Pizza w/ Buffalo Mozzarella – low carb

You guys this low carb pizza crust has revolutionized my grain-free, low starch diet. It’s GOOD. Damn Good. Especially with melty gooey water buffalo mozzarella cheese on top.

This past week I got my first introduction to Water Buffalo Mozzarella. And that stuff is GOOD too! I was surprised to read that traditionally all mozzarella cheese made in Italy is made from water buffalo milk, it’s only in the US that mozzarella comes from cow’s milk. Now I have a an allergy to cow based dairy, but I am sooo happy as I have had zero issues with Water Buffalo Mozzarella! I also have zero issues with goat’s milk mozzarella. There is still life and damn good pizza after a cow-dairy allergy! I was gifted the Water Buffalo Mozzarella by the cheese monger at Whole Foods, as I was asking him all sorts of questions about different goat and sheep cheeses, and I was a bit hesitant on trying the water buffalo cheese, so to he let me try it for free! I love when they do that at Whole Foods! It pays to ask lots of questions sometimes.

I was beyond pleasantly surprised with how melty, stretchy, lightly salty, yummy the melted water buffalo mozzarella became when I used it as a cheese topping on this pizza. Flipping amazing! And water buffalo cheese is currently at the top of my shopping list for my next trip to town.

The brand of water buffalo cheese I used is made by Buf Creamery, it comes from grass-fed water buffalo, and I found this statement from their FAQ page quite interesting:

Water Buffalo? There are an estimated 172 million domestic water buffalo worldwide, and more human beings depend on them than any other domestic animal. Water buffalo originated in India and China and first found their way to Italy around 600 AD.” Source Buf Creamery FAQ

water buffalo photo from Buf Creamery

Photo of water buffalo above from Buf Creamy.

the *BEST Low Carb Pizza Crust* with Bufallo Mozzarella - primal - paleo - gluten free

the *BEST Low Carb Pizza Crust* with Bufallo Mozzarella - primal - paleo - gluten free

This pizza crust recipe was adapted from the Holy Grail Pizza.

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.

Estimated nutrition info for pizza crust only, based on 4 servings.

low carb pizza crust nutrition info

the *BEST Low Carb Pizza Crust* with Bufallo Mozzarella - primal - paleo - gluten free

shared at: Real Food Fridays + Gluten Free Fridays + Simply Natural Saturdays + Allergy Free Wednesday + The Alder Collective

the BEST Low Carb Pizza Crust with Bufallo Mozzarella - gluten free - paleo


28 thoughts on “Pizza w/ Buffalo Mozzarella – low carb

  1. Thank you so much for your recipes, Andrea! Starting NSD without your blog would be pretty tough. Right now I’m about to print some of them and prepare a few dishes (this pizza will be the first one). I see your cookbook and consider buying it. Just have a question – are the recipes there coinciding with the ones shared here? In other words – in the cookbook there are different ones, right? Thank you for your answer. Have a nice weekend!:)

    1. Hi Jerry!

      There is a little overlap of some recipes that I have shared on my site, but most of the starch-free recipes in my cookbook are found only in the cookbook! And I also have a very extensive list of starch-free foods in my book that is so helpful, including many foods that most don’t realize are starch-free! Plus in my cookbook there is more of a focus on family favorite recipes for breakfast, lunches, and dinners, and honestly the BEST starch-free bread recipes are only found in the book. On my blog I tend to focus more on “low carb” recipes that are a bit trendy just for the sake of good Pinterest traffic 😉

      Oh, and the book is 100% dairy free as it seems most with AS, IBS, IBD, get the best results going dairy free in the beginning, and trying to add it back in later. I have now added in goat, sheep, and water buffalo cheese with awesome results, but any cow based dairy equals flare city for me.

      Thanks so much for stopping by! Happy Starch-free cooking!!


    1. Thank you Elaine! It’s insane how yummy this pizza is to those like myself who can’t have grains, but even to those who can! Totally hubby approved too.

      Thanks so much for stopping by!

  2. You just got me insanely excited for the videos I am shooting with my FOOD PERVERT co-host on SUnday… Because one of them is a low carb pizza! 😀 But it’s not what you’re thinking – ha!

    1. Don’t tell me, it’s salmon skin pizza!!? Or mini portobello mushroom pizzas? You always surprise me with creative recipes, so I am totally intrigued and look forward to checking out your video!

  3. Hi Andrea,
    This sounds and looks really terrific & I love all the healthy ingredients. What a tempting meal. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

    1. Thank you Marla!! I am so excited to have discovered another type of CHEESE I can have and still have a happy tummy!

    1. This buffalo cheese could honestly be considered life changing, especially where pizza is concerned! So happy to have discovered it! Thanks so much for stopping by! xx

  4. Hi Andrea,
    Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you for being part of Real Food Fridays and sharing your information.

  5. Oh my stars, that looks wonderful! I’ll be sharing this as my pick for recipe of the day one day soon, because I know lots of folks are going to love it. Thank you!

  6. Things I need in front of me ASAP: a slice of this pizza. I’m currently out of almond flour, but once I get some more this pizza is happening!

    1. Hi Tessa!

      I so love this pizza! I just stopped into Whole Foods today to pick up more water buffalo mozzarella to top another pizza tomorrow! I am extra excited as I get to eat the pizza fresh from the oven with all that melty mozzarella, no waiting this time until I have finished taking photos and it’s already cold!

      Thank you so much for featuring at AFW!

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