Forget the soggy cauliflower crusts of the past. This flourless pizza crust is quick, wholesome, and tastes like the real deal. It is designed for busy weeknights when you need a high-protein dinner that the whole family will actually want to eat.
Look at the Recipe
- Sensory Appeal: A golden, bubbly crust with a slight chew and savory herb aroma.
- Flavor Highlight: Rich, buttery mozzarella base with a hint of garlic and Italian seasoning.
- Dietary Benefit: Zero grain, zero gluten, and packed with bioavailable protein to keep you full for hours.
Ingredients Needed
- 1 ½ cups Shredded Mozzarella Cheese (low-moisture is best)
- 2 tbsp Full-Fat Cream Cheese
- 1 large Egg (lightly beaten)
- ¾ cup Almond Flour (super-fine for best texture)
- 1 tbsp Whey Protein Isolate (Unflavored – the secret for a “bread-like” crumb)
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- ½ tsp Sea Salt
How to Make Our Keto Pizza Crust
- Melt the Base: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until the mixture is completely melted and smooth.
- Bind the Dough: Quickly stir in the beaten egg, almond flour, whey protein, garlic powder, and seasonings. Work the dough with a spatula until a uniform ball forms. This high-protein blend mimics the structure of gluten.
- Roll it Out: Place the dough between two sheets of parchment paper. Roll the crust into a circle about ¼ inch thick. Remove the top layer of parchment.
- The Pre-Bake: Slide the parchment and dough onto a baking sheet or pizza stone. Bake at 425°F (220°C) for 8–10 minutes. This ensures a crispy, low carb base that won’t get soggy under toppings.
- Add Toppings and Finish: Remove from the oven, add your sugar-free sauce and toppings, and bake for another 5 minutes until the cheese is bubbling and the edges are deep golden brown.
Storage & Serving Suggestions
- Storing: You can store pre-baked crusts in the fridge for up to 5 days. Wrap them tightly in plastic wrap to maintain moisture.
- Reheating: For the best “crunch,” reheat slices in an air fryer or dry skillet rather than the microwave.
- Freezing: This is an easy meal prep staple! Freeze unbaked dough balls or pre-baked crusts for up to 3 months.
- Serving Pairings: Pair with a fresh Caesar salad (no croutons) or roasted zucchini fries to keep your meal Weight Watchers friendly and balanced.
Tips & FAQs
Why add protein powder to pizza crust? Adding unflavored whey protein isolate helps create a “structural” bite similar to wheat flour, making this a truly macro-friendly meal that supports muscle maintenance while you’re in a calorie deficit.
How do I keep the dough from sticking to my hands? Keto dough can be sticky! Lightly wet your hands with water or a tiny bit of olive oil before handling to make it easier to shape into a perfect pizza circle.
Is this crust gluten-free? Yes! By using almond flour and protein isolate, this is 100% gluten-free and grain-free, making it ideal for clean eating and those with sensitivities.
Can I make this dairy-free? This specific “Fathead” style relies on cheese for its structure. For a dairy-free high-protein alternative, look for our “Chicken Crust Pizza” recipe which uses ground poultry as the base.
