High-Protein Low-Carb Pizza

Crispy low-carb crust topped with sausage, peppers, olives, and melted cheese — high-protein, sugar-free, and ready in 35 minutes

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This high-protein low-carb pizza features a simple almond-flour or cheese-based crust loaded with savory sausage, colorful peppers, black olives, and plenty of melted mozzarella. Every serving delivers 24 g of protein and only 5 g net carbs for a satisfying pizza night without the carb overload.

Completely sugar-free, low-carb, and perfect for a quick dinner or weekend treat.

Prep15 min

Cook20 min

Servings4

Protein24g

Net Carbs5g

Calories320

Why you’ll love this pizza

24g protein per serving — a complete high-protein meal
Only 5g net carbs and fully sugar-free
Classic pizza toppings on a crispy low-carb crust
Ready in about 35 minutes
Customizable with your favorite toppings
Great for pizza night without the carb crash

Health notes

High protein: Sausage, cheese, and a protein-friendly crust deliver solid protein.
Low carb: Almond-flour or cheese crust keeps net carbs very low.
Sugar-free: Use a sugar-free pizza sauce or homemade tomato base.
Satisfying: The combination of protein and fat keeps you full longer.

Key element — pre-bake the crust

Pre-baking the low-carb crust for a few minutes before adding toppings helps it firm up and stay crispy instead of becoming soggy under the sauce and cheese.

Ingredients

Low-carb crust (choose one)

Option A – Almond flour crust: 1½ cups almond flour, 1 large egg, 1½ cups shredded mozzarella, 2 Tbsp cream cheese, ½ tsp garlic powder, salt
Option B – Cheese crust: 2 cups shredded mozzarella + 2 Tbsp cream cheese, melted and mixed with 1 egg and seasonings

Sauce & toppings

½–¾ cup sugar-free pizza sauce or crushed tomatoes seasoned with Italian herbs
1½–2 cups shredded mozzarella cheese
8–10 oz cooked Italian sausage or ground sausage, crumbled
½ cup diced green and orange/red bell peppers
¼ cup sliced black olives
Optional: sliced mushrooms, red onion, or pepperoni
Italian seasoning, garlic powder, salt, and black pepper

Swaps

Meat: Use ground beef, turkey sausage, or chicken sausage.
Crust: Store-bought low-carb or cauliflower crust works in a pinch.
Dairy-free: Use dairy-free cheese alternatives (results will vary).
Extra protein: Add more sausage or a sprinkle of grated Parmesan.

Instructions

Preheat and make the crust. Preheat oven to 400°F (200°C). Prepare your chosen low-carb crust: for the almond-flour version, melt the mozzarella and cream cheese together, then mix in the egg, almond flour, and seasonings until a dough forms. Press the dough into a circle on a parchment-lined pizza pan or baking sheet.

Pre-bake the crust. Bake the crust alone for 8–10 minutes until lightly golden and set. This step is important for a crispier base.

Add sauce and toppings. Spread the sugar-free pizza sauce evenly over the pre-baked crust. Sprinkle with half the mozzarella, then add the cooked sausage, diced peppers, black olives, and any other toppings. Top with the remaining cheese and a light sprinkle of Italian seasoning.

Bake. Return the pizza to the oven and bake 10–12 minutes until the cheese is melted and bubbly and the edges are golden. For extra browning, broil the last 1–2 minutes while watching closely.

Rest and serve. Let the pizza rest 2–3 minutes before slicing. Serve hot.

Pro tips

Pre-baking the crust is the key to avoiding a soggy pizza.
Cook the sausage fully before adding it as a topping.
Don’t overload with sauce — a thin layer keeps the crust crisp.
Let the pizza rest a couple of minutes so the cheese sets slightly for cleaner slices.
Leftovers reheat well in a skillet or air fryer for a crispier result than the microwave.

Nutrition

Nutrient	Per serving (1/4 pizza)
Calories	320
Protein	24g
Net carbohydrates	5g
Total carbohydrates	8g
Fiber	3g
Total fat	22g
Sodium	680mg

Estimates based on an almond-flour crust, sausage, cheese, and sugar-free sauce. Exact numbers vary with crust type and topping amounts.

Variations

Meat-lovers

Add pepperoni, extra sausage, and crumbled bacon.

Veggie-loaded

Load up with mushrooms, spinach, olives, and extra peppers.

White pizza

Skip the red sauce and use a garlic-cream or ricotta base with mozzarella.

Spicy version

Add red pepper flakes, jalapeños, or spicy sausage.

Storage

Method	Time	Notes
Refrigerator	Up to 4 days	Store slices in an airtight container; reheat in skillet or air fryer
Freezer	Up to 2 months	Freeze individual slices; reheat from frozen
Meal prep	Up to 4 days	Great for quick high-protein lunches

FAQ

Yes. At only 5g net carbs per serving it fits most keto plans when made with a low-carb crust and sugar-free sauce.

Yes. Many pre-made low-carb or cauliflower crusts work well and save time. Still pre-bake if the package recommends it.

Pre-baking firms the crust so it stays crisp under the sauce and toppings instead of turning soggy.

You can prepare the crust and toppings ahead, then assemble and bake when ready. Fully baked pizza also reheats well.

A simple side salad or roasted vegetables keep the meal low-carb and balanced.

Yes. Freeze individual slices for up to 2 months. Reheat in a skillet, oven, or air fryer for best texture.

Test your knowledge

5 quick questions about this high-protein low-carb pizza

1. Protein per serving?

2. Net carbs per serving?

3. Why pre-bake the crust?

4. About how long does this take?

5. Best way to reheat leftovers?

High-Protein Low-Carb Pizza