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
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.
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.
New High Protein Recipes
High-Protein Low-Carb Pizza
- Prep15 min
- Cook20 min
- Total35 min
- Servings4 servings
- Calories320 kcal
Ingredients
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.
Notes & 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.
Variations & serving ideas
- 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
- 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.
- 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
- 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)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Total fat | 22 g |
| Sodium | 680 mg |
| Total carbohydrate | 8 g |
| Fibre | 3 g |
| Protein | 24 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this pizza keto-friendly?
Yes. At only 5g net carbs per serving it fits most keto plans when made with a low-carb crust and sugar-free sauce.
Can I use a store-bought low-carb crust?
Yes. Many pre-made low-carb or cauliflower crusts work well and save time. Still pre-bake if the package recommends it.
Why pre-bake the crust?
Pre-baking firms the crust so it stays crisp under the sauce and toppings instead of turning soggy.
Can I make it ahead?
You can prepare the crust and toppings ahead, then assemble and bake when ready. Fully baked pizza also reheats well.
What can I serve with it?
A simple side salad or roasted vegetables keep the meal low-carb and balanced.
Can I freeze leftovers?
Yes. Freeze individual slices for up to 2 months. Reheat in a skillet, oven, or air fryer for best texture.
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