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Low-Carb Gluten-Free Cheese Bread Pizza Crust

by Claire Nolan featured in Low-Carb Gluten-Free Cheese Bread

Inspired by


for 2 servings

  • 1 ½ cups
    shredded mozzarella cheese, divided (170 g)
  • 2 oz
    cream cheese (55 g)
  • ⅓ cup
    almond flour, or coconut flour (35 g)
  • 2 teaspoons
    baking powder
  • ¼ teaspoon
    garlic powder
  • ½ teaspoon
    italian seasoning
  • 1 egg, beaten


  • ¼ cup
    tomato sauce (65 g)
  • 5 large pepperonis, slices



  1. Melt ¾ cup (75 g) mozzarella and cream cheese together in the microwave for 1 minute, stirring every 20 seconds, or until fully melted.
  2. Combine almond (or coconut) flour, baking powder, garlic powder, Italian seasoning, and egg. Mix well, then stir in the melted mozzarella until fully incorporated. Shape into a ball, cover, and chill for 30 minutes in the refrigerator.
  3. Preheat oven to 425˚F (220˚C).
  4. Place chilled dough on a floured piece of parchment paper. Roll out into a circle about ¼- to ½-inch (6 to 13-mm) thick. Bake for 10 minutes, just until it starts to get golden brown.
  5. Top with tomato sauce, remaining mozzarella, and pepperoni, then bake again for another 5 minutes or until the cheese has melted.
  6. Nutrition Calories: 1624 Fat: 142 grams Carbs: 40 grams Fiber: 19 grams Sugars: 10 grams Protein: 59 grams
  7. Enjoy!




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