In a bowl, add all the pizza dough ingredients: almond flour, mozzarella cheese, cream cheese, an egg, salt, and gluten-free baking powder. For extra flavor, add garlic powder and dried basil. You can omit them or replace them with herbs of your choice.

Mix well until fully combined.

Divide the dough into 2 parts. Place each part between 2 parchment paper sheets sprayed with olive oil and roll them out to your desired thickness.

Place the rolled-out dough on a pizza sheet or cookie sheet.

Cook the low carb pizza dough in a pre-heated oven at 180C/350F for 6-7 minutes. Tip: The keto pizza dough is ready when the edges start to brown. The pizza base will look undercooked, and that’s fine. If you fully cook the base, it might burn later when you cook it again with the toppings.

In a microwave-safe bowl, combine combine cream cheese and mozzarella cheese. Microwave for 30 seconds or until the mozzarella cheese melts.

Add the rest of the pizza dough ingredients to the microwaved mixture: almond flour, an egg, salt, and gluten-free baking powder. For extra flavor, add garlic powder and dried basil. You can omit them or replace them with herbs of your choice.

Mix well until fully combined. Be careful as the dough might be hot. Let it cool down if needed.

Divide the dough into 2 parts. Place each part between 2 parchment paper sheets sprayed with olive oil and roll them out to your desired thickness.

Place the rolled-out dough on a pizza sheet or cookie sheet.

Cook the low carb pizza dough in a pre-heated oven at 180C/350F for 6-7 minutes. Tip: The keto pizza dough is ready when the edges start to brown. The pizza base will look undercooked, and that’s fine. If you fully cook the base, it might burn later when you cook it again with the toppings.

Spread the pesto sauce on the cooked pizza base (or your choice of pizza sauce).

Arrange the toppings: pepperoni, mushrooms, yellow peppers, tomatoes, and mozzarella cheese.

Cook for another 5-6 minutes or until the mozzarella cheese melts.