Keto Nut-free Personal Pizza Crusts


Keto Nut-free Personal Pizza Crusts
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Bread
Cuisine: Keto
Servings: 12 Servings
Calories: 189 kcal
  • 1 cup Whey protein powder for those that are lactose or casein intolerant use whey protein isolate
  • 6 oz mozzarella cheese or substitute with non-dairy mozzarella substitute
  • 6 oz parmesan or substitute with non-dairy parmesan substitute
  • 2 scoops MCT powder
  • 1/4 cup extra virgin olive oil
  • 1 tsp baking powder
  • 2 tsp low-carb pesto or substitute with Italian seasoning
  • 1 tsp minced garlic or substitute with garlic powder
  • 1 tsp onion powder
  • 2 eggs
  1. Preheat oven to 350° F. Line a sheet pan or large muffin top pan with parchment paper.

  2. Add all ingredients to mixer bowl with paddle attachment

  3. Beat ingredients on high speed until smooth batter forms (it will be sticky)

  4. Add equal portions to large muffin top pan (I used about a half of an ice cream scoop for these)

  5. Or you can add 6 equal portions (used about the same amount for these) to parchment paper on the baking sheet

  6. Spread dough until desired size and thickness

  7. Makes about 12 personal pizza doughs. I was able to do both pans at the same time, but, watch and adjust time from the individual pans, one pan may need about 5 mins more, when baking both at once

  8. Bake about 20-30 mins until cook through and browned around the edges.

Recipe Notes

These are great to make ahead and freeze until needed. These are great to take for build your pizzas for work or school.

Macros are for one personal sized crust

Total fat 13.5 g

Net carbs 1 g

Protein 13.9 g