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The Best Low Carb Pizza Crust with Buffalo Mozzarella

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Andrea Wyckoff


  • Pizza Crust
  • 1 1/2 cups grated goat cheddar cheese I use this brand
  • 3/4 cup almond flour or ground sunflower seeds
  • 1 pastured egg
  • 2 Tablespoons soft goat cheese
  • Pizza Toppings
  • 1/2 batch of my Kale Pesto or your fave pizza sauce
  • 7 oz water buffalo mozzarella
  • 12 leaves fresh basil
  • optional: a little goat milk mozzarella cheese for sprinkling
  • optional: sliced tomatoes sliced mushrooms, artichoke hearts


  1. Preheat oven to 425*F.
  2. Grate goat cheese using a medium fine grater. I use 4 oz of this goat mild cheddar to get approximately 1 and 1/2 cups.
  3. Mix all pizza crust ingredients together in a bowl to form a dough. I work the dough with my hands for a few minutes until the cheese has been fully incorporated.
  4. Line a large baking sheet with parchment paper. Set down dough. Layer a piece of saran warp over the dough and use your hands to roll out / spread out / manipulate, the dough into a thin crust pizza 12 to 13 inches in diameter. The crust works well when it's nice and thin.
  5. Remove top layer of saran wrap and bake pizza at 425*F for 8 minutes.
  6. Remove pizza crust from oven, top with your favorite toppings. I like to use my kale pesto and more cheese! I feel in love with the water buffalo mozzarella on this pizza. I sliced it into thin rounds spread them out evenly around the pizza and they spread into gooey stretchy uber yummy mozzarella cheese after baking.
  7. Bake pizza with toppings at 425*F for 8 to 12 minutes, until well cooked. You can broil it a couple extra minutes if needed to brown the cheese a little.
  8. Slice with a pizza cutter, and enjoy!
  9. This pie makes EXCELLENT leftover pizza too! The kind you can eat cold for breakfast.