Today I am so excited to bring you my ultimate low carb pizza recipe, made with Kbosh veggie based pizza crusts. This post is sponsored byKbosh Foods, an amazing small company, who I am honored to represent. The crusts used in this post are theirs and I will get into more about them a bit later. If you make the pizza or try the crusts- let me know here in the comments or on Instagram where I hang out most days! p.s there is a HUGE sale going on now on these pizza crusts- see the end of the post for details 🙂
Today I am working with a new to me pizza crust from Kbosh foods. They are putting thekibosh on carbs in our favorite foods, including pizza! If you follow me on Instagram you see I make pizza about once a week. I usually use a zero carb chicken crust base- I think fat head dough tastes a little funny and the cauliflower crusts I’ve tried before were not my jam either. I need something that tastes more like the real thing and gets crispy!! You can say I was skeptical of a new crust- would it be a good as my chicken crust? Would it get crispy?
I was amped with I opened up my first crust, it was thin! This is critical in getting a crispy crust! I was especially excited about the Mexi Cabbage flavor, so that is what this pizza built on. To answer my own questions- YES the pizza can get crispy- you can finish it in your cast iron if you like things EXTRA crispy like me. If you have a pizza stone in your oven- that helps a lot too. If not I think pre-heating your oven with your cookie sheet in there and then cooking the pizza on that will get you pretty far on the crispy scale.
As for the flavor, I am not a huge veggie lover but I think these taste pretty darn tasty. Plus, I don’t have to spend 30+ minutes prepping and baking the chicken crust from scratch. This means pizza night has a few less steps, and I’m more likely to go a little fancy on my toppings when I have all that extra time!
For this pizza I’m sharing below I did a combo of leek and thinly sliced bacon. The pizza takes about 15 minutes to bake, so you need to slice the bacon thin to get it to crisp up. It means you have little hints on bacon in every single bit. The leeks is very easy and soft to slice. I suggest you slice it longways down the middle, then flip it so the cut side is down. This makes for quicker cuts and it won’t roll away on you!
You will also want to note the order I have my toppings on the pizza. You want the bacon on top of the leeks, so that bacon fat drips into the leeks, frying them a bit and giving them the best savory salty flavor profile! Extra yum!
Enjoy a fancy pizza night with the simplest of ingredients. Simple motzeralla, leeks and bacon are elevated on a low carb pizza crust with a drizzle of garlic flavored brown butter and balsamic. The pizza takes about 5 minutes to get into the oven so dinner is on the table in under 30 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Ingredients
1 Kbosh Pizza Crust - I used and loved the MexiCabbage
2 slices of bacon
1/4 to 1/3 cup thinly sliced leek (less than one total leek)
2 Ounces mozzarella
1 clove garlic
1 Tablespoon butter
1 tablespoon balsamic vinegar
Instructions
Pre-heat oven to 400 degrees- as directed on the crust directions.
Place your crust on some parchment
Slice your leeks thinly
Slice your bacon very thinly. This means it will crisp up on the pizza
Slice or shred your cheese as you prefer
On your crust add your cheese, leave a bit of room around the edge so nothing melts off the edges while in the oven.
Top with the leeks. It seems like a lot but they have a very mild flavor and cook down quite a bit
Over top the leeks- top with the bacon pieces. Distribute evenly
Pop into your 400 degree oven for 15 minutes. Time varies from oven to oven so check around 12 and remove when it reaches your preferred doneness.
While the pizza cooks, smash and chop the clove of garlic into chunks.
In a small pan over very low heat melt the butter with the garlic chunks.
Watch the butter carefully so that it doesn't burn. Reduce the butter down until its starting to get a light brown color. Turn off the burner and let stand until the pizza is fully cooked
Top the pizza with the garlic butter- you can remove the chunks or not- up to you! And drizzle with balsamic to your hearts content!
Slice and Enjoy!
Notes
Carbs are TOTAL carbs- 4 grams is from the leek, if you calculate net carbs remember to subtract fiber.
Nutrition Information:
Yield:
1
Serving Size:
1 pizza Amount Per Serving:Calories: 498Total Fat: 40gCarbohydrates: 9gProtein: 27g
I hope you have enjoyed this low carb pizza recipe. The toppings taste fancy but the time to put everything together is hardly anything! Go grab a crust and some leek, I’m sure you already have bacon on hand 🙂 and give this a try. Leeks are buttery and amazing, much more mild than an onion and perfect for a pizza! Don’t skip that browned garlic butter either, that packs a flavor punch! Plus, who doesn’t like a little extra butter in their lives?
And about that SALE I mentioned- right now on Kbosh you can get free shipping on all orders over 2 packages PLUS when you order 4 you get one pack free, or when you order 6 you get two packages of crusts free!! Yes FREE 🙂 Hit up Kbosh now!
Cheers,
Heather
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Whether you're looking at frozen pizzas or those that you order from major chains, you definitely have some options. Among the most popular are those made from cauliflower, which have about half as many carbs as a whole-wheat or gluten-free crust.
Cauliflower. The current champion of alternative pizza crusts tops our list too. Why it's great for pizza crust: Cauliflower's mild taste and relatively low water composition make it an almost seamless swap for flour-based crusts.
Regular pizza bases are usually a no-no for those following a ketogenic or moderate low-carb diet. By swapping out a regular, carb-laden base for a Lo-Dough base, you can cut the carbs by more than 90%, reduce calories and simultaneously supplement your diet with the fibre it needs!
Depending on the brand and ingredients, cauliflower crust may provide up to 13 times fewer carbs than traditional crust. All the same, pizza made with any crust can fit a diabetes diet.
If you are trying to avoid the effects of gluten and feel better in a healthy way while still enjoying pizza, cauliflower crust is a great option. Cauliflower crust has fewer calories than traditional crust. It also has also fewer carbohydrates for those trying to reduce carbs in their diet.
Per serving, cauliflower crust is lower in carbs. So, if you're looking to eat fewer carbs, going gluten-free or simply trying to eat more veggies, then cauliflower crust is for you. Eating a slice of this crust delivers close to a cup of cauliflower per serving.
Plus, a crust made with almond flour or vegetables like cauliflower tends to be much lower in carbs than regular pizza, and it will affect your blood sugar less significantly than crusts made with white or whole wheat flour.
Ingredients like ground chicken, red beets, and zucchini can be used to create unique bases for pizza toppings. Cauliflower and sweet potatoes are also solid ingredients to use if you'd like to make a crust that's not dough-based.
Cauliflower Crust Pizza. Cauliflower crust pizza is a popular alternative to traditional pizza crusts, offering a low-carb, high-fiber, and nutrient-dense option. ...
A baking stone, or pizza stone, is a large piece of thick, ceramic tile that sits on the rack of your oven. By preheating the stone along with the oven to a high temperature—think in the 450°F to 500°F range—it picks up and retains a ton of heat that provides exceptional browning for your bottom crust.
If you are putting broccoli on a chicken alfredo pizza, I would say cook the broccoli and the chicken. A few minutes 3 minutes in a steamer would make the broccoli much more palatable. You don't have to cook all the vegetables. Peppers, onions, olives, tomatoes don't need to be cooked before hand.
The steam from the base can't escape, so it condenses on your crispy surface and turns it wet and soggy. Use a pizza stone or a pan with holes to get a crispy pizza crust. A pizza stone will keep your pizza hot and its porousness will absorb some condensation.
Crust accounts for most of the carbs in pizza. A medium (12-inch) thin-crust pizza without any cheese and toppings has 17 grams of carbs per slice. A regular-crust pizza averages 30 grams of carbs per slice. Tip: Thin-crust pizza has 5-10 fewer grams of carbs per slice than regular-crust or pan pizza.
Plus, a crust made with almond flour or vegetables like cauliflower tends to be much lower in carbs than regular pizza, and it will affect your blood sugar less significantly than crusts made with white or whole wheat flour.
Most gluten-free pizza crusts are low-carb, but include quite a bit of starch to mimic the binding effect of gluten in regular dough. Starch is a complex carbohydrate that digests into a sugar, making it unideal for a keto diet. Pizza will not be the meal that helps you lose weight.
Thin crust has fewer calories and carbs than thick crust, making it a lighter option for many who are carb conscious. For a 12-inch pizza, a thin crust has around 22 grams of carbs per slice compared to 30 grams in a thick crust slice.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
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