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low carb pizza recipe

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Low Carb Pizza Recipe

Published on - Last Updated on - 16 Comments

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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

Low Carb Pizza

5 from 3 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 3 -4
Author: Kim

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
Information shown is an estimate and is for information only. 730 Sage Street is not responsible for the factual accuracy of any nutrition information, calculations or claims.

 

low carb pizza

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!

Comments

  2. Elspeth says

    November 3, 2013 at 7:34 am

    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

    Reply

  9. [email protected] says

    April 8, 2013 at 8:26 am

    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.

    Reply

    • Kim says

      April 9, 2013 at 5:25 pm

      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!

      Reply

      • Madeleine Mulanix says

        June 9, 2017 at 12:54 pm

        Grains are still grains, whether or not they are gluten free, and aren’t part of a low carb diet.

        Reply

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