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.

Sunflower Flatbread

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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. 

Low-Carb, Nut-Free Pizza Flatbread Crust

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.

Need ideas for toppings? No worries. Check out our recipe for Low-Carb Spinach and Feta Flatbread Pizza or this recipe for rainbow keto pizza

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.

If you need another nut-free low-carb recipe, you might want to check out this nut-free keto bread from Real Balanced.

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! 

-Annissa

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.

5 from 7 votes
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Low-Carb, Nut-Free Pizza Flatbread Crust

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.
Course Appetizer, Main Course
Cuisine American, Italian, low-carb
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 8
Author Annissa Slusher

Ingredients

Instructions

  1. Preheat oven to 425ยบ 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.

    Low-Carb, Nut-Free Pizza Flatbread Crust
  2. 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.

    Low-Carb, Nut-Free Pizza Flatbread Crust
  3. Meanwhile, stir together the sunflower seed flour, salt, and grated mozzarella in the top part (mixing bowl) of the double boiler. 

    Low-Carb, Nut-Free Pizza Flatbread Crust
  4. Place the mixing bowl containing the sunflower seed mixture over the simmering water.

    Low-Carb, Nut-Free Pizza Flatbread Crust
  5. 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.

    Low-Carb, Nut-Free Pizza Flatbread Crust
  6. 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.

    Low-Carb, Nut-Free Pizza Flatbread Crust
  7. 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.

    Low-Carb, Nut-Free Pizza Flatbread Crust
  8. 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. 

    Low-Carb, Nut-Free Pizza Flatbread Crust
  9. Decrease oven temperature to 375ยบ 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.  

Recipe Notes

Serving size: 1 slice (with crust cut into 8 equal portions)

Calories: 162

Fat (g): 12

Carbs (g): 4

Fiber (g): 2

Protein (g): 10

Net carbs (g): 2