Low-Carb Pizza Recipes
Cauliflower crusts, fathead dough, zucchini pizza bites, and chicken-crust pies — pizza without the wheat-flour spike.
★ Lunch
LunchQuick Zucchini Pizza Bites
A low-carb, delicious recipe for all of those garden zucchinis.
Steph ReedIngredients
- 2-3 Garden Zucchini
- 3 tbsp Melted butter or olive oil
- 1/2 tsp Granulated Garlic
- 1/2 tsp Granulated Onion
- 1 tsp Italian Seasoning
- 3-4 tbsp Chopped Basil
- 1 cup Prepared Pizza or Tomato Sauce
- 1/2 cup Chopped Pepperoni Slices
- 3 cup Shredded Mozzarella
- Kosher Salt
Instructions
- 1Start by slicing the zucchini into 1/4 inch thick rounds and place in an even layer on two baking sheets. Sprinkle with salt and allow to sit for 20 minutes – this will draw out some of the moisture. Pat zucchini dry with paper towels after the time is up.
- 2Preheat air fryer to 400° or oven to 425°. I love using my air fryer oven for recipes like these.
- 3In a small bowl, mix butter/olive oil with the granulated onion and garlic. Lightly coat the bottom of each zucchini with the seasoned oil mixture.
- 4Assemble the pizzas starting with a light spread of tomato sauce. Add a layer of shredded mozzarella and top with chopped pepperoni slices. Sprinkle each pizza with Italian seasoning before placing in the air-fryer or oven.
- 5Cook for 10-15 minutes or until the cheese is bubbly and golden. Finish with freshly chopped basil and serve.
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Open in Pepper →Why Low-Carb Pizza Finally Actually Tastes Like Pizza
The early days of low-carb pizza were rough — soggy cauliflower crusts that fell apart on contact. The current generation (fathead dough, almond-flour crusts, chicken crusts) holds together, crisps in the oven, and carries toppings the way wheat crust does.
Zucchini pizza bites and pepperoni pizza dip are the no-crust route — same flavors, none of the structural problems. Both are weeknight-easy.
The low-carb pizza recipes most frequently saved on Pepper are those that deliver on a truly satisfying texture, transforming a sometimes daunting dish into a delicious habit.
Quick Tips
- 1
Pre-bake the crust
Cauliflower and fathead crusts both need a blind bake. Toppings on raw crust = soggy middle.
- 2
Less sauce than you think
Low-carb crusts can't handle a heavy sauce layer. A thin smear keeps it crispy.
- 3
Parchment, not a stone
Wet alternative-flour crusts stick to stones. Parchment over the stone gets you the crisp without the cleanup.
- 4
Broil for the last 90 seconds
Char on the cheese is the missing texture move on low-carb pizza. Don't skip it.
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