Low Carb Pizza (Easy, Crispy)
User Reviews
5
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Prep Time
5 mins
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Cook Time
13 mins
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Total Time
18 mins
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Servings
2
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Calories
414 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
British
Low Carb Pizza (Easy, Crispy)
Description
The Low Carb Pizza crust combines shredded mozzarella with coconut flour, psyllium husk, egg, and a pinch of salt blended into a smooth dough. This dough is divided into two balls, rolled between sheets of baking paper to prevent sticking, and baked until golden brown and crispy. The pizza crust provides a cheese-centered, firm base that holds toppings well.
After pre-baking, the crusts are topped with marinara sauce, pepperoni slices, a sprinkle of shredded mozzarella, and fresh basil leaves. They bake further until the cheese melts fully and the toppings develop slight crispness. The result is a golden, crispy, and flavorful pizza crust that is low in carbohydrates compared to traditional flour-based doughs.
This pizza is suitable as a filling meal with about 8 grams net carbs per crust without toppings and around 1 gram net carb per serving including toppings. It can be served hot for lunch or dinner and pairs well with salads. Leftovers store well in the fridge and can be frozen at various stages for later enjoyment.
Additional tips cover storing leftovers refrigerated up to four days, freezing dough, crust, or prepared pizza up to three months, and the filling nature of the whole pizza serving as a satisfying meal.
Ingredients
For the Dough
- 2 cups mozzarella cheese 220g, pre-shredded
- 2 tablespoon coconut flour 16g
- ½ tablespoon psyllium husk or ½ teaspoon psyllium husk powder
- 1 egg
- pinch of salt
For the Topping
- ⅓ cup marinara sauce 80ml
- 10 lices pepperoni 30g
- ¼ cup mozzarella cheese 28g, shredded
- handful of basil leaves
Instructions
- Preheat the oven to 200C / 400F (electric).
- Put the mozzarella, coconut flour, psyllium husk, egg and salt in a blender or food processor. Blend until you have a smooth dough. This takes around 2 minutes. Scrape down the sides of the bowl in between if needed.
- Grease your hands with olive oil and form 2 dough balls (130g each).
- Roll out the dough between 2 sheets of baking paper to make 2 round pizza crusts (20 centimetres diameter). The top parchment prevents the dough from sticking to the rolling pin.
- Remove the top parchment paper and transfer the crusts on their bottom parchment onto a baking sheet. Bake the pizza crusts for 7 minutes until golden brown.
- Remove the crusts from the oven and spread with toppings of your choice. I used marinara sauce, salami slices, mozzarella cheese and fresh basil.
- Return to the oven for a further 6 minutes or until the cheese has melted and the toppings have crisped up.
Notes
- Each pizza crust contains about 8g net carbs without toppings; whole pizza around 1g net carb per slice depending on topping.
- The two crusts yield generous portions, with one pizza serving as a filling meal.
- Store leftovers refrigerated up to 4 days for best quality.
- Freeze uncooked dough, pre-baked crusts, or assembled pizzas for up to 3 months to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Total Carbohydrates | 10.8g | 4% |
| Protein | 28.1g | 56% |
| Fat | 28.3g | 44% |
| Saturated Fat | 17.9g | 90% |
| Fiber | 1.9g | 8% |
| Sugar | 2.7g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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