Go Back
Air fryer keto pizza with a crispy golden low carb crust, melted mozzarella cheese, pepperoni, mushrooms, green bell peppers, and rich tomato sauce, served as a cheesy keto friendly dinner.
Print Recipe

Air Fryer Keto Pizza - Crisp, Cheesy, and Weeknight Easy

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 2 servings

Ingredients

  • For the Keto Crust (Fathead-Style): 1 1/4 cups shredded low-moisture mozzarella cheese
  • 2 tablespoons cream cheese
  • 3/4 cup superfine almond flour
  • 1 large egg, beaten
  • 1/2 teaspoon baking powder (optional for a lighter crust)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • Pinch of salt
  • Olive oil spray or a little olive oil for greasing
  • For Topping: 1/4 to 1/3 cup no-sugar-added pizza sauce or marinara
  • 3/4 to 1 cup shredded mozzarella cheese
  • 8–10 pepperoni slices or your preferred protein
  • 2 tablespoons grated Parmesan
  • Optional: sliced mushrooms, olives, bell peppers, red onion, basil
  • Red pepper flakes, to taste
  • Tools: Air fryer (basket or oven-style)
  • Parchment paper (air-fryer safe) or a perforated parchment liner
  • Microwave-safe bowl
  • Rolling pin or your hands
  • Spatula

Instructions

  • Preheat the air fryer: Set to 375°F (190°C). If your air fryer needs time to heat, give it 3–5 minutes.
  • Melt the cheeses: In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 45–60 seconds, stir, then heat another 20–30 seconds until fully melted and stretchy.
  • Mix the dough: Add almond flour, baking powder (if using), garlic powder, Italian seasoning, and salt to the melted cheese. Stir with a spoon or spatula. When cooler, add the beaten egg and knead until smooth. If sticky, wet your hands lightly or add 1–2 teaspoons almond flour.
  • Shape the crust: Place the dough on a parchment sheet lightly sprayed with oil. Press or roll into a round about 1/4 inch thick. Aim for 7–9 inches wide to fit your air fryer basket. Dock with a fork to reduce bubbling.
  • Par-bake the crust: Transfer the parchment with the dough to the air fryer. Cook at 375°F for 5–7 minutes until the top looks set and lightly golden.
  • Flip for strength: Carefully lift the crust with a spatula, flip it, and peel away the top parchment if stuck. This helps prevent sogginess.
  • Add sauce and toppings: Spread a thin layer of keto-friendly sauce. Sprinkle mozzarella, add pepperoni or other toppings, and finish with Parmesan.
  • Finish cooking: Return to the air fryer at 360–375°F for 4–6 minutes until the cheese is melted and bubbly and edges are browned. Watch closely near the end to avoid scorching.
  • Rest and slice: Let it sit 2–3 minutes so the cheese sets. Slide onto a board, garnish with fresh basil or red pepper flakes, slice, and serve.