Does this sound familiar? You’re fully committed to your low carb lifestyle, feeling great, but then a family movie night rolls around. The scent of warm pizza fills the air as everyone else digs into gooey, cheesy goodness, and that pang of missing out hits hard. I’ve been there, and that exact feeling of craving a classic, dippable pizza snack without the carb crash is what inspired this recipe. After more experiments than I can count with almond flour and cauliflower, I discovered the magic of a two cheese dough. These Keto Pizza Breadsticks are my ultimate triumph; a quick, satisfying fix that proves you don’t have to give up the fun foods to feel your best.
Forget dry or dense low carb substitutes. These breadsticks are a savory, cheesy, and herbaceous delight. The combination of mozzarella and Parmesan creates a rich, umami base with a flavor that’s deeply satisfying. The Italian seasoning woven throughout gives it that authentic pizzeria aroma. The texture is the real star: baked until golden and crispy on the edges, yet they retain a pleasantly pliable and chewy bite in the center, perfect for pulling apart. Each bite, especially with a crispy slice of pepperoni on top, delivers the full, nostalgic experience of your favorite pizza crust, minus the grains and guilt.
Why You’ll Love This Recipe
- Unbelievably Quick & Easy: From bowl to table in under 20 minutes with just one bowl and five simple ingredients.
- Seriously Low Carb & Keto: With only about 2-3 grams of net carbs per serving, these fit perfectly into your macros.
- Craving Crusher: It satisfies that urgent pizza or cheesy bread craving instantly, keeping you on track with your goals.
- Endlessly Customizable: This is your perfect cheesy canvas. Add any of your favorite low carb pizza toppings before baking.
Essential Equipment You’ll Need
- Baking Sheet: A standard half sheet pan (approximately 18″ x 13″).
- Parchment Paper: Non negotiable for preventing sticking and ensuring easy cleanup.
- Mixing Bowl: A medium sized bowl for combining all ingredients.
- Spatula or Spoon: For mixing and spreading the dough.
Keto Pizza Breadsticks Recipe
Yield: 12-14 Breadsticks | Prep Time: 5 minutes | Cook Time: 15-17 minutes | Total Time: 20 minutes
Ingredients
- 1 cup shredded low moisture, part skim mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- 6 slices of pepperoni, chopped (feel free to add more!)
Instructions
- Prep Oven & Pan: Preheat your oven to 350°F (175°C). Line your baking sheet with a piece of parchment paper. No greasing needed!
- Make the Dough: In your mixing bowl, combine the shredded mozzarella, shredded Parmesan, egg, and Italian seasoning. Use a spatula or your hands to mix thoroughly until a cohesive, slightly sticky dough forms. It will come together as you work it.
- Shape the Dough: Place the dough ball onto the center of your parchment lined baking sheet. Using your fingers or the back of a spoon, press and spread the dough out into a thin, even rectangle or oval, about 1/4 inch thick. Aim for a rough “pizza crust” shape.
- Add Toppings: Evenly sprinkle the chopped pepperoni over the entire surface of the dough. For extra flavor, you can add a light extra sprinkle of Italian seasoning or shredded cheese here.
- Bake: Place the baking sheet in the preheated oven and bake for 15 minutes. The edges should be set and starting to turn light golden.
- Broil for Color & Crisp: Switch your oven to the BROIL setting. Watch closely! Broil for 1-3 minutes just until the top is bubbly and develops those perfect golden brown spots. Do not walk away, as this happens quickly.
- Slice & Serve: Remove the pan from the oven. Let it cool for just 1-2 minutes on the pan. Using a pizza cutter or a sharp knife, slice the large baked crust into breadstick sized strips. Serve immediately with a side of low carb marinara sauce for dipping.
Notes
- Cheese is Key: Use pre shredded bagged cheese for the easiest result. Freshly grated cheese can sometimes behave differently due to anti caking agents in pre shredded varieties.
- Watch the Broiler: The broiling step is crucial for texture and color but requires vigilance. Ovens vary, so start with 1 minute and check frequently to prevent burning.
- Spreading Tip: If the dough is very sticky, you can lightly wet your fingertips or the back of a spoon to help press it out without sticking.
My Top Tips for Success
- Don’t Over mix After Adding the Egg: Once you add the egg to the cheeses, mix just until a uniform dough forms. Over mixing isn’t a huge issue, but it’s not necessary.
- Spread Thinly and Evenly: The secret to the perfect breadstick texture; crispy yet chewy; is spreading the dough to a consistent 1/4 inch thickness. Thicker spots will be softer.
- Let Them Cool Slightly Before Cutting: Giving the baked crust just a minute or two to set makes it much easier to cut cleanly into strips without tearing.
- Double for a Crowd: This recipe doubles perfectly. Just divide the dough and spread it out across two parchment lined baking sheets.
Storing, Freezing & Reheating
- Refrigerator: Store leftover cooled breadsticks in an airtight container in the refrigerator for up to 3 days.
- Freezer: These freeze beautifully! Place cooled breadsticks in a single layer on a baking sheet to freeze solid (about 1 hour), then transfer to a freezer bag. They will keep for up to 2 months.
- Reheating: To recapture the crispness, reheat in an air fryer or toaster oven at 375°F for 3-5 minutes, or in a conventional oven until warm. The microwave will make them chewy (which is still tasty, just not crispy).
Ingredient Substitutions & Variations
Dairy Free/Vegan: For a dairy free version, use equal parts of your favorite shredded vegan mozzarella and Parmesan cheeses. The melt and bind may vary by brand, so the texture might be slightly different.
Gluten Free: This recipe is naturally 100% gluten free as written.
Common Substitutes:
- Pepperoni: Substitute with cooked crumbled sausage, diced ham, sliced olives, or sautéed mushrooms and peppers.
- Italian Seasoning: Use 1/2 teaspoon dried oregano + 1/2 teaspoon dried basil.
- Add a Garlic Kick: Mix 1/2 teaspoon garlic powder into the dough.
“Everything” Keto Breadsticks: Before baking, sprinkle the shaped dough with everything bagel seasoning for a delicious savory twist.
What to Serve with Keto Pizza Breadsticks
These breadsticks are the ultimate snack or appetizer, but they also make a fantastic side!
- Perfect Dips: Serve with a side of sugar free marinara sauce, creamy ranch dressing, or a cheesy Alfredo dip.
- Side Dish Pairings: Pair them with a crisp, large green salad with Italian dressing for a complete, satisfying low carb lunch.
- Soup’s Best Friend: They are the perfect dipper for a bowl of hearty keto friendly broccoli cheddar or Tuscan soup.
- Drink Pairing: Enjoy with an ice cold sparkling water with a lime wedge, or a glass of dry red wine like a Cabernet Sauvignon if your diet allows.
Frequently Asked Questions
Can I make these in an air fryer?
Yes! Shape the dough on a small piece of parchment paper that fits your air fryer basket. Air fry at 370°F for 6-8 minutes, or until golden and crispy. No need to broil.
My dough is too sticky to spread. What can I do?
This usually means the cheese is very warm from your hands. Pop the bowl in the freezer for 5 minutes to firm up the cheeses, then try again. Lightly wetting your fingers also helps immensely.
Can I use almond flour or coconut flour in this?
This specific recipe is a fathead style dough without flour. Adding almond flour (usually 1/3 cup is used in similar recipes) will create a more bread like, less crispy texture. I don’t recommend coconut flour here as it absorbs too much moisture and would require recipe adjustments.
Why did my breadsticks turn out greasy?
Some grease is normal from the melting cheese, especially if using higher fat pepperoni. Using part skim mozzarella can help. Also, ensure you’re spreading the dough thinly; thicker dough can release more pooled fat. Placing them on a wire rack after baking for a minute can let excess grease drip off.
How do I calculate the net carbs?
For the entire recipe (using standard part skim cheeses and excluding the pepperoni carbs as they are minimal), you’re looking at roughly 8g total carbs. The fiber is negligible from these ingredients, so the net carbs are similar. Divided into 12 breadsticks, that’s about 2-3g net carbs each. Always check your specific brand labels for the most accurate count.
Keto Pizza Breadsticks (Low Carb)
Ingredients
- 1 cup shredded part skim mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- 6 slices pepperoni chopped (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix mozzarella, Parmesan, egg, and Italian seasoning until a sticky dough forms.
- Place dough on parchment paper and press into a thin, even rectangle (about 1/4 inch thick).
- Sprinkle chopped pepperoni over the top.
- Bake for 15 minutes. Switch oven to BROIL and cook for 1-3 more minutes until golden.
- Let cool 1-2 minutes, then cut into strips. Serve with low carb marinara sauce.
Notes
- For easier handling, wet your fingers to spread the dough.
- Watch the broiler closely to prevent burning.
- Store leftovers in the fridge for up to 3 days. Reheat in an air fryer or toaster oven for best crispness.
