Go Back

Low Carb Pizza

This recipe crafts a delicious low-carb pizza featuring a soy flour-based crust. It involves pre-baking the thin crust, preparing a simple homemade tomato sauce, and then topping it with a variety of meats and vegetables. The pizzas are finished by baking until the cheese is golden and bubbly, offering a satisfying, healthier alternative to traditional pizza.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine Italian
Servings 16 people
Calories 5632.5 kcal

Equipment

  • 2 12-inch Pizza Pans Ensure they are generously sprayed with nonstick spray.
  • 1 Medium Mixing Bowl For preparing the crust batter.
  • 1 Rubber Spatula Essential for spreading the low-carb batter thinly and evenly.
  • 1 Saucepan For simmering the homemade tomato sauce.
  • 1 Whisk For thoroughly combining the crust ingredients to achieve a smooth batter.

Ingredients
  

Main

  • 1 1/2 cups soy flour
  • 3 eggs
  • 3/4 cup heavy cream
  • 1/3 cup club soda
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/8 cup diced red onion
  • 1 teaspoon chopped garlic
  • 3 large Roma tomatoes diced
  • 8 ounces no sugar added tomato sauce
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano may substitute Italian seasoning for dried herbs
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 24 ounces shredded mozzarella cheese
  • 8 ounces pepperoni slices
  • 1/2 cup crumbled Italian sausage cooked
  • 1/2 cup diced Parma ham
  • 1/3 cup julienned red bell peppers
  • 1/3 cup julienned green bell peppers
  • 1/3 cup julienned red onion
  • 2 portobello mushroom caps sliced
  • 2 tablespoons extra-virgin olive oil
  • Pinch dried oregano

Instructions
 

  • Preheat oven to 375 degrees F.
  • Make the crust: Generously spray 2 (12-inch) pizza pans with nonstick vegetable oil cooking spray. In a medium bowl, stir together all of the crust ingredients to make a smooth, thick, pancake-like batter. Using a rubber spatula, spread the batter as thin and evenly as possible over the 2 pans.
  • Place pizza crusts on center racks of the oven and bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch.
  • Remove crusts from oven and increase the oven temperature to 400 degrees F.
  • Meanwhile, make the sauce: In a saucepan over medium heat, heat olive oil and then sweat onions and garlic in oil, cooking just until softened and translucent. Add diced tomatoes and the remaining ingredients and simmer for about 2 minutes.
  • Compile the pizzas: Spread the tomato sauce and then the mozzarella cheese evenly over both crusts. Top 1 pizza with pepperoni, sausage, and ham, and top the other with the bell pepper strips, onions, and mushrooms. Lightly sprinkle 1 tablespoon olive oil over each pizza, and sprinkle each with a dash of dried oregano.
  • Place the pizzas back in the oven to bake for another 10 to 12 minutes, or until the cheese melts and starts to brown. Cut each pizza into 8 slices.

Notes

This low-carb pizza utilizes a unique soy flour crust, which behaves differently from traditional dough. It's crucial to spread the batter as thinly and evenly as possible on the pans to ensure crispness and prevent a gummy texture. Pre-baking the crust is a vital step for structural integrity. For the sauce, sweating the aromatics (onions and garlic) properly before adding tomatoes will build a deeper flavor base. Don't be shy with the mozzarella; a generous layer provides excellent moisture and richness. When compiling, ensure toppings are evenly distributed to allow for uniform cooking and melting. Lastly, for enhanced flavor, consider briefly caramelizing the bell peppers and mushrooms before adding them to the pizza.