Low Carb Greek Pizza and Low Carb Low Carb Nut Free Pizza Crust. All of the delicious flavors of regular pizza without all of the carbs and gluten. And for those of you with a nut allergy, you are in luck, as this is a nut free crust recipe.
If you are looking for a good nut free pizza crust, then you landed on the right page! An oldie, but a goodie! This recipe got a facelift today. This keto pizza crust was one of the very first recipes I ever posted on my site and it was definitely in need of some beautiful new photographs. I absolutely love the flavor combination in this Greek pizza. For the 2.0 version, I added salami and fresh basil. It just made it that much better.
With all the different variations of the original fathead pizza crust floating around, I wanted to take it back to 2011 where it all began and make sure people knew about this low carb, nut free pizza crust variation. The cheese in this crust recipe crisps up perfectly to resemble a traditional thin crust pizza. If you like a thicker crust, just make the pizza a little smaller
Did you know that I have three new keto cookbooks out? You can check them out here.
In addition to this low carb greek pizza, check out some of my other favorite low carb pizza recipe:s
- Pepperoni Pizza Stuffed Peppers
- Pizza Eggs
- Bacon Cheeseburger Pizza
- Pizza Frittata
- Cheesy Pepperoni Pizza Pinwheels
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Low Carb Greek Pizza
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 - 8 slices 1x
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Ingredients
For the pizza crust
- 4 ounces cream cheese, softened
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning
- 1/4 cup grated parmesan cheese
- 1 1/4 cup shredded mozzarella cheese
For the Greek pizza
- 1/4 cup Paleo Pizza Sauce
- 1/4 cup shredded mozzarella cheese
- 12 slices salami
- 6 kalamata olives, halved
- 3 artichoke hearts, chopped
- 1/4 cup chopped fire roasted red tomatoes
- a few thinly sliced red onions
- 1/4 cup crumbles feta cheese
- 3 fresh basil leaves, thinly sliced
Instructions
For the pizza crust
- Preheat the oven to 375° Line a 12 inch pizza pan with parchment paper. Alternately you can do this on a baking dish, lined with parchment paper or a Silpat, or even in a lined casserole dish. Work with what you have.
- In a mixing bowl, using a hand mixer, combine eggs, cream cheese and seasoning. There will be some small clumps, but it should be mostly smooth.
- Using a rubber spatula, fold in the parmesan and mozzarella cheeses.
- Transfer mixture to the lined pizza pan. Spread the mixture out in a thin, even circle. For a thicker crust, make a smaller circle.
- Bake for 22 minutes, flipping 12-14 minutes in. To flip it without breaking it, I like to top it with a second piece of parchment paper and pick it up from the bottom, flipping it over with the new sheet of parchment paper under the crust, on top of the pizza pan.
For the Greek pizza
- Spread the pizza sauce evenly around the crust. Layer on all the toppings (minus the basil), finishing with the feta cheese.
- Bake for 15 minutes on the middle rack. Top with fresh basil before serving.
Nutrition
- Serving Size: one slice
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***
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MiltonCantellay3 says
July 18, 2011 at 2:14 amHello fine folks at this fine website.
So, my girlfriend and I were making the crust and as we were spreading it into the 9×13 pan, it wasn’t covering the bottom. We started wondering if we did something wrong and are now using a smaller pan.
However, now we see how much the batter expanded and think that we could have gotten away with the 9×13… Anyway, this makes us think that it would be useful to have some pictures posted on your recipes of what the dish looks like before you put it into the oven.
Love, Milton
Holley says
July 18, 2011 at 2:32 amMilton, Great feedback! I missed that photo when I typed up the recipe but I have added it. Thanks
karra says
January 3, 2012 at 3:59 pmLoved this recipe. I had trouble with the crust sticking to the waxed paper though. I broiled it for 1- 2 minutes after baking it. Maybe I shouldn’t have done that…i am definitely not the best cook..any thoughts? Should I try again without broiling?
Holley says
January 3, 2012 at 4:06 pmBroiling it is fine. It gives it that extra little bit of crunch. Next time try parchment paper instead of wax paper and you should have no problems with the crust sticking at all… Thanks!!
Krista says
February 16, 2012 at 10:22 pmCan’t wait to try this, while my family will make homemade “French Bread” pizza Friday night, I think I’ll try this for myself (they may be jealous). 😉
kiwihunter says
April 23, 2012 at 11:13 pmYou are a goddess. Thank you SO MUCH for this recipe! 😀 I’m eating it now with italian sausage, black olive, green pepper and onion and it’s wonderful stuff.
Kyndra Holley says
May 1, 2012 at 10:45 pmHaha. Thanks
Cheryl Velasquez says
June 30, 2012 at 12:35 amLove your website! Can’t wait to try them all!
lorikitty says
July 1, 2012 at 1:27 amWe did an Alfredo chicken one, it’s super duper good! Also, if you’re using a jar of Alfredo, only use half the jar at most xD
I’m with kiwi: GODDESS 🙂
simplesongofjoy says
July 7, 2012 at 1:58 amI made this pizza tonight and it was absolutely amazing! Thank you for your creativity.
simplesongofjoy says
July 7, 2012 at 2:03 amI’ll try again – I made this today and it was absolutely amazing. Used Alfredo sauce vs. tomato and mushrooms, red onion, yellow bell pepper, and artichoke hearts. Yummy. Thanks for your creativity.
Maricruz says
July 11, 2012 at 5:36 pmI have tried twice and it is extraordinary, just like pizza, of course the dough never it’s going to be the same, but the flavor is exactly as a pizza. Thank you very much for the recipe
Megan says
August 10, 2012 at 5:50 amI just want to thank you for all of your recipes and I can’t wait to buy your book! I am just starting my LC journey and your blog has been my go to source, even before pinterest! lol. I love being able to have all these delicious choices and not feel guilty! Keep up the amazing work!
Jennifer says
December 9, 2012 at 8:53 pmJust wondering – can you make this dough and freeze it?
Jenn Tyler says
January 31, 2013 at 3:27 pmI have been eating “primally” for almost a year now (March 5 marks 1 year) and recently ventured into the low carb high fat variation of primal. Your website has been a go-to for many of us. Everything has been delicious as well. Thank you for sharing your creativity!
PS, I can’t wait to try this pizza! I was thrilled to see the crust is not made with cauliflower so maybe the rest of the family will try it too!
Anonymous says
February 2, 2013 at 11:41 pmKyndra, in case you still see comments from here. I have been making this for several months. I freeze most of it and use a piece now and then with just cheeses for my husband at a meal. He really like to have it as a cheesy bread. Thank you so much. Philis
Nichole says
May 15, 2013 at 5:26 pmUmmm, what?! Your “crust” is way easier than cauliflower. I cannot wait to try!
Kim says
February 17, 2014 at 6:05 pmJust being diagnosed as a Type 2 diabetic, I was looking for low carb recipes and came across your site on Facebook. Since I love pizza, regular dough crust is off my list of foods I can eat. I just tried your Greek Pizza and was well work the time in making it. It smell great while the crust was baking and the low carb pizza sauce tastes great. The whole thing put together was wonderful! I will be making this again.
Bonnie says
August 20, 2016 at 12:23 pmThis looks amazing! I love Greek food, though I am not Greek. I will definitely be making this!
Kaycie says
December 20, 2016 at 5:37 pmThis crust is Terrific! I cook the mozzarella for 5 minutes then add the egg mixture to bake for an additional 20-ish minutes. Absolutely wonderful. Add favorite toppings and continue cooking 10-15 minutes. No need to look at any other LC Pizza crust recipes!!!!
Pauline says
March 13, 2017 at 6:54 pmI’ve just made your pizza recipe and it
Turned out great and tasted fabulous.
I will be making it again!
Barb says
April 13, 2017 at 5:20 amI made the crust and used different toppings. I really liked this crust. It’s very easy to make which is a bonus but tastes great too.
Debbie says
April 14, 2017 at 1:14 pmI spray a pizza pazzaz for my crust,makes it taste better
CarrolJ says
June 2, 2017 at 8:40 pmI just wanted to tell you that we love your “lasangna noodles”! My only problem is that at 74 yrs I don’t have the energy to make them most days. The next time that I feel energetic I will make a double or triple batch for future bakings. I only have a small toaster counter top oven to use so it will mean baking consecutive pans. It tastes fabulous however and since I am a diabetic I cannot eat the boxed kind due to their high carbs. THANKS SO MUCH!
Pam in ID says
June 3, 2017 at 12:42 pmI can’t wait to try this pizza. However, I do not see any nutritional information. This is very important to me so I can plan the rest of my day around the pizza. I am following a Keto diet plan, but really need a treat here. Could you please add protein, carbs, fat and fiber to save me the trouble of figuring it all myself?
Peace Love and Low Carb says
June 3, 2017 at 12:52 pmYou can quickly drop all of the ingredients into a site like fat secret or myfitnesspal to figure out the nutritional info you are after. Thanks.
Kathleen Adolff says
June 5, 2017 at 8:45 amWe made this recipe last weekend. The crust was amazing and so easy to make! And very filling. Thank you for this low carb, delicious alternative.
Peace Love and Low Carb says
June 5, 2017 at 9:43 amSo happy you enjoyed it! It never lasts long in our house. Husband and kid approved. 🙂
Wendi says
June 5, 2017 at 7:42 pmI made this yesterday, 1st time and I know it will not be the last! I doubled the recipe so I could freeze one for another time.
Is the ‘dough’ supposed to be kinda runny? I added more parmesan to thicken it a bit. That did make it stiffer and spread very well. If it is supposed to be a bit runnier I will try that next time.
Nandalee says
June 27, 2017 at 6:14 pmLove this recipe! Much easier than cauliflower crust and tastes better than flax seed. The only thing I’ve discovered is that this crust does not absorb liquids at all so keep that in mind when using fresh tomatoes (as in Margarita pizza). My most recent pizza was BBQ/Spinach/Mozz and it was wonderful!
Natanya Amiel says
March 8, 2018 at 9:03 amGenius! I am looking very forward to your cookbook coming out in April.
★★★★★
Mindy says
March 22, 2018 at 6:29 pmI can’t see the nutrition on this recipe. I looked online and in Pinterest but it isn’t showing up.
Thanks
Steph says
December 12, 2018 at 6:03 pmMade this recipe tonight and my hubby absolutely loved this pizza crust.. This will be my forever crust going forward. Thanks for sharing.
★★★★★
Michael says
February 21, 2019 at 8:27 amI’m going to give this one a five for being a decent low carb pizza. I was very concerned about the crust as it does not get crispy. So it’s a bit more like a doughy crust. However the advantage is that in refrigerating leftovers, the crust does not get soggy-it stays exactly as is. Easy to adjust toppings. It’s not the ‘real thing” but it does a nice job.
★★★★★