12 Low-Carb Pizza Crusts That Actually Taste Good

1. Fathead Pizza Crust

Fathead crust has a cult following in the low-carb world — and for good reason. It’s rich, chewy, and probably the closest you’ll get to a traditional pizza crust without using any flour. It holds up well, slices cleanly, and works with just about any topping.

The base is simple: melted mozzarella and cream cheese mixed with almond flour and egg. It turns into a surprisingly workable dough once you knead it a bit. It can be sticky at first, but a piece of parchment paper (or slightly wet hands) makes it easy to roll out.

This crust is pretty filling, thanks to the cheese and fat content, so you probably won’t need as many slices to feel full. It’s not the lowest-calorie option, but it’s a solid pick if you’re after texture and structure — especially for heavier toppings like sausage, peppers, or anything that might slide around.

You can keep it simple with something like the Fat Head Pizza with Mozzarella, Tomato & Rocket, or change up the flavor with different cheeses like cheddar or gouda. There’s also the Fat Head Tricolore Pizza, Cheese Stuffed Crust Pizza, and even the Fat Head Cheeseburger Calzone Pizza.

✅ Tip: You can prep Fathead dough ahead of time — just roll it out and keep it in the fridge until you’re ready to bake. It also works well for party food: bake it as usual, then cut into small pieces for bite-sized pizzas that hold their shape.

2. Cauliflower Crust Pizza

Cauliflower crust is one of the most popular low-carb options — partly because it’s easy to make, and you don’t need anything fancy. It won’t give you a chewy, doughy bite like regular crust, but if you drain it properly and bake it long enough, it holds together well and works great with toppings.

You just cook and rice the cauliflower, squeeze out as much moisture as possible, then mix it with egg, cheese, and seasoning. Press it out thin, bake until golden (flip if needed), then top it and pop it back in the oven.

You can use fresh or frozen cauliflower — just know that frozen will take longer to drain. Pre-riced cauliflower is a good shortcut, as long as it’s thawed and dry before you start. Some people like adding a bit of almond flour or flaxseed for more structure, but that’s totally optional.

Try the Cauli-Pizza Pepperoni if you’re starting out. For something a little different, the cauliflower pizza muffins use the same base, just shaped into bite-sized rounds.

✅ Tip: The most important step is draining the cauliflower. If it’s too wet, the crust won’t hold. Use a cheesecloth or clean kitchen towel and squeeze out every drop — it makes all the difference in texture.

3. Thin Keto Pizza Crust

This thin keto crust is the closest thing in this list to a traditional thin pizza base. It’s not chewy like wheat dough, but it bakes up crisp, holds its shape, and works well if you like your pizza on the thinner side.

The dough is made from a blend of low‑carb ingredients like almond flour, flaxseed, psyllium husk, and sometimes coconut flour. That combination gives it structure, which is why it holds toppings better than most vegetable-based crusts. You roll it out between parchment sheets, bake it once, add toppings, then bake again — simple process, no complicated steps.

Because the ingredient balance matters here, it’s best to follow the recipe closely the first time. Swapping flours or skipping psyllium usually changes the texture quite a bit. Once you’ve made it a couple of times, it’s easier to tweak.

This crust also keeps and reheats well, which makes it practical if you want leftovers that don’t go soft by the next day.

You’ll find this crust used in different recipes — from Bolognese Pizza and Florentine Pizza, to Bacon Cheeseburger Pizza or even themed ideas like Halloween version.

✅ Tip: This same dough works for more than pizza. You can use it for tortillas, taco shells, nachos, or breadsticks! — just change the shape and thickness.

4. Meatza (Chicken Crust or Ground Meat Crust)

If you’re after something high in protein and grain-free, meat crust — or meatza — is a solid choice. You just press seasoned ground meat into a thin layer, bake it, then add your toppings and bake again.

Ground chicken or turkey works best if you want something lean, but you can also use beef or a mix. Some recipes include egg or cheese to help it hold together, but you can skip those if you’re going for a carnivore version. The texture is firm once baked, and it holds up surprisingly well under sauce and cheese.

Try the Chicken Crust Pizza if you want something straightforward and high-protein. The Roasted Vegetable Meatza adds balance with lighter toppings, and the Italian Meatza has seasoning baked right into the crust — oregano, garlic, and a bit of parmesan.

✅ Tip: Meatza can get greasy if you use fattier cuts. Stick with lean meat for a cleaner texture. It also helps to season it well — salt, garlic, herbs — since the crust is literally just meat.

5. Zucchini Pizza Bites

Zucchini rounds make a simple, quick base when you want something light. They’re great for snacks, appetizers, or a way to use up a few extra vegetables without much effort.

You just slice the zucchini into thick, even rounds, top with a little sauce, cheese, and whatever toppings you like, then bake until the cheese melts. That’s it. The key is not overbaking — otherwise, the zucchini goes soft and watery. Aim for slices about ¹/₂ to ³/₄ inch (~ 1-1.5 cm) thick so they hold up without turning mushy.

This version doesn’t try to act like traditional pizza — it’s just a fast, low-carb way to get those same flavors in bite-sized form.

✅ Tip: Keep the zucchini slices uniform in size so they bake evenly. If you want a crisper top, finish under the broiler for a minute or two.

6. Eggplant Pizza Bites

Eggplant slices work well for small, individual pizzas — especially if you want something low-effort and veggie-based. They soften in the oven and give you a creamy texture with a bit of bite, depending on how thick you slice them.

Slice the eggplant into thick rounds — about ¹/₂ to ³/₄ inch (~ 1-1.5 cm) is ideal. Roast or grill the slices first until just tender, then add sauce, cheese, and toppings. Finish baking until the cheese is melted. These aren’t meant to be picked up like regular pizza slices — you’ll probably want a fork — but the flavor and texture make up for that.

There’s a Baked Eggplant Mini Pizza version in the KetoDiet App if you want a step-by-step.

✅ Tip: Eggplants vary in moisture. If yours seems watery after baking, pat the tops with a paper towel before adding toppings — helps keep things from going soggy.

7. Portobello Mushroom Pizza

Portobello caps are a solid option when you want something low-carb and quick. They’re meaty, hold toppings fairly well, and come with their own built-in shape — no rolling, mixing, or forming dough.

Start by removing the stems and scraping out the gills. That gives you a flatter surface and helps with moisture. Brush the caps with a little oil and bake them for a few minutes before adding your toppings — just enough to start softening. Then fill with sauce, cheese, and whatever else you like, and bake again until everything’s hot and melted.

You can find a recipe for Portobello Mushroom Pizzas on the blog.

✅ Tip: These can release a lot of moisture. After the first bake, pat the inside of the mushroom with a paper towel before adding toppings — it helps avoid a soggy bottom.

8. Bell Pepper Pizza

Bell peppers make a crisp, naturally low-carb base that doesn’t try to act like dough — they’re just a solid, easy way to hold toppings. Cut them in half, scoop out the seeds and ribs, and they’re ready to fill.

You can roast the pepper halves for a few minutes before adding sauce and cheese to soften them slightly, or skip that step if you prefer a bit more crunch. Once filled, just bake until the cheese is bubbly and starting to brown. It’s also a good pick for meal prep or when you want to make a few different flavors in one go.

For a fun twist, try the Mini Pepper Pizza Cups.

✅ Tip: Use peppers that sit flat so they don’t tip in the oven. A shallow baking dish or muffin tin helps keep them upright while baking.

9. Chaffles

Chaffles (cheese + waffles) are one of the easiest low-carb pizza bases you can make. They’re quick, don’t require much prep, and you probably already have what you need — usually just eggs, shredded cheese, and maybe a little almond flour or baking powder depending on the recipe.

You cook the mixture in a waffle maker until it’s golden and crisp, then top it with sauce, cheese, and whatever else you like. The chaffle goes back in the oven or under the broiler just long enough to melt the toppings. The final result isn’t trying to copy real pizza crust — but it still works surprisingly well, especially for quick lunches or low-effort dinners.

You can change up the base by using different cheeses, adding herbs or garlic powder, or blending the ingredients instead of just mixing them — that gives the texture a smoother, more consistent bite.

For pizza night, try the Pepperoni Pizza Chaffles or the Italian Bread Pizza Chaffles. Both are quick, easy to customize, and freezer-friendly if you want to prep a batch in advance.

✅ Tip: Blending the ingredients (instead of just mixing) gives you a better texture. It’s a small step, but worth it — especially if you’ve had chaffles before and found them too eggy or uneven. This trick came from testing dozens of variations while working on the Keto Chaffles Book.

10. High-Protein Pizza Crust

For those who love a thick, filling, and fluffy pizza, this pizza crust inspired by Maria Emmerich's Protein Sparing Bread offers a satisfying low-carb alternative. The crust adds an extra punch of protein to your meal and keeps you full and energized without loading on the carbs.

This one is based on a variation of protein-sparing bread, and it bakes up into a fluffy, slightly crisp crust that’s lower in calories but high in protein. If you’re looking for something more filling without using nuts or cheese in the base, this is a good option.

It’s made mostly from whipped egg whites and egg white powder, with cream of tartar to stabilize. Some versions fold in grated cheese or a few yolks to help with flavor and color. It’s a bit more involved than other crusts, but the result is worth it if you want a thicker, fluffier texture that still fits a low-carb or even carnivore-style plan.

You’ll find it used in the Pepperoni Deep Dish Pizza, which is inspired by Maria Emmerich’s Protein Sparing Bread. This version gives you a deep-dish feel without the flour or extra fat, and it holds toppings surprisingly well.

✅ Tip: For a crispier bottom, bake the crust briefly before adding toppings. This helps prevent sogginess — especially if you’re using sauce or lots of cheese.

11. Pepperoni Pizza Cups

These are made by pressing large pepperoni slices into a muffin tin to form little cups, then filling them with sauce, cheese, and toppings. They’re quick, bite-sized, and work well as a snack or appetizer.

Bake the pepperoni first until it starts to crisp up and holds its shape, then add your fillings and bake again just until the cheese is melted. The key here is using thicker, good-quality pepperoni — thin slices tend to burn or fold in on themselves.

Check out the Pepperoni Pizza Cups recipe for step-by-step instructions.

✅ Tip: These can get greasy. Let the cooked pepperoni cups sit on a paper towel for a minute before filling to keep the end result less oily.

12. Broccoli Pizza Crust

If you’ve tried cauliflower crust, broccoli works the same way — just with a stronger flavor and a bit more color. It’s a good option if you want to switch things up or add more fiber and micronutrients to the base.

Start by pulsing raw broccoli into rice-sized pieces, then cook and drain well. Like with cauliflower, squeezing out as much moisture as possible is key — too much water and the crust won’t hold. Once it’s dry, mix with eggs, cheese, and seasoning to form a dough. Press it out, bake until set, add toppings, and bake again.

For a full version, try the Green Pesto Pizza — it uses a broccoli base with fresh, herby toppings.

✅ Tip: You can mix broccoli with cauliflower to tone down the flavor and get a more neutral base. Works well if you’re not a big fan of either on their own.

More Low-Carb Pizza Recipes Worth Trying

If you’ve worked your way through all the crusts above and still want more ideas, here are a few extra recipes to keep pizza night interesting — plus some fun pizza-inspired dishes that use the same flavors in totally different ways.

Specialty Pizzas

• Cheese Garlic Pizza – Uses a simplified (2 ingredients only) Fat Head dough.
• Thin Crust White Pizza – no red sauce, just a creamy, garlicky white base.
• Thin Crust Paleo Pizza – grain-free and dairy-free, great for food sensitivities.
• Sheet Pan Pepperoni Pizza – a crowd-pleaser, perfect for movie night or feeding a group.
• Fruit Pizza – a sweet twist for summer or special occasions.

Pizza-Inspired Dishes

These aren’t technically pizzas, but they bring the same flavors in new ways:

• Sausage Pizza Frittata
• Pepperoni Pizza Frittata
• Breakfast Pizza Eggs
• BBQ Chicken Pizza Soup
• Pizza Scones
• Pull-Apart Keto Pizza Bread
• Pizza Twists

Low-Carb Toppings & Sauces That Actually Work

Toppings are where things can go off the rails fast — either from added carbs, too much moisture, or just trying to pile on too much at once. But if you stick to a few solid basics and layer with some flavor, you’ll end up with a pizza that tastes great and fits your goals.

Most low-carb pizzas start with a mix of cheese and meat — mozzarella, pepperoni, sausage, chicken, maybe some anchovies or tuna. From there, add a few veggies like mushrooms, spinach, olives, artichokes, onions, or bell peppers. Just keep in mind that watery toppings (like fresh tomato or zucchini) need to be used sparingly or pre-cooked so they don’t make the crust soggy.

Fresh herbs like basil, oregano, or arugula can add a lot without any carbs. A sprinkle of crushed red pepper or a drizzle of olive oil at the end also makes a big difference.

Sauce-wise, classic marinara is still the go-to — just make sure it’s low in sugar. If you’re making it from scratch, try this one. For something different, you can use a white sauce like the one from this thin crust pizza, or swap in a pesto sauce. There are plenty to pick from depending on what you have — basil, red, wild garlic, arugula and mint, even nut-free or vegan versions.

If you’re using pesto, there’s no need to skip the cheese — they work well together. Just keep the other toppings simple so it doesn’t get too heavy.

Eating Out When You’re Craving Pizza

You don’t always have to make pizza at home. If you’re out with friends or just want a night off from cooking, there are ways to stay low-carb without feeling like you’re missing out.

A lot of restaurants now offer low-carb crusts — cauliflower, almond flour, even cheese-based options. Ask if they have one. If not, go crustless. Some places are happy to pile toppings into a bowl or over a salad. It’s not exactly the same, but it works when you’re in the mood.

Another easy fix: order a meat-and-cheese-heavy appetizer like antipasto, or a side of grilled chicken with a side salad — and skip the bread. Sometimes that’s enough to scratch the pizza itch without needing a crust at all.

If you’re set on pizza, try loading up on lower-carb toppings like pepperoni, sausage, olives, spinach, or mushrooms — and just eat the top part. It’s not elegant, but it gets the job done.

✅ Tip: A lot of sauces (like BBQ or balsamic glazes) are loaded with sugar. Same with salad dressings. Ask for sauces on the side, or check the menu online ahead of time so you’re not stuck guessing.

And honestly? If you decide to have a slice of regular pizza once in a while — it’s not the end of the world. Being flexible now and then can actually make your eating plan easier to stick with long term!

Final Thoughts

If you’re eating low-carb and miss pizza, you’ve got options — way more than you probably thought. Whether you go for a crust made from cauliflower, meat, cheese, or even veggies like eggplant or zucchini, the end result can still hit all the same flavors you’re craving.

It might take a little trial and error to find the one that works best for you (and your oven), but once you do, pizza night doesn’t have to be a compromise anymore. Mix and match crusts, sauces, and toppings until you find your go-to combo — and keep a few of these recipes bookmarked for when you need something fast.

Low-carb or not, pizza should still feel fun.