Yummy, easy, and perfect for a low-carb lifestyle—my go-to pizza for over two years!
Servings & Timing
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Servings: 4 slices
- Dietary Badges: Low-Carb, Gluten-Free, Keto-Friendly
Ingredients
Crust:
- 2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 large egg
- 3/4 cup almond flour
Toppings:
- 1/2 cup low-carb pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/2 cup sliced bell peppers
- 1/4 cup sliced black olives
- 1/4 cup sliced mushrooms
- 1 tsp dried oregano
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it.
- Melt cheeses: In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 45 seconds, stir, then microwave for another 30-45 seconds until smooth.
- Make the dough: Add almond flour and egg to the melted cheese mixture. Mix until a dough forms. If sticky, add a bit more almond flour.
- Shape crust: Press the dough evenly onto the prepared sheet pan into a thin rectangle, about 1/4-inch thick.
- Bake crust: Bake for 8-10 minutes until golden and set.
- Add toppings: Spread pizza sauce evenly on crust. Top with mozzarella, pepperoni, bell peppers, olives, mushrooms, and oregano.
- Bake again: Return to oven for 8-10 minutes until cheese melts and toppings are heated through.
- Serve: Garnish with fresh basil if desired. Slice and enjoy warm.
Additional Notes
- For coconut flour substitution, use less as it absorbs more liquid.
- Customize toppings freely—try mushrooms, spinach, or cooked sausage.
- To get an extra crispy crust, bake the dough a few minutes longer before adding toppings.
- Perfect for meal prep and busy nights when you want pizza without the carbs.
Why This Recipe Works
This sheet pan pizza balances ease and flavor with low-carb ingredients that fit keto and gluten-free diets. The crust is cheesy and satisfying, and the toppings can be varied endlessly for new twists. It’s one of my all-time favorites for a quick, tasty dinner.
Storage & Make-Ahead
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat slices in the oven or air fryer to keep crust crisp.
- Dough can be prepared ahead and refrigerated for up to 24 hours before baking.
Frequently Asked Questions
Q: Can I use pre-shredded mozzarella?
A: Yes, but freshly shredded melts better.
Q: What if I don’t have almond flour?
A: Coconut flour can be used but reduce quantity and add an extra egg.
Q: Can I freeze leftovers?
A: Yes, wrap slices tightly and freeze for up to 1 month. Reheat in oven.
Personal Note
I’ve been making this pizza for over two years now, and it’s hands down one of my favorite low-carb meals. It’s quick, satisfying, and hits all the comfort food notes—without the carb crash afterward. Plus, the flexibility means it never gets boring!
Call to Action
Try this low carb sheet pan pizza tonight and let me know how you like it! Drop a comment with your favorite toppings or any tweaks you made. Don’t forget to share your pizza pics on social media and tag me—I love seeing your creations!
