Easy Cheese Pizza Crust (Low-Carb & Gluten-Free)

by

This simple cheese-based pizza crust is crispy around the edges, chewy in the center, and perfect for anyone looking for a low-carb, high-protein alternative to traditional pizza dough. With just a few ingredients, it’s quick to make and naturally gluten-free.

Yield

1 medium pizza (10–12 inches)

Prep Time

10 minutes

Cook Time

20–25 minutes

Total Time

30–35 minutes

Ingredients

For the Crust

  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp Italian seasoning
  • ¼ tsp salt

Optional Flavor Boosters

  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp red pepper flakes
  • 1 tbsp grated Parmesan for topping

Suggested Pizza Toppings

  • Pizza sauce
  • Additional mozzarella cheese
  • Pepperoni
  • Black olives
  • Bell peppers
  • Mushrooms
  • Onions
  • Cooked chicken
  • Fresh basil

Equipment

  • Large mixing bowl
  • Baking sheet or pizza pan
  • Parchment paper
  • Measuring cups and spoons
  • Spatula

Instructions

Step 1: Preheat the Oven

  • Preheat oven to 425°F (220°C).
  • Line a baking sheet or pizza pan with parchment paper.

Step 2: Make the Dough

In a large bowl combine:

  • Mozzarella cheese
  • Parmesan cheese
  • Egg
  • Italian seasoning
  • Salt

Mix thoroughly until a thick, sticky dough forms.

Step 3: Shape the Crust

  • Transfer dough to the prepared parchment paper.
  • Press into a round pizza shape approximately 10–12 inches wide.
  • Keep the thickness around ¼ inch (6 mm).
  • Slightly raise the edges if desired.

Step 4: Bake the Crust

  • Bake for 12–15 minutes.
  • The crust should be golden brown around the edges and firm in the center.

Step 5: Add Toppings

Remove from oven and add:

  1. Pizza sauce
  2. Additional cheese
  3. Desired toppings

Avoid overloading the pizza with wet toppings.

Step 6: Bake Again

Return pizza to the oven for 8–10 minutes until:

  • Cheese is melted
  • Toppings are hot
  • Crust edges are golden

Step 7: Rest and Slice

  • Let pizza rest for 3–5 minutes.
  • Slice and serve.

Approximate Nutrition Information

Entire Crust Only

Nutrient Amount
Calories ~1,000
Protein ~75 g
Fat ~72 g
Carbohydrates ~8 g
Fiber 0 g

Per Slice (8 slices, crust only)

Nutrient Amount
Calories ~125
Protein ~9–10 g
Fat ~9 g
Carbohydrates ~1 g

Nutrition varies depending on cheese brands and toppings used.

Allergen Information

Contains

  • Milk/Dairy
    • Mozzarella cheese
    • Parmesan cheese
  • Egg

Naturally Free From

  • Peanuts
  • Tree nuts
  • Wheat
  • Gluten
  • Soy (check cheese labels for additives)

Nut Allergy Information

This recipe contains no nuts.

However, individuals with severe nut allergies should check packaging for:

  • Shared manufacturing facilities
  • Cross-contamination warnings
  • “May contain tree nuts” statements

Common tree nuts include:

  • Almonds
  • Walnuts
  • Pecans
  • Cashews
  • Pistachios
  • Hazelnuts

Most plain mozzarella and Parmesan cheeses are nut-free, but always verify labels if allergies are severe.

Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze baked slices for up to 2 months.

Reheating

  • Oven: 375°F (190°C) for 5–8 minutes
  • Air fryer: 350°F (175°C) for 3–4 minutes
  • Microwave: 30–60 seconds (crust will be softer)

Tips for Success

For a Crispier Crust

Bake the crust 2–5 extra minutes before adding toppings.

To Prevent Sticking

Always use parchment paper.

For Extra Flavor

Add:

  • Garlic powder
  • Oregano
  • Basil
  • Red pepper flakes

For Better Browning

Sprinkle a little extra Parmesan on top before the first bake.

Avoid Soggy Pizza

Use thicker pizza sauce and limit watery vegetables.

Frequently Asked Questions

Q: Is this keto-friendly?

Yes. The crust is very low in carbohydrates and suitable for most ketogenic diets.

Q: Is it gluten-free?

Yes. None of the ingredients contain gluten, though you should verify ingredient labels if you have celiac disease.

Q: Can I make it without egg?

The egg helps bind the crust. You can experiment with egg substitutes, but the texture may be softer and less sturdy.

Q: Why is my crust greasy?

Cheese naturally releases oil while baking. Blot excess oil with paper towels after the first bake if desired.

Q: Can I make the crust ahead of time?

Yes. Bake the crust, cool completely, and refrigerate for up to 2 days before adding toppings and rebaking.

Q: What toppings work best?

Popular options include:

  • Pepperoni
  • Chicken
  • Bacon
  • Mushrooms
  • Bell peppers
  • Olives
  • Spinach
  • Jalapeños

Q: Can I use pre-shredded mozzarella?

Yes, but freshly shredded mozzarella generally melts better and creates a smoother texture.

Q: Why did my crust fall apart?

Possible reasons:

  • Not enough egg
  • Underbaking the crust
  • Slicing before it cooled slightly

Q: Can I make this in an air fryer?

Yes. Bake the crust at approximately 375°F (190°C) for 8–10 minutes, then add toppings and cook another 3–5 minutes.

Serving Suggestions

Serve with:

  • Caesar salad
  • Garden salad
  • Roasted vegetables
  • Buffalo chicken dip
  • Marinara dipping sauce

Leave a Comment