The Crust:

2 Cups Mozzarella Cheese

3/4 Cup Almond Meal Flour (Honeywell is the best selling/rated almond flour!)

(Honeywell is the best selling/rated almond flour!) 1 Tbsp Psyllium Husk Powder

3 Tbsp Cream Cheese

One large Egg

1/2 Tsp Salt

1/2 Tsp Pepper

16 Inch Pizza Baking Stone (Optional but it makes the crust crispier!)

The Toppings:

1 Cup Mozzarella Cheese



1/2 Garlic Basil Marina Sauce (See Recipe Here)

16 slices Pepperoni

Sprinkled Oregano (optional)

To make the crust, first preheat your oven to 400 degrees F. Then take your two cups mozzarella cheese and place them in a microwave safe bowl. Microwave the cheese on medium high until it is soft and smooshy. Be careful not to microwave the cheese too long as you don’t want the edges to brown. This takes generally just a minute or two.

Once the mozzarella cheese is all melted add your cream cheese and egg to the mozzarella in the bowl and mix it up well. Then add your psyllium husk powder, almond flour, salt and pepper. Mix well again. Once it’s cool enough to touch you will want to work your “dough” into a ball. If you have a pizza pan this is a great time to smear a little olive oil all over it and then place your dough ball in the middle. Start working the edges out with your finger tips until you’ve made a pizza crust. Place your pizza crust in the oven and bake for 10 minutes. Take your crust out after the initial 10 minute bake, flip over and bake for another 3-4 minutes. If you’ve followed along well to this point you should have this.

Now you get to add the toppings. First start with your 1/2 cup Garlic Basil Marinara and then your 1 Cup Mozzarella and Pepperoni Slices. (You can put whatever keto friendly toppings you’d like on it!) Bake again for another 3-5 minutes or until the cheese is all melted. I hope you enjoy this pizza! I know I do! (P.S. I’m going to get one of these and pretend like I’m in classic pizza shop!)

1/6th Pie: 311 Calories, 24 g Fat, 20 g Protein, 2.3 g Net Carbs