Low Carb Pizza Crust Recipe

low carb pizza crust recipe

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Carbs and I have never been great friends. I love them, but they don’t love me. Or perhaps they love me a bit too much?

Regardless, the older I get, the more clear it is that I need to only eat baked goods with flour in moderation.

However, I love pizza! I adore it. Especially homemade pizza.

I’m not a fan of whole wheat pizza crust. I suppose I’ll grow to love it, but I’m not sure I’ll have to after testing this flourless pizza dough recipe the other day!

This is a recipe for the true low carb eater. It’s not going to taste just like pizza crust. In fact, this low carb pizza crust recipe is more like a cheese dough. I hope that description doesn’t make it sound gross, because it’s REALLY yummy!

Even if you have no issues with carbs, I encourage you to give this recipe a try, I don’t think you’ll regret it!

Low Carb Pizza Crust Recipe

adapted from Linda Sue

Ingredients:

  • 4 ounces cream cheese, softened
  • 2 eggs
  • 1/4 cup parmesan cheese
  • 1/4 teaspoon oregano or Italian seasoning
  • 1/4 teaspoon garlic powder
  • 8 ounces Italian cheese blend or mozzarella cheese, shredded*
  • Whatever toppings you want (I did italian sausage and mozzarella w/ my own homemade pizza sauce)

Directions:

  1. Beat or whip the cream cheese until it’s fluffy.
  2. Add the eggs in and whip until smooth
  3. Next add the cheeses and the spices
  4. Grease your pan (I used a 9×13 ceramic baking dish. Next time I think I’ll use my smaller glass baking dish…it’s up to you though) and line with parchment paper (I did not do this, but I highly recommend YOU do).
  5. Cook your crust in the oven at 375 for 20-25 minutes (mine took 30 minutes to get golden brown).
  6. Take out and let cool fully on a wire rack. When it’s cool, go ahead and take a spatula underneath it to loosen it from the bottom of the pan/parchment paper. Leave it in the pan though.
  7. Now you can either refrigerate the crust OR you can go ahead and place your toppings on it.
  8. If you place the toppings on it, bake at 375 for 15-20 minutes. If you refrigerate it, take it out at least 15 minutes before you intend to top it.
  9. I have not tried freezing this recipe, but apparently it does freeze well.

That’s it! This low carb pizza crust recipe is super yummy and I think you’ll LOVE it if you give it a try!

This recipe was approved by ME, my husband AND my children.

*Important to note: I shredded FRESH mozzarella for this low carb pizza crust recipe. I’m not sure if using pre-shredded would result in a drier crust because that mozzarella is coated with some stuff to keep it from sticking together. If it doesn’t turn out well with pre-shredded, try fresh next time.

Wanting more tips and low carb recipes

Tell us what you think:

  1. pinkysade says

    This sounds awesome!!! Especially since I’ve been dreaming of making my own pizza crust but keep on putting it off as I’m not a pro with The Yeast. Love looking through your recipes!

  2. Hannah says

    We’re trying this crust tonight for the first time! I’m kind of excited to try it, but a little nervous about how it’ll turn out. It’s in the oven right now!
    Thank you for posting this, as I am trying to cut back on flour, but I love pizza!

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