Low Carb Rustic Double Topping Pizza (FM)

 | 7 Comments  | FM, Lunch/Dinner, Nutrition


*Yields 4 large portions

Ingredients for pizza crust:

2 cups mozzarella cheese, grated

¾ cup almond flour

2 Tbsp. cream cheese (Philadelphia original)

½ tsp. sea salt

1/8 tsp. dried oregano


Ingredients for tuna melt topping:

1 large 12oz can albacore tuna in water, drained

1/2 large red bell pepper chopped

1/3 cup mozzarella, shredded

1/3 cup cheddar, shredded

1 tbsp mayo (or avocado mayo)

Ingredients for goat cheese, apple & arugula topping:

8 thin apple slices

1/3 cup goat cheese

1 tbsp honey

1/4 cup chopped brown mushrooms

1/4 cup mozzarella shredded

1/2 cup fresh arugula



  1. Preheat oven to 425 F degrees.
  2. Take all the ingredients for the pizza crust and add them into a metal or porcelain mixing bowl.
  3. Take a large sauce pan and fill it partially with water and bring it to boil.
  4. Turn the heat down to low and place the mixing bowl with the crust ingredients into the sauce pan. Stir the content of the mixing bowl constantly but carefully so you don’t burn yourself with the steam escaping between the sauce pan and the bowl.
  5. When the cheese is melted and the mixed ingredients begin to resemble a dough, you can transform the dough onto  a parchment paper (the size of a large baking tray) or reusable non-stick liner. Knead the dough for a few minutes, then take a non-stick roller (if you’re still using a wooden roller, I suggest you replace it, unless you like being frustrated) and roll out a 1/4 inch thin round pizza crush.
  6. Transfer the pizza with the liner or parchment paper on top of a large baking tray and stick it into the preheated oven for 6-8 minutes. It’s going to bake fast so watch it carefully and take it out as soon as you see it turning golden brown. Turn the oven down to 350F.
  7. Mix all the ingredients for the tuna melt topping in a bowl and then transfer onto the pizza crust. Cover only 1/2 of the crust.
  8. Spread the goat cheese over the other half of the crust, drizzle with honey, then add the apple slices, then the mushrooms and top it up with shredded mozzarella.
  9. Place the pizza back into the oven and bake it for 6-8 minutes until the cheese is completely melted.
  10. Take the pizza out of the oven and garnish the half with the goat with arugula. Serve and enjoy!

Add to my favorite recipes

You can access your own personal list of favorite recipes in the My Account section. Click the My Account button at the top of this page.

You must have an active ZGYM subscription to access the favorites feature.


Meal Plans


Join ZGYM Today!

Fitness. Simplified.

Get in the best shape of your life.

In just 20 minutes a day.


Become a ZGYM member to get access to even more, premium, specialized workouts, recipes, workout schedules, and Zuzka's Food Journal by joining ZGYM.

More Info


7 comments on “Low Carb Rustic Double Topping Pizza (FM)”

  1. private avatar image

    Private  |  Jura, France

    thanks for sharing a version with almond flour. I had seen vegan versions with grated cauliflower so far. However can you tell more about grated mozzarella?
    there is no such things over here…just “normal” mozzarella.

    • private avatar image

      Private  | 

      Hi Laila! Grated mozzarella is same as shredded mozzarella. It’s normal mozzarella in small pieces. Hope that helps! 🙂

      • private avatar image

        Private  |  Jura, France

        I googled it, and it seems it is not popular here, but a brand has started to sell it . I will just have to find which store carries it.The standard mozzarella is fresh and soft, it is impossible to grate it. Grating a cheese needs to be dry/hard. …so “older” cheese. I can try with pizza mix (3 types of cheese) will see.

        • private avatar image

          Private  |  Seattle, Washington

          I don’t like to buy shredded mozzarella as to prevent it from sticking together they use chemicals that I would rather avoid. So I take a piece of unwaxed unflavored dental floss and cut thin slices of mozzarella. You can put the cheese in the freezer for a few minutes to make it a little less soft.

        • private avatar image

          Private  | 

          Ah, I see, always so interesting the difference in what is available in different places!
          Mmm, now I want to try this with fresh mozzarella on top. 🙂

  2. private avatar image

    Private  | 

    By far one of my favs 🙂 So yummy <3

  3. private avatar image

    Private  | 

    Omg I just made this and it’s delicious! I really didn’t expect the crust to be so amazing! Thanks for the recipe Zu!

Add a comment

Note: You must be logged in to add a comment. Please log in, or register for a free account.

New to ZuzkaLight.com?

Become a ZGYM Member and get in the best shape of your life!

More Info

Already a member?

Registering for a free account will allow you to: comment on articles, add your own profile picture, get notifications when another member replies to one of your comments, and add workouts to your own personal favorites list.

All fields are required.