Low-Carb Pizza

Low-Carb Pizza

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Do you miss pizza? Here’s a delicious low-carb, high-fat pepperoni pizza. Eggs, cheese and tomato. And a little oregano. That's all you need to quickly make the easiest flavorful low-carb pizza! Strict low carbStrict low carb70% Fat27% Protein3% Carbs6 g carbs / serving Easy 5 + 25 m5 minutes preparation25 minutes cooking time
Strict low carbStrict low carb70% Fat27% Protein3% Carbs6 g carbs / serving Easy 5 + 25 m5 minutes preparation25 minutes cooking time

Do you miss pizza? Here’s a delicious low-carb, high-fat pepperoni pizza. Eggs, cheese and tomato. And a little oregano. That’s all you need to quickly make the easiest flavorful low-carb pizza!

Ingredients

2 servingservings
USMetric
Crust

  • 4 eggeggs
  • 6 oz. 175 g shredded cheese, preferably mozzarella or provolone
Topping

  • 4 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 4 oz. 120 g shredded cheese
  • 2 oz. 50 g pepperoni
  • olives
For serving

  • 5 oz. 150 g leafy greens
  • olive oil
  • sea salt

Print recipe
NutritionStrict low carb70% Fat27% Protein3% Carbs6 g carbs / serving

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Whisk the eggs and blend in 6 ounces (170 g) of cheese. Spread the cheese and egg batter on a baking sheet with parchment paper and form two round circles if you like round pizzas or just make one rectangular pizza. Bake for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.
  3. Increase the oven temperature to 450°F (225°C).
  4. Spread tomato paste on the crust and sprinkle oregano, and top with 4 ounces cheese and put the pepperoni and olives on top.
  5. Bake for another 5-10 minutes or until the pizza has turned a golden brown color.
  6. Serve with a salad.

Tip!

Instead of tomato paste, you can use sun-dried tomato pesto or a low-carb spaghetti sauce with good ingredients.

Try one or more of these toppings for variation; bacon, salami, mushrooms, blue cheese.

 

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117 Comments

  1. Elizabeth
    Don't make this for the first time if you are supposed to be fasting because you might be like me an not be able to resist having a taste. It was delicious. I made it on parchment paper on a baking sheet and spread it out as thinly as I could. There should be no pools of egg. If there is you need more cheese. I added left over roast lamb, leftover roast pumpkin and chorizo. Will definitely make again.
  2. Nicky
    Hello Alison, did you get a reply? I also have the same question to ask ... I am having left overs on a portion, but that's as I am not so hungry and never eaten big portions, generally.
    Let me know if you hear back! Thanks
  3. Azra
    Hi,

    Just made this pizza and I am amazed. I can't believe it tastes like a pizza. The crust I had my doubts about but oh myyy. How wrong was I?! It tastes like a crust without the guilt of having carbs. The toppings I used were oregano, onion flakes, baby spinach, yellow bell pepper, red jelapenos and mozzarella cheese.

    I am sooo happy that it turned out so well. And my kids couldn't resist so I was quarter of a pizza short and still full. I think I will incorporate this into future family meals most certainly!

  4. SuW
    Just noticed bags of grated cheese in the UK have potato starch added, which can seriously dent into the daily carb allowance. Best to grate the cheese yourself and save some money too!
  5. Big Dub
    Can someone please break down the carbs, fat & protein in grams?
    Any serving size.
    Thank you so much!
    Reply: #108
  6. Liz
    This is my favorite recipe on this website. I make exactly like the recipe says to do. It does not taste eggy in the least. It's absolutely delicious. I make this one or two times a week. Sometimes I fry one Italian sausage link with a little chopped onion and bell pepper and use that as my topping. Fabulous. And, yes, I realize that raises the carb count. But, it's worth it.
  7. Krista
    Fed it to the family...they love it! The key is making sure it's spread thin. when it's thin, it's just like a crust and crispy. I think next time I'll blend the cheese and egg together in my food processor. I also followed one person's tip and added some salt and red pesto to the tomato paste. Fantastic!
  8. Krista
    Big Dub,
    Chronometer is fantastic if you want to count. https://cronometer.com You can set it to lo carb settings (strict, moderate, high, etc.). You can also track your nutrients. I'm not very good at tracking, though. :)

    Although if you're not interested in serving size, if you hover over the tool they have it gives you the ratios of protein vs. fat vs. carbs.

  9. Luna bS
    LOVED IT!
    I don't mix meat and dairy, so I used mushrooms, olives, capers, oh so yummy! This is going to be one of my most fav recipes!
    I also made a version for my daughter (who is gluten/casein intolerant), replaced cheese in crust with some gluten-free flakes, and then just skipped it for the topping, but added beef pepperoni :) She loved it!
  10. http://realmealrevolution.com/group/maddy's-uk-banting-health-e--club/84
    I hate fat head pizza base and the cauli one gives me terrible heartburn (even though cauli on it's own doesn't-weird I know!) so this is perfect for me I added a little paprika and mixed italian herbs to the mix YUMMO
  11. wendy
    I don't understand, I made a pizza for 6 - but the base wasn't like a batter - it was just a runny liquid... what have i done wrong??
  12. Aimee
    Can you use Silpada mats instead of parchment paper??
    Reply: #113
  13. Ian
    I've use my silpad mat in the past for cheese and other non-bread baking and it really isn't the best. The clean up is a nightmare because things get stuck in the tiny perforations. I use parchment paper and I find it much better than a silpad for this recipe.
  14. Routie Mohan
    Thank you for these great ideas. I saved them and now I'll change my cooking lifestyle. I love the egg plant ones. I'm trying that one today. Coincidentally I bought two eggplants when I was coming home from work yesterday. I found your mail just in time. Cooking is my past time.
  15. Victoria Fender
    Wow, this was really good and satisfying. I didn't feel like eating again for a few hours. Thanks for the recipe!
  16. Carla
    Absolutely delicious! Surprising to say the least. I'm not a fan of eggs so I was really nervous about the crust. Boy was that a waste of time. It was insanely good and tasted like crust for some reason. My brain is still trying to wrap it's head around it. I must say that I seasoned the eggy stuff with Salt, Pepper, Garlic Granules and Italian Seasoning prior to baking it for the first time. Also, I made it in a lined (no parchment - had to use my silicone liner) cookie sheet for ease. I'd love to take it to work tomorrow for a friend to taste, but I have no idea how I'd heat it up again. Since it's not real pizza crust, would I be able to? I would rather store it in a container on top of the fridge, but I wouldn't do that with pizza. Hmmmm....I have to think about this. Anyway, thanks for the delicious recipe! I'll try the fathead version next.
  17. Daphne
    Wow! My husband and I just enjoyed a typical pizza Sunday with NO guilt! I read all of the reviews prior to making so I had helpful hints before I started. Several people have asked about the parchment paper - our pizza didn't stick but I do have the "oven safe & non-stick" kind made by Reynolds (perhaps this is the difference). I used the suggested 4 eggs with cheese along with garlic and onion powder prior to mixing. I used our Ninja so that everything was nice and blended. I left the egg mixture in the oven for longer, 20-25 minutes. I used a rectangle air pan - 15.5x10.5 inches. Here's what I concluded: (1) The garlic and onion powders give the crust a fantastic flavor. (2) I added salt and pepper along with the suggested oregano to the tomato paste. As another person stated, make sure you place the paste all the way to the edge of the crust. This is crucial to not tasting "egg." (3) I piled on fresh spinach (minus the stems) as well as a few portobello mushrooms (I don't care for olives). Added toppings make for a great taste - add additional meats, vegetables. (4) I placed the pepperonis on first (after paste), sprinkled a very light layer of mozzarella cheese on and then added the spinach and mushrooms, topped with more mozzarella cheese. The light layer of cheese helps everything "stick." (5) I sprinkled a little cheddar on top of the mozzarella to give the pizza more color and taste. Summary: In my opinion, the spices and additional toppings are key. What a great recipe!
  18. Jessica
    Unfortunately this stuck so badly to the parchment paper it was almost inedible.
  19. Karen
    mine stuck to the tin wven though I greased it with olive oil it asl seperated the egg form the cheese want not good ! tips please?
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