I spend most of my life eating keto—somewhere between carnivore and old‑school Atkins—with the occasional tiny cheat that doesn’t knock me out of ketosis. Because of that, I’m always experimenting with foods that feel like carbs without actually being carbs.
A few days ago, while scrolling through Facebook reels, I stumbled across someone mixing an avocado, an egg, half a cup of parmesan, and a few spices to make “avocado bread.” I hadn’t tried it before, so naturally I had to give it a shot. I used a bit less parmesan than they suggested and looked up a recipe to figure out the right temperature and timing. Once baked, I turned the two pieces into a sandwich with mayo, lettuce, tomato, and sliced turkey breast—because turkey and avocado just belong together. A sprinkle of garlic powder, onion salt, and pepper, and I had a surprisingly great sandwich.
Today I decided to take things further. If avocado bread works for sandwiches, why not pizza? Pizza is the one food I miss the most when I’m deep into keto, so the stakes were high.
The Crust Experiment
For a larger, pizza‑sized base, I used:
- 3 small avocados
- 3 eggs
- 125 g grated parmesan (not the powdered kind—those often contain anti‑caking agents)
The mixture was a little too wet, so I thickened it with:
- 2 teaspoons Everything Bagel seasoning
- 1/3 cup flaxseed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
I mixed everything together, spread it onto a parchment‑lined baking sheet, and baked it at 400°F for about 20 minutes until it turned golden. After letting it cool, I added my toppings: tomato sauce, mozzarella, mushrooms, and pepperoni. Use whatever you love—this part is pure personal preference. Then it went back into the oven at 350°F for another 15 minutes.
The Taste Test
I cut the finished pizza into six slices. The first slice I ate with a knife and fork, and it held together beautifully—light, flavorful, and much less dense than other keto crusts I’ve made with parmesan, flaxseed, or almond flour. The second slice I ate warm, holding it in my hand. As long as I supported it with my fingers, it stayed intact. The third slice I tried after it cooled more, and while it still held together, it didn’t firm up any further. Lesson learned: this crust is best enjoyed hot.
ADDENDUM: I had the second half for breakfast cold out of the refrigerator. The slices were very solid and rigid and easy to hold and eat, just like regular pizza is the morning after.
Final Verdict
I would absolutely make this again—both as a sandwich bread alternative and as a pizza crust. It’s simple, satisfying, and scratches that carb‑craving itch without breaking ketosis. If you’re keto and missing pizza, this might become a new staple in your kitchen too.
