Peggy’s Original Pizza Crust

click to enlarge (16" pan)

Original Pizza Crust (16″ pan)

 I’ve been experimenting with some new pizza crust recipes and decided this crust today is the one I’m willing to put my stamp of approval on.  Though my experiments with other popular egg/cheese-based and cauliflower low-carb pizza crusts have all baked up fine for me, none have WOW’ed me quite like this one.  This tastes like pizza parlor crust. My inspirational recipe was Sherrielee’s Artisan Flatbread.

Click to see my Pizza Supreme up close.

Click to see my Pizza Supreme up close.

This crust is not acceptable until the grains rung of OWL, however.  Please be aware that although Carbquick is low in carbs, it still has some real wheat flour in it.  If you cannot do flour, you will want to use my Gluten-Free Pizza Crust instead.


4 oz. cream cheese, softened

2 beaten eggs

½ c. Jennifer Eloffs Low Carb Bake Mix (made with  plain whey protein:

¼ c. CarbQuick bake mix (or more of the above mix if you are gluten-free)

½ tsp. baking soda

½ tsp. baking powder

½ c. grated mozzarella cheese

Mmmmmm.  WARNING!  Only click if you want your mouth to water!

WARNING! Only click if you want your mouth to water!

2 T. Parmesan cheese

DIRECTIONS:  Line a 13-16″ pizza pan (mine has holes in the bottom)  with parchment paper.  Soften cream cheese and beat in the eggs.  Add the dry ingredients and cheese in the order listed above.  Stir, beating until batter is smooth.  Evenly spread onto parchment paper with a rubber spatula, trying to keep the thickness even throughout.  Bake in preheated 350º oven for about 15-20 minutes until just done in the center to the touch, but not really browned yet.  Remove from oven, cool a few minutes and then slide parchment out from under the crust like a magic demo man jerks the table cloth out from under the set table without jostling the dishes (mine comes out just fine each time).  Now top your partially cooked crust with sauce, spices, cheese and toppings of your choice. Bake another 15 minutes or so to melt cheese and meld flavors.

NUTRITIONAL INFO:  Makes 8 slices, each (crust only) contains:

147 calories

12.3 g  fat

3.51 g carbs, 1.73 g  fiber, 1.78 g NET CARBS

8.94 g  protein

244 mg sodium

20 comments on “Peggy’s Original Pizza Crust

  1. Love reading all the comments and recipes. I am new to is so It is always helpful to have support and knowledge to keep you going. Thank You! Patsy


    • Knowledge is power and with my and the many low-carb recipe bloggers out there, we can bring much variety to your journey. Low-carb food can be very tasty and satisfying. Food boredom is the kiss of death on any diet and you will not find boring food on this site. I have a lot or the classic comfort foods transformed into low-carb versions here, so browse awhile and see what you might like to try. 🙂


  2. Peggy, this is the first pizza crust (and I have tried many!) that got a enthusiastic “thumbs up” from hubby.

    Thank you so much.



  3. I love Jennifer’s blog she has some amazing low carb recipes. I don’t do low carb recipes but try to make them as light as possible. This pizza crust looks just like the wheat one.


    • Yes, Jen has been quite an inspiration to me in my low-carb venture. This recipe cooks up nice every time and I think TASTES just like the wheat one. It just doesn’t have any yeast flavor like risen dough will yield.


  4. Hi Peggy! I just made this tonight, in fact, it’s in the oven right now (the pizza after the first baking) I’m wondering though how you got the dough to go on so evenly. I tried and the dough was so sticky and pasty it was really hard to do it but it still looks pretty darn good so far! I can’t wait to bite into it!

    Thanks again for your recipes!



    • Sorry, Ivonne, I just got on-line today kinda late and saw this. Hope it came out to your satisfaction! 🙂

      Seems like I just used the back side of a dinner fork or rubber spatula (not sure which I used) and pulled the dough I dumped onto the center of the pan outward until it was pretty even in thickness and the diameter I wanted. I don’t recall this one being particularly difficult to shape, so can you rule out you may have mis-measured something? All the low-carb sheet bread doughs are a bit difficult to spread IMO, especially if there is any flax meal in it. Because of this, I tend to put the dough down onto the pan in 4-5 equal blobs and spread those out to meet each other, if that makes sense. I always think the sheet bread doughs and cracker mixes are are just NOT going to fill the 13×15 pan I make them in. But with diligence I manage to spread them to fill the desired pan if I work at it long enough or press the crumbly mixtures down thinly enough. Never ceases to amaze me actually.🙂


  5. I am totally making this! Happily I do use carb quick sparingly and haven’t had cravings, so I’m making this ASAP! Can’t wait!😀


    • Welcome to the site Ivonne! I think you’ll like that crust. Best one I’ve done to date! Careful not to brown the crust much on first baking or it will get overbrown after adding your toppings and rebake. I must remember that next time myself. 🙂


  6. I think the cauliflower crust is pretty darned good the next day. Sometimes it’s better since the cheese really had the time to set up. I’m sorry yours didn’t though! Your crust looks great, too! I wish I could handle the wheat…


    • Why hello, Jamie! I’ve been a fan of your recipes for ages and followed them of a couple of years now. Oh, on the cauli crust, I probably overcooked the cauliflower or something. I should perhaps give it another try. I turned it into a nice little dinner roll with a couple batter additions however:

      I don’t tolerate the flour well either OR even the cheesy crusts much. Too much sodium for this bod. So I’m doing mostly skillet crustless pizzas on the rare occasion I have pizza. Then I either do a ½ recipe of crust for hubby or sometimes he just takes ½ of the Quick Skillet Pizza recipe and slides it onto a piece of lightly toasted french bread (he’s not low-carbing to the point he eschews all bread, sadly).

      Keep those great recipes coming, Jamie!🙂


  7. Wow, that looks and sounds amazing! You’ve been busy! I need to point people to your blog. I’ll definitely do a blog review one of these days. I am really really happy that you enjoy my bake mixes.

    Wondering if this is okay before the grains rung? Vital wheat gluten is 75% protein and the other components are okay. I don’t think Carbquik contains grains either? It contains some soy, I think, but that didn’t seem to phase the late Dr. Atkins. It would be nice if more folks could enjoy it will dieting.


    • Hi Jennifer! Yes, Carbquick DEFINITELY has wheat/wheat products in it: I didn’t eat Carbquick until the grains rung myself, as I thought the wheat in it might start up cravings for breads and baked goods again. Plus, my first recipe I cooked with it (dumplings) had an odd taste I now know as the CQ taste, but I still found THAT taste better than the taste anything soy has. I’ve made NOTHING good with soy flour, personally. Like you said on your site, adding a bit of one of your mixes to a Carbquick recipe seems to take away that CQ “taste”. So I’ll continue experimenting. Working on a chocolate cookie recipe at the moment, but it came out too sweet and a little dry, so some more experimenting is needed on that one. 🙂


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