Pizza cravings hit hard, and most low-carb crusts taste like cardboard with commitment issues. But what if you could smash a slice without the guilt—and actually enjoy it? Enter low-carb Pizzateig mit Quark.
This crust is crispy, cheesy, and stupidly easy to make. No fancy ingredients, no 3-hour dough rituals. Just mix, roll, and bake.
And yes, it holds toppings like a champ. Ready to upgrade your pizza game?
Why This Recipe Slaps
Most low-carb pizza crusts rely on almond flour or cauliflower, which can be pricey or taste like sad diet food. This recipe uses quark (German curd cheese) as the MVP.
It’s high-protein, low-carb, and gives the dough a fluffy-yet-crispy texture. Plus, it’s budget-friendly and takes 10 minutes to prep. You’re welcome.
Ingredients (Because You Can’t Wing This)
- 200g quark (full-fat for best results, but low-fat works)
- 2 eggs (because binding is kind of important)
- 100g grated mozzarella (the meltier, the better)
- 50g almond flour (or coconut flour if you’re feeling tropical)
- 1 tsp baking powder (for that ~lift~)
- Pinch of salt (unless you enjoy bland food)
- Optional: 1 tsp Italian herbs or garlic powder (for extra flavor drama)
Step-by-Step Instructions (No PhD Required)
- Preheat your oven to 200°C (390°F). Pro tip: Don’t skip this unless you enjoy raw dough.
- Mix the quark, eggs, and mozzarella in a bowl until it looks like a weird omelet batter.
- Add almond flour, baking powder, and salt. Stir until it forms a sticky dough.
If it’s too wet, add a bit more flour.
- Roll the dough between two sheets of parchment paper. Aim for 0.5cm thickness—nobody wants a crust thicker than their patience.
- Bake for 10-12 minutes until golden. Then add toppings and bake again for 8-10 minutes. Boom.
Pizza.
Storage Tips (For the “I’ll Eat It Later” Crowd)
Store leftover crust (ha, as if) in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster—microwaving turns it into a sad sponge. For longer storage, freeze the baked crust and thaw before topping.
Why This Recipe Is a Game-Changer
This crust is high-protein, low-carb, and gluten-free, making it perfect for keto, fitness junkies, or anyone tired of cauliflower everything.
It’s also cheaper than store-bought alternatives and tastes like actual food. Plus, quark adds probiotics. Your gut will thank you.
Common Mistakes (Don’t Be That Person)
- Using watery quark: Drain excess liquid first, or your dough will be a sad puddle.
- Skipping parchment paper: This dough sticks like a bad ex.
Use it.
- Overloading toppings: Keep it light, or your crust will sog out. Nobody likes a limp pizza.
Alternatives (For the Rebellious Cooks)
- No quark? Greek yogurt works, but the texture will be denser.
- Vegan version: Swap quark for silken tofu and eggs for flax eggs. Results may vary—manage expectations.
- Flour swap: Coconut flour absorbs more liquid, so use half the amount.
FAQs (Because You’re Judging Me Already)
Can I use cottage cheese instead of quark?
Yes, but blend it first.
Nobody wants chunky pizza crust. IMO, quark still wins.
Why is my dough too sticky?
You probably used wet quark or skimped on almond flour. Add flour 1 tbsp at a time until it’s workable.
Can I make this ahead?
Absolutely.
Prep the dough, wrap it in parchment, and fridge it for up to 24 hours. Bake when ready.
Is this crust keto-friendly?
Yes. Each slice (1/8th of the crust) has about 3g net carbs.
Enjoy guilt-free.
Final Thoughts
This low-carb Pizzateig mit Quark is the crust you’ve been lying to yourself about finding. It’s easy, tasty, and doesn’t require a mortgage for specialty ingredients. Whether you’re keto, gluten-free, or just hate disappointing pizza, this recipe delivers.
Now go forth and carb-smash.
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