Keto barbecue pulled pork pizza gives leftover pulled pork a whole new life on a golden, chewy low-carb crust. Sugar-free BBQ sauce, two layers of mozzarella, and thin sweet pepper strips make every slice taste like a backyard cookout. Cut it into six generous servings and watch it disappear.
Get ready to combine two of your all-time favorites: smoky, Southern-style pulled pork and cheesy, satisfying pizza! This recipe brings the best of both worlds together, all while keeping things perfectly low-carb and keto-friendly. The secret is our incredible mozzarella-based dough, often called ‘fathead’ dough. It creates a sturdy, chewy, and delicious crust that’s the perfect canvas for tangy BBQ sauce, tender pulled pork, and melted cheese. Don’t be intimidated by making your own crust—a few simple steps are all that stand between you and your new favorite pizza night indulgence. It’s absolutely worth it!
Ingredients
• For the Keto Pizza Crust
• 2 cups / 226g (8 oz) shredded low-moisture mozzarella cheese
• 2 ounces / 56g (1.98 oz) cream cheese, softened
• ¾ cup / 84g (2.96 oz) finely ground blanched almond flour
• 1 large egg, lightly beaten
• 2 teaspoons / 8g (0.28 oz) baking powder
• 1 teaspoon / 3g (0.11 oz) garlic powder
• For the Toppings
• ½ cup / 128g (4.5 oz) sugar-free BBQ sauce, plus extra for serving
• 1 cup / 113g (4 oz) shredded mozzarella cheese
• 1 cup / 140g (4.9 oz) cooked pulled pork
• 2 mini sweet peppers, thinly sliced
Instructions
1. Preheat your oven to 425°F / 220°C. Line a pizza pan or large baking sheet with parchment paper.
2. To make the crust, combine 2 cups (480 ml) of mozzarella and the cream cheese in a large microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted and smooth (about 90 seconds total).
3. Add the almond flour, beaten egg, baking powder, and garlic powder to the melted cheese mixture. Stir with a spatula until a sticky dough begins to form. Use oiled hands to knead the mixture in the bowl until it’s well-combined and forms a uniform ball.
4. For easier handling, chill the dough in the refrigerator for 10 minutes.
5. Place the chilled dough between two sheets of parchment paper. Use a rolling pin to roll it out into a ¼-inch thick circle or rectangle.
6. Remove the top sheet of parchment paper. Use a fork to prick holes all over the surface of the crust to prevent bubbling. Transfer the crust (still on the bottom parchment) to your prepared pizza pan.
7. Par-bake the crust for 10 minutes. Remove it from the oven, pop any large bubbles with a fork, and return it to the oven to bake until golden brown, about 5 to 8 more minutes.
8. Remove the par-baked crust from the oven. Spread the BBQ sauce evenly over the surface, leaving a small border. Top with the remaining 1 cup (240 ml) of mozzarella, the pulled pork, and the sliced sweet peppers.
9. Bake for an additional 10 minutes, or until the cheese is bubbly and melted. Let it cool for a few minutes before slicing and serving with extra BBQ sauce on the side.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 520 kcal
• Net Carbs: 8g (0.28 oz)
• Protein: 35g
• Fat: 38g
Pro Tips
• Chilling the dough for 10-15 minutes before rolling makes it significantly less sticky and easier to work with.
• For an extra crispy crust, bake the pizza on a preheated pizza stone or steel instead of a baking sheet.
• Don’t skip pricking the dough with a fork before baking. This allows steam to escape and prevents a giant bubble from forming in the center of your crust.
• Add a teaspoon of smoked paprika to the crust dough to enhance the smoky BBQ flavor profile.
FAQ
Q: Why is my keto pizza dough so sticky
A: The mozzarella and cream cheese base makes this dough naturally sticky. To make it easier to handle, be sure to chill the dough for at least 10 minutes as the recipe suggests. Oiling your hands before kneading and rolling the dough between two sheets of parchment paper will also prevent it from sticking.
Q: Can I make this fathead pizza crust ahead of time
A: Yes, you can prepare the crust in advance. You can par-bake the crust as directed, let it cool completely, and then store it in the refrigerator for up to 2 days before adding toppings and baking the final pizza.
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically developed for finely ground blanched almond flour. Other flours like coconut flour are much more absorbent and cannot be substituted at a 1:1 ratio. For the best results and intended texture, we recommend sticking with almond flour.
Q: How can I make the crust without a microwave
A: If you don’t have a microwave, you can melt the mozzarella and cream cheese in a double boiler or a non-stick saucepan over low heat. Stir constantly until the cheese is fully melted and smooth, then proceed with the recipe as written.
Pro Tips
- Chill the mozzarella–cream cheese dough for 10–15 minutes before rolling — cold dough is far less sticky and rolls out cleanly between two sheets of parchment.
- Dock the rolled crust all over with a fork before par-baking so steam escapes; without it, a giant bubble puffs up in the middle of the pizza.
- Par-bake the naked crust about 10 minutes, pop any bubbles, then bake 5–8 more minutes until golden before the toppings go on.
- For an even crispier base, bake the pizza on a preheated pizza stone or steel instead of a baking sheet.
- A teaspoon of smoked paprika kneaded into the crust dough plays up the smoky BBQ flavor of the pulled pork.
Frequently Asked Questions
How many carbs are in a slice of keto BBQ pulled pork pizza?
Each of the six servings has about 8 g of net carbs, with 35 g protein and 38 g fat — a solid keto main dish.
Why is my keto pizza dough so sticky?
That's just how melted mozzarella dough behaves. Knead it with oiled hands, then chill it 10–15 minutes and roll it between parchment paper.
How do I get a crisp crust instead of a soggy one?
Prick the dough with a fork and par-bake it before topping. A preheated pizza stone or steel also helps drive off moisture.
How thick should I roll the crust?
About ¼ inch thick, into a circle or rectangle that fits your pan. Keep a small border of plain crust when spreading the BBQ sauce.
Recipe card below.
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Keto Barbecue Pulled Pork Pizza
Ingredients
Method
- Preheat your oven to 425°F / 220°C.
- Line a pizza pan or large baking sheet with parchment paper.
- To make the crust, combine 2 cups (480 ml) of mozzarella and the cream cheese in a large microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted and smooth (about 90 seconds total).
- Add the almond flour, beaten egg, baking powder, and garlic powder to the melted cheese mixture.
- Stir with a spatula until a sticky dough begins to form. Use oiled hands to knead the mixture in the bowl until it's well-combined and forms a uniform ball.
- For easier handling, chill the dough in the refrigerator for 10 minutes.
- Place the chilled dough between two sheets of parchment paper. Use a rolling pin to roll it out into a ¼-inch thick circle or rectangle.
- Remove the top sheet of parchment paper. Use a fork to prick holes all over the surface of the crust to prevent bubbling.
- Transfer the crust (still on the bottom parchment) to your prepared pizza pan.
- Par-bake the crust for 10 minutes.
- Remove it from the oven, pop any large bubbles with a fork, and return it to the oven to bake until golden brown, about 5 to 8 more minutes.
- Remove the par-baked crust from the oven.
- Spread the BBQ sauce evenly over the surface, leaving a small border.
- Top with the remaining 1 cup (240 ml) of mozzarella, the pulled pork, and the sliced sweet peppers.
- Bake for an additional 10 minutes, or until the cheese is bubbly and melted.
- Let it cool for a few minutes before slicing and serving with extra BBQ sauce on the side.
- Chilling the dough for 10-15 minutes before rolling makes it significantly less sticky and easier to work with.
- Don't skip pricking the dough with a fork before baking. This allows steam to escape and prevents a giant bubble from forming in the center of your crust.
- Add a teaspoon of smoked paprika to the crust dough to enhance the smoky BBQ flavor profile.
