Low-Carb Stuffed Crust Pizza
A cheesy, indulgent stuffed crust pizza that satisfies cravings without the carbs, perfect for weeknight dinners and kid-approved fun.
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.
Notes
To keep the crust crispy, avoid overly wet toppings. If using fresh mozzarella, blot it dry. Let the pizza rest before cutting to maintain its structure. Store leftovers in the fridge for up to 4 days and reheat using a skillet for best results.