Ketogenic Pizza, Low Carbohydrate Pizza, Healthy Pizza, Low-Calorie Pizza! – whatever name you give it, this perfect substitution for regular pizza is sure to be a hit. It hits most of the same notes as a regular pizza if you are comparing it to a thin crust that is.
The star of this recipe is definitely the crust base, the Joseph’s Low-Carb Pita Bread
Very similar mouth feel and at a fraction of the guilt. Also one of my go to recipes just like the Cauliflower Fried Rice because you can top it with literally anything in your fridge and pantry. Versatility is always a must because you never know what little bits and bobs you will have sitting around ready to expire.
Yields 1 serving of Thin Crust Low Carb Pizza
The Preparation
- 1 whole low-carb pita bread, like Joseph's
- 2 tablespoons low-carb tomato sauce, like rao's
- 2 ounces mozzarella cheese
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper flakes
The Execution
1. Preheat oven to a toasty: 450 ° F
2. Either brush slightly with oil or spray both sides with cooking spray.
3. Place in oven for 1 to 2 minutes to harden and toast the crust.
4. Remove from oven and add the sauce.
5. Add cheeses and toppings of your choice (don’t go too overboard…)
7. Toast for 1-2 minutes at 450° degrees to crisp it
8. Cook for an additional ~3-6 minutes to melt cheese.
Protip: Turn the broiler on the get the cheese nice and bubbly and a good char around the edges.
Protip #2: If you decide to broil it towards the end – KEEP A CLOSE EYE ON YOUR PIZZA – even 15 seconds can make the difference between perfectly crispy pizza and a charred burned cracker.
Tell me how you liked it in the comments below!
This recipe can be used to use almost any left overs imaginable in your fridge. Add anything and experiment with different types of ingredients and sauces.
BBQ Pork? Chicken Alfredo anyone? ;P
This makes a total of 1 serving of Thin Crust Low Carb Pizza. The serving comes out to be 240 calories, 14.3g fats, 8.9g net carbs, and 19g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 whole low-carb pita bread | 60 | 1.5 | 10 | 3.7 | 5.9 | 5.9 |
| 2 tablespoon low-carb tomato sauce | 7 | 0.1 | 1.8 | 0.5 | 1.3 | 0.4 |
| 2 ounce mozzarella cheese | 170 | 12.7 | 1.2 | 0 | 1.2 | 12.6 |
| 1/8 teaspoon black pepper | 1 | 0 | 0.2 | 0.1 | 0.1 | 0 |
| 1/8 teaspoon garlic powder | 1 | 0 | 0.3 | 0 | 0.3 | 0.1 |
| 1/8 teaspoon crushed red pepper flakes | 1 | 0 | 0.1 | 0.1 | 0.1 | 0 |
| Totals | 240 | 14.3 | 13.6 | 4.3 | 8.9 | 19 |
Thin Crust Low Carb Pizza
Ingredients
- 1 whole low-carb pita bread like Joseph's
- 2 tablespoon low-carb tomato sauce like rao's
- 2 ounce mozzarella cheese
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon crushed red pepper flakes
Instructions
- Preheat oven to a toasty 450F. Either brush the pieces of bread lightly with oil or spray both sides with cooking spray. Place in oven for 1 to 2 minutes to harden and toast the crust.
- Remove from oven and add the sauce.
- Add cheeses, mozzarella first. Then add toppings of your choice (don’t go too overboard…), being sure to log all topping macros.
- Cook for an additional ~3-6 minutes to melt cheese.
I thought wheat was a no-no.
Butch,
Though I don’t eat wheat or much gluten at all anymore, people still do and can on keto. It’s really up to them. That being said, people can still have stalls if they eat wheat because of gluten intolerance. So it’s more of a personal choice/decision.
Anybody tried cooking these up the night before and having them cold/popping them in the microwave the next day?
Liam,
When I used to make these, I used to make them in advanced. I remember the microwave used to make them a bit soggy again. I used to just eat them cold out the fridge (like cold pizza) and they were still crunchy.
I have made these many many times and they are SO good. I use the smaller pita’s for hamburger bun’s. Also makes great donair’s, wraps etc.
Have a question. Step 7 says to “Rub with olive oil and toast …”. If I’ve already added cheese and toppings, what exactly am I putting oil on?
Sorry for the late reply – we meant to drizzle some olive oil over the top, but I’ve gone ahead and adjusted the recipe to not include that in the step. Sorry for any confusion caused (this was one of the first recipes we ever posted on the website).
I can’t wait to try this for supper tonight! I already have some low carb pita. Gonna make my homemade all-purpose marinara and slather that on with some of my homegrown tomatoes, homegrown basil and some Mozz! Recently diagnosed with Type II Diabetes and trying to adapt my favorite foods/recipes. Thanks for the idea!
Hope you love it, Annie! Feel free to check out our keto recipe catalogue. You’ll probably find many of your favorites there:
https://www.ruled.me/keto-r…
It wasn’t bad. I think next time, though, I will crisp it up a little in the hot oven before putting on the toppings. Olive oil brushed on with maybe some Italian seasoning and/or garlic powder/salt or regular salt. My pita was a bit bland. Great idea, though!