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This Keto Sheet Pan pizza has a low-carb crust and lots of delicious toppings.

Keto Sheet Pan Pizza

Hi everyone – It’s Jack. For a while now, I’ve been testing out some different low-carb Keto Sheet Pan Pizza recipes.  A good friend of ours started eating a keto diet a couple of years ago to help with migraines, so we always try to serve foods that he can enjoy when he and his family come to visit us.

More recently, I’ve been eating lower-carb too, to help lower my blood sugar and the number on our scale. Last week, we shared this other keto recipe – and wow – a lot of you checked out that recipe! So I figured I’d share this Keto Sheet Pan Pizza with you too. (And please let us know…would you like to see some more keto recipes here on A Family Feast?)


Keto Sheet Pan Pizza

My goal here was to come up with an original, easy keto pizza dough that was high in fat, low in carbs, and moderate in protein which are the ideal nutritional macros for a keto recipe.

I read through dozens of keto pizza dough recipes, some using almond flour as the base (known as ‘fathead’ pizza), some using raw, ground chicken as the base, while others used cooked chicken as the base of the pizza crust. They all seemed good, but all suffered from a similar issue in that the amount of fat included was low and really didn’t fit the recommended keto recipe proportions.

I tested a few ideas, then created a Keto Sheet Pan Pizza recipe that uses sweet Italian sausage meat as the base, with almond and coconut flours to bind it together.

Not only is this Keto Sheet Pan Pizza really delicious, it checks all of the keto boxes along the way.


Keto Sheet Pan Pizza

How do you make Keto Sheet Pan Pizza?

To create the pizza crust, I combined uncooked sweet Italian sausage, cream cheese, almond and coconut flours, as well as shredded mozzarella and Parmesan cheese, and eggs. I pressed the crust mixture into the bottom of a 13×9-inch quarter sheet pan, creating a edge of crust around the sides of the pan. I baked the crust just long enough to firm it up.

While the crust baked, I sautéed sliced bell peppers and onions, baby spinach, and garlic.

Finally, I spread some of our homemade pizza sauce over the baked crust, topped that with the sautéed vegetables, and added lots of cheese on top.

After one more round in the oven, our Keto Sheet Pan Pizza came out hot and melty, and absolutely delicious!


Keto Sheet Pan Pizza

Even if you aren’t eating keto, or low-carb these days, you’ll love this Keto Sheet Pan Pizza!

Can I use ground beef or ground chicken for crust, instead of sausage?

We’ve been asked this question several times since we originally posted this recipe, and here’s our answer:

We haven’t tried doing so ourselves, but in theory it should work – although the texture won’t be the same.  The sausage has a lot more flavor and fat than either ground beef or chicken, so you should select a ground beef/chicken with a higher fat content if possible, and you should add more seasonings as well. If you’ve tried this swap, please let a comment and let us know how it came out!

You may enjoy these other keto recipes:

Keto Sheet Pan Pizza

Keto Sheet Pan Pizza

  • Author: A Family Feast
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 slices
  • Category: pizza
  • Method: baked
  • Cuisine: Italian


Nutritional Information for this recipe is provided at the bottom of this recipe card. Scroll down.



½ pound sweet Italian sausage, removed from casings

2 tablespoons cream cheese

1 cup almond flour

¼ cup coconut flour

1 ½ cups shredded mozzarella cheese

¼ cup freshly grated Parmesan cheese

2 whole large eggs


1 tablespoon olive oil

1 medium onion, sliced

1 medium Bell pepper sliced, (any bell pepper, green, red, yellow or orange)

8 ounces baby spinach

2 tablespoons fresh garlic passed through a garlic press

½ cup pizza sauce (leave out the sugar)

½ cup shredded sharp cheddar cheese

2 cups shredded mozzarella cheese


Preheat oven to 375 degrees F.

In a medium bowl mix uncooked sausage meat, cream cheese, almond flour, coconut flour, 1 ½ cups mozzarella cheese, Parmesan cheese and eggs.

Spray a quarter sheet pan (13×9-inch) with kitchen pan spray.

Press the mixture into the pan making an even edge all the way around.

NOTE>…If mixture is not cold, refrigerate the filled pan for 30 minutes to firm up the crust before baking.

Bake 12 minutes, turning pan half way through baking.

While crust is baking, in a medium skillet with the olive oil over medium heat, saute onions and peppers for ten minutes until slightly soft. Add spinach and cook one minute to wilt.

Add garlic and remove from heat.

When crust comes out of oven, spread pizza sauce on bottom, top with cooked vegetables from pan, sprinkle on cheddar and mozzarella and bake for about 25 minutes, or until browned and melty. Place under the broiler for a minute if you desire it to be more browned.

Cut into eight portions and serve.

Keywords: keto sheet pan pizza


Keto Sheet Pan Pizza - A Family Feast

This Keto Sheet Pan pizza has a low-carb crust and lots of delicious toppings.


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  • Elle wrote:

    This was excellent! I have the alternative “fathead” dough recipe for a low-carb pizza, and thought it was fine & a decent replacement for actual thing. But this was wonderful!! I like it much better! & my non low-carb husband said he enjoyed it also!

    • Martha wrote:

      Thanks Eve! So glad you both enjoyed the pizza!

  • Chris FRANK wrote:

    Oh my gosh!! That was delicious! My husband eats keto and I am so so, but it’s wonderful when we find a recipe that we both enjoy. Thank you so much!! The only thing I did different was that I had some cooked kale in the refrigerator that I just warmed up with the sauteed veggies instead of the spinach. We will definitely be making this again. Chris

    • Martha wrote:

      Sounds like a delicious swap Chris! So glad you enjoyed the pizza!

  • Cheryl wrote:

    Hey Jack and Martha (or maybe just Jack today as this is your recipe)
    I featured your recipe on my blog today in “10 Easy Sheet Pan Meals” and as I’m a big pizza eater, I wanted to make sure I had one in there. You made it easy with your great recipe and awesome photos.
    Check it out!

    • Martha wrote:

      Thanks Cheryl!

  • Melissa wrote:

    Amazing! This was the closest tasting to a flour based pizza crust! I was a little iffy on the Italian sausage, only b/c I’m not a huge fan of sausage in general. I couldn’t find ‘sweet’, my store only had Mild or Hot, so I got the mild. I found it easiest to mix the dough with my hands, rather than a spoon. Just get in there and work the sausage into the other ingredients. I lined my pan with parchment paper, which made it easy to grab the ends to put on a cutting board to slice & serve. I also sauteed sliced mushrooms (make sure to drain any juices so as to not make the pizza too we)t. Added some deli sliced pepperoni, some parsley and red pepper flakes as well. It was a huge hit with the family.

    • Martha wrote:

      Glad you liked it Melissa! Good choice – the mild/sweet are the same.

  • Jessica wrote:

    Hi. This looks so good!! Does it have to be Italian sausage? Not a big fan of pork…can it be beef of some sort?
    Thank you!

    • Martha wrote:

      Hi Jessica – We haven’t tried it ourselves but it could work – although I suspect the crust might not be as firm. The sausage has more flavorings as well as more fat so you’ll want to season the beef and select a higher fat ground beef. Please let us know how it comes out!

  • Malynda wrote:

    How many carbs are in this pizza recipe

    • Martha wrote:

      Hi Malynda – All of the nutritional information for this recipe (including carbs) is listed at the bottom of the recipe card (right below the video).

  • Victoria wrote:

    Made this today for my lunch/dinner, it was great! Will make it again and maybe change it a bit. Thank you so much for posting this recipe it sure hit the spot for that pizza craving!

    • Martha wrote:

      So glad you liked the pizza Victoria!

  • Beth wrote:

    This was my first try with making a low carb pizza and I must say, this recipe was very accommodating to what I had in my pantry and was so yummy! I only had Jimmy Dean hot breakfast sausage, so this is what I used. This was the only substitution I made for the crust. We didn’t notice any heat in the final product. From there, I followed the basic recipe using sauce I had and a mix of cheddar, fresh mozzarella, onions, peppers, mushrooms, garlic, spinach/arugula mix and a few pieces of pepperoni. I love this recipe and will need to make it again using the Italian sausage. Thank you for such a great recipe that even I didn’t manage to mess up.

    • Martha wrote:

      You’re very welcome Beth – so glad you enjoyed the pizza!

  • Lori Larson wrote:

    Finally a keto pizza recipe that has a delicious crust. Super satisfying and very easy to put together. I just topped with cheese and a few black olives as I don’t eat peppers or onions! My husband is Italian and pizza is the one thing he misses the most eating keto. This put a big smile on his face 😍. Thank you!

    • Martha wrote:

      You’re very welcome Lori – so glad the recipe was a hit!

  • Denise wrote:

    YES, KETO all the way for our family…more Keto recipes please.

    • Martha wrote:

      Thanks Denise! (We’re working on it!)

  • Sally Russell wrote:

    This pizza recipe is absolutely delicious! My family said this is definitely a keeper! Thank you so much!

    • Martha wrote:

      You’re very welcome Sally – so glad you and your family enjoyed the pizza!

  • Susy Slais wrote:

    My husband has Celiac Disease and one of the hardest things for him to give up was thick-crust (pan) pizza. Although there are some good gluten-free thin-crust pizzas out there, you eventually get tired of them. Hubby was just complaining about missing the “real thing”, so I decided to scour the Internet and that’s how I found your website and this wonderful recipe! I prepared the pizza last night with certain tweaks. Neither one of us like pepperoni or spinach, so I only added the onions. After putting the pizza sauce on top of the crust, I put layers of Black Forest ham, pepperoni, onions (which I cooked with garlic, oregano, basil, and red pepper flakes), asparagus and black olives. Finished it with the mix of cheeses and fresh oregano leaves! What can I say? This pizza rocks! Thank you for such a wonderful recipe! I will be preparing this pizza on a weekly basis! Just one question: is it possible to freeze the base? And for how long? 🙂

    • Jack wrote:

      Ours didn’t last more than a few minutes so never got a chance to refrigerate, much less freeze but I would think it should freeze well as long as it is air tight. If I want to freeze anything for any length of time, I usually use a sealer and remove all air. Otherwise it should keep frozen for 3-4 weeks in a sealed zipper bag.
      Appreciate the kind words,

  • Beth Fielder wrote:

    Do you think regular breakfast sausage would work in this recipe?

    • Martha wrote:

      Hi Beth – Some breakfast sausages are precooked so those won’t work the same. If you can find uncooked breakfast sausages that can be removed from their casings, in theory, they would work, although they tend to be sweeter and depending on the brand, might have some other fillers that would require some additional tweaking to the recipe.

  • Dale Slater wrote:

    ? Do you cook sausage first or will it cook well enough when bake crust

    • Martha wrote:

      Hi Dale – No need to cook the sausage first – it will cook through as you bake the crust

  • TJ Russell-Zapata wrote:

    I am assuming I could make this with ground beef instead of the sausage. My family does not like Italian sausage. Am I correct?

    • Jack wrote:

      Although I have not tried it, in theory it should work. Since sausages have a fairly high fat content, I would go with an 80/20 ground beef. Please let us know how it comes out.

  • Audrey Collings wrote:

    Can I freeze the leftover pizza?

    • Martha wrote:

      Sure Audrey!

  • Diane wrote:

    Very good and tasty only used coconut flour and it worked out. Also cooked it in a cast iron pan nice texture on the crust Italia seasonings and fresh Basil. Will make it again and again

    • Martha wrote:

      Thanks Diane!

  • Nic wrote:

    How many net carbs are in the crust of this pizza?

    • Jack wrote:

      I just ran the numbers and the net carbs came out to 7.8.
      13.1 carbs minus 4.3 fiber = 7.8 grams net carbs.
      Hope this helps, Jack

  • Briar Parmer wrote:

    Wow! If you really want pizza but are dedicated to a low-carb lifestyle, this “pizza” is the ticket! I made this recipe exactly as written. Thanks, Jack! A question – what does the coconut flour contribute?

    • Jack wrote:

      Thanks Briar – glad you enjoyed the pizza as much as we do. The coconut flour is more absorbent than just using all almond flour. With all of the juices/fat from the sausage in the crust, I added it to ensure that the crust held together.

  • Leah Walker wrote:

    Could you replace the sausage with turkey?

    • Martha wrote:

      I’m not sure without testing it Leah – The turkey has much less fat (and flavor) than sausage so I suspect you would need to make some additional changes to avoid a dry flavorless crust.

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