Low Carb Pizza Crust

I like making this low carb pizza crust when I want to enjoy pizza without the extra carbs. It’s simple, satisfying, and creates a sturdy base for all my favorite toppings.

Why You’ll Love This Recipe

I enjoy how this crust is both easy to make and versatile. It turns out crisp on the edges while staying slightly chewy inside. I also appreciate that it works well with many different toppings, making it perfect for customizing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

almond flour
mozzarella cheese, shredded
cream cheese
egg
baking powder
garlic powder
salt

Directions

I start by preheating the oven to 200°C (400°F) and lining a baking sheet with parchment paper.

I melt the mozzarella and cream cheese together until smooth.

I mix in the egg, almond flour, baking powder, garlic powder, and salt to form a dough.

I knead the dough until it becomes smooth and uniform.

I place the dough on the baking sheet and press it into a thin, even crust.

I bake for about 10 to 12 minutes until the crust is golden and set.

I remove it from the oven, add my desired toppings, and return it to the oven to bake until everything is cooked and melted.

Servings and timing

This recipe makes about 2 to 3 servings.
Prep time is around 10 minutes, and total time is about 25 minutes.

Variations

I sometimes add Italian herbs like oregano or basil to the dough for extra flavor. When I want a crispier crust, I roll it thinner. I also like experimenting with different cheeses for a slightly different texture.

storage/reheating

I store leftover crust or pizza in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven or air fryer to keep the crust crispy.

FAQs

Is this crust really low carb?

I find it much lower in carbs than traditional pizza crust because it uses almond flour instead of regular flour.

Can I make this dairy-free?

I don’t recommend it since the cheese is essential for the texture.

How do I keep the dough from sticking?

I use parchment paper or lightly oil my hands when handling the dough.

Can I freeze the crust?

I bake it first, then freeze it and reheat when needed.

What toppings work best?

I use any toppings I like, from classic tomato sauce and cheese to vegetables and meats.

Conclusion

I find this low carb pizza crust to be a great way to enjoy pizza while keeping things lighter. It’s easy to prepare, customizable, and delivers a satisfying texture and flavor every time.

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