Low-Carb Cream Cheese Pizza Crust

Do you have an appetite for cream cheese and pizza while on a low-carb diet?

Our recipe for low-carb cream cheese pizza crust will definitely satisfy you. Combine the two in one serving, this pizza promise to keep track on your diet and tantalize your taste buds at the same time. Can’t help getting its recipe? Keep scrolling!

Low-Carb Cream Cheese Pizza Crust

Recipe by Anna SmallingCourse: MainCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

25

minutes

Do you have an appetite for cream cheese and pizza while on a low-carb diet?

Ingredients

• For the crust

• 1 (8 ounce) package cream cheese, room temperature

• 1⁄2 cup grated parmesan cheese

• 2 eggs

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• For the topping

• 1 1⁄2 cups shredded mozzarella cheese

• 1⁄2 cup pizza sauce (may need more to cover crust)

• pepperoni or ham or sausage or mushrooms or bell pepper (optional)

Directions

• Preheat oven to 375 degree F.
• In a large mixing bowl, add in cream cheese, eggs, Italian seasoning, garlic powder and parmesan cheese. With a handheld mixer until well combined.
• Line a 9×13 baking dish with parchment paper.
• Spread cream cheese mixture evenly into baking dish.
• Bake in preheated oven for 25 minutes, or until golden brown.
• Remove from the oven and allow to cool for 10 minutes.
• Spread pizza sauce over the crust. Top with cheese and toppings. Sprinkle with garlic powder.
• Bring back to the oven and bake for 10-15 minutes more, until the cheese is melted.
• Once cooked, remove from the oven. Let it sit for 5 minutes. Slice and serve.

FAQ

Is this pizza crust suitable for a low-carb or keto diet?
Yes. This crust is made without traditional flour and relies on cream cheese, eggs, and parmesan, making it low in carbohydrates and suitable for low-carb and ketogenic diets.

Does the crust taste like cream cheese?
The cream cheese flavor is mild after baking. It blends well with parmesan and seasonings, resulting in a savory, neutral base that pairs well with pizza sauce and toppings.

Why does this recipe use eggs?
Eggs act as a binder and provide structure. Since there is no flour or gluten, eggs are essential to help the crust set and hold together after baking.

Can I make this crust crispy?
This crust is naturally soft and slightly dense. For a firmer texture, allow it to cool fully after the first bake, then bake a few extra minutes before adding toppings.

Can I substitute parmesan cheese with another cheese?
Parmesan works best because it is low in moisture and adds structure. Substituting with softer cheeses may result in a wetter, less stable crust.

Why should the crust cool before adding toppings?
Cooling helps the crust firm up and release excess moisture. Adding sauce and cheese too soon may cause the crust to become soggy.

What toppings work best with this crust?
Low-moisture toppings such as pepperoni, ham, cooked sausage, mushrooms, or bell peppers work best. Avoid overly watery toppings unless they are pre-cooked and drained.

Can this crust be made ahead of time?
Yes. You can bake the crust in advance, let it cool completely, and store it in the refrigerator for up to 2 days before adding toppings and finishing the bake.

How should leftovers be stored?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain texture.

Is this crust suitable for gluten-free diets?
Yes. This recipe contains no wheat or gluten-based ingredients, making it suitable for gluten-free eaters as long as all cheeses used are certified gluten-free.