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a low carb pizza topped with mozzarella and salami and a hand taking a slice

Low Carb Pizza

This easy low carb pizza has a simple mozzarella dough crust with coconut flour and psyllium husk. Unlike in the original Fat Head recipe, there's no need to heat the mozzarella!  
Course DInner, Lunch, Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 2
Calories 471kcal


For the Dough

  • 2 cups / 220 g pre-shredded mozzarella
  • 2 tbsp coconut flour
  • 1/2 tbsp psyllium husk or 1/2 tsp psyllium husk powder
  • 1 egg
  • pinch of salt

For the Topping

  • 1/2 cup Marinara Sauce
  • 10 slices pepperoni
  • handful of basil leaves


  • Preheat the oven to 200 Celsius / 392 Fahrenheit. 
  • Put the mozzarella, coconut flour, psyllium husk, egg and salt in a blender/food processor. Blend until you have a smooth dough.
  •  Grease your hands with olive oil and form 2 dough balls.
  • Roll out the dough between 2 sheets of baking paper. 
  • Bake your pizza crust for 7 minutes until slightly browned. 
  • Remove from the oven and spread with Marinara Sauce. (see notes)
  • Decorate with a bit of mozzarella (parmesan would work here too), pepperoni slices and some fresh basil. Return to the oven for another 6 minutes.  
  • Enjoy!


I used psyllium husks, NOT psyllium husk powder. If you want to use fine psyllium husk powder, halve the amount as it's much more absorbent. 
To make your own quick Marinara, simply blend 1 can of good quality plum tomatoes with 1 garlic clove (or garlic puree), salt, pepper and Italian herbs such as basil. You can cook it on the stove for 5 minutes to reduce the liquid or just use it as is. 
The nutrition is calculated for 1 pizza. The crust alone contains 1.7 net carbs per portion.


Calories: 471kcal | Carbohydrates: 8.9g | Protein: 39.3g | Fat: 29.5g | Fiber: 5.6g | Sugar: 1.1g