Pizza is my most favorite food ever, so when I gave up gluten AND grains, it became a real challenge to be able to enjoy my most favorite food. Sometimes I would break down and have a gluten-free (but not grain-free
) crust, and while it tastes good, I still prefer to keep the grains out of my diet as much as possible, which means when I am looking for a pizza fix, it must be a low carb pizza.
In 2009, I shared what I call a “no-carb pizza recipe” and it has become fairly popular. For whatever reason, many people are looking for a no or low carb pizza recipe and need or choose to limit their carb intake, so I decided to remake that recipe (because the picture in it was terrible) so that I could enjoy my pizza but without grains.
I tweaked the recipe a bit to add a bit more seasoning and flavor to the crust, and changed the shape so it looks more like a pizza.
Low Carb Pizza
Ingredients
Crust:
- 1 8 oz. package of full fat cream cheese (room temp.)
- 2 eggs
- 1/2 tbsp Freshly ground black pepper
- 1 tbsp Garlic powder
- 1/2 tbsp onion powder
- 1 tbsp Italian seasoning equal parts rosemary, thyme, oregano, basil, cilantro
- 1/4 cup grated parmesan cheese
Pizza
- 1/2 cup pizza sauce if doing a sugar detox, you will need to season plain tomato sauce instead of using pre-packaged sauce
- 1 cup shredded mozzarella cheese
- Your favorite toppings
Instructions
Crust:
- Preheat oven to 350.
- Butter 2 round pie pans
- Blend cream cheese and eggs and season with pepper, garlic powder onion powder & italian seasoning
- Add parmesan cheese and stir until combined
- Pour into buttered pie pans
- Bake for 20 minutes or until golden brown
- Let crust cool for 10 minutes before adding toppings
Pizza
- After crust is cooked, raise oven to 400 degrees
- Top crust with pizza sauce and spread evenly
- Add toppings
- Top with mozzarella cheese
- Bake for 10-12 minutes or until cheese is bubbly and slightly brown
The crust on this pizza, as I mentioned in my original recipe is not firm like a traditional pizza, however, the longer you bake the crust, the firmer it does end up once the entire pizza is cooked. I have a theory that baking it one day, refrigerating it, then baking it again for 10 minutes the next day before baking the toppings on it might help, but I haven’t had a chance to try that yet.
In case you are interested, I used a glass pie pan and a ceramic pie pan for this recipe, but any kind will work. Although the glass lets you see all around how well the crust has cooked before pulling in out. Any pie pan should work, although a commentator gave me a great idea to cook the crust on a skillet
then move it to the oven to help crisp up the crust. I may give that a try!
Monica says
Im wondering if it would be firmer by adding cauliflower to the “crust” mix..
Elspeth says
Yum yum yum. Had my first attempt at this last night, it was a mess but it was a tasty mess. My oven’s a bit inconsistent and getting it even in the pan was impossible! So I like the skillet idea, and I’ll keep trying the other ways to make it crispy. But it was so good and I don’t have my usual post-pizza grain -hangover today so YAY!!! Thanks! x
Kelly says
This recipe looks great!. I can not wait to make this.
Robin {Mom Foodie} says
This is an interesting way to produce a crust. Sounds tastier than most of the grain free options I’ve seen.
trisha says
Looks super tasty kimmy!
bruce says
has anyone actually tried this recipe out?
Kim says
Yes, here: http://theysmell.com/delicious-no-carb-pizza-recipe/
Laura says
Yes, a few times. I always use less garlic and italian seasoning and no onion powder (can’t find it here in Italy), but it’s always come out very good. 🙂
Laura says
always *comes out very good. 😉
Sara @SensiblySara says
DELICIOUS!!! We have game night with a friend who has Celiac and this would be PERFECT for her!!
Kim says
Ooooh, let me know if she likes it!
Nichol says
MMM this sounds delicious. I would throw it in a skillet to crunchy up that crust!!
Kim says
That is a brilliant idea! Thank you!
[email protected] says
this looks easy. I’m sharing this with my sister, my niece has Celiac but loves pizza night at our house. We did an UDI’s pizza last week, it was good but I didn’t know what it was made out of.
Kim says
Udi’s usually isn’t too bad, but does have a ton of extra ingredients. I prefer simple. Udi’s also does have grains, just the gluten-free kind.
Thanks for sharing it!
Madeleine Mulanix says
Grains are still grains, whether or not they are gluten free, and aren’t part of a low carb diet.