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Cheese Lovers, My Cheese Crust Pizza Recipe Is For You
This cheese crust pizza is one of my simplest crusts ever. I’ve tested many low carb versions over the years, like cauliflower pizza, chicken crust pizza, and even pizza stuffed mushrooms, but it doesn’t get any easier — or cheesier! — than this one. Here’s why:
- The cheesiest, most satisfying crust – The crust is mostly cheese, so every bite is rich, melty, and packed with flavor. I always bake it until the edges turn golden and crispy because those are my favorite bites.
- Chewy texture that actually holds – I was kind of surprised that this cheese pizza crust is sturdy enough to pick up, but it is (gently)! No, it’s not as sturdy as regular flour, but yes, it can stand up to your favorite toppings.
- Just 4 simple ingredients – I almost always have them on hand, and you probably do, too.
- Low carb, gluten-free, and high protein – Each slice has over 15 grams of protein with just 4 grams net carbs, thanks to the cheese and eggs doing all the work. And no flour in sight.
Whether you’re looking for a super low carb dinner or you just love cheese, this cheese crust pizza is for you. Make it with me!
“This is my 9th time making this [cheese crust pizza]. My family and I really love how versatile this crust is and with only 4 every day ingredients, I don’t have to wonder if I have them on hand. Thank you so much for this great recipe.”
-Carvetta
Ingredients & Substitutions
Here I explain the best ingredients for my cheese crust pizza recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Shredded Cheeses – Low-moisture, part-skim mozzarella is the main base of this crust, but I also added a little parmesan to make it more sturdy. I tested this several ways and don’t recommend substituting other cheeses here. Fresh or higher fat mozzarella can make the crust soggy, other types of cheese can taste too intense for a crust, and messing with the ratios can affect how the whole thing comes together.
- Eggs – The key component for structure. If you can’t have them, try my crustless pizza instead.
- Italian Seasoning – I like to use my homemade Italian seasoning. It takes just a few minutes to make, but store-bought works too. You could also just use garlic powder and dried oregano instead.
- Toppings – I used my keto pizza sauce, shredded mozzarella cheese, and pepperoni. Feel free to use what you love!
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How To Make A Cheese Crust Pizza
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Blend. Add all the crust ingredients to a food processor and pulse until combined. A bowl works okay, but the cheeses don’t blend as smoothly — I prefer the food processor for the best texture.
- Spread. Pour the batter onto a greased nonstick pizza pan and spread it into a thin, even layer. (It’ll be more like a batter than a dough.) I used a bare pan for these pictures, but these days I line it with parchment paper more often to prevent sticking.
- Bake. Once it’s golden, give it a few minutes to cool before adding toppings.
- Top. Layer on the sauce, cheese, and pepperoni, or whatever toppings you love.
- Bake again. Return the cheese crust pizza to the oven, until the cheese is bubbly. I sometimes pop it under the broiler for a minute to get a little more color on top.
My Recipe Tips
- I used to use a bare pizza pan, but now recommend lining with parchment paper initially. Don’t get me wrong, I did have success with a well greased nonstick pan (this is my latest favorite) as pictured here. However, I find it’s more reliable to bake the crust on parchment paper first, then transfer to the bare pan for the final bake after adding toppings. That way I can be sure it doesn’t stick, but still get the browning in the second step.
- Spread the crust as evenly as you can. Uneven thickness can leave over- or under-baked spots. I just spread with the back of a spoon.
- Bake for long enough to turn golden. If you stop baking too soon before adding toppings, the cheese crust pizza can turn out too soft and fall apart.
- Let the crust set for a few minutes before adding sauce. This helps to seal the top, so that it doesn’t turn out soggy.
- Precook your toppings if needed. This is not necessary for veggies, but for something like sausage that has to be cooked through, you definitely want to do that in advance. The final bake is not long enough to fully cook meats.
- Wondering about the carbs? This recipe has 4 grams net carbs per serving including the toppings, or just 2.1 grams for the crust alone. That’s for a generous serving size of 1/6 the entire pizza!
- Reality check: This crust is chewy, thin, and on the softer side. That’s just the nature of a cheese-based crust. I love it that way, but if you’re looking for something crispy, this is not it. My most popular keto pizza is better for that. And if you were expecting a cheese stuffed pizza, this isn’t that either — but my keto deep dish pizza is.
Cheese Crust Pizza (4 Ingredients)
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My cheese crust pizza is chewy, cheesy, crispy on the edges, and low carb. Easy to make with 4 ingredients and no flour at all!
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Crust:
Toppings:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (176 degrees C). Spray a 10-inch pizza pan with non-stick cooking spray. Set aside.
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In a food processor, combine the mozzarella cheese, Parmesan cheese, eggs, and Italian seasoning. Pulse a few times until the ingredients are mixed. Pour the mixture onto the pizza pan and spread it into a thin, even layer.
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Place in the oven and bake for about 20 minutes, until the crust is golden brown. It should also be firm to the touch.
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Let the pizza crust cool for 10 minutes before adding the toppings — this helps to create a seal so that it won't be soggy.
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Spread the marinara sauce across the crust. Top with mozzarella and pepperoni.
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Bake in the oven for about 15 minutes, until the cheese on top is bubbly.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/6th of entire recipe
- Tips: Check out my recipe tips above to help you get a chewy cheese crust pizza and prevent it from getting soggy.
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat: I reheat mine in the air fryer for a few minutes to get the edges crispy again. A 350 degree F oven works, too.
- Freeze: I recommend freezing the crust without toppings. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Add fresh toppings from frozen and pop in the oven!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Cheese Crust Pizza
Topping Ideas
I kept the toppings simple for this cheese crust pizza, but here are some other ideas:
- Sauce – My go-to is homemade pizza sauce, which is what you see pictured here. Pesto or Alfredo sauce are fun sometimes, too.
- Cheese – I usually go with mozzarella on top as well, but any melty cheese works. Provolone, gouda, or sharp cheddar are some of my favorites.
- Meats – Shredded chicken, ground beef, sausage, or bacon are all great additions when I want a heartier slice. Just make sure they’re cooked, like I said above.
- Vegetables & Herbs – I love sauteed mushrooms, bell peppers, sun-dried tomatoes, or sliced olives on mine. Fresh basil is my favorite finishing touch — just add it after baking.
62 Comments
Donna
1First time trying a keto pizza crust. Followed recipe as written. Took a bit more than 20 for the first bake. Next time I’ll use a bigger pie pan for a slightly thinner crust.
Very tasty! My husband said, yum! I baked him a take and bake pizza, which he loves, and this cheese crust pizza for me. He asked that I make it again soon for him.
Thank you for sharing the recipe.
Wholesome Yum D
0Thanks for the lovely comment, Donna! I’m so glad you enjoyed it! Great call on using a bigger pan next time for that perfect thin crust. And I love that your husband asked for the keto one instead, that’s a huge win! Appreciate you giving it a try.
Jennifer V
1Another great recipe! This was the best keto pizza we’ve had since we started ketovore! The “crust” was really good and satisfied our yearning for a pizza. For those concerned about it tasting eggy, worry not! I actually doubled it to have leftovers. Did mine on parchment paper. Would recommend removing from paper to rack to cool as mine got a little too “moist”, but was still good. Was worried that the egg was separating from the cheese mix when putting on the pan but it came together and turned out just fine. Thanks Maya, keep those recipes coming!
Jennifer V
0An update: this time I sprayed my pizza pans (used older “Bake King” pans) with olive oil and brushed thoroughly to spread. Made these crusts in advance and allowed to cool. Man oh man! These crusts stuck badly. When I put them back in the oven I was able to scrape them off the pan. I guess next time, I won’t make in advance, or use parchment paper, or remove from pan and allow to cool before finishing. Your thoughts? I hate to go buy new pizza pans but this recipe is soooo good that it will be made every few weeks!
Maya | Wholesome Yum
0Hi Jennifer, I think it depends on the pan you use, but yes, you can use parchment paper if you have trouble with sticking. Either way, I’m so glad you got it to work and liked this recipe. Thank you for sharing your experience!
Maya | Wholesome Yum
0I’m so glad to hear that, Jennifer! Thank you for sharing how it worked out for you. I’ll definitely have more recipes soon!
Aly
1Made this crust because I ran out of my usual cauliflower crust that I keep frozen and I was still craving pizza. I did not have the right cheeses, so I did half Mozzarella and half old cheddar and I replaced the parmesan with Gruyere. It was delicious and “fluffier” than I was expecting. Will definitely attempt to make this again.
Carvetta
1This is my 9th time making this crust. My family and I really love how versatile this crust is and with only 4 every day ingredients, I don’t have to wonder if I have them on hand… Thank you so much for this great recipe…
Amy A Brown
0My crust was soggy . . .
Maya | Wholesome Yum
0Sorry to hear that, Amy! Did you let the crust cool to seal before adding the sauce and toppings? This step makes a big difference.
Trish
0I use the rock croc pampered chef big pizza stone and I smeared a whole lot of olive oil on the pan before I put the cheese mixture on it and it’s stuck really bad. I had to peel it all off and throw away half of it. So next time I’m going to do it on parchment paper
Maya | Wholesome Yum
0Sorry to hear that happened, Trish! I don’t think even a lot of olive oil would be enough on a pizza stone, only a nonstick pan will work unlined. If you have a stone (which I do love using too!), I recommend lining it with parchment paper before baking the crust. Then, add your toppings and slide the crust off the paper directly onto the stone to bake the second time with toppings. Hope this helps!
Nancy
0fantastic recipe!!!!! Thank you!
Neisha
0This pizza crust is amazing!!! I’m dealing with gut issues so I decided to cut out gluten but still want pizza. I’ve decided this is better than gluten pizza crust. My new favorite!!!
Rolandsechrest
0I can’t find the pizza dough recipe and measurements.
Wholesome Yum D
0Hi, You can find the ingredient list and instructions right above where you left this comment.
kendlerdahleen
0Awesome recipe! I used the spaghetti sauce I made with chicken and bell pepper as my sauce. Added bacon to the cheese on top. Served with Brocolli it was a perfect meal while my guy at his pasta.
Brenda
0First time making this! Tasty! I went more by looks than times in recipe. I did pre-cook all of the veggies. I will make this again and take the toppings all the way to the edge of the crust.
Amanda
0Is it 200 calories per 1 slice?
Wholesome Yum D
0Hi Amanda, Yes, that is correct.
Faith
0Best keto pizza recipe I’ve come across. Thank you❤️
Kathy McElhannon
0This is an amazing recipe
Faith
0ABSOLUTELY Amazing!!! I made it thinking, “another keto pizza recipe that’ll turn out burnt and way too cheesy…” BUT NO~ this turned out way too perfect the first try and tasted great. No over powering chewiness or anythings like that. Thanks so much for the great recipe!
Leia
0Love this recipe! So delicious. I substituted the parmesan/asiago for a three cheese blend of mozzarella, provolone and parmesan. It is so wonderful, we prefer this pizza to all others including Pizza Hut!
Melissa Beachy
0Wow! Taste just like a regular pizza crust. My family had no idea that it wasn’t a bread crust. I made one with pepperoni and one Supreme. This recipe is a keeper for sure. Thank you for sharing.
Melissa
0Good, think the crust could be cooked a little longer maybe flip it so it crisps up a little more but still good and easy to make.
mommapengwyn@gmail.com
0Sooo good alone, but I add 2 # ground chicken along with the other ingredients and find it even more delicious!!!
Emily M
0This was exactly what I was looking for to make a keto crust with what I had on hand. I cut the recipe in half, used feta instead of Parmesan, and cooked it in a metal pie plate. It’s sooo good. Will make again.