Keto Frozen Pizza: Your Low-Carb Freezer Hero

If you’re on keto and tired of watching your friends devour pizza while you’re stuck with another bowl of cauliflower rice, you’re not alone. Pizza cravings hit hard and let’s be honest, most keto pizzas taste like a soggy napkin with melted cheese on top. But hold on… what if you could make your own keto frozen pizza that actually tastes good, has the right texture, and can live in your freezer, ready to go when you are?

Yeah. That’s what we’re doing here.

Whether you’re just starting keto or you’ve been doing it so long you’ve memorized net carbs in your sleep, this recipe will be your secret weapon. Easy to make, budget-friendly, and freezer-safe. This is that “grab it and go” dinner that won’t blow up your macros.

Why Make Keto Frozen Pizza at Home?

Let’s be real. Store-bought keto frozen pizzas are either way too expensive or just plain bad. Some have 4 grams of carbs per slice… others sneak in hidden starches. Most of them taste like cardboard covered in disappointment.

When you make it yourself, here’s what you get:

• Total control over ingredients

• Better taste (like, way better)

• Zero sketchy thickeners or fillers

• Actual savings — especially if you prep in bulk

And the best part? You can customize it however you want.

But before we get into the step-by-step, let’s talk about the crust. Because crust is where most keto pizzas go wrong.

The Crust: Where Keto Pizza Can Sink or Win

There are three popular ways to make keto pizza crust. One’s made with cheese, one with almond flour, and one with a little trick from fathead dough. We’ll go with a mix of almond flour and mozzarella for the best flavor, texture, and freezer life.

This crust holds its shape, crisps up nicely, and actually bends like a slice should. No forks required.

Ingredients for the Crust (Makes 4 Medium Crusts)

You’ll get 4 frozen crusts out of this recipe. If you only want 2, cut it in half.

• 2 cups shredded low-moisture mozzarella cheese

• 2 tablespoons cream cheese

• 1½ cups almond flour (fine, blanched)

• 1 large egg

• 1 teaspoon Italian seasoning (optional but great)

• ½ teaspoon garlic powder

• Pinch of salt

Crust Instructions (Step-by-Step) Making Keto Frozen Pizza

Step 1: Melt the cheese

In a microwave-safe bowl, toss in your mozzarella and cream cheese. Microwave for 40 seconds. Stir. Microwave another 30 seconds until melted and smooth.

Step 2: Mix in the flour and seasonings

Add your almond flour, garlic powder, salt, and Italian seasoning into the melted cheese. Mix until it looks like rough dough.

Step 3: Add the egg

Crack in the egg and mix again. This part gets sticky. You can use a silicone spatula or just dive in with your hands (wet them slightly to make it easier).

Step 4: Form the dough

Split your dough into 4 balls. Flatten each into a circle on a parchment-lined baking sheet. About 7 inches wide and ¼ inch thick is perfect.

Step 5: Par-bake the crusts

Bake at 400°F (200°C) for 10–12 minutes until golden at the edges. Don’t overdo it—just enough to set the crust.

Let them cool completely. This is key if you’re freezing them.

Freezing the Crusts

Once the crusts are cool:

• Lay them on parchment or wax paper.

• Stack with paper between each crust.

• Wrap the whole stack in plastic wrap or place in a large freezer bag.

• Freeze flat.

Done. You’ve now got ready-to-go crusts for whenever the pizza mood hits.

Toppings Time: Build Your Pizza Like a Pro

This is where you can get creative—but we’ll keep it keto. Each topping has its own carb count, so go light where it matters.

Here’s what works well on keto frozen pizza:

Sauces (low-carb approved)

• Tomato sauce (no sugar) – Look for brands like Rao’s or make your own with crushed tomatoes, olive oil, and spices.

• Pesto – Big flavor, low carb.

• White sauce – Mix heavy cream, butter, garlic, and parmesan for a rich twist.

Cheeses

Go wild here. Cheese is your friend.

• Mozzarella

• Parmesan

• Cheddar

• Goat cheese

• Provolone

Meats

Stick to zero-carb proteins:

• Pepperoni

• Sausage (no sugar added)

• Bacon

• Chicken

• Ground beef

Veggies (watch the carbs)

These add crunch and flavor, but keep it minimal:

• Mushrooms

• Bell peppers

• Olives

• Spinach

• Red onion

• Jalapeños

How to Freeze a Fully Assembled Keto Pizza

Want to freeze the whole thing, toppings and all? Totally doable.

Here’s how:

• Start with your par-baked, cooled crust.

• Add sauce, cheese, and toppings. Don’t overload it.

• Place on a tray and freeze uncovered for 2–3 hours.

• Once solid, wrap in foil or vacuum seal it.

• Store for up to 2 months.

Now you’ve got your own frozen pizza ready to bake straight from the freezer.

Baking Your Frozen Keto Pizza

You’ve got two options when it’s pizza night.

Option 1: From Frozen (no thaw)

• Preheat oven to 425°F (218°C)

• Place frozen pizza directly on a baking sheet or pizza stone

• Bake 15–18 minutes until cheese bubbles and crust is golden

Option 2: Thawed First

• Let pizza sit out for 15–20 minutes

• Bake at 400°F (200°C) for 10–12 minutes

Both work, but frozen gives a crispier edge. Just keep an eye on it.

Storage Tips and What Not to Do

Don’t freeze raw dough — it gets rubbery when thawed.
Don’t add too many toppings — they release water and make the crust soggy.
Use parchment if baking on a sheet — stops sticking and burning.

Also: don’t skip the par-bake. That one step keeps your crust from falling apart.

Keto Pizza Macros (Per Serving Estimate)

Crust only (¼ of recipe):

• Calories: ~220

• Fat: 18g

• Protein: 10g

• Net carbs: 2–3g

Toppings vary based on what you use, but if you go with basic cheese and pepperoni, the total pizza still stays under 6g net carbs. That’s a win in keto land.

How Does It Actually Taste?

Let me be blunt—I’ve made a lot of terrible keto pizza. Like… feed it to the dog and he still looks at you sideways.

But this crust? It holds up. It has a chewy center, crispy edge, and just enough “breadiness” to remind you of actual pizza. You can pick it up with one hand. It doesn’t flop around like a pancake. Add the right toppings, and this becomes something you’ll actually look forward to eating.

My husband, who’s not even on keto, asked for it again the next week. That never happens.

Money-Saving Tip: Make it in Bulk

If you’ve got a family or just like to batch prep, double or triple the crust recipe and freeze a stack. One afternoon of effort turns into weeks of quick meals. Just label your toppings if you’re freezing full pizzas — trust me, frozen sausage and frozen pesto look real similar in bad lighting.

How to Make It Nut-Free

Can’t do almond flour? Try coconut flour instead. It’s not a 1:1 swap though.

Use this version instead:

• ¾ cup shredded mozzarella

• 1 tablespoon cream cheese

• ¼ cup coconut flour

• 1 egg

Follow the same steps. The texture will be slightly different—less chewy, more crispy—but still tasty.

Got 15 Minutes? Make This Now.

Let’s face it—keto eating takes planning. But this one’s easy. You do a bit of work once, and then you’re set for weeks.

Whether you’re busy with kids, working from home, stuck in traffic, or just don’t want to cook from scratch every single night… this pizza is your backup plan that doesn’t feel like one. It’s comfort food without the crash. It’s quick, satisfying, and doesn’t taste like a low-carb “hack.”

So next time the cravings hit—and they will—you’ll be ready.

Conclusion

This isn’t fancy. It’s not magic. It’s just solid pizza that fits your keto life. You can make it your way, eat it when you want, and not feel like you’re missing out. That’s the goal, right?

Homemade keto frozen pizza doesn’t have to be complicated. It just has to work. And this one does.

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