This is the Low Carb Thin Crust Pizza I make when nothing else will hit the spot. Crispy edges, cheesy base, 21g protein and 2g total carbs per slice, and made with just eggs and cheese. No flour, no almond flour, no complicated steps.
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Managing blood sugar means finding pizza that actually works without spiking my glucose, and this thin-crust pizza has been my Friday night fix for years.
If you love low carb pizza nights, also try my fathead pizza recipe, Low Carb Chizza Pizza, this Low Carb Pizza Casserole or this Low Carb Eggplant Pizza recipe.
Other main dish recipes you might enjoy
Why I love this low carb pizza crust recipe
- Just eggs and cheese: no almond flour, no coconut flour, no protein powder
- 21g protein per slice from the crust alone, before any toppings
- 2g total carbs per slice with sauce, mozzarella and pepperoni included
- Thin crust that crisps up at the edges without any flour or special equipment
- Flipping the crust before topping gives you a crispy, dry base on both sides
- Firms up as it cools so you can pick up a slice without it flopping
- Works with any toppings: classic pepperoni, white pizza, BBQ, veggie
- Ready in under 40 minutes start to finish
How does this low-carb pizza crust compare?
Fathead dough uses almond flour and cream cheese and requires melting cheese in the microwave before forming a dough. More ingredients, more steps, more carbs.
Chicken crust pizza requires ground chicken, a food processor in some recipes, and a completely different prep process. It also has a meatier texture that does not suit everyone.
Cottage cheese crust is trending right now but most recipes still include flour to hold it together, and the texture tends to be softer and harder to slice cleanly.
This egg-and-cheese crust beats all three on simplicity. No flour of any kind, no melting, no special equipment. Just a bowl, a pan and parchment paper. Fewer ingredients, the lowest carb count of the four, and a thin crispy crust that holds a slice like real pizza.
Ingredients Used
A low carb keto crust pizza made with eggs and cheese and then topped with tasty ingredients.
- 3 Cheeses: we use 3 different cheeses in this recipe, mozzarella, marbled cheddar and parmesan.
- Eggs: to hold the ingredients in the crust together while keeping it low carb.
- Meat: we top this pizza with pepperoni but you can use bacon, ground sausage or whatever you heart desrires..
- Sauce: can you have a pizza without sauce? I can but for this recipe we used a low carb tomato sauce.
- Seasonings: we use oregano, garlic powder and a salt to flavour the crust
Steps by step instructions
How to make a Low Carb Pizza Crust
Step 1: Preheat oven to 350F.
Step 2: Add the shredded mozzarella, marbled cheddar, eggs, garlic powder, oregano and salt to a large mixing bowl. Mix with a rubber spatula until fully combined.
Step 3: Transfer the mixture onto a parchment-lined 10 inch pizza tray or baking sheet. Lay a second sheet of parchment on top and use a rolling pin or tumbler to press and spread the crust evenly across the pan. Watch the video to see exactly how I do this step.
Step 4: Carefully peel off the top sheet of parchment.
Step 5: Bake the crust at 350F for 15 minutes.
Step 6: Remove the crust from the oven. Lay a fresh sheet of parchment on top and flip the crust over, then slide it back onto the pan. Watch the video to see exactly how I do this step. Flipping the crust exposes the soft top side to direct heat during the second bake, giving you a crispy base on both sides.
Step 7: Add your toppings. Start with the pizza sauce, then half the shredded mozzarella, then the pepperoni. Finish with the remaining mozzarella and a generous sprinkle of grated parmesan.
Step 8: Bake at 350F for 15 minutes. If you prefer crispier toppings, broil for an additional 3 to 5 minutes keeping a close eye on it. I always broil mine for a few minutes, it makes a big difference.
Step 9: Cool for 5 minutes before slicing and removing from the pan. The crust firms up as it cools and holds a slice just like a traditional pizza. Finish with a drizzle of olive oil right before serving.
Tips for the best crust
Getting a low carb pizza crust right comes down to a few key steps. Nail these and you will have a crispy, sliceable pizza that holds like the real thing.
- Allow the crust to cool for 5 minutes before slicing. This is the most important tip. The crust firms up significantly as it cools and you will be able to pick up a slice without it falling apart
- Do not skip the flip. Flipping the crust after the first bake exposes the soft top side to direct heat, giving you a crispy dry base on both sides before the toppings go on
- For an extra crispy crust increase the initial bake time from 15 to 20 minutes before flipping
- Use low moisture shredded mozzarella for the crust, not fresh mozzarella. Fresh mozzarella has too much water content and will prevent the crust from crisping up properly
- Roll the crust thin and even. Thick spots stay soft while thin spots crisp up. The parchment sandwich method makes this easy to control
Topping Ideas
The crust works with any combination of toppings. Here are a few favourites:
- Classic: low carb tomato sauce, shredded mozzarella and pepperoni
- White pizza: olive oil and garlic base, ricotta and fresh basil added after baking
- BBQ: sugar free BBQ sauce, cheddar and thinly sliced red onion
- Veggie: tomato sauce, roasted red peppers, sliced olives and crumbled feta
Storage & Reheating
- Fridge: Store leftover pizza in an airtight container for up to 5 days.
- Freezer: For best results freeze the baked crust before adding toppings. Cool completely, wrap tightly and freeze for up to 3 months. When ready, add toppings and bake from frozen at 350F for 12 to 15 minutes.
- Reheating: Oven at 350F for 5 minutes is the best way to keep the crust crispy. The microwave works in a pinch but will soften the crust.
Frequently asked questions
If you just have the slice without toppings, it is zero carbs. However, with all the toppings in this recipe, each slice contains 2g of carbs.
Fathead pizza uses almond flour and cream cheese melted together to form a dough. It works well but involves more ingredients, more steps and more carbs. This crust skips the flour entirely. Just eggs and cheese mixed in a bowl, pressed onto a pan and baked. Simpler process, fewer ingredients and a lower carb count per slice.
Yes. Bake the crust through the flip step, cool it completely and refrigerate for up to 2 days. When ready to eat, add your toppings and bake at 350F for 10 to 12 minutes. Great for meal prep or a quick weeknight dinner.
I have been managing my own blood sugar through low carb eating for years and this is one of the recipes I come back to regularly. The crust has 0g total carbs per slice. With sauce, mozzarella and pepperoni, each slice stays at 2g total carbs. The 21g protein per slice also helps with satiety, which plays a role in keeping my blood sugar steady after a meal. One thing to watch is your pizza sauce. Most store-bought options contain added sugar. Check the label and look for 2g total carbs or less per serving.
Recipe Card
Low Carb Pizza Crust
RECIPE VIDEO
Equipment
Ingredients
Zero Carb Crust
- 4 oz shredded mozzarella cheese
- 4 oz shredded marble cheese
- 2 large eggs
- 1 teaspoon garlic powder
- ¼ teaspoon dry oregano
- ⅛ teaspoon salt
Toppings
- 4 tablespoon raos tomato sauce
- 2 oz shredded mozzarella
- 15 slices pepperoni
- ¼ cup grated parmesan
Instructions
Low Carb Pizza Crust
- Preheat oven to 350°F.
- Using a large mixing bowl add the 4 ounces of shredded mozzarella, 4 ounces of shredded marbled cheese, eggs, garlic powder, dry oregano and salt. Mix together with a rubber spatula until well combined.
- Transfer the crust mixture onto a parchment lined 10" pizza tray or baking sheet. Place another piece of parchment on top and use a tumbler or rolling pin to roll out the pizza crust until it is evenly spread out in the pan. Gently remove the top layer of parchment paper from the pizza crust.
- Bake the pizza crust in the oven at 350°F for 15 minutes.
- Once crust is baked, remove cooked pizza crust from the oven and place a layer of parchment paper on top and gently flip the pizza, then slide back onto the pizza pan. See video.
Toppings
- Top the pizza and bake in the oven at 350°F for 15 minutes and then another 5 minutes on broil if needed to get the toppings crispier.
(Refer to the detailed video instructions below if further clarification is needed)
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Sonia Datta says
Yum!
Oscar Chimenti says
Thank you. I truly believe it’s the best low carb pizza recipe.
myGiftsy says
This zero-carb pizza idea is perfect for satisfying cravings while staying on track with low-carb goals.
Matt H. says
Just a question on the nutrition; Is that for the whole 10"? Thanks. This pizza is the best ever!
Oscar Chimenti says
Thank you. The nutrition is per slice.