Margherita is the original pizza flavour, with just three toppings – tomato, basil and mozzarella; a simple, but delicious combination!

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  • 1 1/2 cups shredded mozzarella cheese
  • 3/4 cup almond flour
  • 2 tablespoons cream cheese
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper


  • 1/3 cup low carb tomato sauce 
  • 115 grams fresh mozzarella cut into 6 slices 
  • 1 medium tomato cut into slices 
  • 6 fresh basil leaves

Preheat oven to 200 °C


  • Add shredded mozzarella cheese and cream cheese to a non-stick pan; heat over medium heat and stir until melted.
  • Remove from heat and let stand 30 seconds.
  • Stir in almond flour, egg, garlic powder, oregano seasonings, salt, and pepper; continue to stir until thoroughly combined.
  • Transfer the dough to a baking paper lined surface.
  • Add another piece of baking paper over the dough. Take a rolling pin and place over the top baking paper; start rolling into a circle until the dough is thin and spread out to about 9 inches.
  • If you do not have a rolling pin, wet the palms of your hands with cooking spray and press out the dough into a thin round.
  • Remove top baking paper and slide the dough (with the bottom baking paper) onto a baking tray.
  • Prick dough all over with a fork and pop in the oven for 10 minutes.
  • If you see any bubbles forming on top of the pizza crust, remove from oven, poke down with a fork, and continue to bake.
  • When pizza crust is done baking, remove from oven and let stand for a minute.


  • Spread a thin layer of tomato sauce over the pizza crust and top with sliced mozzarella cheese.
  • Add sliced tomatoes on top
  • Bake for an additional 7 to 8 minutes, or until cheese is melted and pizza is bubbly.
  • Remove from oven, top with fresh basil leaves and serve.


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