Note: this almost no carb pizza recipe is perfect for low carb or ketogenic diets.
A few weeks ago I started following the Atkins Program. I was doing well with it and felt fantastic but I had 1 problem – carb and fruit cravings. While I felt that the Atkins program works for some people, I also felt that obviously, my body was telling me something because the carb cravings were so strong I could have eaten a piece of cardboard.
Then I remembered something.
Over 10 years ago I followed the Suzanne Somer’s Somersize Plan and was very successful with it. In fact, my mom, my sister, and my karate instructor began following it as well after I did and experienced similar success. We lost weight, felt great and it really didn’t feel like a “diet” because it’s not. It’s a way of life!
The Somersize plan is basically this:
- Eliminate (added) sugar and other “funky foods” (caffeine, white flour, potatoes, nuts, and a few others)
- Enjoy fruit alone and on an empty stomach
- Have carbs (fat/protein free) and veggies together
- Eat fats/proteins and veggies together
- Wait three hours to switch between carbs & fats
On “level 2” once you reach your goal you can add some of the funky foods back in and experiment with mixing carbs & fats to see what works for you to maintain your weight.
Somersize gives me the freedom to still enjoy all the food groups, but still encourages me to eat healthier, and promotes weight loss. She has all the scientific diet information in her books, so if you are interested in WHY this works, I’m sure your local library has her books.
In the last 10+ years, Suzanne has put out 5 books about Somersizing, each one with new recipes and refining the plan and adding more up-to-date information.
One of the hardest things for me eating this way is pizza…or lack-there-of. I love pizza. It is probably my biggest weakness. Thanks to Suzanne, and her book, Suzanne Somers’ Fast and Easy: Lose Weight the Somersize Way with Quick, Delicious Meals for the Entire Family!, I can now enjoy almost no carb pizza and still stay on the program!
Somercize vs Low Carb
SUCCESS TIP: Somercize is an older program. While you still can see great results, there are some things about it that I don’t agree with, like the use of fat-free butter/margarine, and other low-fat products.
On one hand, the Somercize program is very similar to the current low carb craze and there are some great resources out there. While I still enjoy this version of the low carb pizza, I found one that I enjoy a little better because it more closely replicates an actual crust. But, I can’t give you the recipe because it’s in the Eat Happy cookbook. A crust made with almond flour or coconut flour does tend to be closer to the real thing.
It’s a great cookbook and totally worth it! I’ve tried numerous recipes so far and they all turned out delicious. It makes a great gift too.
The original Somercize pizza crust recipe called for a cookie cutter and wasting some of the “crust” to make 4″ individual pizzas. I have modified it so there is no waste and you get a whole pan full of pizza. Also, the original no carb pizza recipe called for some salt in the crust but I didn’t like it so I took it out. You can obviously use whatever toppings you want.
Now, if you decide that low carb or Somercize aren’t for you, you could always look up some Weight Watchers recipes or some Weight Watchers dinner recipes. The new Weight Watchers program seems to be a pretty good balance of healthy fats and lower carb foods.
(almost) No Carb Pizza Recipe
Note: there is a printable version of this recipe at the bottom of the post, just scroll down to the bottom!
It’s quick and easy to mix up the crust, spread into a dish (a baking sheet might work but a casserole dish is better), bake, then bake again with the toppings added.
You can choose whatever toppings you like. I prefer sausage, but plain cheese and pepperoni are delicious too.
This almost no carb pizza really surprised me. It is so good we had it for dinner one day and then I made it again for lunch the very next day. You know what, I want it again today too!
You can add some fresh chopped basil on top for added flavor. Grated parmesan is yummy too.
The crust is not as crisp traditional pizza. Make sure you cook it until the top is golden brown and let it cool the full 10 minutes before adding the toppings and that will help. You still may end up with a fork, but good, soft pizza is better than no pizza!
You can also find some of my low carb recipes, including some low carb casseroles below:
- Low Carb Breakfast Lasagna
- Low Carb Sausage & Egg Breakfast Casserole
- Modified Low Carb Pizza Recipe
- Low Carb Garlic Cheddar Cheese Crisps
- 10 Low Carb Baked Egg Breakfast Ideas
Make sure you pin this on Pinterest for later!
Remember to check out Amazon for non-perishable ingredients and grocery items. They have a big selection and their Prime Pantry service can be a great value. If you need any cooking conversions, I put together a free printable that you can put on your fridge to reference at any time.
Before I get to the recipe, check out this keto deep dish pizza recipe:
Delicious almost NO CARB pizza recipe
For the crust
- 1 8 oz. package of full fat cream cheese (room temp.)
- 2 eggs
- Freshly ground black pepper
- Garlic powder
- 1/4 cup grated parmesan cheese
For the crust
- Preheat oven to 350.
- Butter a 9×13 baking dish (or line the dish with parchment paper)
- Blend cream cheese and eggs and season with pepper & garlic powder
- Add parmesan cheese and stir until combined
- Pour into buttered baking dish (or over parchment paper)
- Bake for 17 minutes or until golden brown
- Let crust cool for 10 minutes before adding toppings
For the pizza
- After crust is cooked, raise oven to 400 degrees
- Mix together marinara sauce, garlic powder, cayenne pepper & oregano
- Top crust with marinara and spread evenly
- Top with mozzarella cheese
- Add toppings
- Bake for 8 minutes or until cheese is bubbly
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.
I’ve been making this recipe for a long time, since 2009 according to the original photos from this post!