Keto Diet App - Free Download Keto Diet App - Free Download
Take the guesswork out of following a low-carb diet, lose body fat & feel great!
KetoDiet app is FREE to download!

Keto Cheese Stuffed Crust Pizza

4.8 stars, average of 21 ratings

This post may contain affiliate links, see our disclaimer.

Keto Cheese Stuffed Crust PizzaPin itFollow us 148.4k

Confession: when I first thought of this recipe, I envisaged a gooey, stretchy, cheesy, commercial stuffed crust pizza kind of result.

I’ll be honest, I was so disappointed when that’s not how it turned out…until I ate it.

Granted, you don’t get that melty stretchy moment, but you do get a crust that is so jam packed with flavour that you want to go back for more, and more.

I kept the rest of my toppings super simple but you can use whatever you like, just keep an eye on your carb counts. Enjoy!

Nut-Free Alternatives

Instead of 2/3 cup almond flour, use 4 heaped tablespoons (48 g/ 1.7 oz) of coconut flour + 2 oz (57 g) cream cheese, or 2 oz (57 g) flaxmeal + 2 oz (57 g) cream cheese. If using coconut flour, brush the top of the crust with a small amount of melted ghee or coconut oil before baking.

Hands-on Overall

Serving size slice

Allergy information for Keto Cheese Stuffed Crust Pizza

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, slice)

Net carbs4.5 grams
Protein17.6 grams
Fat19.2 grams
Calories262 kcal
Calories from carbs 7%, protein 27%, fat 66%
Total carbs5.7 gramsFiber1.1 gramsSugars2 gramsSaturated fat9 gramsSodium433 mg(19% RDA)Magnesium44 mg(11% RDA)Potassium210 mg(11% EMR)

Ingredients (makes 1 pizza/ 8 slices)

  • 1 1/2 cups shredded mozzarella (170 g/ 6 oz)
  • 2/3 cup almond flour (67 g/ 2.3 oz)
  • 150 g string cheese sticks or gruyere or cheddar cut into sticks (5.3 oz)
  • 1/2 cup tomato passata (125 g/ 4.4 oz)
  • 1/4 cup basil leaves, thinly shredded
  • 150 g fresh mozzarella slices (5.3 oz)
  • 1/2 cup shredded mozzarella (57 g/ 2 oz)
  • black pepper
  • Optional: extra virgin olive oil for drizzling


  1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
    Keto Cheese Stuffed Crust Pizza
  2. Place the shredded mozzarella into a microwave safe bowl and heat on high for 1 minute. Remove and stir and then heat in 30 second bursts until the cheese has fully melted.
    Keto Cheese Stuffed Crust Pizza
  3. Add the almond flour and mix to form a dough.
  4. Using a sheet of baking paper, roll the dough out into a larger circle than you want for your pizza.
    Keto Cheese Stuffed Crust Pizza
  5. Place the cheese sticks at regular intervals around the edges and roll to contain the cheese. You will need to work quite quickly here as the dough gets harder to handle as it cools.
    Keto Cheese Stuffed Crust Pizza
  6. Place the baking paper and crust on to a tray and bake for 10 minutes.
  7. When cooked, spread the passata on top of the pizza crust and sprinkle the shredded mozzarella on top.
    Keto Cheese Stuffed Crust Pizza
  8. Lay the slices of fresh mozzarella around and then return to the oven for a further 10 minutes.
    Keto Cheese Stuffed Crust Pizza
  9. Sprinkle with shredded basil and serve with a grind of black pepper. Drizzle with olive oil.
  10. Store, wrapped well, in the refrigerator for up to four days. It will get soggy so reheat before serving. Keto Cheese Stuffed Crust Pizza

Ingredient nutritional breakdown (per serving, slice)

Net carbsProteinFatCalories
Mozzarella cheese (low moisture, for pizza)
1.2 g5 g4.2 g63 kcal
Almond flour (blanched ground almonds, almond meal)
0.7 g1.8 g4.4 g49 kcal
Cheddar cheese
0.6 g4.3 g6.2 g76 kcal
Tomato purée (paste, unsweetened)
1.1 g0.3 g0 g6 kcal
Basil, fresh
0 g0 g0 g0 kcal
Mozzarella cheese, fresh (for salads)
0.5 g4.5 g3 g48 kcal
Mozzarella cheese (low moisture, for pizza)
0.4 g1.7 g1.4 g21 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving, slice
4.5 g17.6 g19.2 g262 kcal

Keto Cheese Stuffed Crust PizzaPin itFollow us 148.4k

Do you like this recipe? Share it with your friends! 

Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.
Please note that we do not offer personalised advice. For any diet related questions, please join our Facebook community.

Comments (4)

Looks great but can it be made with coconut flour?

Yes you can use coconut flour. I just added some tips for nut-free options in the recipe 😊

My daughter and I made this today. It was delicious!

Thank you Hollie, I'm glad you enjoyed!