Prot: 45g, Carbs: 17g, Fat: 16g, Cal: 393 (whole pizza)


I’m excited to bring you this quick and easy recipe for Low-Carb Protein Pizza! My Protein Pizza Wraps have been a big hit here, and I wanted to create a pizza recipe that is just as easy. The first thing I did was try the same wrap recipe as a single, thicker crust. And it worked! So this recipe has the same ingredient list as the Protein Pizza Wraps, but is made as one individual pizza. Easy!


I like quick recipes. So after making the crust on a griddle, I added the toppings and put it under the broiler for a couple of minutes. This doesn’t give the crust a chance to crisp up at all, so this method gives your Low-Carb Protein Pizza a soft crust. You can still slice it and eat it New York City style, though! :) If you prefer a crispier crust, I suggest baking the pizza on a pizza screen or pizza stone instead of broiling.


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Low-Carb Protein Pizza
Nutrition Information
  • Serving size: 1 recipe
  • Calories: 393
  • Fat: 16g
  • Carbohydrates: 17g
  • Sugar: 1g
  • Fiber: 8g
  • Protein: 45g
Prep time: 
Cook time: 
Total time: 
Makes 1 personal pizza.
  • ½ cup tomato sauce (113g)
  • 1 tablespoon Locatelli Romano cheese, grated (5g)
  • ½ cup low-moisture part-skim mozzarella cheese (56g)
  1. Preheat your griddle over a medium flame. (If necessary, first spray with non-stick cooking spray or rub with a few drops of olive oil.)
  2. Beat the crust ingredients until smooth.
  3. Wait until the griddle is hot enough (when drops of water sizzle up).
  4. Spread your batter into a circle (about 10 inches, 25cm diameter).
  5. After a couple of minutes, flip over.
  6. Remove from heat.
  7. Line your broiler tray with foil, and place crust on top.
  8. Top with tomato sauce, grated cheese, and mozzarella.
  9. Broil for a few minutes, until cheese is melted to your liking.
  10. Remove from broiler, and enjoy!
This makes a soft crust pizza. For a crispier crust use a pizza screen or stone, and bake (instead of broil) until the cheese is melted.

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not recommend using other types of protein powder. If you prefer to use whey protein, see my Sicilian Protein Pizza recipe. Also, don't leave out or substitute the psyllium husk. It gives the crust the bread-like texture we need.