I have tried a lot of low-carb pizza crusts. Here are some of the basic approaches to making a low-carb pizza crust, and my personal versions of them.
Although I'm partial to the flax meal because of the health benefits, I have to admit that this has become our very favorite. You wouldn't think an egg-based crust could be so good, but there it is. It makes a deep-dish type pizza that is really good, even the next day.
This is a traditional low-carb approach. You make a base of
hamburger and spices and put the pizza toppings on top. Check out my version of this recipe.
This is a hearty, very whole-grainy approach. It's a version of my Flax Meal Bread
made into a pizza crust. It's fairly thick, but you can make it thinner if you want. You can't pick it up while it's still hot, but when it cools somewhat, you can.
I have tried a few versions of pizza crust made with soy flour. Soy flour is much lower in carbs than regular wheat flour, but it isn't very
low; one cup of soy flour has 20 to 25 grams of effective carbohydrate. George Stella, who used to have a low-carb cooking show on the Food Network, has a recipe that starts out sort of like a pancake batter, and makes a thin crust. It actually tastes fairly good. I tried making a crust that is a little thicker, and added some protein powder to lower the carb count. The protein powder makes it a little drier, but it has the advantage of being able to be picked up. It does have a little soy taste, though the spices help that. Here, the recipe from FoodNetwork.com, followed by my own version.
George Stella's Soy Flour Crust
Laura's Soy Flour Crust
These are sort of like mini-quiches made with pizza toppings. You line the muffin cup of a mini-muffin pan with pepperoni first. They make great party food or snacks.