Here’s a delicious Low-Carb Sheet Pan Pizza recipe that’s easy to make and packed with flavor while keeping carbs in check. This version uses a simple almond flour-based crust and your favorite toppings.
Low-Carb Sheet Pan Pizza
Servings: 6-8
Prep Time: 10 mins
Cook Time: 20-25 mins
Ingredients:
For the Crust:
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2 cups almond flour (or a mix of almond & coconut flour)
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2 cups shredded mozzarella cheese (low-moisture)
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2 oz cream cheese
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1 large egg
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1 tsp Italian seasoning
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½ tsp garlic powder
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½ tsp baking powder (optional, for crispiness)
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¼ tsp salt
For the Toppings:
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½ cup sugar-free pizza sauce (or marinara with no added sugar)
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1 ½ cups shredded mozzarella cheese
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Your favorite toppings:
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Pepperoni, sausage, mushrooms, bell peppers, olives, spinach, etc.
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Red pepper flakes & dried oregano (optional)
Instructions:
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Preheat oven to 400°F (200°C) and line a large sheet pan (10×15-inch or similar) with parchment paper.
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Make the dough:
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In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave for 1 minute, stir, then heat another 30 seconds until melted.
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Stir in the almond flour, egg, seasonings, and baking powder until a dough forms.
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Press the crust:
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Place the dough on the sheet pan and press it evenly into a thin layer (about ¼-inch thick).
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Use a fork to poke holes to prevent bubbling.
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Pre-bake the crust:
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Bake for 8-10 minutes until lightly golden.
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Add toppings:
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Spread pizza sauce, then sprinkle mozzarella cheese and add your toppings.
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Bake again:
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Return to the oven for 10-12 minutes until cheese is bubbly and golden.
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Cool & slice:
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Let it cool for 5 minutes before slicing into squares.
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Nutrition (per slice, approx):
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Calories: ~250
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Fat: 20g
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Protein: 14g
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Net Carbs: ~4g (varies based on toppings)
Tips:
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For extra crispiness, broil for 1-2 minutes at the end.
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Swap almond flour for cauliflower rice (squeezed dry) for a veggie crust.
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Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer.
Enjoy your low-carb, cheesy, crispy sheet pan pizza without the guilt! 🍕😋