Low-Carb, High-Fat Pizza That Actually Tastes Good
Indulge in a healthy, low-carb pizza with a game-changing cheese crust. Crispy, chewy, and satisfying, this recipe will make you forget traditional dough.
Low-Carb, High-Fat Pizza That Actually Tastes Good
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Italian
Author:
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and friend of Montana Knife Company.
Servings
2
Prep Time
20 minutes
Cook Time
25 minutes
Calories
325
I’ve spent years searching for a healthy pizza recipe that fits my high-fat, low-carb lifestyle. Most of them taste like cardboard with cheese on top — but this recipe is different. After countless test runs in my kitchen, I’ve perfected a low-carb pizza that’ll make you forget about the real thing.
What sets this healthy pizza apart is the cheese-based crust. It creates a crispy-chewy texture that holds up to your favorite toppings without falling apart. When I first pulled this out of the oven, I couldn’t believe it wasn’t traditional pizza dough.
Ingredients
For the low-carb pizza crust:
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup almond flour
- 2 Tbsp. cream cheese
- 1 tsp. white wine vinegar
- 1 egg
- 1 tsp. Tacticalories Carving House Carnivore Seasoning Blend
- Olive oil for your hands
For the toppings:
- 8 oz. ground beef
- 1 Tbsp. butter
- 1/2 cup unsweetened tomato sauce
- 1 1/2 cups shredded mozzarella cheese
- 1 tsp. Tacticalories Carving House Carnivore Seasoning Blend
Directions
Fire up your oven to 400°F. While it’s heating, let’s prep our ingredients.
Start with the crust. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until everything’s melted and smooth. You’re looking for a stretchy, uniform consistency.
Mix in almond flour, vinegar, egg, and Carving House seasoning. Work fast — the dough gets harder to handle as it cools.
Here’s a pro tip: Keep a bottle of olive oil nearby to grease your hands. This dough is sticky. Pat it out on parchment paper until you’ve got an eight-inch circle.
Take your sharpest knife (make sure it’s clean!) and poke holes all over that crust. This prevents bubbling and helps it cook evenly. Pop it in the oven for 10–12 minutes until golden brown.
While your crust is baking, brown that ground beef in butter. Hit it with some Carving House seasoning (and don’t be shy!).
Once your crust is golden, pull it out and layer on your toppings: sauce first, then meat, finish with cheese. Back in the oven for another 10–15 minutes until that cheese is bubbly and starting to brown.
Final touch: dust with a little more Carving House seasoning right when it comes out.
Recipe Note
Pro Tips for a Successful Low-Carb, High-Fat Pizza
After making this low-carb, high-fat pizza hundreds of times, I’ve picked up some tricks:
Let your cheese and cream cheese come to room temperature before melting — they’ll combine more smoothly.
If your crust sticks to the parchment, you didn’t poke enough holes. Don’t skip this step, and make sure your knife is sharp and clean.
Keep the oven door closed. Every time you peek, you lose heat and mess with the cheese melt.
Want an extra crispy crust? Flip it carefully after the first bake and give it another two to three minutes before adding toppings.
Make it your own. This base recipe works great with any toppings — just make sure they’re low-carb. My favorite is spicy Italian sausage with fresh basil.
One last thing — if you’re meal prepping, these crusts freeze beautifully. Make a batch, pre-bake them, and you’ve got healthy pizza ready to go whenever the craving hits.
