Instant Pot Keto Vegetarian Pizza proves pizza night can stay keto — a chewy almond-and-seed crust topped with tomato, mushrooms, and melted mozzarella. The psyllium-and-flax dough does the work of gluten while you go about your day. Two small pizzas, 4.3g net carbs each, and no compromise on the ritual.
Who says you can’t have pizza on a keto diet? Ditch the delivery apps and say hello to your new favorite weeknight meal: a delicious, guilt-free pizza made right in your Instant Pot! This recipe features a savory, gluten-free crust made from almond flour and seeds, topped with classic pizza flavors. It’s the perfect solution for a quick, satisfying, and low-carb pizza fix without ever turning on your oven.
Ingredients
• (Total Time: 1 HOUR 25 MIN | Serves: 4)
• For the Keto Crust
• 1 cup / 100g (3.5 oz) almond flour
• ½ cup / 70g (2.47 oz) sunflower seeds, minced
• ½ cup / 70g (2.47 oz) sesame seeds, minced
• ¼ cup / 30g (1.06 oz) flaxseed meal
• 1 ½ tbsp / 14g (0.49 oz) psyllium husk
• 3 tbsp / 45ml coconut oil, melted
• 2 cups / 475ml hot water
• For the Topping
• 1 small tomato, sliced
• ½ cup / 50g (1.76 oz) button mushrooms, sliced
• ½ cup / 60g (2.12 oz) mozzarella cheese, sliced or shredded
• 1 tsp / 6g (0.21 oz) salt, divided
• 2 tbsp / 30ml olive oil, divided
• ½ tsp / 1g (0.04 oz) dried oregano, divided
Instructions
1. Directions
2. Prepare the Crust: In a large bowl, whisk together the almond flour, minced sunflower seeds, minced sesame seeds, flaxseed meal, and psyllium husk until well combined.
3. Form the Dough: Stir in the melted coconut oil, then pour in the hot water. Mix until a thick, cohesive dough forms. Let the mixture sit for one hour to allow the psyllium and flax to absorb the liquid.
4. Shape the Pizzas: This recipe makes two small pizzas. Line a small, Instant Pot-safe pan (e.g., a 7-inch round pan) with parchment paper. Press half of the crust mixture into the pan, flattening the surface evenly with your hands.
5. Add Toppings: Top the crust with half of the sliced tomato, mushrooms, and mozzarella. Drizzle with 1 tbsp (15 ml) of olive oil and sprinkle with ½ tsp salt and ¼ tsp dried oregano. Loosely cover the pan with aluminum foil.
6. Prepare the Instant Pot: Place the trivet inside the Instant Pot’s inner pot and pour in one cup of water. Carefully place the prepared pizza pan on the trivet.
7. Pressure Cook: Secure the lid and set the steam release handle to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and cook on high pressure for 5 minutes.
8. Release and Serve: Once the cooking time is complete, perform a quick pressure release. Carefully open the lid and remove the pan. Serve the pizza immediately. Repeat steps 3-7 with the remaining crust and toppings to make the second pizza.
Nutritional Information
• Per Serving (one-half of a small pizza)
• Calories: 233
• Total Fats: 19.2g (0.68 oz)
• Net Carbs: 4.3g (0.15 oz)
• Protein: 4.3g
• Fiber: 8.5g
Pro Tips
• For a crispier, golden-brown cheese topping, place the cooked pizza under your oven’s broiler for 1-2 minutes after removing it from the Instant Pot. Watch it closely to prevent burning!
• The crust dough is sticky! Wet your hands or the back of a spoon with a little water before pressing the mixture into the pan to prevent it from sticking and create an even layer.
• Feel free to customize your toppings. Add other low-carb favorites like pepperoni, sliced bell peppers, or black olives. Just be mindful not to overload the pizza, as this can make the crust soggy.
• Don’t skip the psyllium husk! It’s a crucial ingredient that acts as a binder, giving the gluten-free crust its structure and chewy, bread-like texture.
FAQ
Q: Can I make this keto pizza crust without psyllium husk
A: It is not recommended to skip the psyllium husk. It’s a crucial ingredient that acts as a binder, giving the gluten-free crust its structure and chewy, bread-like texture.
Q: How do I get a crispy golden-brown cheese topping
A: For a crispier cheese topping, place the cooked pizza under your oven’s broiler for 1-2 minutes after removing it from the Instant Pot. Watch it closely to prevent burning.
Q: What other toppings can I add to this low-carb pizza
A: Feel free to add other low-carb favorites like pepperoni, sliced bell peppers, or black olives. Be mindful not to overload the pizza, as this can make the crust soggy.
Q: The pizza dough is very sticky, what should I do
A: The dough is naturally sticky. To make it easier to handle, wet your hands or the back of a spoon with a little water before pressing the mixture into the pan to create an even layer.
Pro Tips
- Don't skip the psyllium husk — it's the binder that gives this gluten-free crust its structure and bread-like chew. Without it the dough never sets.
- The crust dough is sticky: wet your hands or the back of a spoon with a little water before pressing it into the pan, and it flattens into an even layer instead of clinging.
- Let the mixed dough sit for a full hour before shaping so the psyllium and flax can absorb the liquid — pressing it out early gives a wet, dense base.
- For a crispier, golden-brown cheese top, slide the cooked pizza under the broiler for 1-2 minutes after it comes out of the Instant Pot — watch it closely.
- Customize with low-carb toppings like pepperoni, sliced bell peppers, or black olives, but don't overload — too much topping makes the crust soggy under the weight.
Frequently Asked Questions
Is this pizza really keto?
Each serving — half of a small pizza — has 4.3g net carbs, with 19.2g of fat from almond flour, seeds, coconut oil, and mozzarella. It's one of the most genuinely keto pizzas you can make.
Can I make the dough ahead of time?
Yes — the dough keeps in the fridge for a day or two after its one-hour rest. Let it come to room temperature before pressing it into the pan so it spreads evenly.
Why did my crust turn out soggy?
Usually overloaded toppings or too much liquid in the pan. Keep toppings light, cover the pan loosely with foil, and make sure the dough had its full hour to absorb the water.
What toppings can I add?
The recipe suggests pepperoni, sliced bell peppers, or black olives — all low-carb. Spread them thinly; a heavily loaded pizza steams its own crust.
Recipe card below.
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Instant Pot Keto Vegetarian Pizza
Ingredients
Method
- Directions
- Prepare the Crust: In a large bowl, whisk together the almond flour, minced sunflower seeds, minced sesame seeds, flaxseed meal, and psyllium husk until well combined.
- Form the Dough: Stir in the melted coconut oil, then pour in the hot water.
- Mix until a thick, cohesive dough forms.
- Let the mixture sit for one hour to allow the psyllium and flax to absorb the liquid.
- Shape the Pizzas: This recipe makes two small pizzas.
- Line a small, Instant Pot-safe pan (e. g. , a 7-inch round pan) with parchment paper. Press half of the crust mixture into the pan, flattening the surface evenly with your hands.
- Add Toppings: Top the crust with half of the sliced tomato, mushrooms, and mozzarella.
- Drizzle with 1 tbsp (15 ml) of olive oil and sprinkle with ½ tsp salt and ¼ tsp dried oregano. Loosely cover the pan with aluminum foil.
- Prepare the Instant Pot: Place the trivet inside the Instant Pot's inner pot and pour in one cup of water. Carefully place the prepared pizza pan on the trivet.
- Pressure Cook: Secure the lid and set the steam release handle to the Sealing position. Select the Manual or Pressure Cook button and cook on high pressure for 5 minutes.
- Release and Serve: Once the cooking time is complete, perform a quick pressure release. Carefully open the lid and remove the pan.
- Serve the pizza immediately.
- Repeat steps 3-7 with the remaining crust and toppings to make the second pizza.
- Don't skip the psyllium husk! It's a crucial ingredient that acts as a binder, giving the gluten-free crust its structure and chewy, bread-like texture.
