Let me tell you—I’m a pizza girl at heart. But since starting my low-carb journey to get a handle on my blood sugar, the typical slice just doesn’t make the cut anymore. That said, I wasn’t about to give up pizza night altogether.
So when I stumbled into this low-carb cheese crust pizza, I felt like I hit the jackpot. No fancy flours, no complicated dough prep. Just cheese, eggs, seasoning, and pepperoni. And when you bake it up on a parchment-lined sheet pan? You get a golden, crisp, bubbly pizza base that you can slice, dip, and share.
Honestly, this might be even more satisfying than the real thing. Here’s how I make it happen.
Why This Low-Carb Pizza Crust Works
- Cheese becomes the crust—crispy, chewy, and totally indulgent
- Eggs bind it together for a firm, sliceable texture
- No flours or starches = low-carb, blood sugar–friendly
- Takes minutes to prep and bakes on one sheet
- Totally customizable with your favorite toppings and dips
What You’ll Need
(Serves 4 | Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins)
- 2 cups shredded mozzarella cheese
- 2 cups grated Parmesan cheese
- 2 large eggs
- 2 tsp Italian seasoning
- Pepperoni slices, or any toppings you love
- Low-carb pizza sauce or marinara for dipping (optional)
- Parchment paper and a large cookie sheet
Total carbs for the full sheet: around 24–25g. A quarter of the pan = ~6g carbs + sauce.
How I Make It (Step-by-Step)
1. Preheat and Prep the Pan
I set my oven to 350°F and line a standard cookie sheet with parchment paper. You definitely want the parchment—it keeps the cheese from sticking and helps it crisp underneath.
2. Mix the “Crust” Ingredients
In a big bowl, I toss together:
- 2 cups shredded mozzarella
- 2 cups grated Parmesan
- 2 eggs
- 2 tsp Italian seasoning (or a mix of oregano, basil, and garlic powder)
I stir it all together until it becomes a sticky, cheesy mixture. Don’t worry if it looks too wet—it bakes up perfectly.
3. Spread and Shape
I dump the cheese mixture onto the parchment-lined sheet and spread it out evenly, about 1/4-inch thick. You can shape it into a rectangle or oval—whatever fits your pan best.
I make sure the edges are smooth and even to avoid burning.
4. Add Toppings
This time, I kept it classic and laid out a layer of pepperoni slices right on top. But you could use:
- Cooked sausage
- Mushrooms, olives, or green peppers
- Sliced jalapeños for heat
- Even a sprinkle of extra cheese if you’re feeling bold
5. Bake Until Golden
Into the oven it goes for about 25 minutes, or until the edges are golden brown and the cheese is bubbling and slightly crisp. Keep an eye on it the last 5 minutes—every oven is different.
Optional: Pop it under the broiler for 1–2 minutes at the end for extra crisp.
6. Slice and Serve
Let it cool for about 5 minutes—this helps it firm up and makes slicing easier. I use a pizza cutter to slice it into squares or strips and serve it with a little bowl of low-carb pizza sauce for dipping.
You can also fold slices like a soft, cheesy flatbread if you’re craving that handheld pizza feel.
Why I Love This Recipe
- Super low-carb: Even with sauce, one serving is less than 10g carbs
- Fulfills pizza cravings without wrecking my blood sugar
- Cooks fast and makes enough to share
- Great for meal prep—leftovers reheat well in the toaster oven or air fryer
- Totally satisfies that cheese craving in the best way
My Tips & Tricks
- Use parchment paper, not foil—it’s the key to a non-stick, crispy base
- Let it cool before slicing—it firms up as it rests
- Swap Parmesan with a blend of sharp cheddar or Monterey Jack for variety
- Add crushed red pepper or garlic powder to the mix if you want more zip
- Reheat leftovers in an air fryer for maximum crunch
Final Thoughts
This low-carb pizza sheet has become my personal go-to when everyone else is ordering takeout. It’s cheesy, rich, flavorful, and satisfying enough that I don’t even want the regular stuff anymore.
I mean, come on—crispy edges, melty cheese, pepperoni on top, and a little sauce on the side? That’s real comfort food, without the carb overload.
If you’re looking for a low-carb pizza fix that actually feels like pizza, do yourself a favor and give this a shot. You might not miss the crust at all.
Cheesy, Crispy, and Blood Sugar–Friendly Low-Carb Pizza Crust
Ingredients
- 1 ½ cups shredded mozzarella cheese
- ½ cup almond flour
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt to taste
- Olive oil for greasing
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the shredded mozzarella cheese, almond flour, eggs, baking powder, Italian seasoning, garlic powder, and salt.
- Mix until well combined and a dough forms.
- Lightly grease a baking sheet or pizza stone with olive oil.
- Spread the dough onto the baking sheet, shaping it into a round crust about ¼ inch thick.
- Bake in the preheated oven for 10-15 minutes until the crust is golden brown and crispy.
- Remove from the oven and add your favorite low-carb toppings.
- Return to the oven and bake for an additional 5-10 minutes to melt the cheese and heat the toppings.
- Slice and serve hot!
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