Our Low-Carb Pizza Crust recipe makes a crust everyone will love. This recipe can be part of a low-carb, keto, gluten-free, grain-free, diabetic, or Banting diet.
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Woohoo! Low-Carb Pizza!
Have you heard that pizza is a no-no on a low-carb diet? We’ve got you covered! This pizza crust tastes so good, you may even prefer it to the old wheat laden crust.
This low-carb crust is even faster to make than traditional crust. There’s no yeast, so there’s no rising time. Yet, the flavor is very similar to wheat crust. If you like, you can add garlic or other herbs.
One thing I love about this recipe is that it doesn’t take any special ingredients. If you eat low-carb, you probably have everything you need to make this crust in your kitchen right now.
About the recipe:
Okay, so I confess that this recipe is already on the blog. I used it in my recipe for Low-Carb Caramelized Onion, Pear and Brie Flatbread. However, I like the crust so much that I feel that it needs its own place, where it isn’t shadowed by the toppings! It has become a mainstay in our household, and it’s too good to keep it to myself.
This pizza crust recipe is based on some recipes I’ve used for mozzarella dough. I’ve mentioned in the past, that I had no idea where this dough originated. Well, I found out! Here’s the link to the recipe for what everyone calls “fathead dough”.
I’ve been playing with mozzarella in dough for quite some time now. I’ve varied the ingredients and used it for everything from crackers, to tortillas to sticky buns. It’s one of my favorite low-carb doughs to play with in the kitchen.
Can you make this low-carb pizza crust ahead of time?
While this pizza crust is simple and easy to make whenever you have that pizza craving, sometimes it’s nice to have it ready to go.
To make this crust ahead of time, simply follow the instructions through step 7. Don’t add the toppings and do the second baking.
Instead, allow it to cool completely on a cooling rack. This step is very important and will keep your crust from getting soggy.
After the crust has completely cooled, put it in an airtight container or wrap it up well with plastic wrap. An extra large plastic zip bag meant for pies would work for this as well. Refrigerate for up to three days, or freeze for up to three months.
To use the made-ahead crusts, defrost the crust if it is frozen. Next, preheat the oven to 350ºFahrenheit.
Place the crust on a cookie sheet or pizza pan, then add your favorite toppings. Bake until the cheese melts. This usually takes about 5-8 minutes.
A word about toppings:
This crust works with all kinds of toppings. Pile it high with your favorite low-carb goodies and make your own masterpiece.
Depending on your macros, you should be able to get away with pepperoni, mushrooms, sausage, ground beef, and even a few slices of onion and peppers. Add some fresh basil or oregano to give your creation a gourmet feel.
Do remember to check the carb content of any off the shelf pizza sauce you might use. Lots of times, there is added sugar in them. Some brands of sausage and pepperoni will also include sugar.
This pizza crust makes staying low-carb easy for me. I hope it becomes a mainstay in your household like it has in mine. Enjoy!
The Best Low-Carb Pizza Crust
This Low-Carb Pizza Crust recipe makes a crust everyone will love. This recipe can be part of a low-carb, keto, gluten-free, grain-free, diabetic, or Banting diet.
Place rack in the center of the oven. Preheat oven to 425º Fahrenheit. Have two sheets of parchment about 15" long, a rolling pin and a pizza pan or baking sheet ready.
In a large saucepan, mix together the almond flour, mozzarella cheese, cream cheese and sea salt. Place mixture over low heat. Heat, stirring constantly, until cheese melts and the mixture becomes dough-like.
Place dough on one of the pieces of parchment. Shape into a disk. Cover with the other sheet of parchment.
Roll dough out into a 12" diameter circle.
Remove the top piece of parchment and slide the dough onto the pizza pan using the bottom piece of parchment.
Poke holes in the dough using a fork.
Place on center rack of the preheated oven. Bake for 6-8 minutes or until golden, watching carefully to prevent burning. Place pan on a cooling rack. Decrease oven temperature to 350º Fahrenheit. (You may need to open the oven door for a few minutes to allow excess heat to escape.)
Optional: to crisp up the crust a bit more, flip the crust over and bake for an additional 3-5 minutes.
Allow crust to cool 5-10 minutes. Place desired toppings on the crust. Bake an additional 5-8 minutes at 350º Fahrenheit, or until cheese has melted. Remove from oven and let cool about 5 minutes before cutting and serving.
Serving size= 1/8 of pizza crust.
Net carbs per serving (g): 2