Low-carb Margherita pizza with ready-made base
The low-carb Margherita pizza with a ready-made base is the simplest recipe to start using a low-carb pizza base.
Tomato, mozzarella, oregano, basil, and a few minutes in the oven: no dough, no rising, no complicated steps. Margherita is also the best way to truly evaluate a pizza base: it has few ingredients and allows you to understand the consistency, how well it holds up during cooking, and its texture when bitten.
👉 For this recipe, you can use our Low Carb Pizza Base, ready to be topped and baked.
Ingredients for 1 pizza
| Ingredient | Quantity |
|---|---|
| Low Carb Pizza Base | 1 x 190 g base |
| Thick tomato passata | 60 g |
| Well-drained fiordilatte mozzarella | 80 g |
| Extra virgin olive oil | 5 g |
| Dried oregano | to taste |
| Fresh basil | a few leaves |
| Salt | to taste |
⏱ Preparation time
Preparation: 5 minutes
Cooking Low Carb Pizza Base: 5-8 minutes
Total time: approximately 10-13 minutes
Servings: 1 pizza (1-2 people)
How to prepare low-carb Margherita pizza
1. Preheat the oven and prepare the tomato sauceTurn on the oven and bring it to a high temperature. The Low Carb Pizza Base cooks in 5-8 minutes: it should go into the oven when the heat is already stable. Use a thick tomato passata. If it's too watery, reduce it in a pan for a few minutes. Season it with a pinch of salt, dried oregano, and some of the extra virgin olive oil. For a 190g base, 60g of passata is enough. 2. Drain the mozzarella and top the baseCut the mozzarella and let it drain well; if it's very moist, pat it dry with paper towels. Place the Low Carb Pizza Base on baking paper. Spread the tomato sauce evenly over the surface, leaving a small border. Add the well-drained mozzarella evenly. Finish with a little oregano. Do not over-top the pizza. 3. Bake the pizzaBake the pizza for 5-8 minutes, checking it during the last few minutes. The pizza is ready when the mozzarella is melted, the tomato sauce is hot, and the base has reached the desired consistency. |
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4. Finish outside the ovenRemove the pizza from the oven and let it rest for about 1 minute. Add fresh basil and the remaining extra virgin olive oil uncooked. Serve immediately. |
💡 Chef's tips
Use a thick passata: if it's too watery, reduce it first. Always drain the mozzarella. Don't use too much tomato sauce: for a 190g base, 60g is enough. Add the basil only after cooking, so it retains its aroma, color, and freshness. Don't add too many ingredients: this is a Margherita, it should remain simple and well-balanced.
Why start with Margherita
Margherita is the best recipe to evaluate a pizza base: it has few ingredients and allows you to understand how the base performs during cooking, how well it holds the topping, and what its consistency is when bitten. In a low-carb pizza, the topping must be balanced: too much tomato or overly watery mozzarella can make the base softer than necessary.
⚠️ Low carb considerations
This recipe avoids flours, starches, ready-made sauces, glazes, and sugary toppings. Tomato passata naturally contains water and carbohydrates, so it should be used in controlled quantities. Mozzarella must be well-drained. The 190g Low Carb Pizza Base allows for a pizza with controlled carbohydrates, but the final result always depends on the entire topping.
Nutritional values — Complete dish
Estimated values considering a final cooked pizza weighing approximately 325 g.
| Average nutritional values | Per 100 g |
|---|---|
| Energy | 176 kcal / 736 kJ |
| Fat | 7.4 g |
| of which saturates | 3.7 g |
| Carbohydrates | 2.9 g |
| of which sugars | 1.0 g |
| Fibre | 23.2 g |
| Protein | 11.9 g |
| Salt | 1.30 g |
Nutritional note
Nutritional values are an estimate calculated for the complete recipe (1 x 190g base, 60g thick passata, 80g mozzarella, 5g oil, oregano, basil, and salt) with a final cooked weight of approximately 325g. Values may vary depending on the type of mozzarella used, the density of the passata, and water loss during cooking.
Frequently asked questions
Can I use regular mozzarella?
Yes, but it must be well-drained. If it contains a lot of water, it's advisable to cut it in advance and let it drip before using it.
Can I use mozzarella for pizza?
Yes. Mozzarella for pizza tends to release less water than fresh mozzarella and may be more practical for this recipe.
How much tomato sauce should I use?
For a 190g base, about 60g of thick passata is enough. It's best not to overdo it, as too much tomato can make the base softer.
Does the low-carb Margherita pizza get crispy?
It depends on the cooking and the moisture content of the topping. A very hot oven, thick tomato sauce, and drained mozzarella help to achieve a drier and more pleasant base.
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 followed. Always evaluate the recipe within the context of your plan.
Conclusion
The low-carb Margherita pizza with a ready-made base is the simplest recipe for correctly using a low-carb pizza base. Thick tomato sauce, well-drained mozzarella, a hot oven, and few ingredients: that's all it takes to get a low-carb pizza that's practical and enjoyable to serve.
To learn more
If you want to read a complete guide on cooking, toppings, and the correct use of a ready-made base: 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.