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A freshly baked Cauliflower Crust Hawaiian Pizza on a wooden board, topped with pineapple, ham, cheese, and red onion.

Mouthwatering Keto Hawaiian Pizza Recipe

Indulge in this cheesy, savory, and subtly sweet keto Hawaiian pizza, featuring a perfectly crispy low-carb crust topped with sugar-free ham, a hint of pineapple, and rich mozzarella.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Main Course
Cuisine: American, Keto
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the Keto Fathead Crust
  • 1.5 cup shredded mozzarella cheese low-moisture, part-skim
  • 2 oz cream cheese full fat
  • 3/4 cup super fine almond flour
  • 1 large egg
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
For the Toppings
  • 1/2 cup low-carb pizza sauce check for added sugars
  • 1.5 cup shredded mozzarella cheese for topping
  • 4 oz sugar-free deli ham diced or julienned
  • 1/4 cup fresh pineapple finely diced and blotted dry (critical for low carb)
  • 1/4 small red onion thinly sliced
  • 1 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large Mixing Bowl
  • Microwave-Safe Bowl
  • Baking Sheet
  • Parchment Paper
  • Pizza Cutter

Method
 

Prepare the Keto Fathead Crust
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. If you have two sheets of parchment, it makes pressing the dough easier.
  2. In a microwave-safe bowl, combine 1.5 cups shredded mozzarella cheese and cream cheese. Microwave on high for 60-90 seconds, stirring halfway through, until melted and smooth.
  3. Add almond flour, egg, garlic powder, and salt to the melted cheese mixture. Mix vigorously with a spoon or your hands until a uniform dough forms. It will be sticky at first but should come together.
  4. Place the dough onto the prepared baking sheet. Cover with another piece of parchment paper or plastic wrap and roll or press it out evenly into a 10-12 inch circle. Remove the top parchment paper.
  5. Bake the crust for 10-12 minutes, or until lightly golden brown. Prick any bubbles that form with a fork. Remove from oven.
Assemble and Bake the Pizza
  1. Spread the low-carb pizza sauce evenly over the pre-baked crust, leaving a small border for the crust. Sprinkle with the remaining 1.5 cups shredded mozzarella cheese.
  2. Evenly distribute the diced ham, finely diced and blotted pineapple, and thinly sliced red onion over the cheese.
  3. Return the pizza to the oven and bake for another 12-15 minutes, or until the cheese is melted, bubbly, and the crust is golden brown around the edges.
  4. Carefully remove the pizza from the oven. Let it rest for 5 minutes before slicing with a pizza cutter. Garnish with fresh chopped parsley, if desired, and serve hot.

Notes

To ensure the lowest carb count for the pineapple, make sure it is finely diced and thoroughly blotted dry with paper towels to remove excess juice. For an even crispier crust, you can bake the bare crust for 5 minutes longer before adding toppings. This pizza is best enjoyed fresh but leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster oven or air fryer for best texture.