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Low Carb Pizza for Keto and LCHF

When the kids were little, every Friday night was Pizza and movie night. We would pull out the bean bags and put on a DVD, or maybe a VHS, ugh yes I’m that old, anyhoo, we would settle in and wait for the doorbell to ring which signalled the arrival of the 2 x family pizzas.

Always one Hawaiian with pineapple (don’t judge me) and one supreme, half with extra chilli and anchovies. They were magnificent.

I wrote the other day about my weakness for ice cream and the low carb sugar free ice cream recipe that meant I didn’t need to miss out now I live a low carb lchf lifestyle.

While not quite as strong, I still get the urge for a Pizza every now and then.

Usually on a Friday night, even though the kids moved out over a decade ago. Brain wiring is an interesting subject and probably a topic for a series of stories, but back to the cravings.

Luckily there’s no shortage of low carb options when it comes to Pizza bases. Everything from melted cheese and almond flour witchcraft, through to canned chicken.

The former is my goto Friday night favourite.

Low Carb Pizza Recipe


3.5 Cups (10 oz) of Shredded Mozzarella1/2 Teaspoon Garlic or onion powder (optional)
1.5 Cups of Almond Flour (also called Almond Meal)1 Teaspoon of Italian Herbs (Optional)
1 Egg1 teaspoon of Baking Powder
1 teaspoon of Xantham Gum1/2 teaspoon os salt
Low Carb Pizza Ingredients

Cooking Instructions:

1 – Put the oven on to 400f (200c) – If you have a pizza stone, preheat it in the oven.

2 – Put the cheese in a microwave safe bowl and nuke it for about 2 minutes until it’s fully melted. If it needs more time to melt give it a little longer, all microwaves vary.

3 – Remove the melted cheese and let it cool for a minute or two.

4 – Mix everything else except the egg in a separate mixing bowl.

5 – Add the egg to the cheese and mix it together until the egg and cheese combine.

6 – If you have a mixer or a food processor then use them to do this next step, otherwise by hand works fine, but takes a little longer – slowly add the dry mix to the cheese/egg and mix util you have a uniform dough. If you are doing this by hand, knead the mixture until the dough comes together in a ball.

7 – Roll out the dough. You can do this on a flat surface with a bit of almond flour on it, or my preferred method is to grab 2 sheets of baking paper (parchment) slightly bigger that my pizza stone and put the dough between them and use a rolling pin to flatten out the dough as thin as possible.

8 – Place the dough on your pizza stone or baking tray.

9 – Add toppings. I usually go tomato paste, onion, mushroom, meat of some sort (pepperoni / bacon / ham / chicken) , chilli flakes, salt & pepper, olives, anchovies- then cover with more mozzarella.

10 – Into the oven for as long as it takes for the crust to brown and the topping cheese melts and is getting some colour on it (not black) usually around 15 minutes.

Obviously don’t add sugary toppings like pineapple but anything that has a green traffic light on my carb guide will be fine.

The whole pizza depending on toppings should come in under 3g of carbs.

It’s also great cold the next day and the base firms up as it cools, so if you can wait a while after it comes out of the oven, it will be easier to eat. Tough ask!

Oh man I’m hungry now…