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low carb pizza recipe
- Total Time: 57 minutes
- Yield: 8 servings 1x
- Diet: Low Carb, Keto, Gluten-Free, Diabetic-Friendly
Description
This easy low carb pizza recipe offers the joy of comfort food without the carb-induced sluggishness, featuring a fathead dough crust topped with roasted red pepper, feta, and za’atar. It’s perfect for busy weeknights, delivering amazing flavor and satisfying nutrition with speed and simplicity.
Ingredients
- 8.8 oz shredded mozzarella cheese (low moisture, part-skim)
- 2.1 oz cream cheese (full-fat, softened)
- 0.7 cup super-fine almond flour
- 1 large egg
- 1 teaspoon baking powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 cup crushed tomatoes (no sugar added)
- 0.5 teaspoon dried oregano
- 5.3 oz shredded mozzarella cheese
- 3.5 oz feta cheese (crumbled)
- 5.3 oz roasted red peppers (jarred, drained, sliced)
- 2 teaspoons za’atar spice blend
- 0.35 oz fresh mint leaves (finely chopped)
- 0.7 oz toasted pine nuts
- 1 tablespoon pomegranate molasses
Instructions
- Prepare Your Oven & Pan: Preheat your oven to 390°F (200°C). Line a 12-inch round pizza pan or large baking sheet with parchment paper. This ensures a non-stick surface and easy cleanup.
- Melt the Cheeses: In a microwave-safe bowl, combine 8.8 oz shredded mozzarella cheese and 2.1 oz softened cream cheese. Microwave in 30-second bursts, stirring thoroughly after each, until the cheeses are fully melted and smooth, resembling a warm, soft paste.
- Form the Dough: Add 0.7 cup almond flour, 1 large egg, 1 teaspoon baking powder, 0.5 teaspoon garlic powder, and 0.5 teaspoon salt to the melted cheese mixture. Mix vigorously with a sturdy spatula or wooden spoon until a uniform, cohesive dough forms, pulling away from the sides of the bowl.
- Roll the Crust: Transfer the dough onto the prepared parchment paper. Place another sheet of parchment paper over the dough and use a rolling pin to roll it into a 12-inch circle, about 0.2 inch (0.5 cm) thick. Carefully remove the top parchment paper; the dough should feel firm but pliable.
- Pre-Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes, or until it looks lightly golden brown and feels firm to the touch. This crucial step prevents a soggy crust. Remove the pre-baked crust from the oven.
- Prepare the Sauce: While the crust bakes, combine 0.5 cup crushed tomatoes and 0.5 teaspoon dried oregano in a small bowl. Stir well to combine; the sauce should be fragrant and evenly mixed.
- Top the Pizza: Spread the seasoned crushed tomatoes evenly over the pre-baked crust, leaving a small border. Distribute 5.3 oz shredded mozzarella, then scatter 5.3 oz sliced roasted red peppers. Crumble 3.5 oz feta cheese and generously sprinkle 2 teaspoons of za’atar spice blend over all toppings. If the toppings seem too wet, gently pat down the roasted red peppers with a paper towel before adding them.
- Final Bake & Rest: Return the pizza to the oven and bake for an additional 12-15 minutes, until the cheese is bubbly, melted, and the crust edges are a beautiful golden brown. Carefully transfer the hot pizza to a clean cutting board. Allow it to rest for 5 minutes before slicing to let the cheese set, ensuring neat slices.
- Garnish & Serve: Slice the pizza into 8 equal wedges. For plating, sprinkle a generous amount of fresh, finely chopped mint leaves and toasted pine nuts over each slice. Finish with a delicate zig-zag drizzle of pomegranate molasses, adding a unique sweet and tart note.
Notes
Ensure you use super-fine almond flour for the best crust texture and check crushed tomato labels for no added sugar. Pre-shredded mozzarella and jarred roasted red peppers (drained and sliced) are great shortcuts for busy cooks. To prevent a soggy crust, ensure you pre-bake until it’s visibly golden and firm. Pat down watery vegetables like roasted peppers to remove excess moisture and prevent toppings from sliding. This recipe is naturally keto-friendly, gluten-free (verify jarred ingredients are certified GF), and diabetic-friendly (focus on portion control for pine nuts and pomegranate molasses). Opt for organic ingredients and fresh mint for an even better experience.
- Prep Time: 25 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 310 calories
- Sugar: 4 g
- Sodium: 440 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 55 mg