Low Carb Florentine Pizza – Gluten Free

Low Carb Florentine Pizza. This should be the new standard for all pizzas! The crust is amazing and doesn't require a fork!

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Whoa, like whoa!  I have got something super delicious on the blog for you today!  Creamy sauce, spicy red pepper flakes, salty parmesan, (insert yummy descriptive word for wilted spinach)…all slathered on a low carb pizza crust made from cheese.  Yes, you read that right!  And this low carb Florentine pizza doesn’t have to be eaten with a fork!

This. pizza. is. amazing.



I’m just going to throw it out there that I hate all things involving flour…and yeast…and waiting.  It might be because I’m a clean freak and flour is messy and I am extremely impatient.  Then you’ve got all of the measuring cups and spoons, and just…ugh.  And don’t get me started on flour not having re-sealable tops.  Seriously!  That is just a hug mess waiting to happen!

I’m not going to lie and say the almond flour in this low carb Florentine pizza isn’t messy, because it can definitely be messy!  Just not as messy as wheat flour.  And definitely not as time consuming as traditional homemade pizza crust.  I vote we have a movement to get this pizza crust as the new and improved traditional pizza crust.  LOW CARBERS UNITE!


Y’all, this pizza crust is so good.  Like, you don’t even know how good it is.  It’s made of cheese for crying out loud!

But I cannot take credit for it, unfortunately.  I adapted this low carb pizza crust recipe from Ditch the Carbs recipe Fathead Pizza.  You can read all about it in that post.  But make sure you come back to me…k thanks.

This low carb Florentine pizza would be amazing with chicken…but guess what?  I was too lazy to add chicken to mine.   I was hungry guys!  Please don’t judge.  So I’m just going to sit over here and act like I’m a vegetarian for the next half hour while I eat my pizza.


5 from 1 vote
Low Carb Florentine Pizza. This should be the new standard for all pizzas! The crust is amazing and doesn't require a fork!
Low Carb Florentine Pizza – Gluten Free
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 1 10 inch pizza
Author: Jennifer
  • 1 3/4 cup grated mozzarella cheese
  • 3/4 cup almond flour
  • 2 tbsp cream cheese
  • 1 egg
  • 1/2 tsp italian seasoning
  • pinch of salt
  • 1/4 cup alfredo sauce , your favorite store bought(I can't re-invent this deliciousness)
  • 4 oz frozen spinach
  • 2 tbsp shredded parmesan
  • 1/4 tsp red pepper flake
  1. Preheat oven to 400F
  2. thaw spinach in a microwave safe bowl, then squeeze the liquid out in a dish towel.
  3. Combine mozzarella cheese and almond flour in a microwave safe bowl, add cream cheese
  4. Microwave for 1 minute, then stir. If the mixture is not melted and easy to combine, microwave for 30 seconds more.
  5. add egg, italian seasoning, and salt. Mix well
  6. Place mixture on parchment paper and press flat into a 10 inch circle. You could also roll it out between two pieces of parchment, but I didn't think it was necessary.
  7. Place directly on the oven rack and bake for 8-10 minutes or light brown, poke any bubbles that develop with a fork
  8. remove the crust and add your toppings, first alfredo sauce, then spinach, parmesan, and finally, sprinkle with red pepper flake
  9. Put pizza back in the oven and bake for an additional 8-10 minutes
  10. Slice and serve!
Recipe Notes

My kids are not spinach fans so I make them a separate pizza with just the Alfredo sauce on top.

Crust recipe adapted from Ditch the Carbs 



Low Carb Florentine Pizza. This should be the new standard for all pizzas! The crust is amazing and doesn't require a fork!

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    • Karen
    • May 7, 2017

    I cannot seem to find the nutritional info on this, especially the net carb count.

      • jenniferbanz
      • May 7, 2017

      Hi Karen! I added that info to the post. Thank you for asking!

        • Karen
        • May 7, 2017

        Thank you so much Jennifer!

    • Brenda
    • May 15, 2017

    Can the pizza dough be frozen?

      • jenniferbanz
      • May 15, 2017

      I’ve never tried it so I’m not sure. What I would suggest is letting the dough cool down after microwaving everything, then wrapping it up in a disc shape. When you want to use it out of the freezer, let it thaw, and warm it in the microwave again so it can be rolled out.

    • Brenda
    • May 15, 2017

    Thank you! Done! Ive tried this recipe several times. Love it!

  1. Pingback: 30 Low Carb 30 Minute Meals! • Low Carb with Jennifer

    • Brian
    • October 13, 2017

    Right on the oven rack? I’m concerned it might drip through. Is skim-milk mozzarella okay? It has less fat thought and is available by kraft with no carbs.

      • jenniferbanz
      • October 13, 2017

      You would leave it on the parchment paper. I’ll update the post so the instructions are more clear.

      You should be able to use that cheese with no problem. Let me know how it works out!

    • Shelby J
    • November 10, 2017

    Hey. i was putting this information into my fitness pal manually to make sure all the calorie information was correct. I’m coming up with about 328 calories/serving based off 4 servings/recipe. Maybe I’m doing something wrong. Is your recipe supposed to be based off 8 servings? Thanks!! PS I’m totally in love with this pizza crust!

      • jenniferbanz
      • November 14, 2017

      I’ll double check. The nutrition calculator I was using at the time of this recipe is proving to not be very accurate. I’m glad you like the crust!

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