Low Carb Protein Pizza

Why You’ll Love This Recipe

I love how this pizza gives me all the flavors of traditional pizza without the carb-heavy crust. The added pea protein makes it filling, so I don’t feel the need to overeat. It takes less than 30 minutes from start to finish, which is perfect for a busy day. Plus, I can make it on the stovetop and finish under the broiler, or bake it on a pizza stone when I want a crispier crust.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

• 4 egg whites (132 g)

• 3 tablespoons unflavored pea protein blend (19 g)

• 1 tablespoon whole husk psyllium (7 g)

• 2 pinches sea salt or regular salt

• 1 dash each of basil, parsley, oregano, onion powder, garlic powder

Topping:

• ½ cup Rao’s pizza sauce (113 g)

• 1 tablespoon Locatelli Pecorino Romano cheese

• ½ cup low-moisture part-skim mozzarella cheese (56 g)

directions

1. Preheat a griddle pan over medium heat and lightly grease if needed.

2. Beat the crust ingredients together until smooth.

3. Once the griddle is hot, spread the batter into a 10-inch (25 cm) circle.

4. Cook for a couple of minutes, then flip the crust and cook briefly on the other side. Remove from heat.

5. Place the crust on a foil-lined broiler tray.

6. Top with pizza sauce, Pecorino Romano, and mozzarella.

7. Broil for a few minutes until the cheese is melted to your liking.

8. Slice and enjoy.

Servings and timing

This recipe makes one personal pizza and serves 1. Prep time is about 15 minutes, and cook time is 10 minutes, for a total of 25 minutes.

Variations

• I sometimes swap mozzarella for provolone or fontina for a different flavor profile.

• I like adding toppings such as sautéed mushrooms, spinach, or turkey pepperoni without adding too many carbs.

• For a spicier version, I sprinkle crushed red pepper flakes before broiling.

• If I want a crispier crust, I bake the pizza on a pizza stone instead of broiling.

storage/reheating

Since this makes one personal pizza, I usually eat it right away. But if I do have leftovers, I store them in an airtight container in the fridge for up to 1 day. To reheat, I place the slices in a skillet or toaster oven so the crust doesn’t get soggy.

FAQs

Can I use whey protein instead of pea protein?

I don’t recommend it for this recipe since the crust texture depends on pea protein. Whey protein works differently and would require adjustments.

How do I make the crust crispier?

I use a pizza stone or pizza crisper and bake the pizza instead of broiling to achieve a firmer, crunchier crust.

Can I add more toppings?

Yes, I like to keep it simple, but I sometimes add low-carb toppings like peppers, olives, or cooked chicken. Just don’t overload the crust.

Is this pizza gluten free?

Yes, the crust uses pea protein and psyllium husk, making it naturally gluten free.

Can I meal prep this crust?

Yes, I can cook the crust ahead of time and store it in the fridge. When ready to eat, I just top it with sauce and cheese, then broil or bake until hot and bubbly.

Conclusion

This Low Carb Protein Pizza is proof that I don’t need to give up pizza to stay on track with my health goals. It’s quick, satisfying, and full of flavor, with a soft yet sturdy crust that delivers the pizza experience I crave. I like making it when I want a healthier comfort food option that still feels indulgent.