Keto Biscuit Pizza – Low-Carb, Cheesy & Protein-Packed Mini Pizzas

If you love pizza but want something small, carb-light, and packed with protein, this Keto Biscuit Pizza is your new go-to. It’s a biscuit-style low-carb crust (almond flour + whey + yogurt) topped with sugar-free tomato sauce, melty mozzarella, and lean chicken — mini pizzas that are crunchy at the edges, tender inside, and perfectly portioned for a keto lifestyle. This recipe is simple, fast, and ideal for lunches, snacks, or a weeknight comfort meal.

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Why You’ll Love This Recipe

• 🧀 Cheesy and comforting — all the pizza vibe without the carb load.
• 💪 Protein-packed — whey + chicken + cheese make this a filling choice.
• 🥑 Low net carbs — perfect for keto meal plans.
• ⏱️ Fast & batchable — make a tray, reheat single portions.
• 👪 Kid- and guest-friendly — mini size means less waste and more joy.

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My Personal Experience

I invented these on a busy weekend when I wanted pizza but not the heaviness of a full crust. The first batch used almond flour and whey for structure; the second round I added Greek yogurt for tenderness. After a few tweaks to the bake times, the edges crisped while the centers stayed soft — exactly what I wanted. Since then, these mini pizzas have appeared in my meal prep boxes and at movie nights; even non-keto friends approve.

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Required Equipment

Baking Sheet

A rimmed baking sheet provides even heat and makes sliding trays into the oven easy.

Parchment Paper or Silicone Mat

Stops sticking and keeps cleanup fast.

Mixing Bowls

One medium bowl for dough, one small bowl for sauce/topping prep.

Measuring Scale

Accurate weights mean repeatable texture and reliable nutrition — very useful for keto cooking.

Small Ice Cream Scoop or Tablespoon

For portioning even mini biscuit bases (about 6 equal rounds).

Oven (or Air Fryer)

Oven gives even bake for the tray; air fryer is great for 1–2 at a time.

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Ingredients & Substitutions

(Yields ~6 mini pizzas / 6 servings)

Base (dough):

• 150 g almond flour (≈1¼ cups) — low-carb structure.
  Sub: sunflower seed flour (if nut-free).
• 60 g whey protein isolate (≈2 scoops) — boosts protein and firms crumb.
  Sub: egg white powder (adjust liquids).
• 100 g eggs (2 large) — binding and lift.
• 100 g full-fat Greek yogurt — tenderness and moisture.
  Sub: strained cottage cheese, blended smooth (adds protein).
• 20 g olive oil (≈1½ tbsp) — moisture & golden edges.
• 5 g baking powder (≈1 tsp) — a touch of rise.
• 3 g salt (½ tsp), 2 g garlic powder (½ tsp) — seasoning.
• 25 g grated Parmesan — savory depth folded into the dough.

Toppings:

• 150 g shredded part-skim mozzarella (≈1½ cups) — melty topping.
• 150 g sugar-free tomato sauce (≈⅔ cup) — keep unsweetened.
• 150 g cooked shredded chicken (or turkey pepperoni for a pepperoni vibe) — lean protein.
• 10 g fresh basil or 5 g dried oregano — fresh finish.

Optional garnish: chopped chives, red pepper flakes, or a tiny drizzle of olive oil.

Why these ingredients matter: almond flour keeps carbs low, whey and chicken ensure high protein, yogurt gives a soft crumb, and cheese adds chew and melty satisfaction.

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How to Make Keto Biscuit Pizza

Step 1 — Preheat and line

Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment.

Step 2 — Stir the dry mix

In a bowl combine 150 g almond flour, 60 g whey protein, 5 g baking powder, 3 g salt, and 2 g garlic powder. Stir to blend.

Step 3 — Mix wet ingredients

In a separate bowl whisk 100 g eggs, 100 g Greek yogurt, and 20 g olive oil until smooth. Stir the wet into the dry mixture, then fold in 25 g grated Parmesan. The dough should be scoopable and slightly tacky.

Tip: If dough feels too dry, add 1 tsp yogurt at a time — you want a scoopable dough, not runny.

Step 4 — Portion the bases

Use a 2-tbsp scoop or tablespoon to portion 6 even rounds (~40–45 g each) onto the parchment. Flatten each to ~1 cm thickness — they’re your mini pizza crusts.

Step 5 — Blind-bake the bases

Bake bases 10–12 minutes until lightly golden and set. This prevents a soggy bottom under sauce.

Step 6 — Add sauce and toppings

Remove tray, top each base with ~25 g tomato sauce, divide 150 g shredded chicken (or turkey pepperoni) and 150 g mozzarella evenly over the pizzas.

Step 7 — Final bake

Return to oven 6–8 minutes until cheese is melted and bubbly. Broil 1 minute if you want browned spots — watch closely.

Don’t worry if they aren’t perfect! Slight shape variance is normal — they’ll still taste great.

Step 8 — Finish & serve

Sprinkle with basil or oregano, let rest 1–2 minutes, then serve warm.

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Common Mistakes to Avoid

• ❌ Skipping the blind-bake: soggy crust.
• ❌ Overloading toppings: too heavy for the biscuit base.
• ❌ Not weighing ingredients: inconsistent texture and macros.
• ❌ Using sweet tomato sauce: adds hidden carbs — choose sugar-free.

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Pro Tips for Best Results

• Use a reliable whey protein isolate for consistent texture.
• For crispier edges, brush tops lightly with olive oil before the final bake.
• Make extra bases and freeze them un-topped for quick meals.
• Air fryer method: pre-bake bases at 180°C / 350°F for 7–8 minutes, then add toppings and air-fry 3–4 minutes.

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Keto Benefits of the Main Ingredients

Almond flour is high in healthy fats and vitamin E with low net carbs, making it a keto staple. Whey protein isolate provides dense protein with minimal carbs — helpful for appetite control and muscle maintenance. Combined, they make a satisfying, keto-friendly base that supports both macros and flavor.

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Variations You Can Try

• Pepperoni style: swap chicken for 100–120 g turkey pepperoni.
• Veggie: top with sautéed mushrooms, spinach, and a sprinkle of feta.
• Buffalo chicken: toss shredded chicken in hot sauce before topping and add a light ranch drizzle.
• Cheesy herb: fold rosemary and extra Parmesan into the dough.

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Tips for This Recipe

• Serve one mini pizza as a snack or two as an entrée depending on your macro targets.
• Chew slowly and enjoy — great for mindful eating on keto.
• If you’re tracking strict carbs, weigh your sauce and cheeses precisely.

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Optional Additions

• Add 1 tbsp nutritional yeast over cheese for umami and B-vitamin boost.
• Tiny drizzle (5 g) olive oil for more satiety.
• Sprinkle of crushed red pepper for heat.

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Serving Ideas

• Pair with a small green salad and a vinaigrette for a light dinner.
• Serve as party finger food with toothpicks and a keto ranch dip.
• Pack one in a container for a portable lunch.

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Storage Recommendations

• Fridge: Keep in an airtight container up to 3 days. Reheat in oven 8–10 minutes at 160°C / 320°F or air fryer 4–6 minutes.
• Freezer: Freeze un-topped bases up to 1 month; thaw and assemble before baking. Avoid freezing fully assembled pizzas (cheese texture changes).

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Frequently Asked Questions (FAQs)

1. Can I use coconut flour instead of almond flour?
Coconut flour behaves very differently (absorbs liquid). I don’t recommend a straight swap — use a tested coconut-flour recipe instead.

2. Is this recipe suitable for meal prep?
Yes. Bake bases ahead, store chilled, assemble and finish baking when needed.

3. Can I make it vegetarian?
Use sautéed mushrooms, spinach, and extra cheese in place of chicken.

4. How many carbs per mini pizza?
See the nutrition section below — net carbs are about 6.1 g per mini pizza (1 of 6).

5. Can I double the recipe?
Yes — multiply ingredient weights and bake on separate trays in the oven.

6. What if dough crumbles?
Add 1 tsp yogurt at a time or an extra egg yolk to improve binding.

7. Will these keep their texture when reheated?
Yes — reheat in oven or air fryer for best crunch. Microwave will soften them.

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Nutritional Breakdown (Per Serving — 1 mini pizza)

Calculated precisely from the ingredient weights listed in the recipe. Recipe yields 6 mini pizzas.

Totals for whole recipe:

• Calories: ≈ 2,326 kcal
• Protein: ≈ 207.5 g
• Fat: ≈ 148.85 g
• Total Carbs: ≈ 55.0 g
• Fiber: ≈ 18.3 g
• Net Carbs (total): ≈ 36.7 g

Per serving (1 of 6):

• Calories: ≈ 387.7 kcal
• Protein: ≈ 34.6 g
• Fat: ≈ 24.8 g
• Total Carbs: ≈ 9.17 g
• Fiber: ≈ 3.05 g
• Net Carbs: ≈ 6.12 g

Notes: These are estimates based on common nutrition values for almond flour, whey protein isolate, eggs, Greek yogurt, olive oil, cheeses, chicken, and tomato sauce. For exact tracking, use your specific product labels.

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Recipe Snapshot

• Prep Time: 10 minutes
• Cook Time: 18–20 minutes (10–12 min blind bake + 6–8 min final)
• Total Time: ~30 minutes
• Course: Snack / Light Meal
• Cuisine: Keto / Comfort
• Servings: 6 mini pizzas
• Calories (per serving): ≈ 388 kcal