Low Carb White Pizza Recipe

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.

Course dinner

Cuisine American, Italian, Mediterranean

Keyword gluten free, LCHF Pizza Crust

Prep Time 10

Cook Time 20

Cooling time 10

Total Time 40

Servings Servings

Calories 483kcal

Author Brandy

Equipment

Ingredients

Crust

4 eggs
1 cup mayonnaise
1.5 cup almond flour
2 tbsp ground psyllium husk powder
2 tsp baking powder
½ tsp salt

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).
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.

Nutrition