Low-Carb Stuffed Crust Pizza has been my answer to those nights when I want a cheesy, indulgent slice but still want to feel good afterward. If you have ever stared at a takeout menu, sighed, and wished for a smarter option, you are in the right kitchen. This version gives you that stretchy cheese in the crust, a crisp edge, and a saucy center without a carb crash. It is weeknight friendly, kid approved, and honestly just fun to make. I am sharing every trick I use so yours comes out golden, sturdy, and totally satisfying.
Ingredients Needed for Low-Carb Stuffed Crust Pizza
Pantry and fridge staples
Let us walk through exactly what you need. The base is a simple, reliable low-carb dough that bakes up crispy at the edges and soft inside. It is not fussy, and you can mix it in one bowl.
- Almond flour super fine works best for a smooth dough
- Shredded low-moisture mozzarella for the dough and the cheese-stuffed crust
- Cream cheese helps the dough hold together and bake tender
- Egg just one gives structure
- Baking powder lifts the dough a bit
- Olive oil or avocado oil for the pan and a glossy finish
- Italian seasoning and garlic powder for a fragrant, pizzeria vibe
- Pizza sauce choose a no-sugar-added jar or make a quick one at home
- Toppings like pepperoni, sautéed mushrooms, bell peppers, olives, or cooked sausage
- String cheese sticks or thin batons of whole-milk mozzarella for the stuffed crust
Smart swaps and flavor boosts
If almond flour is not your thing, you can try a similar crust that leans on cauliflower. I have tested it and it is great when you want something lighter. Check out this helpful guide for tweaks and timing in my keto cauliflower pizza crust. You can also swap in part-skim mozzarella if you prefer a leaner bite, and add a teaspoon of grated Parmesan to the dough for a savory kick. For toppings, go easy on anything watery. If you love mushrooms or spinach, sauté them first to keep the crust sturdy.
Pro tip: Dry your mozzarella with a paper towel if it is too wet. It helps the dough firm up and crisp.
Step-by-Step Instructions for Making Low-Carb Stuffed Crust Pizza
Make the dough
- Preheat your oven to 425°F. Line a baking sheet or pizza pan with parchment and lightly oil it.
- In a microwave-safe bowl, combine 1 and 3/4 cups shredded mozzarella with 2 tablespoons cream cheese. Microwave in 20 to 30 second bursts, stirring between each, until melted and smooth.
- Stir in 1 cup super fine almond flour, 1 beaten egg, 1 teaspoon baking powder, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder. Mix with a spoon, then knead with damp hands until it looks like a soft, even dough. If it is sticky, chill for 5 minutes.
- Place the dough on the prepared parchment. Oil your hands and press it into a round about 11 to 12 inches wide, leaving the edges a touch thicker.
Stuff, top, and bake
- Lay string cheese pieces end-to-end around the outer edge, about 1 inch from the rim. Fold the outer dough over the cheese and pinch to seal. Press gently so it holds. Seal every gap so the cheese stays inside.
- Par-bake the crust for 6 to 8 minutes to help it set. Take it out, then spoon on a thin layer of sauce. Do not overdo it.
- Add your toppings and a light layer of mozzarella. A little cheese goes a long way on this base.
- Return to the oven for another 8 to 12 minutes, until the top is bubbly and the stuffed crust looks golden. If you like extra color, broil for 60 to 90 seconds, watching closely.
- Brush the crust with a bit of olive oil and sprinkle with grated Parmesan for a pizzeria finish. Let it rest 5 minutes before slicing so the cheese sets.
I tried this for our Friday movie night and my kids legit cheered. The crust stayed crispy, the cheese pull was perfect, and no one asked for delivery. This recipe is staying on repeat.
Nutrition Information for Low-Carb Stuffed Crust Pizza
Estimated macros per slice
Here is a realistic snapshot if you slice your pizza into 8 pieces and use light toppings like pepperoni and bell pepper. Your numbers will vary based on brands and sauce, but this gives you a good picture.
Per slice estimate: about 220 to 260 calories, 15 to 18 grams fat, 16 to 20 grams protein, and roughly 4 to 6 grams net carbs. The net carbs hinge on your sauce, so pick a jar with no added sugar or whip up your own quick version with tomato paste, water, olive oil, salt, garlic, and oregano. If you prefer a different base like cauliflower, compare your numbers with this guide on cauliflower pizza crust so you can stay on track.
I like to log the exact ingredients I use so I have accurate macros. If you are collecting low-carb dinner ideas to fit your goals, peek at my running list of favorites in the low-carb recipes category too. It is filled with simple weeknight wins.
Tips for Perfecting Your Low-Carb Stuffed Crust Pizza
Use low-moisture mozzarella for the dough and stuffing. Fresh mozzarella tastes great but releases more water and can soften the crust. If you only have fresh, blot it very well and go lighter on the toppings.
Keep the sauce thin. A few tablespoons is enough. Pile on too much and the center will steam instead of crisp.
Do the short par-bake before saucing. This quick step keeps the base sturdy and gives you that slice-you-can-hold feel.
Seal the stuffed crust carefully. Press the edge over the cheese and pinch the seam with oiled fingers. If there is a gap, the filling can ooze out onto the pan.
Let it rest before slicing. Five minutes is the sweet spot so the cheese sets and the crust stays crisp.
If your family wants a pizza night spread, pair this with a comfy dish like my easy low-carb pizza casserole. It feeds a crowd and reheats like a champ.
How to Store and Reheat Leftover Low-Carb Stuffed Crust Pizza
Let slices cool on a rack for 15 minutes so steam does not make the bottom soggy. Store in an airtight container with parchment between slices. Keep in the fridge up to 4 days.
For the best reheat, I use a skillet on medium heat with a lid for 2 to 3 minutes. The crust crisps up again and the cheese melts without drying. An oven at 375°F for 6 to 8 minutes also works well. The air fryer is great for speed. Try 350°F for 3 to 5 minutes; check early because every model runs a bit different. If you are on an air fryer kick, you might also like these fun pizza rolls in the air fryer for game days.
Freeze single slices wrapped in parchment and foil, then pop into a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F for 10 to 12 minutes. I prefer the oven for frozen slices since it heats more evenly.
Common Questions
Can I make the dough ahead?
Yes. Make the dough, wrap in plastic, and chill for up to 24 hours. Bring it to room temp before shaping so it is easy to press out.
What if I do not have string cheese?
Use thin batons of block mozzarella or provolone. Just keep the pieces even so the crust seals neatly.
How do I avoid a soggy center?
Par-bake the base, go light on sauce, and fully cook watery toppings first. Rest the pizza 5 minutes before cutting.
Can I use coconut flour?
I do not recommend a straight swap. Coconut flour is very thirsty and needs different ratios. Stick with almond flour or follow a recipe formulated for coconut flour.
Do I need a pizza stone?
No. A parchment-lined baking sheet works fine. If you have a stone, preheat it fully and slide the parchment onto it for extra crispness.
Ready to Make Pizza Night Awesome
If you have been missing stuffed crust, this recipe brings the fun back without the carb overload. The simple dough, the gooey edge, and the quick bake make it a go-to for busy nights. If you want more cheesy inspiration, this roundup on Easy, Low-Carb Stuffed Crust Pizza: A Cheesy Delight | Keto Recipes is a handy reference for flavor ideas and topping tweaks. Grab your pan, preheat the oven, and let your kitchen smell like a pizzeria. I cannot wait to hear how your first bite goes.
Low-Carb Stuffed Crust Pizza
Ingredients
Dough Ingredients
- 1.75 cups shredded low-moisture mozzarella For dough and stuffed crust
- 2 tablespoons cream cheese Helps the dough hold together
- 1 cup super fine almond flour Works best for a smooth dough
- 1 large egg For structure
- 1 teaspoon baking powder Lifts the dough
- 1 tablespoon olive oil For greasing and glossy finish
- 1 teaspoon Italian seasoning For flavor
- 0.5 teaspoon garlic powder For flavor
Toppings
- 1 jar pizza sauce No-sugar-added recommended
- to taste toppings (e.g., pepperoni, mushrooms, bell peppers, olives, sausage) Toppings of your choice
- to taste string cheese sticks or whole-milk mozzarella For the stuffed crust
Instructions
Make the Dough
- Preheat your oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment and lightly oil it.
- In a microwave-safe bowl, combine 1 and 3/4 cups shredded mozzarella with 2 tablespoons cream cheese. Microwave in 20 to 30 seconds bursts, stirring between each, until melted and smooth.
- Stir in 1 cup super fine almond flour, 1 beaten egg, 1 teaspoon baking powder, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder. Mix with a spoon, then knead with damp hands until it looks like a soft, even dough. If it is sticky, chill for 5 minutes.
- Place the dough on the prepared parchment. Oil your hands and press it into a round about 11 to 12 inches wide, leaving the edges a touch thicker.
Stuff, Top, and Bake
- Lay string cheese pieces end-to-end around the outer edge, about 1 inch from the rim. Fold the outer dough over the cheese and pinch to seal. Press gently so it holds.
- Seal every gap so the cheese stays inside. Par-bake the crust for 6 to 8 minutes to help it set. Take it out, then spoon on a thin layer of sauce. Do not overdo it.
- Add your toppings and a light layer of mozzarella. A little cheese goes a long way on this base.
- Return to the oven for another 8 to 12 minutes, until the top is bubbly and the stuffed crust looks golden.
- If you like extra color, broil for 60 to 90 seconds, watching closely.
- Brush the crust with a bit of olive oil and sprinkle with grated Parmesan for a pizzeria finish. Let it rest 5 minutes before slicing so the cheese sets.
