Keto-Friendly Cast Iron Pizza Crust

Low Carb Cast Iron Pizza

I’ll be honest. My first attempts at low carb cast iron pizza were partially driven by laziness. The traditional low carb “Fathead” pizza crust recipe isn’t that hard to make, but sometimes I don’t feel like dealing with the hassle of rolling out the crust and trying to make it look like an actual pizza. I already had a cast iron pan on hand, and I figured that would let me get an actually circular pizza without having to break out the parchment paper and rolling pin (and do all the extra clean up after).

There was also another added bonus: pizza baked in a cast iron pan just looks good. It sounds superficial (and it mostly is!) but something about slicing a pizza in a cast iron pan just feels fancy. It balances out with my totally non-fancy technique for actually spreading the dough in the pan, which mainly involves using my fist to flatten it.

Low Carb Cast Iron Pizza

In the process of playing around with this low carb cast iron pizza crust recipe, I also discovered the greatest benefit of all: the crust itself! I don’t know if it’s the way the cast iron distributes the heat or what, but the look and texture comes out far more like “real” pizza than when I just use low carb dough on parchment paper. The cooking time is a little longer with this recipe, but I think it’s worth it.

Keto Cast Iron Pizza

Cast Iron Low Carb Pizza Crust

Low Carb Cast Iron Pizza There’s just something about baking in a cast iron skillet that adds a little special “oomph” to a pizza crust. This recipe results in a golden brown keto pizza crust that stands up to all the cheese, meat, and veggie toppings you could need. Share this:Share

  • Prep Time: 10m
  • Cook Time: 50m
  • Total Time: 1h
  • Serves: 6
  • Yield: 1 pizza


  • 5 ounces (~140g) shredded mozzarella cheese
  • 1 ounce (~28g) shredded cheddar cheese
  • 1 ounce (~28g) cream cheese
  • 3/4 cup (~85g) finely ground almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon psyllium husk powder
  • 1 large egg
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • other seasonings (garlic, fennel, etc.) to taste


  1. Preheat oven to 300F. In a microwave safe bowl, combine shredded cheese, cream cheese, and spices.
  2. Microwave cheese mixture for about 90 seconds, or until melted. Stir to combine.
  3. Add remaining ingredients and combine well, then microwave for an additional 10-15 seconds to ensure the dough is still pliable.
  4. Turn dough into the center of a well greased cast iron skillet, and use your hands to gently spread it to the edges of the pan. You can add a sprinkle of coconut or almond flour to prevent the dough from sticking and make it easier to spread. Using a fork, lightly poke holes in the surface of the dough to prevent bubbles from forming.
  5. Bake the crust in the oven for about 30 minutes, or until golden brown. Use a spatula to gently lift the crust from the skillet and flip it over to the other side. If the center is sticking to the pan, it may need another 2-3 minutes in the oven.
  6. Raise oven temperature to 500F. While it heats, top your pizza! The crust is pretty sturdy, so you can be generous with your meats, veggies, and cheeses. Just make sure that any meats are cooked first!
  7. Return your pizza to the oven and bake for 10-12 minutes or until cheese is bubbly and lightly browned. Allow to cool for 2-3 minutes before slicing.

Psyllium husk powder is probably not sold at your local grocery store, but it’s easily available from Amazon and might be worth investing in if you do a lot of low carb baking. If you don’t have any on hand, it’s probably safe to leave it out although I definitely think it helps the texture.

Other tips:

  • Grease your pan well! I usually use olive oil plus a bit of bacon fat.
  • If any of your toppings need to be cooked, the perfect time to do it is while the crust is baking for the first time.
  • This low carb pizza crust reheats well in the oven or microwave without getting soggy.


Low Carb Cast Iron Pizza


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