Keto 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.
Keto Greek Pizza
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 made it that much better.
Flavor variations for this keto fathead pizza
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.
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Low Carb Greek Pizza
- Total Time: 50 minutes
- Yield: 6 - 8 slices 1x
- Diet: Diabetic
Description
Keto 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.
Ingredients
For the pizza crust
- 4 ounces cream cheese, softened
- 2 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- ¼ cup grated parmesan cheese
- 1 ¼ cup shredded mozzarella cheese
For the Greek pizza
- ¼ cup Paleo Pizza Sauce
- ¼ cup shredded mozzarella cheese
- 12 slices salami
- 6 kalamata olives, halved
- 3 artichoke hearts, chopped
- ¼ cup chopped fire roasted red tomatoes
- a few thinly sliced red onions
- ¼ cup crumbled feta cheese
- 3 fresh basil leaves, thinly sliced
Instructions
For the pizza crust
- Preheat the oven to 375°F. 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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Pizza Recipes
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: one slice
- Calories: 214
- Sugar: 1.4g
- Sodium: 593mg
- Fat: 16.1g
- Saturated Fat: 8g
- Carbohydrates: 7.3g
- Fiber: 2.8g
- Protein: 11.4g
- Cholesterol: 92mg
Keywords: keto pizza recipes, low carb pizza, nut free keto pizza crust, fathead pizza, greek pizza recipe, low carb pizza, low carb pizza crust, keto pizza crust, gluten free greek pizza
Joan says
Made this and it was delicious.. The crust was nice and crisp and the toppings blended really well. We will definitely be making it again.
★★★★★
Michelle says
This turned out exactly as it should! Very very good and I will definitely make again!
★★★★★
Ayla says
Hi Kyndra!
Do you think I could put this base into my waffle maker instead of baking it? I feel like it would give the base a nice bit of extra crunch!
Thank you! 🙂
Kyndra Holley says
Hi Ayla! I'm not sure, but if you try it, please let me know how it works out.
Michael says
I'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.
★★★★★