Today I am so excited to bring you my ultimate low carb pizza recipe, made with Kbosh veggie based pizza crusts. This post is sponsored by Kbosh Foods, an amazing small company, who I am honored to represent. The crusts used in this post are theirs and I will get into more about them a bit later. If you make the pizza or try the crusts- let me know here in the comments or on Instagram where I hang out most days! p.s there is a HUGE sale going on now on these pizza crusts- see the end of the post for details 🙂

Today I am working with a new to me pizza crust from Kbosh foods. They are putting the kibosh on carbs in our favorite foods, including pizza! If you follow me on Instagram you see I make pizza about once a week. I usually use a zero carb chicken crust base- I think fat head dough tastes a little funny and the cauliflower crusts I’ve tried before were not my jam either. I need something that tastes more like the real thing and gets crispy!! You can say I was skeptical of a new crust- would it be a good as my chicken crust? Would it get crispy?

I was amped with I opened up my first crust, it was thin! This is critical in getting a crispy crust! I was especially excited about the Mexi Cabbage flavor, so that is what this pizza built on. To answer my own questions- YES the pizza can get crispy- you can finish it in your cast iron if you like things EXTRA crispy like me. If you have a pizza stone in your oven- that helps a lot too. If not I think pre-heating your oven with your cookie sheet in there and then cooking the pizza on that will get you pretty far on the crispy scale.

As for the flavor, I am not a huge veggie lover but I think these taste pretty darn tasty. Plus, I don’t have to spend 30+ minutes prepping and baking the chicken crust from scratch. This means pizza night has a few less steps, and I’m more likely to go a little fancy on my toppings when I have all that extra time!

For this pizza I’m sharing below I did a combo of leek and thinly sliced bacon. The pizza takes about 15 minutes to bake, so you need to slice the bacon thin to get it to crisp up. It means you have little hints on bacon in every single bit. The leeks is very easy and soft to slice. I suggest you slice it longways down the middle, then flip it so the cut side is down. This makes for quicker cuts and it won’t roll away on you!

You will also want to note the order I have my toppings on the pizza. You want the bacon on top of the leeks, so that bacon fat drips into the leeks, frying them a bit and giving them the best savory salty flavor profile! Extra yum!

 

Let’s get onto the Law Carb Pizza Recipe!

Yield: 1 Pizza

Low Carb Pizza With Leeks, Bacon, Browned Garlic Butter and Balsamic Drizzle

Print

Enjoy a fancy pizza night with the simplest of ingredients. Simple motzeralla, leeks and bacon are elevated on a low carb pizza crust with a drizzle of garlic flavored brown butter and balsamic. The pizza takes about 5 minutes to get into the oven so dinner is on the table in under 30 minutes! 

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 Kbosh Pizza Crust - I used and loved the MexiCabbage
• 2 slices of bacon
• 1/4 to 1/3 cup thinly sliced leek (less than one total leek)
• 2 Ounces mozzarella 
• 1 clove garlic
• 1 Tablespoon butter
• 1 tablespoon balsamic vinegar 

Instructions

1. Pre-heat oven to 400 degrees- as directed on the crust directions.
2. Place your crust on some parchment 
3. Slice your leeks thinly 
4. Slice your bacon very thinly. This means it will crisp up on the pizza
5. Slice or shred your cheese as you prefer
6. On your crust add your cheese, leave a bit of room around the edge so nothing melts off the edges while in the oven. 
7. Top with the leeks. It seems like a lot but they have a very mild flavor and cook down quite a bit
8. Over top the leeks- top with the bacon pieces. Distribute evenly
9. Pop into your 400 degree oven for 15 minutes. Time varies from oven to oven so check around 12 and remove when it reaches your preferred doneness. 
10. While the pizza cooks, smash and chop the clove of garlic into chunks. 
11. In a small pan over very low heat melt the butter with the garlic chunks.
12. Watch the butter carefully so that it doesn't burn. Reduce the butter down until its starting to get a light brown color. Turn off the burner and let stand until the pizza is fully cooked
13. Top the pizza with the garlic butter- you can remove the chunks or not- up to you! And drizzle with balsamic to your hearts content! 
14. Slice and Enjoy! 

Notes

Carbs are TOTAL carbs- 4 grams is from the leek, if you calculate net carbs remember to subtract fiber. 

Nutrition Information:

Yield:

1

Serving Size:

1 pizza
Amount Per Serving: Calories: 498 Total Fat: 40g Carbohydrates: 9g Protein: 27g

I hope you have enjoyed this low carb pizza recipe. The toppings taste fancy but the time to put everything together is hardly anything! Go grab a crust and some leek, I’m sure you already have bacon on hand 🙂 and give this a try. Leeks are buttery and amazing, much more mild than an onion and perfect for a pizza! Don’t skip that browned garlic butter either, that packs a flavor punch! Plus, who doesn’t like a little extra butter in their lives?

 

And about that SALE I mentioned- right now on Kbosh you can get free shipping on all orders over 2 packages PLUS when you order 4 you get one pack free, or when you order 6 you get two packages of crusts free!! Yes FREE 🙂 Hit up Kbosh now!

 

Cheers,

Heather

 

 

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