Low-carb white pizza with arugula and Parmesan shavings
The low-carb white pizza with arugula and Parmesan flakes is a simple, elegant recipe, perfectly suited for a ready-made pizza base.
A tomato-free pizza, designed to enhance a few key ingredients: a creamy blend of robiola cheese and Parmesan, well-drained mozzarella, fresh arugula, Parmesan flakes, extra virgin olive oil, and black pepper.
The result is a low-carb white pizza with a clean, more gourmet taste, ideal when you want a low-carb recipe with a more refined feel than a classic pizza.
👉 For this recipe, you can use our Low-Carb Pizza Base, ready to top and bake.
Ingredients for 1 pizza
| Ingredient | Quantity |
|---|---|
| Low-Carb Pizza Base | 1 base (190 g) |
| Robiola cheese | 35 g |
| Grated Parmigiano Reggiano | 10 g |
| Well-drained fiordilatte mozzarella | 35 g |
| Fresh arugula | 20 g |
| Parmigiano Reggiano flakes | 25 g |
| Extra virgin olive oil | 6 g |
| Black pepper | to taste |
| Untreated lemon zest | a very small amount, optional |
⏱ Preparation time
Preparation: 6 minutes
Cooking Low-Carb Pizza Base: 5-8 minutes
Total time: about 12-15 minutes
Servings: 1 pizza (1-2 people)
How to prepare low-carb white pizza with arugula and Parmesan
1. Preheat the oven thoroughlyTurn on the oven and bring it to a high temperature. The Low-Carb Pizza Base cooks in 5-8 minutes: the oven must already be hot when you insert the base. If you use an already hot baking tray or a pizza stone, you can improve the final result.
2. Prepare the robiola and Parmesan creamIn a small bowl, mix 35 g of robiola cheese, 10 g of grated Parmigiano Reggiano, and a little black pepper. You should obtain a soft and flavorful cream. Do not add milk or watery ingredients: the cream should provide flavor without making the base soggy.
3. Prepare the basePlace the Low-Carb Pizza Base on parchment paper. Spread the robiola cream in a thin, even layer, leaving a small border uncovered. Add the well-drained mozzarella, cut into small pieces. |
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4. Bake the pizzaBake the pizza for 5-8 minutes, checking on it. The pizza is ready when the mozzarella is melted, the cream is hot, and the base has reached the desired consistency. Do not overcook: this recipe should remain elegant, not dry. 5. Finish after bakingRemove the pizza from the oven and let it rest for about 1 minute. Add fresh arugula, Parmigiano Reggiano flakes, extra virgin olive oil, freshly ground black pepper, and a very small amount of lemon zest (optional, to be used sparingly). |
💡 Chef's tips
Arugula should only be added after baking: if cooked, it loses its freshness, aroma, and texture. The mozzarella must be well-drained, otherwise, it risks making the base soggy. Parmesan is used in two ways: grated in the cream to flavor the base, and flaked raw to add intensity and structure. Do not use balsamic glaze: many contain sugars and would make the recipe less consistent with a low-carb diet. Use a small amount of extra virgin olive oil, but of good quality.
⚠️ Low-carb attention
This recipe avoids sweetened tomatoes, glazes, flours, starches, béchamel, ready-made creams, and sweet toppings. The 190g Low-Carb Pizza Base already contains very few carbohydrates compared to a traditional base. If you use a creamy cheese other than robiola, always check the label and nutritional values.
Nutritional values — Complete dish
Estimated values considering a final cooked pizza weight of approximately 310 g.
| Average nutritional values | Per 100 g |
|---|---|
| Energy | 228 kcal / 952 kJ |
| Fats | 12.2 g |
| of which saturates | 6.3 g |
| Carbohydrates | 2.5 g |
| of which sugars | 0.7 g |
| Fiber | 24.2 g |
| Protein | 14.3 g |
| Salt | 1.39 g |
Nutritional note
Nutritional values are an estimate calculated for the complete recipe (1 x 190g base, 35g robiola, 10g grated Parmesan, 35g mozzarella, 20g arugula, 25g Parmesan flakes, 6g oil) with a final cooked weight of approximately 310g. Values may vary based on the robiola used, the mozzarella chosen, the aging of the Parmesan, and water loss during cooking.
Frequently asked questions
Can I use another cheese instead of robiola?
Yes. You can use another creamy cheese, as long as it's not too runny. The goal is to obtain a soft but stable cream that provides flavor without making the base too wet.
Should arugula be cooked?
No. Arugula should be added after baking, so it remains fresh, aromatic, and more pleasant to bite into.
Can I add prosciutto crudo (cured ham)?
Yes, if you want a richer version. Use a moderate amount and add it after baking, along with the arugula and Parmesan flakes.
Can I use balsamic glaze?
It's best to avoid it: many balsamic glazes contain sugars. To keep the recipe consistent with low-carb, use extra virgin olive oil, black pepper, and a very small amount of lemon zest.
Is this pizza suitable for a ketogenic diet?
It can be compatible with a keto diet, but it depends on the overall nutritional values and the dietary plan being followed. Always evaluate the recipe within the context of your plan.
Conclusion
The low-carb white pizza with arugula and Parmesan flakes is a simple recipe, but with a more gourmet approach. The secret is to bake the base with a few ingredients and then finish it out of the oven with fresh arugula, Parmesan flakes, extra virgin olive oil, and black pepper. This way, you get a low-carb pizza that is fresh, flavorful, and more elegant than classic versions.
For further reading
If you want to read a complete guide on cooking, toppings, and correct use of the ready-made base, also consult the article: Low-carb pizza: how to prepare it with a ready-made base.
👉 Discover our Low-Carb Pizza Base and also check out the Low-Carb Pizza Bases collection.