The Best Gluten-Free Low Carb Pizza
Updated: Aug 19, 2019
We FINALLY found the best pizza crust recipe in the world. This recipe is inspired by the original Fat Head Pizza Recipe!! Since I am gluten intolerant and Chance LOVES pizza, we have been on the search for a good gluten-free pizza recipe since getting married. And, after much trail and error, we have finally found it. It is gluten-free, grain-free, low-carb, and keto!!
this recipe makes 2 medium-sized pizza crusts
3 - 16 oz. blocks of mozzarella cheese - whole milk* & low moisture (1 1/2 blocks/24 oz. for the crust and the other 1 1/2 blocks/24 oz. grated for the toppings)
8 Tbs/ 4 oz. Cream cheese (exactly half of an 8 oz package)
1/4 tsp Pink Salt
1-2 Tbs. total of rosemary and garlic and Italian seasoning - combine these however you like!
1 jar of pizza sauce
1 tbs. tapioca flour for rolling out and sprinkling
*for a lighter texture, you can substitute 1/2 c. of tapioca starch or cassava flour for 1/4c. of the coconut flour. e.g. 3/4c. coconut flour + 1/2c. cassava flour - it makes it slightly higher in carbs, but really yummy! You can substitute up to half of it! (e.g. 1/2c. coconut flour + 1c. cassava flour)
Topping Ideas: pepperoni, sauteed hamburger, onion, peppers, olives, fresh basil, sliced tomatoes, fetta cheese, extra mozzarella, pecorino Romano cheese, red pepper flakes, ham, pineapple, whatever you want!!
*Galbani and Trader Joe's both make whole milk and low moisture mozzarella :)
Take one 16 oz. block of the mozzarella cheese and half of the second one and roughly chop them into chunks. Place in a large stainless steel or glass Pyrex bowl along with the cream cheese and coconut flour. Place the entire bowl in the oven on 150 F or on the lowest temperature setting until the mozzarella is slightly melty and the cream cheese is nice and soft - about 20-30 min. Take the bowl out (with a hot pad!) and mix with your hands until a dough starts to form. If the mozzarella cheese is still cold or firm at all, put the bowl back into the oven for a few more minutes.
Add the eggs, salt, and spices and mix with your hands thoroughly until the dough is well-formed. Pre-heat a pizza stone in the oven on 400 F and get out two sheets of parchment paper. Divide the dough in half and press one half onto one of the parchment paper sheets. Sometimes I roll it out with a clean kombucha bottle and sprinkle some tapioca flour on top as I roll so that it doesn't stick! :) Try to get it about the same size as your pizza stone. Do the same thing to the other half of the dough on the other piece of parchment. Poke holes with a fork into the top of the dough.
When the pizza stone has been heating for about 10 min, lift the first pizza crust by its parchment paper onto the hot stone.
Bake at 400 F for about 10 min.
When golden brown, lift it out holding onto the parchment paper and put the other one in for another 10 min. While the second crust is baking, add the pizza sauce and toppings to the first pizza crust. You can add your favorite toppings and experiment with new ones! When the second crust is done, carefully lift it out by the parchment paper just like the first one.
Switch the oven to 400 F broil or broil "lo" and broil the pizza with the toppings now for 5- 10 min or until golden brown and the cheese is bubbly!
You can either do the same thing to the second crust, or you could just freeze the second crust without the toppings for a super easy weekday meal. They freeze really well! I made tons of these crusts and froze them when I was pregnant so that I could have some easy meals for everyone immediately postpartum!! Just make sure you have plenty of sauce and cheese and your favorite toppings on hand. YUMM! :D
Hope you enjoy!!!!
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