A quick and easy low carb pizza that is tasty and will satisfy your pizza craving while you’re on a low carb or keto diet. And all with an easy flatbread or tortilla crust.
Editor note: This was originally published on January 5, 2010. This update is April 30, 2018. Photos have been re-edited, and the text updates. I have also added my now usual random dog picture.
The conversion from our old high carb diet to lower carb diet involved dealing with our pizza “addiction.” We were poor planners of meals so many last minute decisions leading to a lot of ordered pizza. Plus we liked it.
Many suggestions are floating around in the low-carb/keto diet community. Hamburger crusts very disgusting, cream cheese/ egg concoctions with many steps that are highly prized by the inventors and followers but is also odd and disgusting. There are the various “wonderful” various cauliflower concoctions, all bad.
All these crust substitutes are labeled as “easy” for some odd reason. You need to accept that pizza just won’t be quite the same, but we can make it something good for what it is.
My Rating
A strong four especially compared to the competition.
Recipe Notes for Low Carb Pizza:
For the crust, we now use Flatout Flat Bread or various low carb tortillas. At only 6 net carbs for a large single size pizza, it tastes good, is cheap, available at our local market and seems to last forever in the fridge. We also use low carb tortillas, but they are thinner and a little harder to use.
With a little planning, this can go real quick. Tonight I got home at 6 pm, and we were eating fresh homemade pizza by 6:20. I had everything already in baggies from last weekend, so that is why it went so fast.
Without the pizza stone, use a large ½ sheet pan sprayed with pam. This will take about 15 minutes to cook.
Tools: oven pizza stone, large skillet
Ingredients:
1 Flatout Flat Bread or large low carb tortilla, of course, you can do the higher carb ones if you want
2 teaspoons vegetable oil
Toppings of your choice
- ¼ lb Italian sausage browned
- ¼ cup chopped green pepper
- ¼ Chopped medium size onion
- 18 pieces of pepperoni
2 tablespoons pre-made pizza sauce (I like Ragu Sweat Basil)
1/2 cup mozzarella shredded
Preheat oven to 425 convection with the pizza stone on a center rack
In a large skillet over medium-high heat, add 2 teaspoons oil. Brown the Flatbread/tortilla on both sides slightly. You are just firming it up to keep it from falling apart with the sauce and ingredients.
Spoon on 2 tablespoons premade pizza sauce on the crust and spread. I add another ingredient in the following order: sausage, onion, 12 pieces of pepperoni, green pepper, mozzarella, and top off with your last 6 pieces of pepperoni.
Transfer to the pizza stone.This will cook rapidly for about 10 minutes.
Variation: Four Cheese White Chicken Pizza
Just a change in toppings: Eliminate Italian sausage, green pepper, pepperoni, and pizza sauce.
New ingredient:
1 tablespoon Butter
½ tsp garlic powder
½ cup diced chicken
1-2 oz each of feta, white cheddar, mozzarella, and shredded parmesan
1 Plum tomato – thin sliced (about 1/4 inch)
Instructions:
1) Melt 1 tablespoon butter and add ½ tsp garlic powder. Spread over the crust like sauce.
2) Now add the topping: ½ cup of diced chicken, thinly sliced plum tomato (about 1/4 inch), 2 oz each of feta, white cheddar, mozzarella, and shredded parmesan.
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Low Carb Pizza
Ingredients
- 1 large low carb tortilla - or low carb flat bread
- 2 teaspoons vegetable oil
- Toppings of your choice
- 1/4 pound Italian sausage - browned
- 1/4 cup green pepper - chopped
- 1/4 onion - Chopped medium size
- 18 pieces pepperoni
- 2 tablespoons pre-made pizza sauce - I like Ragu Sweat Basil
- 1/2 cup mozzarella shredded
Instructions
- Preheat oven to 425 convection with the pizza stone on a center rack
- In a large skillet over medium-high heat, add 2 teaspoons oil. Brown the Flatbread/tortilla on both sides slightly. You are just firming it up to keep it from falling apart with the sauce and ingredients.
- Spoon on 2 tablespoons premade pizza sauce on the crust and spread. I add another ingredient in the following order: sausage, onion, 12 pieces of pepperoni, green pepper, mozzarella, and top off with your last 6 pieces of pepperoni.
- Transfer to the pizza stone. This will cook rapidly for about 10 minutes.
Recipe Notes
Variation: Four Cheese White Chicken Pizza
Just a change in toppings: Eliminate Italian sausage, green pepper, pepperoni and pizza sauce. New ingredients:1 tablespoon Butter
½ tsp garlic powder
½ cup diced chicken
1-2 oz each of feta, white cheddar, mozzarella, and shredded parmesan
1 Plum tomato - thin sliced (about 1/4 inch)
Instructions:
1) Melt 1 tablespoon butter and add ½ tsp garlic powder. Spread over the crust like sauce.
2) Now add the topping: ½ cup of diced chicken, thin sliced plum tomato (about 1/4 inch), 2 oz each of feta, white cheddar, mozzarella, and shredded parmesan.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published January 5, 2010
I'm DrDan and welcome to my blog. You will find delicious easy everyday recipes mostly for smaller households. Please look around and enjoy your visit. 
Paula Lynch
February 13, 2016 at 5:00 pmWe are so excited to try this (going to make the oven blackened tilapia tomorrow for first time). We don’t have a pizza some, can we use a cookie sheet? If so, any adjustments needed? Also on conventional oven would we use 450 degrees like on tilapia recipe?
Thank you so much in advance for your assistance. Feel blessed to have come upon your site today in Google search for tilapia, so many things we’re going to try!
DrDan
February 13, 2016 at 5:06 pmYep a cooking sheet will work. I do a lot of higher temperature cooking and have a discussion in the FAQs menu above. Basically I don’t like to go above 425 much so if the recipe calls for 425 convection. Still with 425 conventional and add a bit of time.
DrDan
Paula Lynch
February 14, 2016 at 8:37 pmOk great, ty so much! Will stick @ temp and just add time :) Will check out the FAQ. We enjoyed the oven blackened tilapia tonight!