Pizza or crackers — why not both? These crunchy keto pizza hearts are an easy, five-ingredient snack that’s perfect for Valentine’s Day or any occasion when you want a simple, comforting bite.
How to make these 5-Ingredient Crunchy Keto Pizza Hearts
The crisp cracker base for these pizza hearts comes from a simple two-ingredient cracker method: super-fine almond flour mixed with full-fat cream cheese. The dough is quick to make and easy to flavor, and for this recipe you simply roll it thin, cut out heart shapes, add pizza toppings, and bake.
I bake these at a lower temperature (300°F / 150°C) so the crust cooks evenly without burning. Here’s the step-by-step visual guide to make about 24 hearts.
Place 2 cups (470 ml) super-fine almond flour into a medium bowl.
Add 2.5 oz (70 g) plain full-fat cream cheese.
Knead until a stiff dough forms. Pressing with your fist helps the ingredients combine evenly.
Form the dough into a ball and place it on parchment paper. Cover with another sheet of parchment and roll out to about 0.16 inches (4 mm) thick.
Remove the top parchment and cut out heart shapes (I used a 2.4 × 2.6 inch / 6 × 6.5 cm cutter). Place hearts on a parchment-lined baking sheet and repeat with the remaining dough until all is used—this yields about 24 hearts.
Spread 1/4 cup (60 ml) marinara sauce evenly over the hearts, top each with a pepperoni slice, then sprinkle with 1/4 cup (60 ml) shredded mozzarella.
Bake at 300°F (150°C) for 20 minutes, until the cheese melts and the edges take on gentle color. Remove from oven, cool until warm, and serve.
Recipe card
5-Ingredient Crunchy Keto Pizza Hearts
Pizza? Crackers? Why not both! These adorable Crunchy Keto Pizza Hearts make a hearty and heartwarming snack for Valentine’s Day — or any day when you want to pamper your family, guests, or yourself!
Ingredients
- 2 cups (470 ml) super-fine almond flour
- 2.5 oz (70 g) plain full-fat cream cheese
- 1/4 cup (60 ml) marinara sauce
- 24 pepperoni slices
- 1/4 cup (60 ml) shredded mozzarella
Instructions
- Preheat oven to 300°F (150°C).
- Combine almond flour and cream cheese in a bowl; knead until a stiff dough forms.
- Roll dough between two parchment sheets to about 0.16 inches (4 mm) thick.
- Remove the top parchment and cut out heart shapes using a cookie cutter (approx. 2.4 × 2.6 in / 6 × 6.5 cm).
- Place hearts on a parchment-lined baking sheet; re-roll scraps and cut until all dough is used.
- Spread marinara sauce on each heart, top with a pepperoni slice, and sprinkle with mozzarella.
- Bake 20 minutes or until cheese melts and edges gain gentle color; avoid over-browning.
- Remove from oven, let cool until warm, and serve. Store in the fridge up to three days, though best fresh.
| Nutrition information | In total | Per serving (24 servings) |
| Protein | 73.2 g | 3.1 g |
| Fat | 142.6 g | 5.9 g |
| Net carbs | 16.7 g | 0.7 g |
| kcal | 1675 kcal | 70 kcal |
Tips and variations
If you prefer a softer, more bread-like crust, use fathead (mozzarella) dough instead of the cracker base. The easiest way to vary the recipe is to change the toppings. Ideas:
- Margherita: marinara, mozzarella, fresh basil (add basil after baking)
- Quattro stagioni: marinara, tomato, artichoke, mushrooms, ham, mozzarella
- Romana: marinara, tomato, anchovies, fresh oregano, mozzarella
- Quattro formaggi: marinara, mozzarella, ricotta, fontina, gorgonzola
- Seafood: marinara, shrimp, tuna, mussels or scallops, mozzarella
- Meat lover’s: marinara, cooked beef strips, ham, bacon, mozzarella
- Spicy meat lover’s: marinara, hot sausage, pepperoni, bacon, Parmesan
- Bolognese: bolognese sauce (add cooked ground beef to marinara) and mozzarella
Background and notes
This recipe evolved from a few experiments when I needed a quick, reliable idea. The two-ingredient almond flour and cream cheese dough is my go-to for simple crackers and is easy to adapt. Cutting the dough into hearts makes these especially festive and suitable for gatherings or a cozy snack at home.
