751 Shares

This Low-Carb Stuffed Crust Pizza is keto-friendly and packed full of cheesy goodness!

Football season is almost over and sadly our Broncos are done for the year. (They gave it a great effort!) But there’s still one more Big Game left this season! With the Broncos out, I’m definitely looking forward to the food more than anything this year. To help you plan your own killer party, I’ve teamed up with my football blogger friends in one final collaboration and we are bringing you some brilliant Big Game recipe ideas. We’ve made appetizers, entrees, desserts and even drinks. Prepare to be inspired, and be sure to check out their links below the recipe!

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

I know it was a bit quiet around here for the holidays. I decided to take an unexpected break to rest and spend more time with family and it was so wonderful. If you follow me on Instagram, you’ve already seen the announcement, but after 4+ years of infertility, we’re thrilled to share that we’re pregnant and expecting baby Powers in July! I got my ultimate keto non-scale victory! WooHoo! I may start posting about it on the blog here or I might not. I haven’t decided yet. Would y’all enjoy baby bump update posts?

Anyways, you’re here for this low-carb stuffed crust pizza right? Look at all that melty cheese! My favorite thing about being on a keto diet is that cheese is super low carb. So you bet I am going to pack it in! (Baby Powers is currently at least 25% made from cheese.) This pizza is definitely very filling and Hubby and I were each pretty full after about 1 slice, so plan accordingly. Leftovers were just as great the next day! (Though if you pull this out at a football party, you bet it will be gone!) The quantities here make a large pizza, but it would be just fine reduced in half if you want a solo pie.

The magic behind this low-carb dough is the mozzarella cheese. Since there’s no gluten to hold the dough together, the cheese and egg combine to form the dough-like bond we all know and love. It doesn’t taste exactly like my favorite gluten-full pizza dough, but it definitely is delicious and doesn’t scream “gluten-free!!” like some of the GF crusts I’ve tried over the years. I hope you enjoy this pizza as much as we did!

Low-Carb Stuffed Crust Pizza

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Stephanie Powers
Prep Time: 25
Cook Time: 15
Total Time: 40

Print Recipe

Description

This Low-Carb Stuffed Crust Pizza is keto-friendly and packed full of cheesy goodness!

Ingredients

Scale

For the crust

340g (or 12 oz / 3.5 cups) shredded mozzarella cheese
170g (or 6 oz / 1.5 cups) finely milled almond flour (I like Blue Diamond brand)
4 tbs cream cheese
1 tsp salt
2 eggs

For the Toppings

7–8 sticks string cheese
1/2 cup marinara or pizza sauce (look for no sugar added)
2 cups shredded mozzarella
Your favorite toppings (we like pepperoni and black olive)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 450f.
In a microwave-safe bowl, combine mozzarella, almond flour, cream cheese, and salt.
Microwave on high for 1 minute, stir with a butter knife, then microwave in 30 second intervals, stirring in between, until cheese has fully melted. (It should be pretty easy to stir at that point.)
Once cheese has melted, stir in eggs until thoroughly combined. (Mixture can be returned to the microwave in 30 second bursts if it cools down too quickly.)
Place dough on parchment paper and roll out into a large circle about 1/4″ thick.
Unwrap and lay out string cheese forming a circle about 2 inches in from the outer edge.
Gently pull outer crust up and over the string cheese to fully enclose and pinch firmly to seal dough.
Bake dough (on the parchment) for 6 minutes on a pizza stone or pizza pan.
Remove from oven, top crust as desired, and return to oven for another 6 minutes or until toppings are hot and cheese has melted.

Notes

Macros per slice with just sauce and cheese: Calories: 314 Fat: 24g, Net Carbs: 4g (5g carbs-1g fiber), Protein: 21g. (Actual macros will vary depending on ingredients used.)
I love to rub the crust with a bit of butter and sprinkle on some garlic salt while it’s still hot for an extra kick.
Gluten-free: This is gluten-free.
Vegetarian: This is vegetarian.