How to Make Walleye Pizza: A Unique Low-Carb Dish

Whoever said you can’t make a pizza crust out of fresh-caught walleye clearly wasn’t trying hard enough.

Enter the Low-Carb Walleye Pizza—originally dreamed up by Jodie Paul. It ditches cauliflower crusts and fathead dough entirely, swapping them for a solid foundation of tender, flaky freshwater fillets. Because walleye has such a clean, mild flavor and firm texture, it holds up surprisingly well under a blanket of marinara, melted mozzarella, and classic pizzeria herbs.

Why It Works

Walleye is the crown jewel of northern freshwater fishing for a reason: it’s buttery, delicate, and doesn’t taste aggressively “fishy.” When laid out edge-to-edge, the fillets bake together into a protein-dense base that carries rich Italian seasonings like a champ.

The Lineup

• The Crust: 8–10 fresh walleye fillets + 1 oz olive oil
• The Sauces & Cheeses: 1 cup marinara sauce, 2 cups shredded mozzarella (split), 1 tbsp grated parmesan
• The Fresh Layer: 1 large ripe tomato, thinly sliced
• The Master Spice Blend: 1 tsp each of oregano, basil, thyme, parsley, garlic salt, onion powder, celery salt, black pepper, standard salt, and a pinch of sugar

How to Build It

1. Preheat and Prep: Crank your oven to 350°F (175°C). Lightly coat a pizza pan or rimmed baking sheet with olive oil.
2. Dry the Catch: Rinse your fillets and pat them thoroughly with paper towels. The drier they are going in, the better your base will hold.
3. Pave the Crust: Arrange the fillets across the oiled pan, letting them touch or overlap slightly so they fuse into a solid, unbroken layer.
4. Spice Aggressively: Toss all ten herbs and spices into a sandwich bag, give it a good shake, and dust the blend evenly over the entire fish foundation.
5. Sauce and Base Cheese: Spoon a thin, even layer of marinara across the seasoned fillets, then cover with 1.5 cups of mozzarella.
6. Top and Finish: Lay down your thin tomato slices, scatter the remaining half-cup of mozzarella to lock them in place, and finish with a dusting of parmesan.
7. Bake: Slide the pan into the oven for 20 to 30 minutes until the fish is flaky and the cheese is bubbly with golden-brown spots.

Let it rest for a couple of minutes before slicing so the juices settle. It delivers all the savory comfort of Friday night pizza with zero carb coma—and gives you another great excuse to get out on the lake.