Easy Keto Layered Pizza Dip
Published January 30, 2020 • Updated March 3, 2026
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This is my go-to keto pizza dip for game days, potlucks, and honestly just Tuesday nights when I want something hot and cheesy without any effort. Layered cream cheese, pizza sauce, and melted cheese with your favorite toppings, ready in 20 minutes.
I started making this layered pizza dip years ago when I needed something I could throw together for a Super Bowl party without spending the whole afternoon in the kitchen. It took me about 15 minutes of actual hands-on work, and the rest was just oven time. That first batch disappeared before halftime, and I’ve been making it the same way since.
The key to getting clean layers that hold up on a chip or celery stick is pressing the cream cheese mixture firmly into the bottom of the skillet. I use the back of a spoon and really push it into an even layer. If you just dollop it in, the layers mix together and you end up with a messy blob instead of distinct strata you can scoop through. The cream cheese sets up as a base, pizza sauce goes on top, then cheese and toppings. When you pull a scoop out, you get all three layers in one bite.
I’ve tested this three ways: oven, air fryer, and slow cooker. The oven at 400 degrees for 20 minutes is the classic. But my air fryer version at 400 degrees for 10-12 minutes gets the cheese bubbling and slightly browned on top faster than any other method I’ve tried. If you’re making this for just a couple of people, the air fryer is the way I go. For a crowd, the slow cooker works great on low for 2-3 hours. I put a paper towel under the lid to catch condensation so the top layer doesn’t get watery. That one small step makes a real difference.
For dipping, I rotate between pork rinds, celery sticks, sliced bell peppers, and cucumber rounds. If you want something more substantial, keto focaccia sliced into strips works perfectly, and so do keto pasta chips. Sometimes I’ll set this out alongside buffalo chicken dip and keto nachos for a full low carb appetizer spread.
One of my readers, Amanda, mentioned she’s made this four times since November and started doubling the red pepper flakes. She said the slow heat that builds through the cream cheese layer while it bakes is something else. She also ate the leftovers cold straight from the skillet the next morning and said that might be the best way to eat it. I have to agree with her on both counts. The cold version is underrated.
If you love pizza flavors in dip form, you might also like my keto pizza meatballs or bacon jalapeno popper dip. Same crowd-pleasing energy, different format.
Ingredients
8 ounces cream cheese, softened -
2 cups Mexican blend shredded cheese
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2 teaspoons Italian seasoning
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1/2 teaspoon garlic powder
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1/4 teaspoon salt
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1/4 teaspoon red pepper flakes
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1/2 cup marinara or pizza sauce
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10 pepperoni slices
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8 salami slices
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1/4 cup finely diced green bell pepper
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1/4 cup finely diced red onion
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1/4 cup sliced black olives
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 400 degrees. Spray the bottom of a cast iron skillet or 8 inch square baking dish with cooking spray.
Get a small bowl
In a small bowl, mix together cream cheese, 1/2 cup shredded cheese, Italian seasoning, garlic powder, salt and red pepper flakes using an electric mixer.
Press into skillet
Press cream cheese mixture into the bottom of the skillet or dish to form an even layer over the bottom.
Now the toppings
Top with suggested pizza toppings above or use your own combination. Then sprinkle remaining shredded cheese on top.
Oven instructions
Bake at 400 degrees for 20 minutes or until the cheese has melted and is bubbling around the edges. Serve hot with breadsticks, celery, pork rinds, or sliced mushrooms.
Slow cooker instructions
Prepare recipe as written above within the slow cooker liner. For a large crock pot, double the recipe. Cover the top of the slow cooker with a paper towel to collect condensation. Then secure the slow cooker lid on tightly. Slow cook for 1-2 hours on high or 2-3 hours on low.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can keto pizza dip be frozen?
I tested freezing a batch once and the cream cheese layer broke down completely when I thawed and reheated it. The texture went grainy and separated. I don't recommend it. This dip is best made fresh or assembled ahead and refrigerated unbaked for up to 24 hours.
What is the best keto pizza sauce to use?
I use Rao's Marinara for this. It has 3g net carbs per half cup, no added sugar, and it tastes like actual pizza sauce, not sweetened tomato paste. I've tried a few store brands and they all had hidden sugar that added up fast. Rao's is the one I keep buying for all my keto recipes.
What can you dip in keto pizza dip?
My go-to dippers are pork rinds (they hold up to the hot cheese without breaking), celery sticks, sliced bell peppers, and cucumber rounds. When I want something more bread-like, I slice keto focaccia into strips or use keto pasta chips. Keto mozzarella sticks alongside this dip is cheese overload in the best way.
Can I add Italian sausage to this dip?
I've done this and it's great. Brown about half a pound of crumbled Italian sausage, drain it well, and scatter it on top of the pizza sauce layer before adding the shredded cheese. It turns this into more of a supreme-style keto dip. Just make sure you cook the sausage first so you don't get excess grease pooling in the layers.
Can I make this dip ahead of time?
I do this all the time for parties. I assemble everything in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When I'm ready, I pull it out and bake it straight from the fridge. I add about 5 extra minutes to the bake time since it's starting cold. The layers actually firm up a bit in the fridge, which makes them even more distinct after baking.
How should I store leftover dip?
I cover the skillet with foil and put it straight in the fridge. Leftovers keep for about 3 days. I reheat individual portions in the microwave for 30-45 seconds or pop the whole skillet back in the oven at 350 for 10 minutes. And honestly, eating it cold straight from the fridge the next morning is something I do more often than I'd like to admit.
Can I double the red pepper flakes for more heat?
My reader Amanda does exactly this and swears by it. I tried it after she mentioned it and she's right. The heat builds slowly through the cream cheese layer as it bakes, so it's not a sharp spice hit, more of a warm background heat. If you like things spicier, double the red pepper flakes to 1/2 teaspoon. You can also add a few sliced jalapenos on top before baking.
How do I make this a supreme pizza dip with multiple toppings?
I load mine up when I'm feeding a crowd. On top of the standard pepperoni and salami, I add cooked crumbled Italian sausage, sliced mushrooms, diced green and red bell peppers, black olives, and red onion. The trick is keeping the toppings between the sauce and cheese layers so everything gets trapped in melted cheese. I've also served a supreme version on a keto charcuterie board surrounded by dippers, which makes a great presentation.
Pizza is loved by many. It is a popular dish for game days, weeknights, weekends, and family gatherings. This pizza dip is a twist on traditional pizza. It has all of your favorite pizza toppings combined into a scoopable, cheesy, gooey dip without the crust!
This dip makes an easy appetizer you can serve at a potluck or on game day. The recipe can be prepared in a slow cooker so it will stay warm and melty during your travels.
Pizza dip is an easy snack you can assemble in minutes and a great way to use up leftover vegetables in the house. It is a crowd pleaser and hit at all the parties.
If you are on a low carb diet, you want to look for a pizza sauce that is low in sugar and carbohydrates. I have a recipe for 
Although I suggest some pizza toppings in the recipe to make a pizza supreme dip, you can adjust the toppings to your taste preferences. Other pizza toppings to consider are sausage, tomato, sliced mushroom, ham.
Besides spooning this dip straight into your mouth, here are some of my favorite low carb dippers:
Really liked this, but the cream cheese base came out a bit flat until I doubled the garlic powder. Made a noticeable difference. Small tweak but worth trying.
Yeah, the cream cheese mutes everything. I'd go a full teaspoon now.
I'm pretty comfortable in the kitchen so I figured this would just be another decent appetizer, nothing special, but then I pulled it out of the oven and the smell hit me and I completely changed my tune. The cream cheese layer underneath does something I wasn't expecting (it becomes this dense, savory base instead of just melting into everything), and the marinara sits right on top of it without getting lost in the cheese. Made it in my cast iron, the edges were browning at around 17 minutes and I almost pulled it early out of paranoia. The pepperoni gets this slight crisp on the edges that you don't get when you just lay them flat on a pizza, something about being layered and baked like this. First time making this and I kept finding myself back at the skillet, which tells you everything. Already planning to add crumbled Italian sausage and sliced olives next time around.
The cream cheese does that thing where it looks like it's going to disappear into everything and then it just holds. Cast iron gets you that edge browning faster too. Brown the sausage first and drain it really well before it goes on the pizza sauce layer - excess fat makes the top greasy.
Fourth time making this since November and honestly it keeps getting better. Doubled the red pepper flakes this time and that slow heat building through the cream cheese layer while it bakes is something else. Made a big batch for the Super Bowl and ate the leftovers cold straight from the skillet the next morning, which honestly might be the best way to eat it.
Cold from the skillet is underrated. And yeah, once you double the red pepper flakes it's hard to go back.