Shirataki Pizza Crust

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Low Carb Pizza Crust Made from Shirataki Noodles

I’m not a saint. I love pizza – does anyone not love pizza? – but I don’t like the grains/gluten, and even gluten-free pizza crusts tend to be very high in carbs (and not very healthy carbs at that) and in calories. My cauliflower pizza crust is excellent, but now that I’ve fallen in love with zero-carb shirataki noodles, I was curious to see if I could make a low-carb pizza crust using them.

It took a couple of tries, but I’m happy to report that shirataki noodles make a lovely zero-carb pizza crust. Just like cauliflower pizza crust, the crust you get here is different than regular pizza crust – it’s softer, although shirataki low carb pizza crust is sturdier than cauliflower pizza crust and is easier to hold. In terms of taste, it’s fairly neutral, allowing the toppings to take center stage, as they should.

Shirataki Pizza Crust
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Snack, Low-Carb, Gluten-Free
Yield: 1 serving
Pizza Crust:
  • 1 bag shirataki angel hair noodles
  • 1 large egg
  • ¼ cup grated Parmesan
  • ¼ teaspoon kosher salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • 1 teaspoon olive oil
  • ¼ cup pizza sauce (I used Rao’s)
  • 2oz part-skim mozzarella cheese, shredded
  • 1oz uncured pepperoni (I used Applegate)
  1. Place the shirataki noodles in a colander and rinse well, about 30 seconds. Use clean kitchen shears to cut them in half.
  2. Heat an 8-inch nonstick skillet over medium-high heat, 2-3 minutes. Add the rinsed shirataki noodles and dry-roast 1-2 minus, adding no oil to the skillet, until noodles are visibly dry and make a squeaking sound when moved in the skillet. Turn heat off.
  3. In a large bowl, whisk together the egg, parmesan, salt, pepper, oregano and garlic powder. Add the dried shirataki noodles and mix well.
  4. Re-heat the same skillet you used to dry the noodles over medium-high heat. Brush with ½ teaspoon olive oil. Add the shirataki mixture, spreading it evenly and pressing down. Cook, pressing down periodically with a spatula, until bottom is golden-brown, about 10 minutes. Invert onto a plate, brush the skillet with ½ teaspoon more olive oil, then slide the shirataki crust back into the skillet. Cook 10 more minutes on the second side, pressing down periodically, or until golden-brown and crisp. Remove onto a broiler-safe pan.
  5. Heat broiler on high. Top the shirataki pizza crust with pizza sauce, mozzarella and pepperoni (or anything else you like on your pizza). Broil 2-3 minutes, just until cheese is bubbly.
Yes, this low-carb pizza is very high in sodium. If this is a concern, you could eliminate the kosher salt from the crust, and replace the pepperoni with something less salty, such as bell pepper and onion slices.

Shirataki noodles are not for everyone. In some, they may cause bloating, gas, diarrhea or constipation, and even intestinal obstruction. They can also affect the metabolism of medications.
Nutrition Per Serving
Calories: 437; Fat: 31.3g; Carbohydrates: 4.7g; Sugar: 1.7g; Sodium: 1507mg; Fiber: 0.5g; Protein: 31.9g

Low Carb Pizza Crust Made with Shirataki Noodles

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