This Low-Carb, Nut-Free Pizza Flatbread Crust recipe opens a new world of cooking for those who eat low-carb, but have nut allergies. This recipe requires only three-ingredients and can be part of low-carb, ketogenic, Atkins, gluten-free, LC/HF, or Banting diet.
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I developed this recipe because people were asking for it. I have noticed on several Facebook groups that some people eating keto who have allergies to nuts were looking nut-free foods, but they didn’t like the taste of coconut flour. I even had a few people comment on my blog asking for recipes that were free of both nuts and coconut. So I went in search of alternative flours and started experimenting in the kitchen.
I decided to start with sunflower seed flour. I love the taste of sunflower seeds and the flour is fairly low in carbs. I started with the dough recipe I used for our Low-Carb Caramelized Onion, Pear, and Brie Flatbread. The dough for this recipe was very loosely based on what everyone calls “fathead”dough.
It took a few tries to perfect my recipe for Low-Carb, Nut-Free Pizza Flatbread Crust. The dough had a tendency to get a bit soggy. I found that by eliminating the cream cheese and cooling it on a rack before adding toppings eliminated this problem. The final crust has a thin and crisp texture.
Since the crust is made of sunflower seeds, it does taste like sunflower seeds. The flavor is pleasant and not overpowering. I find that while the crust works for a traditional red sauced pizza, I like it even more with toppings that truly compliment the sunflower seed flavor.
I liked the idea of working with the sunflower seed flavor instead of trying to hide it, and worked to develop a topping that is amazing with this crust. I’m excited to share this recipe with you and will be releasing it on Friday.
This recipe for Low-Carb, Nut-Free Pizza Flatbread Crust tastes delicious even if you don’t eat low-carb and don’t need to be nut-free. Top it with your favorite topping and enjoy it any time of the day!
Low-Carb, Nut-Free Pizza Flatbread Crust
Preheat oven to 425º Fahrenheit. Have a cookie sheet or pizza pan and two sheets of parchment paper, about 15" long, a rolling pin and a cooling rack available. Set up a double boiler. I use a sauce pan with a metal mixing bowl that fits on top.
Fill the bottom of the double boiler with 1-2 inches of water. Place over high heat to bring to a simmer. Turn heat to low to continue simmering the water.
Meanwhile, stir together the sunflower seed flour, salt, and grated mozzarella in the top part (mixing bowl) of the double boiler.
Place the mixing bowl containing the sunflower seed mixture over the simmering water.
Stir constantly, being sure to protect yourself from the hot bowl and any steam that escapes from the pot. I use a silicone mitt to hold the bowl. Mixture will begin to stick together and will form a dough.
Remove the dough from the bowl and place onto a sheet of parchment. Knead a few times to finish mixing the ingredients, then shape into a disk. Cover with a second sheet of parchment and roll out into a 12 inch circle.
Place dough and the bottom sheet of parchment onto a cookie sheet. Using a fork, poke several holes in the dough to allow air to escape.
Bake in preheated oven for 7-10 minutes or until top is golden brown. Remove from oven and loosen the crust from the parchment paper using a wide spatula. Slide the crust onto a cooling rack. Don't skip this step or the dough may hold too much moisture. Allow to cool before adding toppings.
Decrease oven temperature to 375º Fahrenheit. Return crust to the parchment lined sheet. Place desired toppings on the crust and return oven for 8-11 minutes or until toppings are hot and cheese is melted.
Serving size: 1 slice (with crust cut into 8 equal portions)
Fat (g): 12
Carbs (g): 4
Fiber (g): 2
Protein (g): 10
Net carbs (g): 2