3 Low Carb Pizza Crust Recipes That Actually Work And Taste Great

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:

• Cauliflower-based pizza crust


• Keto fathead dough pizza crust


• Shredded chicken pizza crust

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:

1. Cauliflower flavor is very mild and neutral, so it’s easy to disguise it with your favorite pizza toppings.


2. Cauliflower is an affordable ingredient available all year round and easy to find.


3. This cruciferous vegetable is also healthy, low in calories, high in fiber, and packed with nutrients.

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.

Cauliflower Pizza Crust Ingredients

• 1 pound Cauliflower


• 1 large Egg


• 1/2 cup Mozzarella Cheese


• 2 Tbsp Grated Parmesan


• Salt, Pepper, and other Seasoning you like

How to Make Cauliflower Pizza

1. Cook the cauliflower. You can break it into florets, pulse it in the food processor until it resembles rice, and then microwave it for 4-5 minutes until soft. If you don’t want to use the microwave, steam it in a steamer basket.


2. The most important step and the secret to getting your cauliflower crust right is draining all the extra liquid before you move to the next step. Cooked cauliflower contains a lot of water, so make sure you squeeze all of it out and drain it well using a kitchen towel.


3. Once the cauliflower is drained, add the egg, the cheeses, and seasoning; Mix until it is combined and resembles a dough.


4. Place the dough on a baking sheet lined with parchment paper, form it into a circle and bake for 10-15 minutes until it’s golden at 425 degrees F (220 degrees C).

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.

Fathead Pizza Crust Ingredients

• 2 cups shredded Mozzarella


• 2 Tbsp. Cream Cheese


• 1 Large Egg


• 1 cup Almond or Coconut Flour

How to Make Fathead Dough Crust

1. Mix Mozzarella and cream cheese in a bowl and microwave for about 90 seconds stirring the mixture halfway through. If you don’t want to use a microwave, melt the cheeses in a double boiler and stir until well combined.


2. Add the flour and the egg into the cheese mixture and combine well until it resembles a dough. You can also mix this dough using a food processor.


3. Place the dough between two sheets of parchment paper and roll it into a crust. Pole holes in the dough to avoid bubbles.


4. Transfer it to your baking sheet using the bottom piece of parchment paper and bake for about 20 minutes or until golden brown. Check on the crust from time to time and poke any large bubbles.

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.

Shredded Chicken Pizza Crust Ingredients

• 4 cups Cooked Shredded Chicken (about 1 lb.)


• 1/2 cup grated Parmesan


• 2 Large Eggs


• Seasoning to taste

You can make this crust using the same amount of cooked, canned chicken as well.

How to Make Chicken Pizza Crust

1. To guarantee this crust turns out well, drain and dry out the chicken thoroughly. This step is especially important if you are using canned chicken. To ensure the chicken is dry enough for the dough, spread it on a baking sheet and bake in the oven at 350 degrees F (180 degrees C) for about 10 minutes.


2. Combine the chicken with the Parmesan cheese and seasonings.


3. In a separate bowl, whisk the eggs and add to the chicken cheese mixture. Mix thoroughly. You should have a rather dense and dry mixture that can hold a shape.


4. Using your hands, spread the mixture on a baking sheet lined with parchment paper. Spread it as thinly as possible.


5. Bake the crust at 400 degrees F (200 degrees C) for about 20 minutes or until golden brown.


6. Let the crust cool completely and “seal” before adding sauce and toppings.

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!