Quick & Easy Low Carb Gluten-Free Pizza Recipe

Who says pizza night has to mean carb overload? This quick and easy low carb gluten-free pizza is here to change the game. It’s cheesy, saucy, and packed with protein, all without the traditional flour crust. Whether you’re watching carbs, avoiding gluten, or just want a lighter take on a classic favorite, this personal-sized pizza is a total winner.

With a crispy, flavorful crust made from egg whites, pea protein, and psyllium husk, it’s the kind of recipe you can feel good about—especially when it’s ready in just 25 minutes. Plus, you can totally customize the toppings, making it perfect for solo dinners or quick lunches.

If you’re into easy, wholesome meals, you’ll also love my Creamy Chicken Marsala and Sheet Pan Gnocchi recipes. They’re both great for weeknights and pair beautifully with this pizza for a cozy, comforting dinner rotation.

this Recipe

Why You’ll Love This Recipe

Key Benefits

• Low carb & gluten-free for a diet-friendly pizza fix
• High in protein thanks to egg whites and pea protein, keeping you full and energized
• Fast & easy prep and cook time—only 25 minutes total
• Budget-friendly ingredients that you probably already have at home
• Perfect portion for one personal pizza (but easy to scale up for more)

Taste & Texture

This pizza has a thin, crisp-edged crust with just the right amount of chewiness. The seasoning in the crust adds a subtle herby note, while the combination of rich tomato sauce and two cheeses—melty mozzarella and nutty Pecorino Romano—makes every bite decadent and satisfying.

Dietary Attributes

• Gluten-free
• Low-carb
• High-protein
• Vegetarian
• No added sugars
• Keto-friendly

Ingredients & Substitutions

Ingredient List

For the Crust:

• 4 egg whites (132g)
• 3 tablespoons unflavored pea protein blend (19g)
• 1 tablespoon whole husk psyllium (7g)
• 2 pinches sea salt or regular salt
• 1 dash each: basil, parsley, oregano, onion powder, garlic powder

For the Toppings:

• ½ cup Rao’s pizza sauce (113g)
• 1 tablespoon Locatelli Pecorino Romano cheese
• ½ cup low-moisture part-skim mozzarella cheese (56g)

Notes on Quality

Go for high-quality cheese here—it really makes a difference in flavor. Rao’s sauce is a favorite for its rich, slow-simmered taste and clean ingredients, but you can use any low-sugar marinara you like. Pea protein blends vary, so look for one with minimal ingredients and no added flavors or sweeteners.

Freshly grated cheese will melt and brown better than pre-shredded, which often has anti-caking agents. And when it comes to psyllium husk, whole husk is key—it gives structure without making the crust gummy.

Possible Substitutions

• Egg whites: You can use carton egg whites for convenience.
• Pea protein: Substitute with unflavored whey isolate or another plant-based protein, but texture may vary.
• Psyllium husk: Ground flaxseed can work in a pinch, but it won’t hold together quite as well.
• Cheese: Use dairy-free mozzarella and omit Pecorino for a completely dairy-free version.

Step-by-Step Instructions

• Preheat your griddle pan over medium heat. Spray lightly with non-stick spray or rub with a bit of olive oil if needed.
• In a mixing bowl, whisk together the egg whites, pea protein, psyllium husk, salt, and seasonings until smooth.

• Check that your griddle is hot enough—sprinkle on a few drops of water. If they sizzle and evaporate quickly, it’s ready.
• Pour the batter onto the griddle and spread into a 10-inch circle.
• Let it cook for a few minutes, until the bottom sets and starts to brown.
• Flip the crust and cook the other side for another 1-2 minutes, then remove from heat.
• Preheat your broiler and line a pizza crisper or baking tray with foil.
• Place the crust on the tray and spread the pizza sauce over the top.
• Sprinkle with Pecorino Romano and then top with mozzarella cheese.
• Broil for a few minutes, watching closely, until the cheese is bubbly and golden.
• Remove and let cool for a minute before slicing and serving.

Expert Tips & Tricks

Best Practices

• Let the crust cook fully on the griddle before flipping—it should be easy to lift without sticking.
• Keep toppings light to avoid a soggy crust.
• Use a pizza crisper or stone for better airflow and crisper bottoms when broiling.

Common Mistakes

• Too much sauce will weigh down the crust.
• Undercooking the base on the griddle makes it fall apart under the toppings.
• Skipping the foil under the broiler can cause sticking or burning.

Time-Saving Tips

• Mix dry ingredients for the crust ahead and store as a “pizza mix.”
• Use pre-shredded mozzarella (just check for added starches or fillers).
• Make two crusts at once and refrigerate or freeze one for next time.

Serving Suggestions

Pairings

Serve this pizza with a light salad, like arugula with lemon vinaigrette, or roasted vegetables. For something heartier, pair it with a bowl of warm tomato soup.

It also makes a great appetizer when sliced into small wedges for a party or game day spread.

Presentation Ideas

Cut into four triangles or six mini wedges and sprinkle with fresh basil or crushed red pepper. A little drizzle of olive oil or balsamic glaze adds a gourmet touch.

Beverage Pairings

• A dry red wine like Chianti or Pinot Noir
• Sparkling water with lemon
• Iced herbal tea or kombucha
• For a Friday night treat, try it with a low-carb beer or keto-friendly cocktail

Storage & Reheating

Leftover Storage

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

You can also freeze the cooked crust (without toppings) for up to a month. Wrap it in parchment and foil, then place in a zip-top bag.

Reheating Methods

• Oven: Reheat at 350°F for 5-7 minutes until cheese is melted and crust is crisp.
• Air fryer: Great for bringing back that just-baked texture.
• Microwave: Works in a pinch, but the crust may soften.

Frequently Asked Questions

Substitutions & Adjustments

Can I use a whole egg instead of just whites?
The texture will be different and possibly too soft, but it can work with adjustments to protein and psyllium.

Can I make a bigger batch?
Yes! Simply double or triple the ingredients. Cook each crust separately for best results.

Troubleshooting

Why is my crust gummy?
Too much psyllium or undercooking could be the cause. Make sure it’s fully cooked on both sides before topping.

Why won’t it flip easily?
The crust isn’t ready yet. Wait another minute or two, or use a non-stick surface.

Variations & Customizations

Dietary Adaptations

• Dairy-free: Use vegan cheese alternatives.
• Egg-free: Try with flax eggs, but structure will differ.
• Nut-free: This recipe is naturally nut-free.

Flavor Twists

• Add chili flakes or smoked paprika to the crust mix.
• Top with pesto instead of red sauce.
• Try goat cheese, sun-dried tomatoes, and olives for a Mediterranean vibe.

Seasonal/Holiday Versions

• Top with roasted butternut squash and sage in the fall.
• Use fresh tomatoes and basil in summer for a Margherita twist.
• Create a heart-shaped version for Valentine’s Day dinner alongside Creamy Chicken Marsala

Conclusion

This low carb gluten-free pizza recipe is a true lifesaver when you want something comforting, flavorful, and quick without sabotaging your goals. It’s easy to make, easy to love, and easy to share (or not—we won’t judge).

Don’t forget to save this recipe to your Pinterest board so you can come back to it anytime. And if you try it, leave a comment below and let me know how it turned out.

For more fast and flavor-packed meals, check out my Creamy Chicken Marsala or whip up some Sheet Pan Gnocchi. Your taste buds will thank you.

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