I turned a special keto dough into a sliceable pull-apart that reimagines Low Carb Pizza as a shareable loaf.

Jump to Recipe

Pizza craving? I get it.

I made a Keto Pizza Bread that uses a special keto dough and somehow becomes this pull-apart, almost ridiculous loaf of comfort. The gooey mozzarella cheese threads when you pull a slice and pepperoni slices tucked between the layers give it that familiar, slightly guilty buzz.

I wasn’t trying for perfect, just something that hits the spot and surprises friends when they find out it’s low carb. It’s messy, kinda addictive, and yes I’ll probably make it again next week.

If you’re into Keto Bread, this one’s worth the detour.

Ingredients

Print Recipe (No Advertisments)

Almond flour brings low carbs, vitamin E, fiber and a slightly sweet nutty body
Mozzarella gives gooey melty texture, high protein, calcium and mild milky flavor
Cream cheese makes dough tender, adds fat and richness keeps carbs low
Egg binds everything together gives protein and structure helps browning
Olive oil adds healthy fats, flavor and moistness not overpowering
Low sugar pizza sauce brings tomato tang, savory herbs and a few carbs
Pepperoni gives spice, salty fat and protein watch sodium for health
Parmesan adds umami, sharpness, extra protein and salty depth in little amounts
Garlic and herbs give bright savory notes, antioxidants and flavor without calories

Ingredient Quantities

1 1/2 cups shredded mozzarella cheese (for the dough, about 6 oz)

2 oz cream cheese

3/4 cup blanched almond flour

1 large egg

1 tsp baking powder

1/2 tsp salt

1/2 tsp garlic powder

1 tsp italian seasoning

1 tbsp olive oil

1 cup low sugar pizza sauce or marinara

1 1/2 cups shredded mozzarella cheese (for topping and pull apart layers)

20 to 24 pepperoni slices or about 4 oz sliced pepperoni

2 tbsp grated parmesan cheese

2 tbsp unsalted butter, melted

1 small clove garlic, minced

Fresh basil or parsley, a handful chopped for garnish

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375°F (190°C). Grease a 9×5 loaf pan and line with parchment for easy removal.

2. Put 1 1/2 cups shredded mozzarella (for the dough) and 2 oz cream cheese in a microwave safe bowl. Microwave 45-60 seconds, stir, then microwave in 15-20 second bursts until totally melted and smooth. (If you prefer, melt over a double boiler).

3. Add 3/4 cup blanched almond flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp garlic powder and 1 tsp Italian seasoning to the melted cheese. Stir in 1 large egg and 1 tbsp olive oil until a shaggy dough forms, then knead with oiled hands until cohesive and slightly tacky. If its too sticky, toss in 1 tbsp more almond flour at a time until manageable.

4. Press the dough evenly into the prepared loaf pan, smoothing the top with wet fingers or a piece of parchment. Bake 15 to 18 minutes, until the top is set and lightly golden. Let cool 5 minutes in the pan.

5. Turn the loaf out onto a cutting board. Using a serrated knife slice the loaf horizontally into 3 or 4 even layers. Do this gently so the layers stay intact.

6. Spread a thin layer of the 1 cup low sugar pizza sauce on each layer, then sprinkle shredded mozzarella (reserve all 1 1/2 cups for these layers and top) and tuck pepperoni slices (20 to 24) over the cheese on each layer as you go. Stack the layers back into the loaf shape.

7. Mix 2 tbsp melted unsalted butter with the minced small clove of garlic. Brush the top and sides of the reassembled loaf with the garlic butter, then sprinkle 2 tbsp grated Parmesan over the top.

8. Return the loaf to the oven and bake another 8 to 12 minutes, until cheese between layers is melted and the top is golden. If you want a browner top, broil 30 to 60 seconds but watch it closely so it doesnt burn.

9. Let the bread rest 3 to 5 minutes, sprinkle chopped fresh basil or parsley over the top, then slice or pull apart and serve warm. Pro tip: warm slices in the oven for a minute before serving if it sat too long, it brings the cheese back to gooey.

Equipment Needed

1. 9×5 inch loaf pan, greased and lined with parchment
2. Microwave safe bowl (or small saucepan for a double boiler)
3. Measuring cups and teaspoons
4. Silicone spatula and a wooden spoon for mixing
5. Small bowl and pastry brush for the garlic butter
6. Serrated knife and a cutting board for slicing the loaf
7. Oven mitts and a cooling rack
8. Cheese grater for the Parmesan (optional if pregrated)

FAQ

Q: Can I make the dough ahead and store it? A: Yes, you can. Wrap the cooled dough tight in plastic and refrigerate up to 3 days or freeze up to 1 month. Thaw in the fridge overnight, knead briefly while warm so it gets pliable again, then roll out. If frozen, thaw fully first or it will crack when you try to shape it.

Q: Why does my Keto pizza bread get soggy in the middle? A: Most times it's too much sauce or not pre-baking the crust. Bake the rolled dough 6 to 8 minutes until it's just set and a little golden, then add sauce and toppings. Also use a thin layer of low sugar sauce and don't overload with wet toppings, that helps a lot.

Q: Can I swap almond flour or cheeses with other options? A: Almond flour is best here, coconut flour won't work 1 to 1 and needs way less liquid so I don't recommend swapping unless you follow a tested coconut recipe. You can use part-skim mozzarella but it might be drier, and any mild melty cheese works for the dough like provolone mixed with mozzarella. If you change cheeses expect texture changes.

Q: Is this recipe freezer friendly after baking? A: Yes. Fully baked and cooled slices or loaf freeze well up to 2 months. Wrap tightly in foil and put in a freezer bag. Reheat from frozen in a 350 F oven for 15 to 20 minutes or until heated through, that keeps it from getting rubbery.

Q: How do I reheat so it stays crisp not rubbery? A: Oven or toaster oven is best, 350 F for 8 to 12 minutes. Microwaving makes it rubbery fast, but if you're in a hurry zap for 20 to 30 seconds then finish in a skillet or under the broiler for a minute.

Q: Can I make it vegetarian or add different toppings? A: Totally. Skip the pepperoni and add sautéed mushrooms, olives, spinach, or roasted peppers. Keep toppings light and drained so they don't add extra moisture. For a cheesy pull-apart effect layer extra shredded mozzarella between folds like the recipe says, it gives great melty pockets.

Keto Pizza Bread Recipe Substitutions and Variations

Blanched almond flour: swap with almond meal 1:1 for a nuttier, slightly grittier crumb; or use pork rind crumbs 1:1 for a super keto, crispier result; if you only have coconut flour use about 3 to 4 tablespoons and add 1 extra egg or 1 to 2 tablespoons water since coconut flour soaks up liquid.
Mozzarella (for the dough): provolone or Monterey Jack work great 1:1 and melt similar; low moisture part skim mozzarella is fine too; if using fresh mozzarella, pat it very dry and squeeze out excess moisture before measuring.
Cream cheese: mascarpone is the easiest 1:1 swap for same creaminess; you can also use well-drained full fat ricotta 1:1 but press out water first so dough isnt too wet.
Pepperoni: turkey pepperoni is a leaner 1:1 substitute; try thinly sliced salami, chopped cooked Italian sausage, or crispy bacon pieces for different flavors and textures.

Pro Tips

1. Grate your mozzarella from a block if you can, pre shredded stuff sometimes has anti clumping bits that melt funny. If your mozz is wet pat it dry with paper towels so the dough doesnt get too soft.

2. Melt the cheeses warm enough to be stretchy but not scalding, or the egg can start to cook. Microwave in short bursts and stir between each one or use a double boiler, keeps the texture smooth.

3. Oil your hands and knead only enough to bring it together, add almond flour 1 tablespoon at a time if it’s sticky but dont overdo it or the loaf gets dense and crumbly. If slicing feels risky chill the loaf about 10 minutes to firm it up.

4. Pre crisp or blot the pepperoni if you dont want greasy layers, I usually pop them on a tray for a few minutes so they curl and firm and then dab them with a paper towel. It also concentrates the flavor.

5. Reheat gently in a 350 F oven for a few minutes to bring the cheese back gooey without making the top rubbery, or broil for a very short time if you want extra browning but watch it the whole time so it doesnt burn.