Grilled Pizza Dough Recipe Mozzarella & Arugula - Low Carb Keto GF
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Low carb grilled pizza dough topped with a creamy herb sauce, baby arugula, tomatoes, fresh mozzarella, and a balsamic reduction? Summer perfection.

Course: Appetizer, Main Course
Cuisine: American, Italian
Servings: 6 servings
Calories: 552 kcal
Author: Taryn
Ingredients
Dough Ingredients:
Topping Ingredients:
  • 1 lb fresh mozzarella sliced into about 12 pieces
  • 2 oz cream cheese softened
  • 1 tsp roasted garlic powder or regular garlic powder
  • 1 tbsp fresh herbs chopped (I used chives but you could also use basil, oregano, or thyme)
  • 1 big handful baby arugula about 2 oz
  • 1 large tomato sliced
  • 1/4 cup balsamic vinegar reduced to 1 tbsp - see instructions
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp roasted or regular garlic powder
Instructions
Pizza Dough:
  1. Preheat grill to medium-low.
  2. Put mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point if it doesn’t keep microwaving in 30-second increments). Mix in the egg and baking mix. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
  3. Line an old cookie sheet (make sure it will fit on your grill) with parchment paper. Dump the dough onto the parchment. Press or roll into a large oval on the parchment paper using wet hands or a wet rolling pin.

  4. Put the cookie sheet on the grates. Grill for about 5-10 minutes until the dough has firmed up. The heat of grills varies a lot so it’s best to keep peeking at it every few minutes. 
  5. Once the dough has firmed up and the edges are golden remove the baking sheet from the grill. Wear oven mitts, it is very hot. Flip the dough upside down right on the grates and peel off the parchment. If you want your toppings hot put them on now. Grill for an additional 5 minutes until the dough is fully cooked.

Pizza Toppings:
  1. To reduce the balsamic vinegar simmer it in a small saucepan for 5-10 minutes until reduced by 3/4.
  2. Stir together the cream cheese and herbs. Spread over the grilled pizza crust. Top with baby arugula, then the tomatoes, then the fresh mozzarella. Drizzle the balsamic reduction over the top.
Nutrition Facts
Grilled Pizza Dough Recipe Mozzarella & Arugula - Low Carb Keto GF
Amount Per Serving
Calories 552 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 20g 100%
Cholesterol 137mg 46%
Sodium 898mg 37%
Potassium 234mg 7%
Total Carbohydrates 13g 4%
Dietary Fiber 5g 20%
Sugars 4g
Protein 31g 62%
Vitamin A 21.2%
Vitamin C 0.2%
Calcium 64.2%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.