Some of my favorite recipes are the ones I happen upon by mistake. These Low Carb Personal Pan Pizza Crusts are the best example of this process yet. I had seen a recipe somewhere that said you could make a type of focaccia bread using Bisquick so I saved it and started trying to get it to work and found that it just needed a little mozzarella cheese to firm it up and a little cottage cheese for moisture and better texture. Imagine my surprise when I figured out how great these fantastic little crusts turned out. And the fact that they are so fast and easy to make using my THM Friendly Bisquick Style Baking Mix was icing on this cake!
This hybrid mozzarella-batter bread uses only half the mozzarella of the traditional low carb mozzarella crusts so you get a great texture plus less mess and expense. It makes a first class pizza crust or flatbread that holds up like a real crust in this quick single serve recipe that can be multiplied using a full sized option in this recipe and FROZEN once it’s baked and cooled. It tastes just as good reheated as it did fresh from the oven for a quick pizza or flatbread sandwich anytime!
I could go on and on about the fantastic qualities of this bread but let me try to sum it up by saying; once you have the quick-to-mix up biscuit mix on hand you just need to add 3 ingredients to make this bread including mozzarella. And yes this is a mozzarella batter bread that does not turn into a dough and so requires no handling, no rolling, or special parchment paper, etc.
Calling all Southern THM Foodies to click on this link and check out the latest unofficial FB group: THM Southern Foodies with Nana’s Little Kitchen where we’ll be sharing favorite THM Southern-style recipes both current and from years past plus kitchen tips, how-to videos and more! Hope to see you there soon <3
Get the latest updates from my social sites where I’m sharing recipes, tips, roundups and more every day! Follow me on:
Watch for affiliate links in this post where I’m recommending products I love and that will help you make this recipe work!
Just heat your skillet (which serves as a hot stone for this crust), and pour the batter into the hot skillet. Place it into the 400-degree oven for under 10 minutes and you’re ready to top it or freeze it or enjoy it with your meal. There is nothing low carb bread like about this wonderful bread and I hope you enjoy it as much as we do!
I love my heritage cast iron skillets but when I’m in the market for more shapes and sizes I find that Lodge sells great pre-seasoned ones for a wonderful price. If you’re interested in buying one check out my #affiliate link here:
Once you’ve made a batch of this THM Friendly Bisquick Style Mix you’ll be ready to make these other great low carb dishes using this mix in a flash. Try the Melt In Your Mouth Biscuits, the Southern Style Biscuit in a Mug, or the Spinach Bacon Quiche soon!
A low carb recipe along these lines was posted a few years back by the legendary keto cook Sooze Gibbs over on her fantastic site Fluffy Chix Cook using her Keto Biscuit Mix I’m excited to have stumbled upon a way to THM this one (making it lower fat but still an S) and offer it as an option for those wishing to use the THM Friendly Bisquick Style Baking Mix with the superfood baking blend.
Low Carb Personal Pan Pizza Crust
Yield 1-4 crusts
Low Carb Personal Pan Pizza Crusts can be made and cooked in batches and FROZEN. They taste just as good reheated for pizza or flatbread sandwiches anytime!
Single Serve (Personal) Pan Bread: 6" thick crust or -8" thin crust
- 1/4 cup biscuit mix
- 1/4 cup mozzarella
- 1 tablespoon cottage cheese
- 1/4 cup egg whites
- 1 teaspoon apple cider vinegar (optional but lends a sourdough flavor)
- a drizzle of olive or refined coconut oil to lightly grease the skillet
This recipe can be doubled to make a 12" crust or 2 single crusts. It can also be quadrupled to make 4 single crusts to freeze for later.
Toppings ~ Sprinkle on to taste:
- grated parmesan
- Italian seasoning or fresh herbs (chopped basil or thyme or combo)
- garlic powder
Preheat the oven to 400.
- Combine the biscuit mix and mozzarella, and cottage cheese in a small food processor ~ I recommend this one! (or blender- something with blades) and cut in well, add in egg whites and any other optional ingredients and pulse to blend lightly. Don't overmix the wet ingredients.
- Do not let the batter sit any longer than for the amount of time it takes to heat the skillet or it will get too thick and you'll need to add more water to make it spoonable.
- To make the single serve crusts. Drop the entire single serve recipe or approx. 1/2 cup batter of the multiple serve batter into a 6"-8" hot oiled, cast-iron or ovenproof nonstick skillet.
- Sprinkle the top of the bread lightly with the seasonings. The bread will start to cook in the hot skillet as you add the seasonings and start to form a gorgeous crust. (Work quickly and don't leave it on the stovetop too long.)
- Pop the skillet into the preheated 400 degree oven and bake until done (about 8-10 minutes for the 6" and longer for the 12"). Test for doneness but do not over cook or it will dry out!
I love this dipped in extra virgin olive oil with spices, as bread for a low-carb Italian dinner or make it into a pizza with your choice of toppings!