Low carb turkey veggie deluxe pizza

One thing that Josh and I like to do on a regular basis is comb through recipes of popular foods with a low carbohydrate slant.  Especially when I’m stressed out the idea of “comfort food” is really appealing.  This has lead to our newest creation – a low carbohydrate, low(ish) calorie, veggie heavy pizza.  One that makes you feel immediately comforted.

Ingredients List

  • mozzarella cheese (84 grams)
  • almond flour (84 grams)
  • 1 large egg
  • cream cheese (28 grams)
  • tomato sauce (61 grams)
  • turkey pepperoni (60 grams)
  • pepperoncinis (60 grams)
  • red onion (1/3 cup)
  • bell peppers (1/3 cup)
  • black olives (14 grams)
  • jalapenos (28 grams)

The key to this recipe is really in the crust.  The toppings are really mix and match to your liking.  Above is what I like to put on the pizza.  And in all honesty, it is probably too much turkey pepperoni.  I use a calorie counting app to track my daily food.  Since I’m particular about the data, I have been too lazy to reduce the volume of pepperonis and adjust the total calorie content.

Oven Prep: 400 degrees F

Crust Instructions:

  1. Mix 28 grams of mozzarella cheese (remainder is for topping) with cream cheese.  Melt in microwave.  We typically set the microwave to soften for 1 minute, stopping at 30 seconds and stirring.
  2. Add in almond flour and egg to cheese mixture.  We use a plastic mixing spoon to prevent the crust mixture from sticking.
  3. Once fully mixed, place crust mixture on parchment paper.  Add another piece of parchment to the top and roll out with a rolling pin.
  4. When desired crust thickness/diameter is reached, remove top parchment.  Pierce crust with fork.
  5. Bake the crust for 7 minutes at 400 degrees F.  At 7 minutes flip the crust over and bake for an additional 7 to 8 minutes.
  6. Remove crust and start placing toppings.
  7. Bake an additional 15 minutes at 350-400 degrees F.  If there are tons of veggies, consider a lower temperature and then broiling to crisp up the pepperonis at the very end.

The math on my recipe clocks in right at 1100 calories for the entire pie.  Easily goes the distance of 2 to 3 filling meals.