Method

Oven preparation: Preheat your oven to 220°C (425°F). Prepare a baking sheet or pizza pan by lining it with parchment paper. For optimal results, preheat a pizza stone inside the oven and prepare a pizza peel lined with parchment paper for shaping the crust.

Cheese preparation: Shred the mozzarella cheese finely.

Egg preparation: In a separate bowl, whisk the egg until smooth.

Dry ingredient mixing: In a large mixing bowl or food processor, combine the beaten egg, the baking powder and the coconut flour. Using a food processor will yield a lighter, fluffier crust, but mixing by hand is also acceptable.

Cheese melting: In a medium bowl, mix the shredded mozzarella with the cream cheese cubes. Microwave this mixture for 90 seconds, stirring halfway through. Stir again until the cheeses are fully melted and combined.

Dough formation: Add the melted cheese mixture to the coconut flour and egg blend. Knead by hand or pulse in the food processor until you achieve a smooth, uniform dough without streaks. If the cheese firms up too quickly, warm it briefly in the microwave (10-15 seconds) to soften. If the dough feels sticky, chill it in the refrigerator until manageable.

Shaping: Transfer the dough onto the prepared baking sheet or pizza peel. Using your hands or a rolling pin over parchment paper, spread the dough evenly to about 0.6 to 0.85 cm (1/4" to 1/3") thickness. Use a toothpick or fork to prick the dough thoroughly to prevent bubbles during baking.

Par-baking: Bake the crust for 6 minutes. If using a pizza stone, slide the parchment paper with the dough from the peel onto the stone. Check for any bubbles forming, and prick them again if necessary. Continue baking for an additional 3 to 7 minutes until the crust is lightly golden. Avoid over-browning to prevent burning during the final bake with toppings.

Topping suggestions: For the Topping: Spread a layer of pizza sauce or marinara sauce evenly over the pre-baked crust. Top with your preferred keto-friendly ingredients such as olives, bell peppers, onions, tomatoes, basil, pepperoni, sausage, ground beef, grilled chicken, crispy chicken chunks, grilled shrimp, tuna chunks, or any preferred seafood. Finish with a generous sprinkle of shredded mozzarella cheese.

Dressing options: For dressings, use keto-friendly options like BBQ sauce, ranch, blue cheese, pesto or any other preferred low-carb dressing to complement your toppings.

Refrigerate: After the initial bake (6-13 minutes until lightly golden), let the crust cool completely. Wrap it in plastic wrap or foil, then store in the refrigerator for up to 4 days. When ready to use, add toppings, Return the pizza to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), for about 3-5 minutes or place under the broiler for 1-2 minutes until hot and the crust is crisp.

Freezing: Place the cooled, par-baked crust flat on a baking sheet and freeze until solid. Once frozen, wrap it in plastic wrap and transfer to a freezer-safe bag or container. Store for up to 2-3 months. To use, add toppings to the frozen crust and bake directly from frozen at 200°C (400°F) for 10-15 minutes, or until the toppings are hot and the crust is crisp.