Low Carb Protein Pizza Recipe

If you’re on the lookout for a delicious and satisfying meal that supports your health goals without sacrificing flavor, this Low Carb Protein Pizza is an absolute game-changer. With a crust made from egg whites, pea protein, and psyllium husk, it’s a brilliant way to enjoy all the joy of pizza while keeping carbs in check and boosting your protein intake. Whether you’re managing your macros or simply want a wholesome, comforting dish, this recipe brings a perfectly balanced texture and bold flavors that will make you forget all about traditional carb-heavy pizzas.

Ingredients You’ll Need

These ingredients are wonderfully simple yet carefully picked to deliver a perfect crust and flavorful topping. Each plays a vital role—not only bringing taste and texture but also ensuring the pizza stays low carb and packed with protein power.

• Egg whites (4, 132g): The foundation of the crust, providing structure and a light, airy texture without added fat.
• Unflavored pea protein blend (3 tablespoons, 19g): Adds a strong protein punch and helps keep the crust tender and filling.
• Whole husk psyllium (1 tablespoon, 7g): This fiber-rich ingredient acts like a binder to hold everything together and adds a slight chewiness reminiscent of traditional dough.
• Sea salt (2 pinches): Enhances all the natural flavors in the crust for the perfect savory base.
• Dried herbs and spices (basil, parsley, oregano, onion powder, garlic powder, a dash each): These bring a classic Italian seasoning flair that infuses the crust with aromatic depth.
• Rao’s pizza sauce (1/2 cup, 113g): A rich and tangy sauce with no added sugars, complementing the low carb nature while adding vibrant tomato flavor.
• Locatelli Pecorino Romano cheese (1 tablespoon): Adds a salty, sharp layer of complexity that pairs beautifully with mozzarella.
• Low-moisture part-skim mozzarella cheese (1/2 cup, 56g): Melts perfectly on top for that cheesy, gooey finish everyone loves on pizza.

How to Make Low Carb Protein Pizza

Step 1: Prepare the Griddle and Batter

Begin by heating your griddle on medium. If your pan tends to stick, a quick spray of non-stick cooking spray or a light brush of olive oil can make all the difference. Meanwhile, whisk together the egg whites, pea protein, psyllium husk, salt, and herbs until your mixture is smooth and free of lumps—a batter that will soon become your pizza crust.

Step 2: Cook the Crust

Once your griddle is hot enough that drops of water sizzle on contact, pour your batter and spread it into a sturdy 10-inch circle. Give it a couple of minutes to set up then carefully flip it over—this step is what gives your crust a lovely golden color and ensures even cooking. When both sides have cooked through, remove the crust from the heat and set it aside for the next stage.

Step 3: Assemble and Broil

Line your broiler tray with foil for easy cleanup, then place the cooked crust on top. Spread the tomato sauce evenly, sprinkle the grated Pecorino Romano, and finish with the mozzarella cheese. Slide it under the broiler for a few minutes until the cheese melts and bubbles to perfection, watching closely so it doesn’t overcook.

Step 4: Serve and Enjoy

Pull your pizza from the oven and let it cool just slightly—this helps the cheese settle so every bite stays intact. Now comes the best part: slice it up and dig into your warm, cheesy, low carb protein-packed masterpiece!

How to Serve Low Carb Protein Pizza

Garnishes

A sprinkle of freshly chopped basil or a few red pepper flakes adds a fresh, vibrant touch to elevate your Low Carb Protein Pizza. For a finishing flourish, a little drizzle of extra virgin olive oil or a handful of arugula on top brings even more color and flavor depth.

Side Dishes

This pizza pairs perfectly with a crisp green salad tossed in a simple vinaigrette or a side of roasted vegetables like zucchini or asparagus. The freshness and texture of these sides create a well-rounded meal that stays light but satisfying.

Creative Ways to Present

Try cutting the pizza into smaller, bite-sized pieces for a fun appetizer style, or serve it with a trio of dipping sauces such as garlic aioli, pesto, or spicy marinara for an interactive meal experience. No matter how you slice it, the look and feel of this pizza are bound to impress.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Low Carb Protein Pizza tightly in plastic wrap or place it in an airtight container, then refrigerate. It will stay fresh for up to 3 days, making it convenient for quick lunches or snacks.

Freezing

You can freeze leftover pizza slices or even the uncooked crust batter. For the crust, freeze in a flat container or wrapped tightly in plastic wrap. When ready, thaw overnight in the fridge before cooking. Cooked pizza slices freeze best when wrapped individually and stored in freezer bags to protect from freezer burn.

Reheating

Reheat pizza in a skillet over medium heat for a few minutes to keep the crust crispy, or warm in the oven at 350°F (175°C) until the cheese melts again. Microwaves can work in a pinch but may result in a softer crust.

FAQs

Can I use other protein powders instead of pea protein?

Yes, you can substitute pea protein with other unflavored protein powders like whey or collagen. Just keep in mind the texture might vary slightly, so you may need to adjust the amount of psyllium husk to maintain the right dough consistency.

Is psyllium husk necessary for the crust?

Psyllium husk is key because it acts as a binder and adds elasticity to the crust, making it less crumbly. Without it, the crust might fall apart more easily, so it’s best to include it for that perfect pizza feel.

Can I use a regular oven instead of a griddle?

Absolutely! You can pour the batter onto a parchment-lined baking sheet and bake it in a preheated oven at 375°F (190°C) for about 10–12 minutes before adding toppings and finishing under the broiler.

Is this recipe suitable for people following a keto diet?

Yes, this Low Carb Protein Pizza fits well within most keto guidelines due to its minimal carbohydrate content and higher protein and fat, especially when paired with cheese and low-sugar tomato sauce.

How many servings does this recipe yield?

This recipe makes one 10-inch pizza, which typically serves 1–2 people depending on appetite and whether it’s paired with sides.

Final Thoughts

This Low Carb Protein Pizza is a perfect little celebration of healthy eating meeting deliciousness. Whether you’re craving comfort food or seeking a nutrient-packed meal, this recipe lets you enjoy pizza with none of the guilt and all of the flavor. Give it a try—you may just find your new favorite way to indulge and fuel your body at the same time!

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