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Low Carb Pizza (Easy, Crispy)
5 from 165 votes

Low Carb Pizza (Easy, Crispy)

This low carb pizza uses a dough made primarily from mozzarella cheese, coconut flour, psyllium husk, egg, and salt, rolled thin and baked until golden for a crispy crust. It is topped with marinara sauce, pepperoni, shredded mozzarella, and fresh basil leaves, then baked again until the cheese melts and toppings crisp, creating a satisfying, low carbohydrate pizza alternative.

Prep Time
5 mins
Cook Time
13 mins
Total Time
18 mins
Servings: 2
Calories: 414 kcal
Course: Main Course, Lunch, Dinner
Cuisine: British

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

    Cup of Yum
  1. Preheat the oven to 200C / 400F (electric). 
  2. 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.
  3.  Grease your hands with olive oil and form 2 dough balls (130g each).
  4. 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.
  5. 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. 
  6. Remove the crusts from the oven and spread with toppings of your choice. I used marinara sauce, salami slices, mozzarella cheese and fresh basil.
  7. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 414

% 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.