Chewy Low Carb Pizza Crust

This low carb pizza crust is my current favorite. It’s doughy and chewy, has a really good “bready” texture, and you can make several at a time and store in the freezer or refrigerator. This recipe will make 6 individual sized pizza crusts or 2 large pizza crusts with about 2 net carbs per individual sized crust! This post originally published in Jan 2016 – it has been updated from the original.

To make this low carb pizza crust recipe you’ll need: mozzarella cheese, parmesan cheese, hemp seeds, garlic powder, baking powder, salt, eggs, and a nonstick silicone baking sheet or parchment paper.

This low carb pizza crust is chewy and bready with a crispy crust. It's got just 1.4 net carbs per generous serving. Add your own toppings for low-carb pizza perfection! from Lowcarb-ology.com

I love pizza. I have loved it from the very first time I took a bite when I was about two. I am quite sure that there was an electrode that went off in my toddler brain that forced a pizza addiction that was to last forever. And, we have a tradition of getting pizza on Wednesday nights because it makes getting to church so much easier!

I started low carbing early in life. When I was about 12 my parents felt I was a little pudgy (I was a size 7 juniors) and decided the whole family should go on the Stillman diet. I don’t know if any of you are old enough to remember it but it came out about the same time as Atkins only it was both low-carb AND low-fat. I was on it 14 days, lost 16 pounds and was down to a size 1 juniors on my 5’3″ muscular frame. It began a lifetime of struggling with anorexia and self-esteem. Everytime I got over a size 5 or up to 110 pounds I’d go back on a diet. Then I figured out if I just stopped eating there wouldn’t be a problem. Eventually I realized that I was killing myself and tried to eat better. I shot up to 125 pounds and a size 5. I felt I could live with that.

lowcarb-pizza crust is filling and has all the real pizza texture you're looking for. From lowcarb-ology.com

I maintained my weight at 125 pounds well into my 30s. Then I had 3 kids and my weight stabilized at about 139. I was 40 years old and I was pushing a size 7 and starting to get depressed about my weight, which really was/is a constant emotional struggle. It wasn’t until I blew out my thyroid with my 8th (and you can breathe a sigh of relief she is my last) my weight was higher than it had ever been, including pregnancies. Turns out I had 9 tumors and 2 cysts full of precancerous cells so out it came after six years of battling hypothyroidism. I thought once I got on the medications I would drop weight like crazy.

HA!

Just 2 net carbs! Low carb pizza crust recipe is quick and easy and has the perfect texture! From Lowcarb-ology.com

I finally was able to stick with Atkins and force myself to eat regularly and I lost 3o of the 40 pounds I wanted to lose. About that time my medication stopped working efficiently and packed on those 30 pounds plus maybe 5. I think maybe it was because I was working out and my body fat/muscle ratio changed but who knows. At this writing I have lost 15 of those pounds and am slowly working my way back down with (hopefully) more realistic expectations and a healthier view of who I am.

So what does that have to do with pizza?

low carb pizza crust can be made into individual sized pizza crusts and refrigerated or frozen for later. From lowcarb-ology.com

I can have my beloved pizza any time I want!! The thing is all of the low carb pizza crust recipes that I tried weren’t quite right. Maybe they were crusty or maybe they were chewy but they never seemed to be both at the same time like real pizza. Until now. I figured out the secret was raw hemp seed for breadiness and a little baking powder for oomph.