I had just had it and it was pretty good.
Take Carbonaut bread and toast it
Add Tomato sauce. I used Classico Sauce
Add pepperoni slices
Add green/yellow peppers, mushrooms
Cheese - I never liked cheese so I don’t use it. But cheese could have been added
Bake at 375 for 15 min.
Tasted as good as many pizzas, perhaps better then some.
I use the Carb Counter low carb wraps for mine. Haven’t heard of the Carbonaut bread but sounds good!
You might look into the Rao sauces - no sugar added. There is enough natural sugar in tomatoes so I never understood adding it to jars of spaghetti sauce.
When I had it around I tried to hand enter it into MyNetDiary. MyNetDiary wouldn’t take it because the macro math didn’t work… so I guess use it with caution. It truly might be too good to be true.
Homemade crust:
1 egg
1 cup of shredded mozzarella
1-2 tbsp of melted butter
season to taste (garlic, oregano, etc.)
I typically make in a batch of 4x these amounts (4 eggs, 4 cups cheese, half stick of butter melted)
Mix it up, roll out into 8-10" circles between two parchment paper sheets with a rolling pin, then remove top sheet. Bake in oven at 425-450F until bubbly golden brown.
Use as crusts for pizza, shells for tacos, sliced as “crackers” for dips/guacamole, wraps for favorite sandwich fixings (meats, tuna salad, whatever).
I typically make around 10 at a time, 2 or 3 for that night’s pizza (loaded with toppings and then baked all together for another 5-10 minutes at 350F), or stashed in the fridge - although we eat them up pretty quickly.
BTW, our primary care physician (happens to be a T1D and keto fan) gave us this recipe.
The problem with some of these pizza recipes for me is that the crust is made of cheese, and then you add cheese as a topping. That’s a lot of cheese, even for me, and I don’t have issues I can find with dairy.
There’s a crust we make with chicken, which is pretty good, but we haven’t figured out how to get it crispy, especially once sauce goes on it. Tastes great, but it’s very hard to replace wheat crust.
In Canada and maybe the States is a product that is available in most grocery stores and Costco called Oroweat Keto Tortillas. They do have wheat ‘product’ in them but are 2 carbs per tortilla. They make excellent pizza that can be picked up and eaten like a normal thin crust pizza. I love this product.
Sugar is put into tomato sauce to balance the acidity levels, some sauces (tomato type and freshness depending) don’t need it, but many do, especially commercially made ones, as they’re made with the tomato equivalent of a crab apple,
RAO’s and Mutti are my go-to’s! Both awesome sauces.
The big one here is Mission, but there’s a handful of them, TIL that Arnold Breads is called Oroweat in Canada apparently 
More of a bread guy with burgers, but I do like the burger buns, they somehow copied the chew-ness.
Exactly. I wouldn’t want to put any cheese in the crust, I need a lot of cheese on top!
Indeed, crispiness isn’t so easy. I probably would use a seitan bread crust nowadays (when I am not really into carnivore… well I just need extreme low net carbs from plants and as low fat as possible, not exactly carnivore so gluten is fine even in big amounts occasionally)… Never tried that yet. Seitan bread (well the one closer to seitan… the other one is a sourdough bread but it is mostly gluten and water) is almost seitan but I use some oily seeds and baking powder and it gets pretty bread-like in the air fryer. Crispy and everything when fresh. What it would become as pizza crust, no idea but it probably would be my best attempt this far.
It’s not important for me, I never particularly want to eat pizza. I just get the occasional desire to make it so I make a normal (inferior, eggless) one and feed it to my SO. I only get tempted if I don’t want meat at that time and am hungry. Those are dangerous times.
Where I live, we have some of the, if not the world’s, best pizza. I love pizza. But the wheat and I don’t get along, and pizza gives me the worst blood sugar results. I try to eat maybe a handful of times per year.
Another thing that’s nice about pizza is that you can make it so many different ways. I used to love (way, way back before keto) greek pizza with feta cheese, red onions, olives, etc. Pizza with all meat. Pizza with ham and pineapple. Salad pizza. Margherita pizza. Pizza with anchovies. Pepperoni pizza.
Even for the “pizza” we make with chicken crust, we put sausage, thin sliced red onions, meatballs, pepperoni, olives if we have them, and the like on it. Then I add anchovies to it afterwards.
I can’t think of another generic food that can be made in so many different ways.
Of course, I’m the person who would live on pizza and ice cream if I could. And beer. I used to love beer. Now, I never drink beer.
Depends how long you bake them. If you let them get brown, then yes, fairly firm and crunchy (good for using in dips). If you bake them until just a little bit golden and still soft, then you can bake them some more with toppings for pizza.
After they’re in the fridge they are definitely hardened up. So about 10-15 seconds in the microwave will soften them up so you can insert fillings and roll into a wrap … when it cools a few minutes later they hold their shape nicely. That’s also how you can form them into taco shells (hang a softened one over a wooden spoon for a few minutes until it re-hardens).
Lots of uses. Since they’re essentially egg + cheese, they last several days in the fridge nicely but of course not forever.
True, that’s a nice thing… Too bad I don’t like meaty ones 
Well fish works and I can imagine ham, they are different, lighter or how should I put it… I always had vegetarian pizza in the past but since carnivore I dislike most vegs and even most mushrooms (forest champignon is still great but a tiny bit once in a blue moon is enough, I wouldn’t make a pizza for me from it)… It greatly limits me but it’s fine, I just use tinned herring or mackerel, they are great. Sometimes a 4 cheese one. My SO requested a mushroom pizza for next time but as I wrote, that’s not for me.
Sometimes I try the less common sour cream base as that is carnivore unlike tomato… And I do like sour cream. Pizza still is a bit weird without tomato. Without flour, well a bit odd but fine but without tomato… I still like tomato in small doses here and there.
That sounds good. Multiple meats in a dish is a nice thing, I have this rich scrambled eggs with leftover lean meat, sausage and some smoked pork and it’s very good. Theoretically I could put it on pizza too but 1. the scrambled egg is carnivore. if I make a carnivore pizza, it’s a bit weird due to the soft crust. and it’s more work. funnier though and variety 2. I still don’t think I like meaty pizza-like things for some weird reason. Or if I do (didn’t try), it makes no sense to me. If I have good meat, I just eat it. I can eat the herring too but it’s so very tiny, it shines more and last longer on pizza. (I usually eat almost half a tin of herring while my SO eats his fish pizza. My share lasts for a very short time.)
I am sure it’s just a matter of creativity 
Scrambled eggs can accept various stuff, zillion vegs, cheeses, sour cream or cream, basically any kind of meat… I put boiled egg cubes into it at some point as I am that type of person, I put extra eggs into nearly anything including scrambled eggs (it’s rare but sometimes I have no mood for boiled eggs and we made a lot and it starts to get old… but in scrambled eggs, the most boring dry meat is fine, the boiled eggs are very welcomed). Of course, spices may come too, it’s not my style as I rather put in sausages and they bring their own spice. Spices are for mild things but if it’s vegetarian scrambled eggs without any really tasty vegs, maybe it’s not a bad idea… Or if someone is into spices more than me (I mostly just want lots of paprika in a few items).
When I still made pizza, I’d use a smear of tomato paste rather than trying to use the wet sauce.
For chicken crust pizza, maybe trying pureeing already cooked chicken if you are using raw in your recipe right now?
In the past, I’ve subbed very dry cooked/ shredded cauliflower or zucchini for some of the cheese.
I don’t work that hard at keto right now (I’m meat-only carnivore), and hubby is dairy-free, so pizza doesn’t make the menu unless our youngest is home from college, and that’s just doctored frozen cauliflower pizza (she’s also celiac).
My favorite Keto pizza is from https://www.dietdoctor.com/recipes/fat-head-pizza. I do not love meat pizza so I do a traditional cheese, veggie and raos and sometimes pepperoni (it is sausage I cannot deal with on pizza). Instead of Raos, I believe BJs has a low carb sauce as well. I do not notice much taste difference but since Raos is usually on sale I do not bother with other brands.
I love the Fathead pizza but find it time consuming to make. I have started making mini chaffle pizzas which I can make in a few minutes. I have made this one and like it https://www.wholesomeyum.com/chaffle-pizza/ a lot
I ended up making two dairy free/ egg free chicken crusts today. I did identical ingredients- pureed boneless-skinless chicken thighs, and konjac dissolved in chicken broth. One batch I did with already cooked chicken and one was with raw. The cooked chicken is clearly the most crust like. The one that I pureed from raw chicken definitely seems more like a thin meat patty.
This is the crust pureed from cooked chicken. It reminds me a lot of naan. I wonder if it would work from a rotisserie chicken?
ETA- I also made dairy free/ coconut free keto cheese with an unholy combo base of chicken fat and beef glacé. Still tinkering with that, but it will work for hubby’s dairy-free pizza.
