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The Easiest Low Carb Pizza Crust

Fathead dough is an awesome pizza crust. I would never argue against that. However, sometimes I just don't have the time or mental bandwidth to make it when I get home from work. That's when I reach for the Carbquik and make this super easy low carb pizza crust.

What is Carbquik you ask? It's a low carb flour substitute that is high in fiber and boasts having 90% fewer carbs than the "leading brands" of baking mixes. For every 32 grams of Carbquik you're looking at 2 net carbs. It's definitely a product that seemed too good to be true the first time I tried it, yet somehow, I stayed in ketosis after using it. So it quickly found its way into my pantry as a staple.

I would not recommend using it as part of every meal, but if you're feeling lazy and craving some low carb pizza, waffles, or even cookies—yup, you can make desserts with it—then it's great to have on hand.

How to Make Low Carb Pizza Crust With Carbquik

This keto pizza crust doesn't make you chop anything or melt any cheeses together. The low carb crust is only three ingredients and all together this recipe takes me about 30 minutes. For this pizza, I'm going to top it with buffalo chicken. A quick and easy keto dinner for any night of the week. Okay, now that all the SEO words are in there, let's get to why you're here ... for the low carb recipe.


Tools We Used:

  • Mixing Bowl

  • Pizza Pan (or any pan really, you do you)

  • Pizza Cutter (or a knife ... or your bare hands)

  • Breville Convection Oven: We rent an apartment in Boston, and it has a gas stove which can can turn our whole apartment into an oven in the summer. Plus Josh is real picky ... er ... particular about baking in a convection oven. So, this isn't necessary, but if you're looking for a great compact convection oven and toaster, then I recommend this one.



Pizza Crust

  • 1.5 cups (144 g) Carbquik

  • 1/3 cup (78 g) Water

  • 1/4 cup (54 g) Olive Oil

Pizza Toppings

  • 6 oz (170 g) Chicken, grilled or boiled—either works—then cut into chunks or shredded

  • 1/4 cup (52 g) Franks Buffalo Sauce

  • 1/2 cup (56 g) Mozzarella Cheese, shredded

  • any spices you see fit—we like to add a little garlic powder and oregano


  1. Pre-heat the oven to 375° Fahrenheit.

  2. In a mixing bowl, mix together the Carbquik and water, then add the olive oil.

  3. Knead the mixture until it has the consistency of dough and isn't sticky.

  4. Grease the pizza pan and spread the dough into a circle, then bake for 10 minutes at 375.

  5. While the dough is baking, get all your ingredients together. For this pizza, I mix the chicken, cheese, and buffalo sauce together. TIP: Be sure not to over-top your pizza. The heavier your pizza the less likely you'll be able to eat it with your hands. Then again, if you don't mind eating your pizza with a fork, then go crazy with your toppings and live your truest life.

  6. Once the crust is done baking. Take it out of the oven, add your toppings to the top and bake for another 10 minutes, or until the cheese is melted and the crust has browned.

  7. Take out of the oven, slice, and enjoy!


The above keto pizza recipe makes roughly 8 slices of low carb pizza. **NOTE** I got these numbers after putting all the ingredients we used into my calorie tracker. I use Cronometer. Be sure to add this recipe to what you use to track your macros with the brand of ingredients you use for the most accurate count.

Per slice just the crust:

  • Calories: 110.3 g

  • Fat: 10.1 g

  • Net Carbs: 1.1 g

  • Carbs: 9 g

  • Fiber: 7.9 g

  • Protein: 3.4 g

Per pizza slice with above toppings:

  • Calories: 169.6 g

  • Fat: 13.2 g

  • Net Carbs: 1.4 g

  • Carbs: 9.3 g

  • Fiber: 7.9 g

  • Protein: 10.8 g

We hope you enjoy this recipe! If you make it, we'd love to see it. Tag us on Instagram using @KaitandKeto!

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