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.
How to Make Keto Greek Pizza and Nut Free Keto Pizza Crust
Step By Step Instructions
STEP 1: 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.
STEP 2: Transfer mixture to the lined pizza pan. Spread the mixture out in a thin, even circle. For a thicker crust, make a smaller circle.
STEP 3: 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.
Keto Greek Pizza
If you are looking for a good nut free pizza crust, then you landed on the right page! 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.
Nut Free Keto Pizza Crust
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.
More Keto Pizza Recipe
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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.
Notes
- net carbs per serving: 4.5g
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Reheating: I recommend reheating this in the oven or in an air fryer
- 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
simplesongofjoy says
I made this pizza tonight and it was absolutely amazing! Thank you for your creativity.
lorikitty says
We 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 🙂
Cheryl Velasquez says
Love your website! Can't wait to try them all!
Kyndra Holley says
Haha. Thanks
kiwihunter says
You 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.
Krista says
Can'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). 😉
Holley says
Broiling 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!!
karra says
Loved 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
Milton, Great feedback! I missed that photo when I typed up the recipe but I have added it. Thanks
MiltonCantellay3 says
Hello fine folks at this fine website.
So, my girlfriend and I were making the crust and as we were spreading it into the 9x13 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 9x13... 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