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Easy Keto Layered Pizza Dip

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

21 ratings

Hot, gooey layers of cream cheese, pizza sauce, and melted cheese make this keto layered pizza dip my go-to for game days, potlucks, and no-effort Tuesday nights — 4g net carbs, ready in 20 minutes with your favorite toppings.
  • 4gnet carbs
  • 9.2gprotein
  • 25minutes
  • 8servings
keto pizza dip in a cast iron skillet with supreme toppings
hand scooping pizza dip out with pork rinds
keto breadstick dipped in cheesy pizza hot dip
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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 just a few 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.

breadstick dipped in a keto pizza dip with supreme toppings

This pizza dip has all your favorite pizza toppings in a scoopable, cheesy dip without the crust.

red keto pizza sauce in a jar

If you would rather not use store bought sauce, my homemade pizza sauce is easy to make.

keto breadsticks on a pan

Fathead breadsticks made from my fathead dough recipe are one of my favorite dippers for this.

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The recipe

Easy Keto Layered Pizza Dip

Print Pin
Prep 5 min Cook 20 min Total 25 min Serves 8

Ingredients

Servings 8

Easy Keto Layered Pizza Dip Ingredients

Step by Step Instructions

  1. Preheat oven

    Preheat oven to 400 degrees. Spray the bottom of a cast iron skillet or 8 inch square baking dish with cooking spray.

    oven temperatuer at 400

  2. 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.

    cream cheese mixture in a bowl

  3. Press into skillet

    Press cream cheese mixture into the bottom of the skillet or dish to form an even layer over the bottom.

    cream cheese mixture pressed into a castiron skillet

  4. Spread the sauce

    Spread the pizza sauce on top of the cream cheese layer.

    pizza sauce spread on top crustless pizza

  5. Add the cheese

    Sprinkle 1.5 cups of shredded cheese on top the pizza sauce.

    blend of shredded cheese for pizza in a skillet

  6. Now the toppings

    Top with suggested pizza toppings above or use your own combination. Then sprinkle remaining shredded cheese on top.

    pizza topping piled up on top cheese

  7. 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.

    baked pizza dip in a skillet

  8. 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.

    slow cooker with the lid off

  9. Air fryer instructions

    Prepare recipe as written above within a baking dish that fits into your air fryer. Air fryer at 400 degrees for 10-12 minutes or until the cheese is melted and bubbling around the edges.

    philips air fryer in black

Nutrition

Per serving: 1/8 of recipe

Calories
260
Fat
23.6g
Protein
9.2g
Total carbs
4.1g
Net carbs
4g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

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.

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.

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Reviews

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4.8 from 21 ratings, 11 written

Made this recipe?

Replying to Jen G.

Your rating

Trish W.

I was taking this to a game day thing so I went with the cast iron instead of a baking dish, and it held heat on the table way longer than I expected. Still gooey an hour later, green pepper on top barely wilted. One guy who does not eat keto asked what was under all the cheese and did a double take when I said cream cheese. 🙂

Reply

Avery V.

4g net carbs for something this rich seemed off to me, I figured the cream cheese layer would taste like a diet stand-in for actual pizza. It does not. The Italian seasoning mixed right into the cream cheese is doing real work, and that base holds up under the sauce instead of going soupy like the fathead crust versions I’ve made. SO much less fuss than rolling out dough too. Thanks!

Reply

Tara

Pepperoni edges curling is my cue it’s done. Most recipes skip mixing the Italian seasoning into the cream cheese itself. That’s the difference. Holds structure instead of going watery, and the sauce clings to the chip rather than pooling at the bottom. Annie, that seasoned cream cheese layer is what makes this one work.

Reply

Annie Lampella

Tara, you nailed it. I mix the seasoning into the cream cheese so that layer holds instead of going watery. Glad you noticed!

Reply

Donna

Eight portions, one skillet. Works for me.

Reply

Annie Lampella

Eight goes fast though.

Reply

Ashley

Made it twice already. Simple and it always hits.

Reply

Annie Lampella

Twice in the first week sounds about right. I made it on a random Tuesday and now my husband just expects it.

Reply

Chelsea I.

reheats great at 350, I make this weekly now

Reply

Annie Lampella

Foil on top is key, keeps the cheese from tightening up. I barely get leftovers.

Reply

Lauren

pool day snack, kids left me zero

Reply

Annie Lampella

You picked the right one for a pool day, Lauren! I’d have grabbed a plate before the kids too.

Reply

Mei

Swapped Rao’s arrabbiata in for the marinara. 4 net carbs still holds, and now there’s actual heat. The cream cheese base softens it enough that the spice doesn’t take over, but it’s not just pizza dip anymore.

Reply

Annie Lampella

Arrabbiata instead of marinara is a smart swap. I’ve only ever pushed the heat with extra red pepper flakes, never the sauce itself. Thanks for sharing that one.

Reply

Angela

Doubled this and completely forgot to scale the sauce, so the first pan was just cream cheese with some pepperoni on top. Spread extra Rao’s over it before serving and it worked, but the ratio matters way more than I thought. Four batches in and still figuring it out.

Reply

Annie Lampella

Sauce is the one thing I’d over-scale when doubling. The cream cheese soaks more of it up than you’d expect, so a full cup plus a little extra for a double batch I go. Rao’s on top is always a good call.

Reply

Angela

Didn’t think about the cream cheese soaking it up like that. Full cup plus extra going in next time.

Reply

Renee

Pizza I could let go. The dipping part, not so much. There’s something about dragging chips through a hot layered skillet that cauliflower versions just can’t touch. This gets close enough. The salami and pepperoni together had more depth than I expected.

Reply

Annie Lampella

Salami was actually a late addition. I almost cut it. Glad the combo worked for you, Renee.

Reply

Jen G.

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.

Reply

Annie Lampella

Yeah, the cream cheese mutes everything. I’d go a full teaspoon now.

Reply

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