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Low-Carb Sheet Pan Pepperoni Pizza

4.5 stars, average of 19 ratings

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Ok, ready to have a new favorite go-to keto dinner? This is it! This Low-Carb Sheet Pan Pizza is so fun, easy, and tasty that I can guarantee this easy recipe will find its way onto your menu frequently!

The crust is basically your classic fat head dough but when you press it into a sheet pan it almost becomes like a deep dish style pizza. Um, yes please!

Feel free to go wild with the topping options, I’ve chosen to keep the recipe pretty classic with the addition of some pickles jalapeños for a tangy crunch. The sky is the limit though!

Hands-on Overall

Allergy information for Low-Carb Sheet Pan Pepperoni Pizza

✔  Gluten free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving)

Net carbs8.9 grams
Protein31.4 grams
Fat39.4 grams
Calories515 kcal
Calories from carbs 7%, protein 24%, fat 69%
Total carbs12.2 gramsFiber3.3 gramsSugars4.1 gramsSaturated fat14.2 gramsSodium1,231 mg(54% RDA)Magnesium98 mg(24% RDA)Potassium432 mg(22% EMR)

Ingredients (makes 8 servings)

Pizza crust:
  • 4 cups shredded mozzarella cheese (452 g/ 16 oz)
  • 1/4 cup full-fat cream cheese (57 g/ 2 oz)
  • 2 cups almond flour (200 g/ 7.1 oz)
  • 2 large eggs
  • 2 tsp gluten-free baking powder
  • 2 tsp Italian herb seasoning
  • 1/2 cup sugar-free pizza sauce (120 ml/ 4 fl oz) - you can make your own marinara sauce
  • 2 cups shredded mozzarella cheese (226 g/ 8 oz)
  • 1 small red onion, chopped (40 g/ 1.4 oz)
  • 1/2 small bell pepper, diced (40 g/ 1.4 oz)
  • 1/2 cup black olives (50 g/ 1.8 oz)
  • 1/3 cup sliced pickled jalapeños (45 g/ 1.6 oz)
  • 12 slices of pepperoni (36 g/ 1.3 oz)
  • 4 slices cooked bacon, crumbled (64 g/ 2.3 oz)


  1. Preheat the oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and grease a quarter sheet pan.
  2. Combine the mozzarella and cream cheese in a large microwave safe bowl. Microwave for 45-50 seconds until melted.
  3. Add in the eggs, almond flour, baking powder, and Italian seasoning. Mix well until smooth.
    Low-Carb Sheet Pan Pepperoni Pizza
  4. Place the dough onto the baking sheet and use your hands to fill the pan.
  5. Transfer to the oven and bake for 12 minutes.
  6. Remove from the oven and top with toppings.
    Low-Carb Sheet Pan Pepperoni Pizza
  7. Transfer back to the oven and bake for another 15-20 minutes until the cheese is bubbly.
    Low-Carb Sheet Pan Pepperoni Pizza

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Mozzarella cheese (low moisture, for pizza)
3.2 g13.4 g11.2 g167 kcal
Cream cheese, soft (full-fat)
0.2 g0.5 g2.1 g18 kcal
Almond flour (blanched ground almonds, almond meal)
2.2 g5.4 g13.1 g148 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g1.6 g1.2 g18 kcal
Baking powder, gluten-free
0.3 g0 g0 g1 kcal
Italian seasoning (mixed herbs)
0.1 g0 g0 g1 kcal
Marinara sauce
0.7 g0.2 g2.4 g25 kcal
Mozzarella cheese (low moisture, for pizza)
1.6 g6.7 g5.6 g83 kcal
Onion, red, fresh
0.3 g0.1 g0 g2 kcal
Peppers, red bell, fresh
0.2 g0 g0 g2 kcal
Black olives
0 g0.1 g0.9 g9 kcal
Peppers, jalapeno, canned, solids and liquids
0.1 g0.1 g0.1 g2 kcal
Pepperoni, salami, pork or beef
0 g1 g2 g22 kcal
Bacon, crispy (bacon grease removed)
0 g2.4 g0.8 g17 kcal
Total per serving
8.9 g31.4 g39.4 g515 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (2)

Question, do you need to line the pan with parchment or use non stick spray? I can’t remember if fathead dough is sticks to pans or not. Looks delish!!

Hi Tracy, I actually prefer to line the pan with a piece of strong parchment paper (I use one that has aluminium lining on one side). The reason I use it is to be able to easily remove the pizza from the pan (by grabbing the parchment and removing the pizza from the pan). This helps avoid excess moisture as I place it on a cooling rack and then it's easier to store in the fridge. It should not stick to the pan though, so if you plan to serve it all at once you can just bake it in the pan.