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Pizza Crust - 2.5 net carbs per slice

Posted Sep 12 2008 8:58am

I love pizza. There are so many wonderful varieties and toppings. If it weren't for my diet, I could eat pizza daily and never get tired of it. However, my love for pizza also makes me very picky about them. In my humble opinion, it is usually the crust that makes or breaks a pizza. The better the crust, the better the pizza.

Although I have tried, I've not yet successfully made a low-carb yeast risen crust that meets my high standards. I am keen on hand-tossed pizza dough that, when baked (preferably on a stone) is crisp yet chewy. I shall continue on the quest for a fantastic low carb pizza crust that tastes as good as real pizza. And by real pizza, I don't mean Domino's or Little Caesar's!

In the mean time, this recipe is pretty good. I think it's as good or better than Domino's but not as good as Papa Johns and definitely not as good as any number of neighborhood pizzerias. I wouldn't say that it is great but it's probably the best low carb pizza that you will find anywhere. I have worked it and re-worked it. I'm happy with my recipe overall. But, if I wasn't on a diet, it wouldn't be my pizza of choice. With that said....

This recipe makes a 12 inch diameter pizza with a total of 20 net carbs. If sliced into 8 pieces, each piece has about 2.5 net carbs.


4 ounces cream cheese (1/2 pack)
2 eggs
1/4 c. Parmesan cheese (powdered not fresh)
1/4 t. garlic salt (or table salt)
1/4 c. flax meal (aka ground or milled flax)
1 T. baking powder*
1/2 cup almond or hazelnut meal /flour
4 ounces shredded mozzarella cheese

Toppings (add the carbs)


Non-metal mixing bowl
Cookie sheet
2 pieces of parchment paper
Rolling Pin


Preheat oven to 400 degrees.

In mixing bowl, microwave cream cheese for 30 seconds to soften. Whisk with eggs. Stir in remaining ingredients except mozzarella. Add mozzarella cheese. At this point, you may need to mix by hand.

Roll dough into ball and place in between two large sheet of parchment paper. Using rolling pin, flatten dough (between parchment papers) until between 1/4 and 3/8 inch thick. Remove top layer of parchment paper. Place pizza dough with bottom parchment paper onto cookie sheet.

Do not add topping yet. Bake crust at 400 degrees for 16 to 18 minutes or until golden. You want the dough done but not dark brown. Remove from oven. Add desired sauce and toppings. Return to oven for another 10 minutes until cheese is bubbly.

*If you prefer, you can use 1/2 cup of carbquik baking mix instead of the wheat gluten and baking powder.
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