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Macro friendly thin crust pizza is made with Mission low carb tortillas, jarred marinara, shredded part-skim mozzarella cheese and turkey pepperoni. The tortillas get topped with garlic butter and toasted in the oven. This makes the tortillas super crispy. You forget they’re tortillas. It’s the perfect crust substitute coming in low in with calories, carbs, fat but a good amount of protein. They’re the perfect personal size pizza for a child and two are adequate for adults.

The jarred marinara I choose to use is Rao’s. It’s the best quality jarred sauce in my opinion. You can use whatever jarred sauce you like, macros are based on these brands, though. If you’ve never tried turkey pepperoni, it’s a great substitute for traditional pork pepperoni. They have more protein but less fat and calories. The recipe calls for 16 pepperoni and when you slightly overlap them, it’s the perfect amount. It’s also the serving size on the package so it works out perfectly. I use Boar’s Head brand. I used Kroger brand part-skim mozzarella pre-shredded cheese.

The point of this recipe is to be yummy but macro-friendly. You can always add more cheese if you feel like there isn’t enough. The recipe calls for 1/3 of a cup. Macros are as follows: 285 calories, 25 g protein, 17 g fat, 10 g net carbs. If you’re looking for more macro-friendly recipes, be sure to check out my cauliflower mac and cheese!


Tips for the Best Macro Friendly Thin Crust Pizza


  • Add shredded cheese to the crisp tortilla before adding the sauce. The reason for this is so the sauce doesn’t make the tortilla soggy.
  • Make sure you check labels on the cheese. The whole milk shredded mozzarella will have more calories and fat than part-skim.
  • Have garlic powder, onion powder, dried oregano, red pepper flakes and flaky salt out for finishing each pizza based on taste.



Macro Friendly Thin Crust Pizza

5 from 2 votes
Course Dinner, Lunch


  • 4 Mission Low Carb Tortillas
  • 2 tbsp butter melted
  • 2 cloves garlic minced
  • 3/4 c Rao's jarred marinara
  • 1 1/3 c part skim mozzarella cheese shredded
  • 64 turkey pepperoni
  • garlic powder


  • Preheat oven to 400 degrees
  • Melt butter just under medium heat and sauté minced garlic in the butter until it becomes fragrant. Pull it off the heat just as it starts to turn golden.
  • Brush garlic butter on each tortilla and bake for 5 minutes.
  • Top each tortilla with 1/3 c shredded mozzarella cheese.
  • Place back in the oven for 2 minutes just until the cheese softens.
  • Add Rao's sauce to the pan that the butter cooked in and warm it over medium heat.
  • Add 3 tbsp of warm sauce on top of the cheese on each tortilla and spread out.
  • Place 16 turkey pepperoni on top of the sauce and put back in the oven for 3 minutes.
  • Sprinkle with garlic powder when they come out of the oven. Slice and serve hot.
Tried this recipe?Let us know how it was!