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Low Carb Stuffed Crust Sheet Pan Pizza Recipe

Gluten Free
Lunch
Main Dishes
Vegetarian
★★★★☆
4.7/5
(1044 reviews)
By Zylo Nutritionist Team
Low Carb Stuffed Crust Sheet Pan Pizza
Zylo Recipes

Description

Imagine a pizza night where everyone gets involved, crafting a delicious sheet pan pizza with a unique, stuffed crust. This recipe encourages a hands-on approach, starting with a fresh dough that's easily pressed into a large baking sheet. The beauty of this pizza lies in its rustic charm – no need for perfect circles or flawlessly arranged toppings.

It’s all about the homemade goodness. The real magic begins with the crust. String cheese, ensures a wonderfully melty and gooey interior once baked.

As the pizza bakes, the cheese inside the crust transforms into a warm, molten ribbon, adding an irresistible cheesy burst with every bite. For those outside the U. S.

, fresh mozzarella logs make an excellent substitute. Simply slice them into strips to achieve the same delightful stuffed effect. Provolone, gouda, or even pepper jack cheese can be experimented with to create your signature cheese combination.

Feel free to mix and match cheeses for a truly custom flavor profile. Once the crust is ready, it’s time to unleash your creativity with toppings. From classic tomato sauce and pepperoni to more adventurous combinations like roasted vegetables and herbs, the possibilities are endless.

Consider adding a drizzle of olive oil and a sprinkle of sea salt to enhance the flavors. Baked to golden perfection, the pizza offers a delightful contrast of textures: a crisp, slightly chewy crust, gooey melted cheese, and a medley of savory toppings. Each slice of this hearty pizza is satisfying.

To complete the meal, pair it with a light and refreshing side dish. Consider a vibrant summer vegetable medley, or cauliflower elotes. For added protein, you can also include crispy bacon with kale or cold Italian broccoli salad with chicken.

These lighter accompaniments balance the richness of the pizza, creating a well-rounded and satisfying dining experience. This sheet pan pizza is more than just a meal; it's an opportunity to create lasting memories in the kitchen. So gather your loved ones, roll up your sleeves, and enjoy the process of crafting a delicious and comforting pizza together.

Preparation Time

Prep Time
4 h 20 min
Cook Time
35 min
Total Time
4 h 55 min

Nutrition Information

Per 1 slice serving
C
Calories
500 Kcal
C
Carbs
15 g
Fi
Fiber
4 g
Sugar
5 g
P
Protein
30 g
C
Fats
35 g
Saturated Fats 15 g
Unsaturated Fats 17 g
Cholestrol 80 mg
Sodium 700 mg
Potassium 300 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    1 cup
    2.
    Baking Powder
    Baking Powder
    1 teaspoon
    3.
    Raw Egg
    Raw Egg
    1 large
    4.
    Mozzarella Cheese
    Mozzarella Cheese
    ½ cup, shredded
    5.
    Cream Cheese
    Cream Cheese
    1 ounce
    6.
    String Cheese
    String Cheese
    4 stick - each 1 ounce
    7.
    Marinara Sauce
    Marinara Sauce
    2 tablespoon
    8.
    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
    1-½ ounce
    9.
    Green Bell Pepper
    Green Bell Pepper
    ½ ounce
    10.
    Italian Mix Giardiniera by Mezzetta
    Italian Mix Giardiniera by Mezzetta
    ½ ounce
    11.
    Garlic
    Garlic
    ½ teaspoon
    12.
    Basil
    Basil
    2 leaf
    13.
    Mozzarella Cheese
    Mozzarella Cheese
    ½ cup, shredded
    14.
    Raw Egg
    Raw Egg
    1 large

Instructions

    1.
    At least 4 hours before you want to bake your pizza, make the Fathead Dough. In a mixing bowl, combine the almond flour and baking powder. Whisk an egg together and pour it into the almond flour. Set the bowl aside. In a pot over low heat, melt the mozzarella and cream cheese together until you have a smooth, creamy, melted cheese.
    2.
    Let the melted cheese cool for 30 seconds off the stove. Then, mix the melted cheese into the almond flour bowl. Mix and knead the wet dough until all the yellow and white streaks are gone. Wrap the dough in plastic wrap and cool in your refrigerator for at least 4 hours before continuing.
    3.
    When ready to bake, preheat your oven to 350 degrees. Line a sheet tray with parchment paper and transfer the chilled dough onto the tray. Place either plastic wrap or parchment paper on top of the dough and use your hands to press the dough into a rectangle. Gently press from the center to the edges, being careful not to create holes. When the dough is pressed out, place a whole piece of string cheese on each side (4 total), leaving about 2 inches of dough from the edges. Wrap that excess dough over the string cheese and seal the dough in place with your fingers.
    4.
    Spread the marinara sauce across the exposed dough. Arrange thin-sliced mushrooms and peppers, giardiniera, garlic, chopped basil, and shredded mozzarella over the pizza. Whisk together another egg and brush about half the egg over the crust of the pizza. Bake for 30-35 minutes and slice into 4 squares for serving.