This low carb pizza crust is my current favorite. It’s doughy and chewy, has a really good “bready” texture, and you can make several at a time and store in the freezer or refrigerator. This recipe will make 6 individual sized pizza crusts or 2 large pizza crusts with about 2 net carbs per individual sized crust!
To make this low carb pizza crust recipe you’ll need: mozzarella cheese, parmesan cheese, hemp seeds, garlic powder, baking powder, salt, eggs, and a nonstick silicone baking sheet or parchment paper.If you are in a hurry, feel free to Jump to the Recipe
I love pizza. I have loved it from the very first time I took a bite when I was about two. I am quite sure that there was an electrode that went off in my toddler brain that forced a pizza addiction that was to last forever. And, we have a tradition of getting pizza on Wednesday nights because it makes getting to church so much easier!
I started low carbing early in life. When I was about 12 my parents felt I was a little pudgy (I was a size 7 juniors) and decided the whole family should go on the Stillman diet. I don’t know if any of you are old enough to remember it but it came out about the same time as Atkins only it was both low-carb AND low-fat. I was on it 14 days, lost 16 pounds and was down to a size 1 juniors on my 5’3″ muscular frame. It began a lifetime of struggling with anorexia and self-esteem. Everytime I got over a size 5 or up to 110 pounds I’d go back on a diet. Then I figured out if I just stopped eating there wouldn’t be a problem. Eventually I realized that I was killing myself and tried to eat better. I shot up to 125 pounds and a size 5. I felt I could live with that.
I maintained my weight at 125 pounds well into my 30s. Then I had 3 kids and my weight stabilized at about 139. I was 40 years old and I was pushing a size 7 and starting to get depressed about my weight, which really was/is a constant emotional struggle. It wasn’t until I blew out my thyroid with my 8th (and you can breathe a sigh of relief she is my last) my weight was higher than it had ever been, including pregnancies. Turns out I had 9 tumors and 2 cysts full of precancerous cells so out it came after six years of battling hypothyroidism. I thought once I got on the medications I would drop weight like crazy.
I finally was able to stick with Atkins and force myself to eat regularly and I lost 3 of the 40 pounds I wanted to lose. About that time my medication stopped working efficiently and packed on those 30 pounds plus maybe 5. I think maybe it was because I was working out and my body fat/muscle ratio changed but who knows. At this writing I have lost 15 of those pounds and am slowly working my way back down with (hopefully) more realistic expectations and a healthier view of who I am.
So what does that have to do with pizza?
I can have my beloved pizza any time I want!! The thing is all of the low carb pizza crust recipes that I tried weren’t quite right. Maybe they were crusty or maybe they were chewy but they never seemed to be both at the same time like real pizza. Until now. I figured out the secret was raw hemp seed for breadiness and a little baking powder for oomph.
I hope you’ll try my low carb pizza crust and let me know what you think. Be sure to try a couple of different cooking times to get exactly the texture you want.
I think Hemp seed tastes a lot like sunflower seed. It has 3 grams of carbs and 3 grams of fiber giving it a 0 net carb count. It works well in all kinds of low carb baked goods and is what makes this pizza dough so bready.
Table of Contents
Chewy Low Carb Pizza Crust Recipe
Chewy Low Carb Pizza Crust
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese , I used Kraft shelf stable Parmesan but fresh would probably work, too
- 3/4 cup hemp seeds
- 1/2 teaspoon garlic powder , or to taste
- 1/2 teaspoon baking powder
- Pinch of salt
- 3 eggs , beaten
- Preheat the oven to 350F.
- Add silpat or parchment paper to a baking sheet.
- Combine all of the ingredients in a bowl and stir well.
- Let sit for about 5 minutes.
- Using a 1/4 cup measure make 6 mounds of cheese mixture on the baking sheet.
- Pat down to about 1/4 inch thickness.
- Bake for 20 minutes.
- Let cool before removing from pans.
- Store in an airtight container in the refrigerator or freeze for up to 3 months for longer storage.