Low Carb Pizza Crust
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Are you looking for a low carb pizza crust that is not cauliflower or cheese based? We are sharing our go-to pizza crust for low carb pizza recipes!
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Cris here.
It is no secret around here that I LOVE pizza. And since going low carb we have made everything from Low Carb Pizza Soup to Low Carb Crustless Pizza, sometimes a girl NEEDS real pizza and one of my favorite things about eating low carb is that I can just about make anything I set my mind to and stay within our dietary needs. So, I was on a mission to find THE perfect low carb pizza crust. I tried everything from the cauliflower crusts to fat-head pizza dough recipes. And, while the fat-head recipes are my favorite of all the ones I tried, none of those were very easy to make quickly nor were they easy to take on the road in the RV.
Then I discovered Carbquik (no, they are not a sponsor of this post– we just love their product.) and began playing with the recipe on their box until I came up with the crust we now use all the time. We use it in the oven, in the crock pot AND in the Ninja on the bake setting. It is super simple to throw together and perfect for when we need a quick meal in the RV. It keeps us from calling for take-out after a long day. Win, win, win!
How to Make Low Carb Pizza Crust Notes
- The base for this crust is Carbquik. Some folks do not like using Carbquik, but we have successfully used it in our low carb diet for over a year and find this mix is a wonderful way to keep us on track. I have not tried alternatives to using this mix for this recipe.
- We use Italian Seasoning to boost the flavor in this crust. It is optional.
- We find adding a bit of salt to the crust also enhances the recipe greatly, however, if that is a concern for you, feel free to omit.
- I always have to add more water to my recipe than Carbquik’s original recipe calls for, so feel free to adjust the water in this recipe to fit your needs. You will want your dough to be able to stick together in a ball, but not be so wet that it sticks to everything.
- I like to roll my pizza crusts out between two sheets of parchment paper (these are my favorite). I keep the crust on the bottom sheet and bake it directly on the sheet when I am baking my crust in the oven or on the oven setting on my ninja. However, when I make my crock pot pizza, I love to make a buttery crust so I transfer the crust into a butter slow cooker.
- Here is the Crock Pot Pizza Recipe we use.
- Looking for more recipes? Ourย Recipe Finderย can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks,ย slowย cookers and low carb essentials in ourย Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.ย The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
Low Carb Pizza Crust Recipe
Low Carb Pizza Crust
Ingredients
- 1.5 Cups Carbquik
- 1/2 teaspoon salt optional
- 1 1/2 teaspoon Italian Seasoning optional
- 1/3-2/3 cup hot water
- 2 sheets parchment paper
Instructions
- Mix Carbquick, salt and Italian seasoning well.
- With a fork, slowly stir in water until a dough forms that will stick to itself without sticking to your hands. (Water needed will vary depending on humidity.)
- Form a ball of dough and place in the center of a piece of parchment paper.
- Place another sheet of paper on top and roll dough flat with a rolling pin.
- If making an oven pizza (or Ninja oven setting) and not a crock pot pizza, preheat oven to 450 and remove top parchment paper but keep crust on the bottom parchment and use a fork to poke air vents in your crust.
- Place crust on a cookie sheet (or in your Ninja) and pre-bake for 2-3 minutes.
- Pause baking pizza and add desired sauce and toppings before resuming baking for another 8-12 minutes.
Video
Notes
- The base for this crust is Carbquik. Some folks do not like using Carbquik, but we have successfully used it in our low carb diet for over a year and find this mix is a wonderful way to keep us on track. I have not tried alternatives to using this mix for this recipe.
- We use Italian Seasoning to boost the flavor in this crust. It is optional.
- We find adding a bit of salt to the crust also enhances the recipe greatly, however, if that is a concern for you, feel free to omit.
- I always have to add more water to my recipe than Carbquik's original recipe calls for, so feel free to adjust the water in this recipe to fit your needs. You will want your dough to be able to stick together in a ball, but not be so wet that it sticks to everything.
- I like to roll my pizza crusts out between two sheets of parchment paper (these are my favorite). I keep the crust on the bottom sheet and bake it directly on the sheet when I am baking my crust in the oven or on the oven setting on my ninja. However, when I make my crock pot pizza, I love to make a buttery crust so I transfer the crust into a butter slow cooker.
- Here is the Crock Pot Pizza Recipe we use.
- Looking for more recipes? Ourย Recipe Finderย can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks,ย slowย cookers and low carb essentials in ourย Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.ย The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
Nutrition
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Sorry to bother, have you ever froze your dough? I am planning on trying this recipe either way. Thanks.
Not a bother at all! We haven’t frozen this crust before but think it should work just fine. If you give it a try, let us know how it goes. Enjoy!
Made this today. Thanks for sharing the easy recipe. It’s delicious!
I just made this today. It is a keeper. Thank you for making this so easy to make.
How do you get the crust off the parchment?
It has always come off easily for us. Parchment paper is made for release and transfer, so you shouldn’t have a problem. Hope you enjoy this as much as we do!
I tried the low carb pizza crust recipe using the Carb Quick product. The taste of the pizza ingredients were good but I found the crust to be a bit mealy. I ended up removing the top and eating without the crust. Is this expected or did I do something wrong in preparing the crust?
Hi Dru-
The results should be similar to other bread type recipes using carbquick. If the crust was too dry, you can try adding a T water (or more) so that it is not crumbly. Sometimes humidity plays a role in making doughs too dry or too wet and you need to adjust. Hope that helps.
Can I add yeast to the dough? Has anyone tried? I know there is already leavening agents in Carbquik.
Did you end up adding yeast? I see there are recipes for carbquick yeast rolls with yeast so I’m thinking pizza dough should be a no brainer but I’m having a hard time finding someone who tried! LOL
Does this crust freeze well (I assume after initial bake time). Am thinking of making individual pizza crusts & freezing for future pizza cravings! Thanks~
Hi Charlotte!
I haven’t tried freezing it, so I really couldn’t say. My only concern would be that it would retain moisture from freezing, but without testing it, I couldn’t say. If you try it, please let me know how it goes!
Do you have a suggestion for people who can’t use Carbquick? I generally use almond flour but is that enough or do I need to add other things to it?
Hi Kris!
When I don’t use carbquick, I make “fathead pizza dough” that has almond flour in it but is mozzarella cheese based. If you google fathead dough, you will find all kinds of pizza crust recipes that are almond flour based. Hope that helps!
Tried your recipe and it was a huge hit! Thanks for sharing.
So glad you enjoyed it, Karen! Thanks for stopping by to let us know.
Try adding a 1/4tsp of lactic acid powder. Adds that hint of sour you get from a good yeast-risen dough. Texture is still a bit soft like fathead dough, but the flavor is on point. I did notice that this browns pretty dark in my convection oven, to a point that would be overdone for a wheat dough. Yet the taste was not burnt, so you can cook this a bit darker than traditional crust.
What is the bake temp and time for a regular oven, please?
Hi Cris, so if you had time and werenโt worried about convenience or labor, which dough is better for pizza? Fat head or Carbquick?
Followed the recipe off the box but used rolling bin and Italian seasoning, topping were pepperoni, onion, bacon bits, green pepper and cheese.
Iโm so happy I have a place to find low carb recipes. I have NASH and a fatty liver, so the Keto diet (high fat) isnโt for me. I have to have low fat, low carbs, and low sugar; so when you present recipes (even though I might have to tweek them a bit for me) like this pizza crust recipe, Iโm thrilled.
It gives me more of a variety to choose from.
Thank you!
So glad the site is helpful to you, Cindy!!
I love Carbquick. For Pizza dough, however, we always use the Fathead Dough recipe; itโs the BEST weโve found and you can eat THE WHOLE PIZZA.
We havenโt tried Carbquick pizza crust yet but weโre anxious to give it a try.
Thanks for all the delicious recipes yโall make available to us. We have enjoyed so many of them.
Hi Sue-
We are huge fans of the fathead dough too. It is a little bit more labor intensive than this dough, so we like to use this one when we need something quick and easy. We love having options!
O-em-gee……..this is awesome, can’t wait to give this a try!!!
Hope you enjoy!!