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This recipe means that I get to check a very important item off my (imaginary) bucket list: family-approved low carb pizza crust accomplished.
No, it’s not exactly like “real” pizza crust made with glutinous flour. But it sure works, and it’s not soggy, and most importantly – I can pick up a slice of pizza loaded with toppings and chow down.
Since starting the Trim Healthy Mama healthy eating lifestyle two and a half years ago, pizza has been a matter of much experimentation. I’ve used Gwen’s Easy Bread as a great bready crust, but I couldn’t load it down with fatty toppings unless I wanted a crossover (a combination of carbs and fats which isn’t weight-loss-promoting). Joseph’s lavash bread makes a great thin crust pizza, but some people in my family aren’t too into that for some reason. The kids don’t consider it real pizza, and my dad wasn’t a big fan either. I happen to love it, but I wanted to find a pizza crust option that 1) meets everyone’s approval, 2) can be picked up, and 3) is low carb so I can load it down with cheese and sausage. Mission accomplished! My family actually liked this crust!
Like my cinnamon roll recipe, this dough uses mozzarella cheese to mimic the structure and texture of a glutinous flour – minus the gluten, minus the carbs.
You can top this pizza with all the meats, cheeses, and veggies you like. It’s very filling! I usually end up customizing the pizza to what different family members like or don’t like. As far as I’m concerned, sausage, pepperoni, cheese, onions, mushrooms, and olives make the best pizza toppings, but not everyone in my family agrees with me. Here’s a tip: to avoid a soggy crust, put most of the cheese under the veggies instead of on top of them. This lets the veggies release their steam into the oven rather than down into your pizza crust.
Serve this pizza with Zevia Cream Soda and some crudités with Ranch for a complete (and very filling) meal!
Want to see my other entrée recipes? Click here for a picture index!
You can find this recipe in my cookbook, Necessary Food.
- 1½ cups part skim shredded mozzarella cheese
- 2 T salted butter
- ¾ cup Briana's Baking Mix
- 2 tsp. Italian seasoning
- 1 tsp. baking powder
- ½ tsp. garlic salt
- ½ tsp. yeast (instant or regular; this is just for flavor)
- 2 eggs
- 2 T water
- NSA pizza sauce
- Shredded mozzarella cheese
- 1 lb. pork sausage (or sausage of choice), fried, chopped fine, and drained well
- Chopped onion and green pepper
- Sliced fresh mushrooms
- Pepperoni slices
- In a nonstick saucepan over medium heat, melt the mozzarella cheese and butter together until soft and stringy (don't overheat it), stirring often. While it is heating, whisk together the dry ingredients. When the cheese is sufficiently melted, turn the heat down to low and stir in the dry ingredients, eggs, and water. If a spatula isn't sufficient to mix everything smoothly, knead the dough a few times with your hands.
- Turn the dough out onto a square of parchment paper that is roughly 16 inches across. Cover the dough with a piece of plastic wrap and roll it out into a circle 15 inches in diameter. Place the parchment paper (with circle of dough on top) into a 15 inch pizza pan and prebake at 375 degrees F for 6 minutes. Flip the pizza crust over and remove the parchment paper from the top. Top with sauce, mozzarella cheese, cooked sausage, veggies of choice, a slight smattering more of cheese, and pepperoni (putting most of the cheese on the bottom and leaving the veggies on top without a large covering of cheese helps keep the crust from getting soggy). Bake at 375 degrees for 15 minutes or until the cheese is melted and the veggies are as soft as you like them. Yields 5-6 servings (it's very filling).
Briana’s Baking Mix recipe
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