Low-Carb Thin Crust White Pizza
Martina Slajerova- Ready in 40m
- 4.6 g net carbs
- 353 kcal
- Serves 4
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When I ask what people miss on a low-carb diet, many often mention pizza. I like the cauli-crust base, bacon or cheese base but they're not quite the same as real pizza. The crust is what makes all the difference!
So I spent a few days trying different sorts of pizza crusts and made two that I really liked - both are crispy and taste amazing! The recipe below includes dairy but I also made a dairy-free pizza which I will post very soon :-)
This recipe makes one small pizza which is enough for four snacks or two regular servings.
Step-by-step
Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place all the dry ingredients for the crust into a bowl and mix well.
Add the egg and mix well using your hands.
Line a baking sheet or a medium skillet with a parchment paper (skillet makes it easy to create a round shape). Spread the batter evenly using a hand roll or your fingers until very thin. Place in the oven and bake for 10-15 minutes until lightly golden. You will need to wet your fingers to prevent the batter sticking on them.
Meanwhile, prepare the white sauce. Mix the cream cheese, cream and onion powder until well combined.
Peel and slice the onion, crumble the feta and grate the hard cheese. Chop the olives if needed.
When the crust is done, remove from the oven.
Spread the white sauce on top.
Add the crumbled feta, hard cheese, onion and olives. Place back in the oven and bake for about 10 minutes.
When done, remove from the oven and cut into quarters using a pizza cutter or sharp knife. Top with fresh rocket leaves and drizzle with olive oil.
Place on a serving plate and enjoy. The pizza can be stored in the fridge fr up to 4 days. Reheat before serving.
Recipe
Low-Carb Thin Crust White Pizza
★★★★☆4.3Thin and crispy low-carb and keto pizza with vegetarian toppings including creamy cheese, caramelized red ...
- Hands on
- 15m
- Overall
- 40m
- Servings
- 4
- 4.6 g
- Net carbs
- 19.7 g
- Protein
- 28.9 g
- Fat
- 353
- kcal
Ingredients makes 1 small pizza
- Crust:
- White pizza topping:
Instructions
Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place all the dry ingredients for the crust into a bowl and mix well.
Add the egg and mix well using your hands.
Line a baking sheet or a medium skillet with a parchment paper (skillet makes it easy to create a round shape). Spread the batter evenly using a hand roll or your fingers until very thin. Place in the oven and bake for 10-15 minutes until lightly golden. You will need to wet your fingers to prevent the batter sticking on them.
Meanwhile, prepare the white sauce. Mix the cream cheese, cream and onion powder until well combined.
Peel and slice the onion, crumble the feta and grate the hard cheese. Chop the olives if needed.
When the crust is done, remove from the oven.
Spread the white sauce on top.
Add the crumbled feta, hard cheese, onion and olives. Place back in the oven and bake for about 10 minutes.
When done, remove from the oven and cut into quarters using a pizza cutter or sharp knife. Top with fresh rocket leaves and drizzle with olive oil.
Place on a serving plate and enjoy. The pizza can be stored in the fridge fr up to 4 days. Reheat before serving.
Nutrition per serving, ¼ pizza
Carbs 5%Protein 22%Fat 73% of calories
- Net carbs
- 4.6 g
- Total carbs
- 6.8 g
- Fiber
- 2.1 g
- Sugars
- 3.1 g
- Protein
- 19.7 g
- Fat
- 28.9 g
- Saturated fat
- 12.3 g
- Calories
- 353 kcal
- Sodium
- 418 mg · 18.2% RDA
- Magnesium
- 52 mg · 12.9% RDA
- Potassium
- 190 mg · 9.52% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 1.1 g | 2.7 g | 6.6 g | 74 |
| Whey protein powder (protein isolate, Reflex Natural) | 0.3 g | 4.9 g | 0.3 g | 24 |
| Parmesan cheese | 0.2 g | 2.7 g | 1.9 g | 29 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 1.6 g | 1.2 g | 18 |
| Cream cheese, soft (full-fat) | 0.5 g | 1.1 g | 4.5 g | 39 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.1 g | 0.1 g | 1.4 g | 14 |
| Onion powder, spices | 0.4 g | 0.1 g | 0 g | 2 |
| Feta cheese | 0.5 g | 1.8 g | 2.7 g | 33 |
| Goat cheese (hard) | 0.3 g | 4.6 g | 5.3 g | 68 |
| Onion, red, fresh | 1 g | 0.2 g | 0 g | 6 |
| Kalamata olives | 0 g | 0.1 g | 1.6 g | 16 |
| Olive oil, extra virgin | 0 g | 0 g | 3.4 g | 30 |
| Rocket (arugula), fresh | 0 g | 0 g | 0 g | 0 |
| Total | 4.6 g | 19.7 g | 28.9 g | 353 |
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Vegetarian
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Comments & ratings (12)
Is it possible to fall in love with a recipe? Yes, it is. And yes, I did.
Omg. This pizza is a game changer. I paired it with a half serving of your rosemary eggplant chips, and wow! Really delicious! Thank you so much for making these great recipes available.
Thank you so much Anna! 😊
Hey i lik the recipie a lot but me being an pure vegetarian,cant use egg in the recipie any alternative for that
Thank you! Yes, you can try this crust instead - it's the best one I've created so far 😊 Thin Keto Pizza Crust
As always, thanks for an amazing recipe. I can't wait to try it!
Also FYI, I've noticed an Android app that seems to be using the photos from your KetoDiet book. I'm not sure if that's okay or if you know about it or whatever.
Thank you Jenny! It's one of the best pizza crusts I've made 😊 I will definitely contact Google - this is copyright violation, as I had no idea about them using my photos. Thanks for telling me!
I hope you manage to sort thing out okay. You've really done a great job with the KetoDiet book and app (though I wish it was on android!) and you deserve every bit of the credit for your recipes and photos.
Thank you Jenny! Without getting into details, our ultimate goal is to make it available for everyone, not just Apple users. Thanks for your support Jenny, I really appreciate that!
I make up a batch of Amazing Maria bread, and put 2 levered ice cream scoops of dough, formed into a ball, on a tortilla press, and PRESS! The press needs to have some sort of paper on the bottom and top of the dough for ease of both transfer to a baking sheet, and clean-up. Why do I press instead of roll out? Not enough counter space.
Amazon sells parchment paper rounds in all sizes, so I opt for the 10" ones to fit my large press.
One batch of Amazing Maria bread dough makes about 10 crusts, and these crusts can be filled and rolled over for calzones, hand pies, etc. Bake the rounds at 350 for 30 mins., whether filled or not.
These baked crusts are freezable as long as there is paper of some sort between them.
That's great Wenchypoo! I don't have a tortilla press but I bet it makes it easy to form and the result is very thin and crispy 😊
A W E S O M E! I can't wait to try this! I've been looking for a good pizza recipe for months. I don't like the taste of coconut flour in most of the recipes I found and I never thought of using protein powder. Is there any substitute in case I don't have any right now?
Thanks Jen! I guess you can try ground flax (1/4 cup) or coconut flour (2 tbsp) instead... or just use more almond flour (1/4 cup). I use the protein powder because it binds better and makes it crispy 😊