Pizza is one of the most popular comfort foods out there. But if you're on a low-carb diet, regular pizza crust is off-limits. Not to worry - the popularity of low-carb and keto diets made many of us experiment and create low-carb pizza crust substitutions! The question is, which of those many recipes actually work and don’t taste like cardboard?
If you don’t want to conduct your own experiments and want some foolproof low-carb crust recipe ideas, you’ve come to the right place. We are doing to look at three completely different low-carb recipes for pizza crust, and you can choose the one that fits your dietary preferences and goals best.
The three recipes we are looking at are:
You have probably noticed that cauliflower-based pizza crust is one of the most popular low-carb options out there. There are several reasons why cauliflower makes a great low-carb (and gluten-free) substitute for pizza crust:
The only downside to a cauliflower pizza crust is that it is rather time-consuming compared to the other two. But once you have made it a couple of times, you’ll find it easy to have a perfect veggie-packed pizza crust pretty quickly.
When your cauliflower crust cools down, top it with your favorite ingredients and return to the oven for a few more minutes.
Cauliflower pizza crust tastes surprisingly close to a regular wheat crust. It is a great low-carb, gluten-free option for anyone trying to eat a healthier diet.
Fathead dough gets its name from a 2009 documentary film, Fat Head, created by Tom Naughton, in which he proves that it is possible to lose weight on a calorie-controlled low-carb diet even if it’s high in fat.
Basic fathead dough is a low-carb dough made with almond or coconut flour, eggs, mozzarella, and cream cheese. It is super easy to make and it doesn’t only work for pizza crust, but makes great Low-Carb Bagels and even Keto Cinnamon Rolls.
Another advantage fathead dough has over the other two low-carb options is that it’s absolutely freezer-friendly. You can easily make a double batch, freeze it and keep it for the next time you have a pizza craving. It thaws well.
Let the fathead dough crust cool completely, add your favorite toppings, and return to the oven.
Fathead pizza crust tastes just what you’d expect a regular pizza crust to taste, with a slightly extra cheesy flavor. This crust is beyond delicious, and even someone who doesn’t care about their carb intake will love it.
The calorie content is one thing to consider when choosing between fathead crust and cauliflower crust. Cheese and almond flour are both high in calories, so even though this is a perfect low-carb pizza crust, you shouldn’t overindulge.
This pizza crust alternative is known as a “no-carb” pizza crust. True, containing only 1 gram of net carbs, this crust is the lowest carb pizza crust you can make.
The shredded chicken crust has many advantages - it contains almost no carbs, is lower in calories, and will keep you fuller longer because of its high protein content. What not to like?
The only drawback of this almost perfect low-carb shredded chicken pizza is that it doesn’t taste what you’d expect a pizza crust to taste. It very much tastes like chicken. If you don’t expect it to taste like bread, you love chicken, and protein content is your main priority, this pizza crust recipe is for you.
You can make this crust using the same amount of cooked, canned chicken as well.
This low-carb crust turns out extra thin, crispy, and delicious. But don’t expect it to taste anything like a regular pizza crust.
So, what’s the verdict? Which low-carb pizza crust recipe is best for you? It depends on your preferences and dietary restrictions.
If you don’t mind using cauliflower, our vote goes to that recipe. But if you want a doughier crust, the fathead dough recipe is a great option. And finally, if you are looking for something super low-carb and high protein, the shredded chicken pizza crust is perfect!
No matter which of these recipes you choose, we hope you enjoy your delicious and healthy low-carb pizza!