Low Carb Cheese Pizza. I have wanted to do a low carb cheese pizza for a while and today was the day. It will easily feed three adults and if you have children, cut it into eight wedges instead six, it will feed them as well. I have given the nutritionals for 3 ways to combine pieces.
This is a thin crust pizza and yes, it gets crispy enough to pick it up by the piece. I have shown a pic of the bottom which gets even a bit crispier when put back into the oven to finish melting the cheese. If truth be told I like my cheese a little runnier than shown but I have to say it sure looks pretty in the picture and it was crispy good.
So I, like most everyone else, am sort of stuck at home with this crummy Covid-19 stuff. Not because I wouldn’t go out when I want to, but because there are not many places left to go except to the grocery store and I am only doing that every 8-9 days. It used to be weekly on Wednesday because of senior day at two of the places I go but they have extended senior day to everyday and I really didn’t always need to go on Wednesday.
Low carb cheese pizza is another Covid-19 dinner and I hope you enjoy it. This is the recipe for the dry Italian Herbs that I use but any herb mixture you like will work just fine.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.
- ½ C Carbalose Flour
- 1 T Wheat Gluten
- 1 T Coconut Flour
- ¼ t Dry Italian Dipping Ingredients
- ¼ t Salt
- 1 T Golden Flaxseed Meal
- 1 T Warm Water
- ¼ C Warm Water+More As Needed 1 T At A Time
- ½ T Yeast
- ¼ t Sugar
- 1 T Olive Oil
- 1 Drop Liquid Sucralose
- 1 T Tomato Paste
- 1 T Olive Oil
- 1 t Dry Italian Dipping Ingredients
- 1-2 t Garlic Paste (Depending On How Garlicky You Like Things)
- 3-4 T Water
- 2 C Full Fat Mozzarella Cheese
- 2 T Parmesan Cheese
- 1 T Olive Oil Drizzled Over Finished Pizza (Optional)
- Fresh Basil (As Garnish)
- Preheat oven to 350°.
- Put 1st 5 ingredients in processor & pulse to mix.
- Add 1 T warm water to flaxseed meal and allow to sit 10 minutes.
- Add ¼ C warm water to yeast and sugar and allow to bubble (bloom) for 10 minutes.
- Add olive oil and sucralose to bloomed yeast and slowly add to dry ingredients.
- Process for 1-2 minutes, adding more water as/if necessary to make a soft dough.
- Let rise 15-20 minutes.
- If you have a Silpat matt turn dough into center and roll dough as thinly as possible to about an 11” disk.
- Transfer to pizza pan or appropriate size pan, dock dough, and bake 10-12 minutes or until it is just beginning to lightly brown. Remove from oven.
- Mix all sauce ingredients.
- Grate mozzarella cheese.
- Smear sauce on pizza disk, top with cheese sprinkle with Parmesan cheese, and put back into oven until cheese is melted, gooey, and barely beginning to gets spots of brown.
- Garnish with basil and cut into 6 or 8 wedges.
- Drizzle with last 1 T olive oil.
- 8 Slices Each
- 165 Calories, 11.5g Protein, 12.0g Fat, 5.7g Carbs, 2.6g Fiber, 3.2g Net Carbs
- 6 Slices Each
- 220 Calories, 15.3g Protein, 16.0g Fat, 7.6g Carbs, 3.4g Fiber, 4.2g Net Carbs
- 3 Servings 2 Slices Each
- 440 Calories, 30.5g Protein, 32.1g Fat, 15.1g Carbs, 6.8g Fiber, 8.3g Net Carbs