Testimony of the Day

“I don’t know if you remember me, but I did a phone consult package last year in May. You convinced me to go off statins and I was getting ready for my son’s wedding. I wanted to let you know I finally got enough courage to go get my blood work done and found a doctor that doesn’t get too worked up about cholesterol.

I want to thank you for your post on the “LDL determination” regarding if it is large and fluffy. I brought that into the doctor and she ordered me a whole extension blood work up. I am thrilled to say I have a large and buoyant pattern!! In addition, the great news since I changed my eating habits, due to you, is I dropped my triglycerides from 199 to 86!! My HDL increased from 46 to 57!!

PS: Just an fyi, my husband has REALLY benefited from your suggestions and my new cooking habits, as his triglycerides dropped to 68 and his C-Reactive Protein was 0.39. Oh yes, he went off his statins as well!!”

-Deb

To get started like Deb did, click HERE.

Hospital Food Nightmare

My father had a mild stroke and had to stay in the hospital for 24 hours.  He is fine and we are very thankful for that.  My brother was there with him and he sent me this photo of the breakfast they gave him.  I just want to show you what my brain sees when I see a photo like this:

Thin Crust Pizza

I replied to him with a text, “What are they trying to do, induce a heart attack!?”  It drives me crazy that hospitals feed patients food that makes them sick.  This is even worse when they feed diabetic patients lots of low fat, high sugar and carb foods and then have to give them huge doses of insulin as a result.  It is very frustrating.

 

Amazing Thin Crust Pizza

Hi everyone, this is Craig.  This recipe is a followup to one of my first posts.  It is a twist on my popular “Amazing Pizza“, which is a hand tossed style pizza crust that really is amazing.  Well, thanks to a tip from a reader, we have converted this into a great thin crust style pizza.

I have just started a new format for my nutritional information in my recipes.  In the past I have used “effective Carbs” but through my continued education and learning (as well as experience with clients) Many of you have heard me talk about getting the right ratios of fat (70-80% of calories), moderate protein (10-15% of calories or 50-100 grams) and low carbs (less than 30 grams a day).  I think it is more important to talk about ratios of Fat/Protein/Carbs.  I will now put the % of calories from each of these macronutrients at the end of the nutritional info.  For example, (78%, 15%, 7%) would mean 78% fat, 15% protein and 7% carbs.  I think this can be helpful in ensuring you stay in a well formulated keto adapted diet.

We hope that this will help more people understand how to eat this way.  Instead of focusing on carbs, it is the well formulated keto adapted diet of high fat, moderate protein and low carbs that is important and we hope this will help you achieve even better results. REMEMBER, you can not store protein. TOO MUCH PROTEIN TURNS INTO SUGAR TOO, via gluconeogenesis.

Thin Crust Pizza

 

Amazing Thin Crust Pizza
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
Instructions
  1. Preheat oven to broil. Combine all dry ingredients and mix until blended. Add eggs and mix until well combined. Add boiling water and mix until dough thickens and start to stick to beaters.
  2. To make the crust you can either use a tortilla press like THIS one, or you can use a large pan. If using a tortilla press, place a piece of parchment (I spray with oil to help keep it from sticking) on the bottom of the press. Divide your dough into 8 similar sized balls. Place one ball in the center of the press and place another piece of parchment on top. Close and use the handle to press the dough very thin. Remove from parchment and place on a greased baking sheet or pizza stone. If using a pan, place a ball of dough on a piece of parchment on your counter and place another piece of parchment on top. Use the flat bottom of the pan to press until very thin (about 8-9 inches in diameter).
  3. Spray the dough or brush with oil (to keep the sauce from making the dough soggy).
  4. Note: for a crispier crust, you can put the crust under the broiler for a few minutes until it starts to brown and then add your toppings.
  5. Add your sauce and toppings.
  6. Place in oven and Broil for 15 minutes or until cheese starts to brown. Makes 8 8-9 inch personal pizzas.
Notes
NUTRITIONAL COMPARISON (per serving)
Traditional Pizza Crust = 262 calories, 7.6g fat, 6g protein, 43g carbs, 1.7g fiber
“Healthified” Pizza crust = 175 calories, 13.1g fat, 8.6g protein, 6g carbs, 2.5g fiber (67% fat, 19% protein, 14% carbs)

BUSY FAMILY TIP:
You can follow the above directions until your have your crusts flattened out. Then place the crusts in the oven and broil (not on top rack) for about 8-10 minutes or until they are just starting to brown a little (you can do this with the above recipe also if you want the crust to be crispier). Then remove and add sauce and toppings. Wrap in tin foil and freeze. Then when you need a quick meal, remove it from the tin foil and bake them in a 425 degree F oven for 10-12 minutes or until cheese starts to brown.

For more great recipes like these amazing pizzas, check out our Savory cookbook HERE. Thank you so much for your love and support!

Thin Crust Pizza

151 Comments

  • Tanya says:

    Looks amazing! Yum.

  • Sue says:

    Is the protein powder optional or is that it’s unflavored optional?

  • Kelly Land says:

    This looks so yummy! Wondering if this would work out for tortillas if cooked for a minute on each side in a skillet?? worth a shot:) Also, I just got told yesterday that my tryglicerides are 512!!!!!!!! I about fell out of my seat! I have diabeties and have been trying to control with diet but my a1c was 8.7 when I went to the doctor last week after not having gone in a year…. I am trying to figure out how you do the ratio thing mentioned in another post. It was tryglicerides to HDL I believe… not exactly sure how to do that, can you help? I’m overwelmed by these numbers cause I feel like I have been working so hard at not eating junk and trying to have protien with carbs etc…. I am realizing now after reading your book on metabolisms, that I need to lay off the fruit and be much more critical of what I eat, which is crazy cause I felt like I was being critical! I have been eating this “muffin in a mug” lately that is amazingly filling and FULL of good “healthified” stuff, here’s the recipe if you are interested: 1/4 cup flax, 1/4 to 1/2 teaspoon Baking Powder ( recipe calls for 1 tsp but had an after taste) 2 teaspoons cinnamon, pinch salt, 1 tsp oil ( i use oliveoil but any healthy fat works), 1 tsp vanilla, 1tsp to 1tbsp sweetner, 1 egg . Mix it all up in a mug and microwave for 1 minute, walla…. I have adapted it to make a chocolate chocolate chip muffin adding 1 tablespoon of coco powder and 1-2 tablespoons sugar free chocolate chisp ominitting the cinnamon. Also good with blueberries. Also good to make, cut in 3 or 4 rounds and make french toast with almond milk and egg! Also works to cut in rounds for “bisquits” and gravy. Also, if you add about 1/4 cup almond milk to it it makes two YUMMY waffles or 3 pancakes! You can also spread it out real thin on a skillet with the added milk and cook on both sides for a quick tortilla:) Anywho, does this recipe sound like something I should be eating with all my issues? It seems like the “healthified” way… maybe add alittle more oil to up the fat content? Oh ya, and if you cook it in a bread shapped container, it makes one THICK slice of bread for french toast or cut it in half for a sandwhich:) Anywho, thanks very much for any advice you can give me to help those tryglicerides go down….. that number is insain to me and it need to drop down now. Blessings, Kelly

    • Ann H. says:

      Kelly … the muffin in a mug thing sounds wonderful…. i cant wait to try it. thanks for sharing it.

    • cemmerich says:

      Thanks!

      Triglycerides of 512 is very high. Also, A1C should be less than 6. You should really up your fat intake. Less baked good, pancakes, etc and more eggs and bacon, bulletproof coffee, etc. I have had clients go from 600 triglycerides to 125 in two weeks following my diet. If you want help, my 30 day accelerated meal plans make it really easy. 🙂

    • Lesley says:

      I just made this muffin using 1/4 cup liquid egg substitute and it came out great. I cut it in half and toasted it in the toaster oven for just a minute and spread some Tofutti cream cheese on it. It was great. Can’t wait to try the other alternatives you posted with it. Do you think a little banana mashed into it would work?

  • Cindy says:

    Hi Maria, I have 2 stories I would like to share with you. When I was pregnant with my first child 12 yrs ago I was diagnosed with gestational diabetes that didn’t surprise me both my mother and sister are diabetics. I was sent to the diabectic nurse and hospital nutritionist for ‘diet’ changes. What they didn’t know is that I was already following a modified Atkins diet because of my family history. This is where I realized that the so called diabetic diet that they were teaching their patients was hopelessly flawed.  They asked me to write down everything I ate, so I did. It consisted mostly of eggs, red meat, fresh low glycemic veggies, almond milk etc. Basically no sugar or wheat of any kind because I knew it would raise my blood sugar which was unhealthy for my baby.  Boy oh boy did I get a blast from both the nurse and the nutritionist they were horrified that I was consuming less than 100 carbs a day! They said that is why we have insulin to regulate your blood sugar you need carbohydrates to grow a healthy baby. What a load of crock! So from then on forgive for saying but I lied every week on my diet journal so that they wouldnt give me any flack. The outcome…2 very healthy baby boys. Yes, I did the process all over again for my second pregnancy. Oh and when I was in the hospital giving birth, do you know what they fed me afterwards? Macaroni and cheese, 2% milk, jello, green peas and a bun with becel margarine. Yikes I didn’t touch it, my husband snuck food in for me. 

    I will keep this 2nd story short. I was flying from Toronto to Mexico about 8 yrs ago when buying my ticket they asked if I had any dietary restrictions. I said I would like to have the diabetic meal naively thinking that I would get something a little better than rest of the masses. When lunchtime came everyone was served a roast beef pita wrap from subway it had beef, cheese, lettuce. Guess what they served me? A hot dog bun with lettuce and tomato! I couldn’t believe my eyes I refused the meal  and said “Are you kidding me there must be a mix up with the vegetarian meal”. They assured me it was the diabetic meal. I insisted for a roast beef pita because I needed protein. They were so confused that I changed my mind. Of course I threw away the bread from the pita.

    Lesson learned I never travel anywhere without being prepared by bringing my own food.
    Thank you for all that you do, I have tried many of your recipes ans enjoy them all.

    Cindy from Canada

    • I just received my shipement of LUV Donna says:

      I have learned to bring my own food too. One thing that works well is to be sure to have my healthified salad dressing. It is easy to order a salad without dressing, and just bring my small container from my purse and walla… a nice salad that often is my meal with some protein. I also learned that when I order food out to have only the food brought to me that I will eat. It doesn’t tempt me as much as it makes other people uncomfortable that I won’t eat it. If it is not there, they don’t say anything 🙂

    • cemmerich says:

      Thank you so much for sharing! It is just crazy what they feed diabetics! 🙁

  • Sarah says:

    Mmmm…Pizza….Making this today….. Can’t wait to try it 🙂

  • Rachel says:

    Looks tasty!
    I am working really hard on the 70/ 20/ 10 ratios, but i was just wondering what are good sources of fats? At the moment i use coconut oil to cooke, i eat eggs, avocado, oily fish, and use nut butter and olive oils for salad dressings and sauces. But i am still falling short of fat and overdoing the protein and carb ratio. Do you have any suggestions? Thanks Rachel
    PS. What do you think about snacks between meals? Yes or no?

    • cemmerich says:

      Try MCT oil. Use it to make bullet proof coffee. I don’t snack and in fact I eat 2 bigger meals within about an 8 hour window (9-10AM and 4-5PM). 🙂

  • Dalena says:

    Do you use your stand mixer to mix all of this up?

  • belenda says:

    This looks AMAZINGLY good. I’m not even going to try it until my tortilla press comes in, which I just ordered from your store. I’ll report back….

  • Beth says:

    Yum! Craig, that looks amazing! I love the freezer tip! Unfortunately, I downsized in June & don’t have a big freezer any more. I told my daughter, I should sell the washer & dryer & put a freezer in there! 🙂 She wasn’t thrilled since she uses my washer & dryer too! ha!! Kids!
    Hope all goes well for Maria’s Dad. That had to freak her out… Best wishes to you guys & her family.

  • Barbara says:

    Awesome! Made this this afternoon. Fabulous idea and recipe! The dough is beautiful and works beautifully. 😎

  • Diana says:

    Ok, one more thing, Craig, PLEASE clarify the directions. In the beginning you said to preheat oven on BROIL, but towards the end you say BAKE 15 minutes.
    So first of all, are you broiling the crust separately (I am using just a cookie sheet, not a press), or are you adding the toppins before the crust has been cooked at all?
    I am not sure if it’s just me, but the directions seem confusing, especially because where you talking about the freezing tip, you talk about broiling, then baking.
    Please clarify!
    Thank you!

  • lisa says:

    Jay Robb protein does not seem to come in unflavored option (at least according to his web site..) What brand of unflavored whey protein did you use?

  • Diana says:

    just noticed my previous question didn’t get posted…do you grind up the psyllium (like for the amazing bread recipe) or not? If yes, is the 4 TBS in the ingredients, before or after grinding?
    Thanks!

  • Diana says:

    Hi Maria and Craig, I posted this on facebook as well, but will post it here too as it may help others in making this recipe. I know I posted above on this, but here I put all my thoughts/questios in 1 place. Thanks!

    “Hi Maria, so I made this tonight, it turned out pretty good, the kids ate it which in my book always equals success!
    I was a bit confused on the directions, I am really hoping you can clarify because I think this has a lot of potential, the biggest issue was that the crust wasn’t crispy at all, pretty soft…Please bear with me with all my questions, I really want to make this recipe work for my kids!
    1) Step 1 in directions states preheat oven to BROIL and then step 4 states BAKE for 15 minutes until cheese starts to brown. So does the crust get BROILED by itself first? (I wasn’t making it to freeze). And then what temperature do you BAKE for 15 minutes? I am not sure if broil/bake is used interchangeably here, so I am hoping you can clarify
    2) Does the dough get brushed with oil before it ever goes in the oven? Or after it’s broiled?
    3) Does it go in the oven on parchment paper, or on a baking sheet alone?
    4) Psyllium Husks – ground or not? I know you use Jay Robb psyllium as do I, so was the 4TBS of ground psyllium or right out of the package? I used ground, and it took about 6.5TBS
    5) I am having a hard time understanding how this recipe can make 8 pizzas?! I made 1, which was about 10-12 inches around, the crust was very thin, so how do you get 8??
    6) Finally, just as a suggestion, you use weight of the ingredients in your amazing bread recipe, I think that is so helpful! I would love to see more weights used especially for “bread” type things. 2 eggs in this recipe can mean pretty different things especially when using farm eggs. Please consider including weights more, it may eliminate some of the questions that you get when things don’t turn out exactly.

    • cemmerich says:

      I think I have fixed the directions above. As it says, you brush with oil before adding toppings. As for the 8, yes, make 8 balls and press with a tortilla press or pan until 8-9 inches in diameter. It is a thin crust pizza. 🙂

  • Sheridan says:

    Can’t wait to try this. Thank you very much!

  • Rachel says:

    Thanks 😀 So you only eat 2 times a day? … so the snacks and cakes etc you post, do you not eat them either? are they just for your children?
    Rachel

    • cemmerich says:

      We don’t eat many sweets in our house. We are usually full from the high healthy fat intake. We might have a treat on the weekend. I post lots of healthy dessert options because those are the hardest to healthify. Eggs and bacon doesn’t need to be healthified. 🙂

      • jodi says:

        speaking of bacon and pizza toppings… i cant for the life of me find pastured/quality bacon or even semi healthy pepperoni. where do you usually find yours?

  • Claire says:

    Hi Craig,

    Can we prepare the dough and put in the frig or freezer and use it later or it has to be cooked right away and freeze it after, if I could I would like to have it as a dough only since I have a small fridge that I put in my vehicule for travel, and I would cook it later, so that way I have my own pizza while they order their own

  • Holly says:

    I’m sorry about your dad. I’m glad to hear he’s ok. My dad had a massive stroke (hit 3 parts of his brain) at 36 y/o and I remember we had some of his hospital food. Not only was it bad for you (in hindsight) it was pretty bland. I think he was happy to get back home to my mom’s cooking.

  • Tara says:

    We made this pizza last night for dinner. Best low carb pizza crust EVER! Thank you 🙂

  • Belenda says:

    My tortilla press came this afternoon and I made the pizza. OMG! Fantastic! Life in LCGFSF world can now continue forever! Thank you! Major kudos for this recipe

  • lisa says:

    Thanks Craig, for your answer about finding the unflavored Jay Robb..my eyes went only to bottom of the web page & the pictures (with their add to cart options) of the few flavors pictured when I wrote you (I totally missed the orange box in the upper left with the unflavored option!)

    I too have the same question about the cooking temp…Bake @ 450 or Broil (usually this is about 550 & top heat only unlike bake…) Thanks!

    • cemmerich says:

      My convection broils at 450. Not sure. I would try it at 450. 🙂

      • Jeanne says:

        I know this is older, but I am just now trying this pizza.

        I found out my oven broils at 550, but if I hit broil and 450 it will broil at 450! A little playing around worked wonders . Had to leave out the parm, since I am making a gluten and dairy free pizza. Cross fingers it works out!

  • Diana says:

    Hi Craig!
    Still wondering about my questions from above, would really like to try this again this weekend (the super lengthy 6 question post from yesterday 🙂
    Thank you

  • Claudette Melanson says:

    Ok..I’m confused about the sweets thing. On page 49 of your book you say you have a piece of your healthified dessert every day. I’m not trying to be a jerk or anything, but for me it was a huge help knowing these desserts were ok to have, even everyday. Did something change for you to make you change your mind about that. I just want to know because I don’t want to be thinking something that’s wrong. Thanks!!!

    • cemmerich says:

      I eat more fats today than I did when I wrote that book. I have a new book coming soon that takes it to a whole new level. It really depends on what your goals are. If you are at your goal weight and maintaining weight, then a treat everyday is probably fine. I just don’t have as much of a need for the dessert now that I eat more fats everyday. 🙂

    • Darlene says:

      My feeling is, if we are eating “healthified” & eating what we are supposed to, why not have a treat if you want it? After all, even a “Maria dessert” is waaay more healthy compared to how we were eating before!!

  • Melanie says:

    My family LOVED this pizza. I have made your other crusts as well, but I think this one is definitely a weekly “pizza” day crust!!! Thanks SO much 🙂

  • unterderlaterne says:

    Craig, I would have liked it better if you had a dessert every day, now I feel guilty for having one, lol! I thought it was O.K. as long has you keep your carb grams low. I have crustless cheese cake every day!
    Do your cute little boys only get 2 meals a day? No snacks? Just wondering!

    • Tara says:

      Hi unterderlaterne, would you be willing to share your recipe or link for crustless cheesecake? That sounds delicious!

    • cemmerich says:

      It depends on your goals and tastes. I (Craig) don’t have a big sweet tooth so another serving of smoked pork is my dessert. 🙂 Also, if you have one and you are still losing weight, then that is great for you! 🙂 Our boys eat 3 meals a day. No snacks though and never ask for any.

  • unterderlaterne says:

    This is for Tara! I use this pan from Norpro * Nonstick Small Cheesecake Pan * with 6 cavities*, has removable bottoms, which I grease with coconut oil(. Amazon).

    cheesecake:

    finely grated rind of 1 lemon
    3 Tbsp.. lemon juice (not Meyer lemon)
    4 blocks (8 oz.each) of room temp. cream cheese
    1 t vanilla extract
    1 3/4 c Swerve Sweetener
    4 eggs
    Bake 30-35 minutes. I bake mine in a large Toaster oven (Breville), saves tons of energy! Oven is 13 inch deep
    and wide
    this made 12 large muffin sized cakes.
    I threw all ingredients into my large food processor, finished in a jiffy.
    Good luck!

  • unterderlaterne says:

    Tara, why don’t you use half of the recipe ! That would be best! I have 2 pans so I use the whole recipe. and freeze the the little cakes.

  • Claudette Melanson says:

    Thanks Maria! I do find that the fat keeps me full too. I’ve started putting MCT oil in my coffee (in the magic bullet), put coconut oil in my morning shake, macadamia oil on my salad and in the afternoon shake. Still finding it hard to get less protein. But I’m glad to know that the occasional treat is ok. I have small servings of them and it make this lifestyle feel like zero restriction. Thanks for all of your ideas here. You made us decide to stop the free for all on the weekend and commit to sugar and grain free!

    • cemmerich says:

      Awesome! You will feel the results. 🙂

    • Darlene says:

      How do you put coconut oil in your shake without it hardening up? And is it ok to just eat a spoonful plain?

      • Claudette Melanson says:

        MagicBullet! We just got one as a gift & I don’t know how we lived without it. It mixes the coconut oil up perfectly. I also use it to do coffee & MCT oil & it comes out like a latte 🙂

  • Nicole says:

    I used this recipe for a crustless cheesecake (but I used Truvia instead of Splenda) and then I made a little crust with crushed walnuts, some almond flour and some butter. It was TO DIE FOR!!
    http://www.food.com/recipe/super-simple-low-carb-no-bake-cheesecake-184442

  • michelle says:

    made this a few days ago, and it turned out great! So much better than any other crust I’ve had before. I only made 1 pizza and then baked the rest of the dough as rolls. Thank you for this recipe!

  • Linda Donaldson says:

    Thank you for leaving in the carb counts for those of us who aren’t quite off of insulin yet.

    Linda

  • Darlene says:

    Claudette, I have heard of the Magic Bullet but don’t know much about it. I’ve been using an immersion blender for our blender drinks but would like something different. It’s hard to choose from them all! What else do you like about it? Thanks for any help~

    • Claudette Melanson says:

      It is amazing! We make our shakes in it. At lunch I have almond milk with vegegreens & half an avocado. It blends it up in seconds. It comes with a bunch of cups. You put the stuff in, screw on the blade & push down a couple of times on the base. It comes with recipes. You can make guacamole & Alfredo. It has a flat blade so I grind my flax seeds fresh every morning. It turns xylitol or swerve into powdered sweetener in seconds too! I did that & made some cinnamon glaze for some flax cinnamon muffins I made in literally seconds. Powdered the xylitol, added a couple spoons of coconut milk & coconut oil. Voila! Poured it right on them as they came out of the oven

      • Darlene says:

        Do you have the regular “Magic Bullet” or the “Nutri Bullet”? I notice the Nutri costs twice as much. Thank you so much for your help; it sounds great!

  • unterderlaterne says:

    Maria please what is MTC ?

  • unterderlaterne says:

    I *googled * MTC =Metropolitan Transport Commission, LOL!

  • unterderlaterne says:

    Maria, I fond the answer to my Question!

  • Nicole says:

    I made a few pizzas out of this recipe but I saved the other crusts and put them in the fridge and I use them as flat bread for sandwiches. They barely even break when I fold them over! Right now I’m having ham and cheese with mayo on one 🙂 I also pan fry them and then put 2 over-medium eggs on top!

  • Claudette Melanson says:

    Hey Maria have you checked out the brand LC foods? I was wondering what you thought of them. They seem to mix tapioca flour into stuff and then claim it has no carbs (that they are all fiber). I don’t know if I trust that, eh?

    • Belenda says:

      Oh Claudette, I just have to put my two cents worth in on the brand LC foods. It’s my own personal experience though. This was after spending a LOT of money on promising mixes too. THEY TASTED AWFUL! Couldn’t spit out fast enough, scrape my tongue, blech! I’m pretty sure Maria will agree the ingredients are not that great for us either. I’ve since realized that making our foods from scratch and knowing what’s in it is the best for me. Maria and other bloggers have done such an excellent job of making this lifestyle so much easier – I don’t even look at boxed stuff in the store anymore.

    • cemmerich says:

      I am not a big fan. Too many higher carb ingredients that I don’t like. 🙂

  • Belenda says:

    I forgot to post on the blog, but, my tortilla press came in 2 days and I couldn’t make my pizzas fast enough! The tortilla press is great – luv that thing. I left each pizza on parchment paper, baked on my pizza stone and used my homemade marinara sauce with provolone & mozz. cheese. E.X.C.E.L.L.E.N.T. This is definitely my favorite pizza now! Nicole posted about using them for flat bread, which also sounds like an excellent idea! I’ll be making those next. Absolutely luv this recipe! Thanks so much

  • Claudette Melanson says:

    Thanks to both of you. They look pretty much too good to be true. And they are expensive. I’ve always been a huge fan of making my own stuff, even when it was sugar, but I appreciate the input before putting out the money and being disappointed. And yes Maria, I thought their carb counts HAVE to be off. They say ALL the carbs are fiber and that’s impossible when they’re putting in tapioca flour!

  • jan jones says:

    I love this crust! we had them for lunch the other day, and are making them again tonight for dinner. I am also thinking of using them as sandwich wraps/pitas/tortillas. They remind me of the Joseph’s brand pita bread.

  • Cara says:

    Can the pizza be made without the cheese in the crust?

  • […] hungry for dinner after the delicious start to your day? How about a crispy, cheesy pizza topped with zingy, rich tomato […]

  • Molly Marie says:

    I loved this pizza fresh but it was just as good when I froze it and cooked it later too! YAYAYAY! Thank you both so much for this recipe, love it!

  • courtney says:

    Love this crust, had actually been halfing and thinning out the old recipe

  • Nicole says:

    I made another batch yesterday without the spices in it and fried them up on my large electric frying pan. I had one this morning, toasted, with sunflower butter and sugar free preserves (Nature’s Hollow). SO YUMMY!

  • Julie says:

    Just found your website (through the great pizza recipe!) and am very interested in finding out more information. I paid for the class Supercharge Your Metabolism, which mentions there is a video and slides. I received the pdf, but that was it. Have I done something wrong? Thank you for your help!

    • cemmerich says:

      The email confirmation you got when you purchased had the link to the video and the password. 🙂

  • Jon in Maine says:

    Tried this and it was very good. Added garlic and onion powder. Stopped by the supermarket salad bar for small amounts of peppers, onion, blk olives, mushrooms which I like but not the family, so I got just enough for my pizza.

  • Mary says:

    Have made a bunch of your stuff and am amazed! I’ve made this twice and I’m stumped. The first time I used the pan to press but could not get a crisp crust. The second time I used the tortilla press (love it!) and got very thin crust. I broiled at 450 for 7 minutes on a perforated pizza pan, topped with light toppings and put back in for 5 minutes. The taste was there, but the crust was still soggy. Should I ever expect a very crisp crust? The only thing I can think of is that I use Frontier psyllium powder. Maybe use half? Thanks for everything!

    • cemmerich says:

      Was the crust starting to brown (both sides) before you put toppings on? Make sure it is and that should help.

  • Lesley says:

    Can’t wait to try this crust. Was wondering if baking the crust until lightly browned instead of broiling it and then putting toppings on it and placing it under the broiler would work. I’ve done other pizzas like that but I wondered why you broil it instead of baking it at first.

  • Beth says:

    Absolutely delicious!!! Thought I would never eat pizza again. Thank you.

  • Roberta says:

    I noticed rice protein in your amazon store. Would be protein be better glycemically?

  • Mary says:

    Thank you for the advice Craig. Made with half the Frontier organic psyllium and 1/3 cup of water. Broiled at 500 degrees (both sides this time) with butter brushed on crust. It was crispy and delicious. I am in the process of converting very skeptical family members over, so this was big win!

  • I just made this last night and it’s SO SO SO good! Straight into my “keepers” file! Thank you, Maria!

  • Nancy W. says:

    I made this last night and the crust did not turn out well. It was very soggy and not crispy at all. I called it a pizza pancake! That was the consistency the crust had. Do you know what I might have done wrong? A cup of boiling water seemed like a lot so maybe if I cut back on that?

    • cemmerich says:

      Did you bake the crust first until crisp before adding toppings like it states? Also, make sure to spray with oil before adding toppings to keep crust crisp.

  • Jenn says:

    Does this recipe make 8 personal size pizzas or 8 regular/medium size pizzas?

  • Ilisa Ailts says:

    Oh Maria, that whole hospital food bit gets my blood boiling too 🙁 I feel heart heavy over kids’ school lunches as well.

  • Lisa says:

    Made this tonight. They looked great but were totally raw on the bottom and in the middle of crust. I think one has to par-bake/broil the crust before putting the toppings on for this to work. And I should have warmed my stone first per my husband. 🙂

    • cemmerich says:

      Yes, I’m sorry, the busy family tip had the prebaking but not the main recipe. That is what I usually do. I updated the recipe above. 🙂

      • Lisa says:

        Thank you! Going to try again tonight. Cannot wait! You guys are really the best. Thank you for all you do. I have made so many of your recipes and recommended your blog and cook books to SO many people over the last year.

  • Stacy says:

    I wish I had made this one before because it was fantastic. I have been grain free/sugar free for years, but only changed my son’s diet in November for his ADHD and eczema. He has been wanting a good pizza crust, and this more than fit the bill.

    Do individual crusts freeze well?

  • tspridge says:

    We are allergic to egg, what do you suggest as a replacement?

  • Terra says:

    I made this for our lunch today. So good! I decided I wanted to freeze them to take out for snacks/lunch and I wanted them a bit crispier so I broiled on low for 10 minutes, flipping them in between so both sides got toasted. I’m going to seperate them with parchment paper and freeze them. Thanks Maria and Craig for another great recipe that’s easy to prepare! -I made the coconut version and couldn’t taste the coconut, hoping this goes over well for the child who refused to eat meat.

  • Dana says:

    You *can* store some protein, but not in your fat cells. Instead it goes to your muscles. But you must be EXERCISING for that to happen.

  • Deb says:

    In Secrets to a Healthy Metabolism, it states that protein should be 30-40% of your daily calories. However, above, the moderate protein level says 10-15%, so I’m confused.
    What do you consider to be a high protein % that would put you at risk for gluconeogenesis.
    I’m asking because I try to keep protein at 20-25% of calories and carbs <10% daily, I haven't eaten sugar in over 2 yrs, yet my blood glucose levels are at the top of the norm range, 98-102…

    • cemmerich says:

      My research and views have changed a bit since I wrote “Secrets to a Health Metabolism”. My latest book “Keto-Adatped” talks about this in detail. If you have metabolic syndrome, I would eat your lean body mass (total weight minus body fat) times 0.5. For example, if you are 150 pounds and have 20% fat, then your lean mass is 120. 120 times 0.5 is 60. Se eat about 60 grams of protein a day. If you don’t have metabolic syndrome, multiply by 0.7. 🙂

  • Tammy says:

    Have you ever tried this recipe in a pasta machine? Just came back from Italy and trying to make low carb delights for those in my family that aren’t trying to loose weight but stay healthy.

  • Duke says:

    Lots of good info here. the thyroid issue though could use some tweaking. its a common misconception in the paleo world (and apparently keto world) that increasing carbs is required for thyroid conditions or conversion of T4 to T3. In reality it tends to be a selenium issue most times, coupled with iodine. At least thats what ive seen in my medical training. Usually this is easily corrected w/ a small handful of brazil nuts every day along with increased shellfish in the diet. or you can simply supplement. but w/out the seafood you really will never see much change and will be forced to either increase carbs or take synthroid/armorthyroid for life. neither of which fits our keto lifestyle. just fyi

    • cemmerich says:

      Yes, thanks for pointing this post out. I have read research since this post that has changed my view as well. I updated it above. Thanks!

  • Candy says:

    Hi Maria,

    I wondered if you are using Jay Robbs Pysllium Husk Seed Powder….that is all I can find. Please advise and thank you.

    • cemmerich says:

      Yes, that is what I use. I grind it until it is about half its original volume. 🙂

  • Aurora says:

    I would like to try this, but psyllium bloats & does not agree with me…can you recommend a suitable substitute?

    • cemmerich says:

      You could try using almond flour. Then cut way back on water (maybe only 1/4 cup). 🙂

  • Kim says:

    Can you substitute anything for the protein powder?

  • Joesy Fuda says:

    Hi Maria, my husband has been on the keto diet since March and although he is losing weight, his blood level are still ranging fro 7.2 to 8.00. This morning it was 7.8 after having your waffles the day before for breakfast (2), salmon sashimi (3 pieces ) with side green only salad .For snack he had a ham sandwich, ham 1 piece (1 carb) arugula on top, my avocado pesto, I make, and cloud bun which I also make (recipe: 4 eggs, separated, 1/2 tsp cream of tartar, 1/4 ricotta, 3 tbsp whey protein concentrate (50 cal per scoop, no filler or carbs or sugars so zero), 1 tsp fresh rosemary, 1 tsp garlic powder, 1 tsp minced onion. Dinner was 4oz poached salmon with 1 roasted artichoke and a couple slices of salami with my homemade flax crackers (4 small pieces) Dessert was lemon cheesecake mouse made with whipping cream, cream cheese, fresh lemon and erythritol. What is he doing wrong ???

    • Maria Emmerich says:

      Hmm. How long has he been eating this way? It can take a couple weeks to get adjusted and his body burning fat for fuel. Also, I would try to add more fat wherever you can. That looks a bit low on fat and maybe high on protein (Salmon, ham, salmon). Maybe cut back on almond and nut flour (waffles, maybe eggs and bacon instead). 🙂

  • Jacci says:

    I broiled my crust prior to adding the toppings and my crust was soggy on the bottom, I used very light sauce and tips on what may have gone wrong? I did spray the crust with oil before broiling. Great taste though, this will be my go to pizza crust.

    • Maria Emmerich says:

      It needs to be pretty crispy before adding the toppings. I cook mine (a bit lower in the oven on the broiler so it doesn’t burn) until a good brown color all over. Also, you can add grated Parmesan to the sauce to soak up some of the moisture. 😉

  • Michelle says:

    Hi Craig and Maria!
    I’m looking for your cheese curd pizza crust…..I live in Wisconsin and can’t wait to try it. I can’t seem to find it. Was I dreaming or does it exist

  • Sarah says:

    Hi Maria- I’ve purchased your amazing cookbook ‘Quick and Easy KEtogenic Cooking’ – looking for the pizza sticks video on your site (mentioned in the book) but can’t seem to find it…..any suggestions?

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