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Low carb grilled pizza dough topped with a creamy herb sauce, baby arugula, tomatoes, fresh mozzarella, and a balsamic reduction? Summer perfection. This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.

Fresh Mozzarella is one of my favorite varieties of cheese. It has a subtle flavor and creamy texture and compliments so many other flavors. I’ve been craving pizza and it is way too hot to turn on the oven in NJ in the summer. I’ve been playing around with ideas about grilling low carb pizza dough and knew that this grilled pizza dough recipe would go perfectly with fresh mozzarella.

The chives from my garden and the tomatoes and arugula were from the farmer’s market. I can’t wait until my garden tomatoes are ripe!

How to Make Low Carb Grilled Pizza Dough

The trick to grilling fathead dough is to start it out on a cookie sheet. It is too soft to place directly on the grill. Once it cooks a but then you can flip it right onto the grates.

I start my pizza on a parchment-lined cookie sheet. Once the dough sets I turn it over onto the grates and peel off the parchment.

At this point, you can top with cheese if you want it to melt. I wanted my toppings at room temperature for this grilled pizza.

For a detailed tutorial check out this post on how to grill fathead dough.