Low Carb White Pizza Recipe

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Let the fathead dough rest for today. This Low Carb White Pizza Recipe has all of the flavor without the overpowering tomato sauce base.

The toppings shine in this dish and the crispy crust has a secret ingredient that gives it the special zesty flavor white pizza needs.

This recipe is great for Football Snacks!

This was inspired by my sausage meatzza pizza , and pairs well with jello shots, hot wings or mozzarella sticks for a football party .

Ingredients

This recipe uses an non traditional pizza crust ingredient- but you’ll be glad you gave it a chance because it’s delicious.

Mayo in a cup

Crust

Toppings- Optional

  • Spinach pesto – see this post for easy 10 minute pesto
  • Sour cream * riccotta or crème fraîche can be substituted
  • Mozzarella shredded- or goat cheese
  • salt and pepper
  • 1 tomato * optional medium- sliced thin

See recipe card for quantities.

Instructions

  • Preheat the oven to 350°F or (175°C).
  • Whisk together eggs and mayonnaise until well combined. Add remaining ingredients and mix well. Let sit for 5 minutes so the psyllium husk fully absorbs the liquid.
  • With oiled hands, spread out the batter on a baking sheet lined with parchment paper into a 12 inch circle. It shouldn’t be thicker than ½ inch (1 cm).
  • Bake for 10 minutes or until light golden brown; don’t burn it. Remove from oven and let it cool for 5-10 minutes. Turn crust out onto a cutting board and remove parchment paper.
  • Mix sour cream (or ricotta if substituting) and pesto together. Then spread onto the crust. Top with cheese and tomatoes. Add additional toppings like fresh basil, olives or pepperoni if desired.
  • Place pizza back onto baking sheet lined with parchment paper and return to the oven and bake for 5-10 minutes or until the cheese has melted and turns a light golden brown. Don’t let the crust burn! (Burnt almond flour sucks.)
  • Let cool and slice into 8 pieces like a pie. Serve or store in the fridge for 4-5 days as desired. See post for re-heating tips.

Substitutions

You can sub in any toppings that you like.

  • Vegan – use vegan mayo, it will still work. Top with vegan cheese & Veggie options
  • Psyllium Powder – use chia seeds if you don’t have psyllium powder.

You cannot substitute coconut flour for almond flour on a 1:1 basis. If you want to experiment try starting with a half cup of coconut flour but full disclosure here….I have not tried it.

Storage

Store in an airtight container in the fridge and reheat in a toaster oven or air fryer for best results.

Time Saving tip: Prepare Ahead!

Make this pizza ahead of time and reheat in the air fryer or toaster oven by the slice when you are ready to serve.

More Low Carb Recipes to Love:

White Pizza FI

Low Carb White Pizza Recipe

Brandy
Low carb white pizza showcases the cheese and flavors of the fresh toppings. Give the fat-head dough a rest and discover a new way to make a tangy white pizza with a low carb twist.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 40 minutes
Course dinner
Cuisine American, Italian, Mediterranean
Servings 8 Servings
Calories 483 kcal

Equipment

Parchment
Mixing Bowl

Ingredients
  

Crust

Toppings

  • ¼ cup spinach pesto see post for easy 10 minute pesto
  • 3/4 cup sour cream * riccotta or crème fraîche can be substituted
  • 6 oz. Mozzarella shredded
  • salt and pepper
  • 1 tomato * optional medium- sliced thin

Instructions
 

  • Preheat the oven to 350°F or (175°C).
    Preheat baking oven
  • Whisk together eggs and mayonnaise until well combined. Add remaining ingredients and mix well. Let sit for 5 minutes so the psyllium husk fully absorbs the liquid.
    mix
  • With oiled hands, spread out the batter on a baking sheet lined with parchment paper into a 12 inch circle. It shouldn't be thicker than ½ inch (1 cm).
    Spread White Pizza Dough
  • Bake for 10 minutes or until light golden brown; don't burn it. Remove from oven and let it cool for 5-10 minutes. Turn crust out onto a cutting board and remove parchment paper.
    Preheat baking oven
  • Mix sour cream (or ricotta if substituting) and pesto together. Then spread onto the crust. Top with cheese and tomatoes. Add additional toppings like fresh basil, olives or pepperoni if desired.
    Mix Pesto
  • Place pizza back onto baking sheet lined with parchment paper and return to the oven and bake for 5-10 minutes or until the cheese has melted and turns a light golden brown. Don't let the crust burn! (Burnt almond flour sucks.)
    Low carb white pizza Baking
  • Let cool and slice into 8 pieces like a pie. Serve or store in the fridge for 4-5 days as desired. See post for re-heating tips.
    Low Carb White Pizza

Nutrition

Serving: 1SlicesCalories: 483kcalCarbohydrates: 7gProtein: 13gFat: 45gSodium: 577mgFiber: 4gNet Carbs: 3gFat Ratio per Serving: 83.85%Protein Ratio per Serving: 10.77%Carb Ratio per Serving: 2.48%
Keyword gluten free, LCHF Pizza Crust
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Low Carb White Pizza Recipe is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.

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