This Keto Nut Free Pizza Crust is the perfect base for any keto pizza. This recipe is also nut free for those keto dieters that have a nut allergy.
Preheat the oven to 375°F Line a 12 inch pizza pan with parchment paper.
In a mixing bowl, using a hand mixer, combine eggs, cream cheese and seasoning. There will be some small clumps, but it should be mostly smooth. Using a rubber spatula, fold in the Parmesan and mozzarella cheeses.
Transfer mixture to the lined pizza pan. Spread the mixture out in a thin, even circle. For a thicker crust, make a smaller circle.
Bake for 22 Minutes, flipping 12-14 minutes in. To flip it without breaking it, I like to top it with a second piece of parchment paper and pick it up from the bottom, flipping it over with the new sheet of parchment paper under the crust, on top of the pizza pan.
Servings 8
- Amount Per Serving
- Calories 131
- % Daily Value *
- Total Fat 10g16%
- Net Carbohydrate 1g1%
- Dietary Fiber 1g4%
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 375°F Line a 12 inch pizza pan with parchment paper.
In a mixing bowl, using a hand mixer, combine eggs, cream cheese and seasoning. There will be some small clumps, but it should be mostly smooth. Using a rubber spatula, fold in the Parmesan and mozzarella cheeses.
Transfer mixture to the lined pizza pan. Spread the mixture out in a thin, even circle. For a thicker crust, make a smaller circle.
Bake for 22 Minutes, flipping 12-14 minutes in. To flip it without breaking it, I like to top it with a second piece of parchment paper and pick it up from the bottom, flipping it over with the new sheet of parchment paper under the crust, on top of the pizza pan.