Craving pizza but sticking to keto? This pull-apart pizza bread is the answer. Each golden bite is packed with melted mozzarella, savory sausage, pepperoni and crisp veggies. Better still, every serving has only about 4 grams of net carbs.

The best part is how easy it is to make. You only need a bundt pan, a microwave and about 35 minutes. As a result, it’s perfect for game nights, family dinners and casual parties.

Why You’ll Love This Keto Pizza Bread

First of all, it tastes like real pizzeria food. The dough bakes up soft inside and slightly crisp outside. Meanwhile, the toppings melt into every layer, so no bite feels plain.

In addition, the recipe is naturally gluten-free. Almond flour replaces regular wheat flour, which keeps the carbs low. Plus, the cheese-based dough gives it a stretchy, chewy texture.

Finally, it’s made for sharing. Guests simply pull off a piece and enjoy. That’s why it often disappears within minutes.

Recipe Overview

Ingredients

For the Dough

• 3 eggs
• 2 ½ cups shredded mozzarella cheese
• 2 tablespoons cream cheese
• 1 ½ cups almond flour
• 1 tablespoon baking powder

For the Coating

• ½ cup grated parmesan cheese
• 1 teaspoon dried oregano

For the Toppings

• ½ cup shredded mozzarella cheese
• ½ cup pepperoni slices
• ½ cup Italian sausage, browned in a skillet
• ½ cup sliced white mushrooms
• ¼ cup black olives
• ¼ cup chopped green pepper

Directions

Step 1: Prepare the Oven

To begin, preheat your oven to 350°F (175°C). This gives it time to heat evenly while you make the dough.

Step 2: Melt the Cheese

Next, place the mozzarella and cream cheese in a microwave-safe bowl. Heat for about one minute, or until fully melted. Then stir until smooth.

Step 3: Make the Dough

After that, add the eggs, almond flour and baking powder. Mix well until everything comes together. Sprinkle in a little of the parmesan, then knead into a smooth, dough-like ball.

Tip: If the dough feels too sticky, lightly wet your hands. This makes kneading much easier.

Step 4: Shape the Dough Balls

Now cut the dough in half. Then keep halving each piece until you have 32 small pieces. Roll each one into a mini ball.

Step 5: Coat with Parmesan and Oregano

Meanwhile, mix the remaining parmesan and oregano on a plate. Roll each dough ball through the mixture until well coated. This step adds a lovely herby, cheesy crust.

Step 6: Build the First Layer

Spray a bundt pan generously with cooking spray. Then arrange 16 dough balls in the bottom to form the first layer.

Step 7: Add the Toppings

Over the dough, spread about half of your toppings. That includes the mozzarella, pepperoni, sausage, mushrooms, olives and green pepper.

Step 8: Finish the Layers

Next, place the remaining 16 dough balls on top. Afterward, scatter the rest of the toppings over them.

Step 9: Bake

Finally, bake for about 25 minutes, or until the top turns golden brown. Let it cool for a few minutes before flipping it out onto a plate. Serve warm.

Nutrition Facts (Per Serving)

Note: Values are estimates and may vary depending on the brands and toppings you use.

Tips for the Best Results

• Brown the sausage well. Otherwise, extra grease can make the bread soggy.
• Pat the veggies dry. Mushrooms and peppers release water while baking, so drying them first helps.
• Don’t skip the cooking spray. A well-greased pan helps the bread release cleanly.
• Serve with a dip. For example, a sugar-free marinara or garlic butter pairs wonderfully.

Easy Variations to Try

Want to switch things up? Try swapping the sausage for cooked bacon or shredded chicken. Similarly, you can add red onion or spinach for extra color.

For a vegetarian version, skip the meats entirely. Instead, double the mushrooms and add chopped artichoke hearts. Either way, the bread stays low-carb and full of flavor.

How to Store and Reheat

Once cooled, store leftovers in an airtight container. They will keep in the fridge for up to 4 days.

To reheat, warm pieces in a 350°F oven for 8 to 10 minutes. Alternatively, an air fryer works well and keeps the outside crisp. Avoid the microwave if possible, since it can make the bread chewy.