Introduction: Low Carb, High Protein Pizza With Homemade Sauce

Picture of Low Carb, High Protein Pizza With Homemade Sauce

Ever been craving pizza, but you're on a high protein or low carb diet? This is the answer to your craving - a pizza crust without wheat or yeast, but delicious and you don't need a fork to eat it.

Step 1: Gather Your Ingredients

For the pizza crust, you will need:

2 eggs
1 8oz package cream cheese or Neufchatel cheese, brought to room temperature
1 cup parmesan cheese - shredded or grated

9x13" baking pan
cooking spray to coat pan

For the sauce, you will need:

1 6oz can tomato paste
1/2 cup sangria
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
1/4 teaspoon salt
4 cloves of garlic, minced

Toppings of your choice, we used 1 1/2 cups shredded mozzarella and sliced pepperoni.

Step 2: Prepare and Bake the Crust

Picture of Prepare and Bake the Crust

Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl, combine the eggs, cream cheese and parmesan and mix well with a fork or spatula. Don't panic if the mix looks very wet and runny, it will firm up as it bakes.

Coat the 9x13" baking pan with the cooking spray, then spread the mixture to cover the bottom of the pan.

Place pan on a rack in the middle of oven and bake for 30 minutes, or until crust is firm and lightly browned.

Step 3: Make Your Sauce

Picture of Make Your Sauce

In a medium bowl, mix tomato paste, oregano, basil, salt and garlic, then add sangria to thin the mixture to a spreadable, but not too thick consistency. Adjust seasonings to taste.

Step 4:

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Remove baking pan from oven when crust is lightly browned on top. Stand to cool for a few minutes. It is normal for the crust to shrink as it bakes.

Increase oven temperature to 425 degrees.

Spread the sauce over the crust, then add toppings of your choice. A nice thick bed of mozzarella helps everything stick together. We covered our pizza with a lot of pepperoni.

Step 5:

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Place pan back in oven and bake for about 15 minutes, until cheese is bubbling and it looks delicious. Remove from oven and let stand a while; it will be too hot to eat for about 10 minutes.

Remove from pan, slice and enjoy.


silm (author)2017-04-24

This seems very yummy I am going to make it.Thanks for sharing.

KaileyW1 made it! (author)2016-04-20

When I made this, I used 1/2 cup of tomato sauce, Neufchatel cheese (tastes nearly identical to cream cheese but with less calories), and 1 1/4 cups low fat part skim mozzarella. Oh, and I didn't use sangria. I just thinned down my tomato paste with water, but with the seasonings I used there really wasn't a lack of taste. I used 24 slices of pepperoni, 1/8 cup pineapple tidbits, and one fresh jalapeno for my toppings. My total calories for the whole pizza was 1,838. That's roughly 200 calories for each slice when cut into nine even pieces.

KDcrafty (author)KaileyW12016-04-20

Thank you for replying. I will try that.... :)

KDcrafty (author)2016-04-05

Has anyone made this w/o sangria? What did u use instead?

KaileyW1 (author)KDcrafty2016-04-20

Just thin it down with water, it tastes fine after you season it.

Lindaktm (author)KDcrafty2016-04-15

Yes! I brush the crust with olive oil, then sprinkle on garlic, oregano and basil. Then top with slices of fresh tomatoes. Follow that with all of your toppings. Yum! Love fresh tomatoes and broccoli on my pizza - instead of sauce.

KDcrafty (author)Lindaktm2016-04-16

Oh, I thought the sangria was an ingredient?

ConnieC27 (author)2016-02-13

I made this for my family and we were well pleased. We really couldn't tell flavor difference at all. Even the texture was close. We put all kinds of toppings on our pizza and it was so tasty! My hubby doesn't like cream cheese so I substituted cream cheese for ricotta. still tasted good, but I didn't like it as well as the cream cheese. Will make again and again!

Mariehadley1 made it! (author)2016-01-23

Waiting the 10 minutes for it to cool, so we can eat it.

Brookecw15 (author)2016-01-02


YolandaM10 (author)2015-12-03

I haven't made it yet, but I am going to, but I was wondering if you bake the crust first, and then add sauce and toppings, and then back in the oven. I would just think it would make the crust more crusty. lol.

EricaM8 (author)2015-08-05

Absolutely delicious and so easy!! My family loved it!!

Ninetoluv (author)2015-05-13

How many carbs and calories are in this pizza

Dear Ninetoluv,

Here's an idea. Look at the labels of the products you use, add up all the carbs, then divide that number by how many pieces you slice your pizza into.

robyn5678 made it! (author)2015-03-25

This was delish! I followed the recipe as is. I will make again

danni5683 (author)2015-02-08

I just made this, and had to come on here to comment. This is SOOO GOOD! I was skeptical so I only made a 1/2 batch and now I am kicking myself. Thank you for an awesome recipe :)

danni5683 (author)danni56832015-02-08

I used whole foods brand sauce, but your crust recipe is amazing!

elizabeth.patterson.940 (author)2015-01-21

OMG, this was great! My family loved it. ?. I used Progresso Pizza Sauce instead of the homenade sauce.

lauraejohnson86 (author)2015-01-19

I have gestational diabetes and have been craving pizza. This was perfect.

MichaelL15 (author)2014-12-14

This is not your typical pizza crust. But with the herbs added to crust it is very flavorful. I am removing carbs from my diet and this works. You are not going to pick it up and eat it but it tastes great. Remember this is not your typical pizza crust but if you are low carbs then it works! Thanks.

aum152 made it! (author)2014-07-21

I made this on Friday and ate it all weekend. It was great to have a low carb pizza crust, but it was REALLY cheesy and heavy. I love cheese so I enjoyed it a lot, but my boyfriend thought it was too much. It held together and was easy to make. I want to try the cauliflower crust next, but if I try this one again I will probably just put a little cheese on top since the cheese flavor from the crust is so strong.

I used Trader Joe's pizza sauce, regular shredded mozzarella, and canadian bacon and fresh pineapple. The crust seemed to cook really fast (I think my oven might be very hot though) and the edges burned quickly. I think I took "thick bed of mozzarella" a little too seriously and put it on way too thick.

Important - definitely let it sit 10 minutes before cutting. I was so excited to try it and attempted to cut a slice the second after I took it out of the oven. It did not go over well.

In summary, I would recommend trying this out if you are on a low carb diet and craving pizza, but be aware it is a lot of cheese!

T_Harding (author)2014-06-28

This pizza was absolutely amazing! I made it for my family, and they loved it. I will definitely be making it again. The crust was great, and held together once properly cooled. This is a great recipe!

bretman444 (author)2013-12-07

I just made this pizza, only with a store-bought sauce instead, I found it to be a little more low carb than the paste-based sauce in the recipe. I've got to say it turned out FANTASTIC! I added sausage, mushrooms, and pepperoni to mine. Really, really good, and this one is definitely going in my rotation. At least once a month from now on, we will have Family Pizza Night once again!

dlappin413 (author)2013-03-22

This recipe is awesome! What I haven't found is the actual nutritional information. Do you have that information? I am counting carbs and protein so it's helpful to me. Thanks for sharing!

estein-maya (author)2013-01-01

I just made this pizza and added several heaping spoonfuls of ground flax seed into the uncooked crust mix. It is undetectable once baked. It just adds a bunch of fiber, Omega 3 and other good stuff.
Try it! Good stuff! Thanks for the great recipe.

wyllower (author)2012-12-11

I made this last night for my family. It was better than real pizza! I didn't have sangria, so I used some champagne that I had on hand. It actually turned out great! Thank you so much for sharing.

EET1982 (author)2012-09-23

Looks easy and delicious. Thank you for sharing. Definitely going to try this one soon :).

static (author)2010-09-10

Where managing my blood sugar means managing my carbohydrates consumption, the title of this instructable caught my attention. However needing to managing my cholesterol, means managing my fats intake, I'm not sure a pizza with blob of cheese for the base is what I'm looking for. Some research base on the labels of the ingredients that would be in order for anyone to proceed with your recipe, but thanks for posting.

n2glox (author)static2012-06-04

Not a Doctor, nor do I play one online. When I Low Carb, and lose weight, my Cholesterol and Triglycerides both decreased by 25%. Glucose was also improved, though I am not diabetic and I tend to go low blood sugar when I pig out on Carbs. This diet was Butter, Cream, Sausage, Pepperoni, Eggs, Chicken, and Steaks. I never had a problem.

If you do a google Scholar search you can probably find one of the recent low carb studies that show a decrease in Cholesterol.

Talk to your doctor first, but the research is promising.

Gwendoleea (author)n2glox2012-09-18

I too have low carbed a lot for weight loss. Years ago it just so happened to line up with 2 blood tests. I took a total physical for insurance.. then 6 weeks after starting Atkins, did it again with My doc. The numbers went down significantly! My cholesterol went from 220 to 160, my blood sugar was perfect and I remember the Doctor saying I looked great on paper. (And e didn't know I was low carbing!) SO, Don't always assume high fat means high fat inside... I am proof it doesn't always work that way and it looks like the author of this instructable is too! :)

turtle10 (author)2012-03-17

Looks great!

A couple questions.....

1) What can I use instead of Sangria in the pizza sauce?

2) Could the crust be spread on a regular pizza pan? On parchment paper maybe?


missingpluto (author)2011-09-14

I love this so much I could cry right now. You are seriously a life saver. I am on the South Beach diet and I have been craving pizza. I've been agonizing over it to the point that it's ridiculous. Do I just throw in the towel? Do I eat my pizza and try to get back on the wagon? Or do I deny myself pizza and crave it forever and ever and ever...

Now i don't have to do any of those things! THANK YOU!!! From the bottom of my heart and belly :)

hmellenberger (author)2011-08-16

omg im on a high protein diet getting ready for weight loss surgery and wow was this a great subsitute and it didnt make me feel left out on pizza nights

bayba792 (author)2011-08-07

This is great! My whole family loved it. I loaded it up with fresh veggies and it was great for pizza night. I was amazed that you can actually hold it without it falling apart. Great Recipe Thanks!

linda1 (author)2011-05-02

I think this sound absolutely MARVELOUS! I will definately be making it. The crust sounds divine. Thanks for the recipe.

rokitj (author)2011-02-23

YOU ARE A LIFESAVER!!! Tried this after low carb for six weeks and it was delicious and RICH. Couldn't eat more than one piece. NO eggy flavor. Will fiddle with the parmesan amount/brand to see if I can lessen the flavor intensity in the "crust". Really hit the spot!! Thanks

SirAmazing (author)2011-02-15

Estimated Micros for this dish? thanx :)

welllllllllllllllll i love pizza and i like the regular kind way better but its still good!

DaPope (author)2010-10-04

I made this the other day just to see how it would turn out. It has a good flavor on it's own and I could definitely see using a flavored cream cheese to really kick it up. However it didn't hold together enough for me to hold and eat. Each "slice" has to be put on a plate and eaten with a fork, which kind of takes away from the experience. Not bad over all just still not quiet the perfect alternative.

TheRealAnubis (author)2010-09-25

I was glad to see this land in my inbox because we have been looking for something like this for a while !

We haven't tried to make the sauce yet, we've been using "Di firenze Classico" sauces, since they have a pretty good variety at a fair price.

The first two pizzas we made had cubed ham and turkey breast (lunchmeat) on it because that's all we had to work with.
It came out fantastic, although it was a little salty.

I read online that low sodium parmesan is available, but I couldn't find it at any of the local stores.

We decided to up the ante and go with grilled chicken breast and shredded beef for the second one. The salty taste went way down, and it was very satisfying and filling. The reheat was great, because there was no bready crust to get soggy.

Next we tried a 'cheeseburger pizza', using a mix of organic ketchup and mustard from Publix (their organic ketchup is outta site) for our 'sauce', then we put fried ground beef on it, along with cheese and other toppings, etc.
Spinach and feta usually find their way onto the pizzas most of the time too.

This last batch we made (we take it to work - fast, tasty, and filling) was turkey pepperoni (70% less fat) and portabello mushrooms.

I wanted to thank you for the terrific recipe ! Now we can eat pizza anytime we want, and the topping choices will keep it from getting boring. In many ways, this pizza is better than regular pizza - especially on the reheat !

I'm adding a pic of the 3 pizzas discussed here.

A tip for the people worried about fat:

Use turkey pepperoni - 70% less fat.
Use 1/3 less fat or fat free cream cheese, which seems to work just as good.
Use quality toppings !

individual_61 (author)2010-09-23

Thought it might be useful to clear up the confusion surrounding the name 'pepperoni', raised by supersabba:

"...Pepperoni is a spicy Italian-American variety of salami (a dry sausage) usually made from cured pork and beef. It is a descendant of the spicy salamis of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples or the soppressata fromCalabria. Pepperoni is a popular pizza topping in American-style pizzerias... The term pepperoni is a corruption of peperoni, the plural of peperone, the Italian word for pepper. To order the American version of pepperoni in Italy, one would request salame piccante or salamino piccante (hot salami, generally typical of Calabria). The Italian name for a pepperoni pizza is pizza alla diavola (with hot sausages). Throughout continental Europe, peperone is a common word for various types of capsicum, including bell peppers and a small, spicy and often pickled pepper known aspeperoncino or peperone piccante in Italy and pepperoncini or banana peppers in the U.S..."

Good old Wikipedia!

Thanks for the recipe, it looks delicious - I'm off to try it now!!! :-)

honeydoug (author)2010-09-14

I made this yesterday , the BEST pizza I ever had!!!!! My little guy loved it to, I will make this over & over again, thank you for this recipe, I was missing eating pizza till now, AMAZING!!!!

zephrael (author)2010-09-11

I made this today with a few modifications (used light garden veggie cream cheese and left out the sangria for the sauce) and...yeah. This was amazing. Thank you for sharing the recipe. My house still smells like pizza even several hours later. :D

metqa (author)2010-09-11

I've had a version of this type of pizza crust( not this exact one, but one that has mozzerella in the crust) and it is very good. the crust is similar to regular pizza crust/bread.

folks worried about cholesterol and fat are barking up the wrong tree. The title very clearly states LOW CARB/HIGH PROTEIN. This is NOT a low-fat, cholesterol or "diet" recipe so get over yourselves.
If you want to know the calories use fitday or dailyplate to figure it out for your recipe, cause your total will differ depending on how your topping differ.

Besides that there is nothing inherently healthy or unhealthy about this recipe, It has natural fats from real food, is lacks wheat/gluten which some people are allergic to, Animal fats do have choleserol, but eggs have lecitihin which the body needs to dissolve and use cholesterol properly. the only thing different is the crust. It's not diet food, it's just food. And having options is a good thing even if the option is not one you would choose, someone else will find it awesome.

It's a good instructable intended for people who keep carbohydrates in their diet at a fixed or low level. I think it should be rated for what it is and not for what you wish it to be.

A very nice instructable with good pictures and clear instructions, and a tasty end product! I'm giving it 5 stars.

sj0305 (author)2010-09-10

This is really good; worth at least a try...I bet you'll be surprised - simple to make. Like a thin crust pizza and very hard to tell the difference btwn "cheese" crust and traditional dough crust. Try it, you'll like it...Thnx for recipe.....

supersabba (author)2010-09-10

just a quick line:
pepperoni means red pepper, in italian. maybe the right word for the meat sausage would be "salame".
did you calculate the amount of calories you get from this pizza? it looks like it's not so diet-proof with cheese and know..
anyway..sounds good. sure it tastes great! good job.

normalicy (author)2010-09-09

Thanks for this. I've lost 30lbs. on Atkins so far (only way I've ever lost weight). Can't wait to try it.

Remag1234 (author)2010-09-09

I'm with Menahonie. I use Pita Bread [not the pocket type]. Makes a great personal pizza at a fraction of the cost of going to a pizza joint.

JenniferMWilliams (author)2010-09-09

My concern is the fat . . . that crust has so much cholesterol! But then again who is worrying about that while scarfing down pizza?

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