Low Carb Pizza Crust


Author: Briana Thomas

Serves: 5-6

THM:S, low carb, sugar free, gluten/nut free (if using non-contaminated ingredients)

  • 1½ cups part skim shredded mozzarella cheese
  • 2 T salted butter
  • ¾ cup Briana's Baking Mix
  • 2 tsp. Italian seasoning
  • 1 tsp. baking powder
  • ½ tsp. garlic salt
  • ½ tsp. yeast (instant or regular; this is just for flavor)
  • 2 eggs
  • 2 T water
  • Shredded mozzarella cheese
  • 1 lb. pork sausage (or sausage of choice), fried, chopped fine, and drained well
  • Chopped onion and green pepper
  • Sliced fresh mushrooms
  • Pepperoni slices

In a nonstick saucepan over medium heat, melt the mozzarella cheese and butter together until soft and stringy (don't overheat it), stirring often. While it is heating, whisk together the dry ingredients. When the cheese is sufficiently melted, turn the heat down to low and stir in the dry ingredients, eggs, and water. If a spatula isn't sufficient to mix everything smoothly, knead the dough a few times with your hands.

Turn the dough out onto a square of parchment paper that is roughly 16 inches across. Cover the dough with a piece of plastic wrap and roll it out into a circle 15 inches in diameter. Place the parchment paper (with circle of dough on top) into a 15 inch pizza pan and prebake at 375 degrees F for 6 minutes. Flip the pizza crust over and remove the parchment paper from the top. Top with sauce, mozzarella cheese, cooked sausage, veggies of choice, a slight smattering more of cheese, and pepperoni (putting most of the cheese on the bottom and leaving the veggies on top without a large covering of cheese helps keep the crust from getting soggy). Bake at 375 degrees for 15 minutes or until the cheese is melted and the veggies are as soft as you like them. Yields 5-6 servings (it's very filling).


Author: Briana Thomas

Serves: 7½ cups (30 servings)

THM:S (or FP when used in controlled amounts), sugar free, low carb, low fat, gluten/egg/nut free (Most people with nut allergies can have coconut products, but check with your doctor first to make sure.)

  • 1 cup whey protein powder
  • 3 cups coconut flour
  • 2 cups oat fiber (use gluten free if necessary)
  • 1½ cups golden flaxmeal
  • 1½ tsp. xanthan gum

Combine all ingredients in a plastic container with a tight lid (I use a Tupperware container) and shake thoroughly. Yields 7½ cups baking mix (30¼ cup servings).

Each ¼ cup serving contains 4.4 grams of fat and 3.34 g net carbs, as well as 6.27 grams of protein. If you stay within the serving size, this just sneaks in as a THM:FP if you add no other fats to the recipe. However, this baking mix is better suited for THM:S baking.

This baking mix is slightly drier than THM Baking Blend. If using small amounts of flour, you can probably do a 1:1 substitution, but if you're using more than 3-4 T of flour, you'll probably want to use a little less of my baking mix than you would THM Baking Blend. My friend Anna says that she uses ¾ cup of my Baking Mix for every cup of THM Baking Blend called for. That's definitely a good place to start!


Glucomannan could probably be substituted for the xanthan gum. I do not suggest substituting any of the other ingredients unless you are experienced with tweaking healthy recipes. You may be able to substitute almond flour for the ground golden flax, but then the baking mix will no longer be nut free (obviously).

Need to be dairy free? Try substituting collagen for the whey protein powder.

More in Module 1