Low Carb Pizza Crust
A recipe for a keto friendly pizza dough that is egg and dairy free. Light and fluffy, this low carb crust is a great alternative to fathead and traditional pizza crusts.
Large Mixing Bowl
Pizza Stone/Baking sheet
- 2 tablespoons Apple cider vinegar
- ¾ cup Warm water
Add all dry ingredients (psyllium husk, almond flour, coconut flour, baking powder, baking soda) to a large mixing bowl and combine well.
Add the wet ingredients (vinegar and warm water) to the dry ingredients and combine well. Allow the pizza dough to rest for at least 5 minutes to absorb the moisture before forming
Layout parchment paper larger than the desired size of your finished pizza. Form the dough into a ball so it flattens evenly and cover with another large piece of parchment.
Flatten/roll the dough between the parchment paper into a pizza crust about ¼" [6mm] thick. Peel back top layer of parchment paper, and wet your fingers to repair any cracks in your pizza crust. You can also clean up and pinch the edge for a raised pizza crust.
Season with salt and pepper and bake in a 375°F [190°C] oven for 8-10 minutes until the crust is firm. Remove and cool for 5 minutes before topping with low carb pizza sauce, toppings and cheese.
Bake topped pizza at 375°F [190°C] for an additional 10-15 minutes, or until the cheese is cooked and ready. It's a good idea to let your cooked pizza rest out of the oven for a few minutes before slicing and serving. Enjoy!
- This keto pizza crust is egg and dairy free and contains no raw ingredients so the cooking time in not crucial. You can cook your keto pizza dough longer or shorter depending on how you like your crust done.
- This low carb dough can be used in any place you would use normal pizza dough. Pizzas, pizza pockets, keto panzerotti, deep dish pizza, calzones, pizza bagels!
Calories: 85kcalCarbohydrates: 8.2gProtein: 2.6gFat: 5gSodium: 340mgPotassium: 95mgFiber: 5gSugar: 1gCalcium: 65mgNet Carbs: 3.2g
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