Our quick and easy Low-Carb Pizza Crust recipe will put pizza back on the table for those living a keto lifestyle. In fact, it tastes so good, the entire family will love it–whether they eat low-carb or not. This recipe can be part of a keto, gluten-free, grain-free, diabetic, or Banting diet.
The best keto-friendly pizza crust
Okay, so I really don’t like to toot my own horn, but I really do think this is the very best keto-friendly pizza crust out there. In fact, this pizza crust tastes so good, I actually prefer it to the old wheat-laden crust.
Our recipe for pizza crust has a clean flavor and doesn’t contain cauliflower, or other flavors that might seem a little non-traditional. I also do not use eggs in this dough to prevent it from tasting “eggy” (like the original fathead dough).
This low-carb crust is even faster to make than wheat crust. There’s no yeast, so there’s no rising time. Yet, the flavor is very similar to yeast-leavened crust. If you like, you can add garlic or other herbs.
One thing I love about this recipe is that it doesn’t take any special ingredients. If you eat low-carb, you probably have everything you need to make this crust in your kitchen right now.
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This recipe is the one I used for my Low-Carb Caramelized Onion, Pear and Brie Flatbread. Because I like this crust so much, I felt that it needed its own blog post, where it isn’t shadowed by the toppings! In fact, our pizza crust has become such a mainstay in our household, and it’s too good to keep it to myself.
This pizza crust recipe is based on some other recipes I’ve used for mozzarella dough. While in past posts, I’ve mentioned that I had no idea where this dough originated, I did a bit more research and found out! Here’s the link to the recipe for what everyone calls “fathead dough”.
I’ve been playing with mozzarella in dough for quite some time now. Because it’s so versatile, by varying the ingredients, I’ve created everything from crackers, to tortillas to sticky buns. This type of dough is one of my favorite low-carb doughs to experiment with in the kitchen.
What is keto pizza crust made of?
This pizza crust has very few ingredients. It takes only almond flour, mozzarella cheese, a bit of cream cheese, and a little salt.
Can I eat pizza on keto?
Because tradition pizza crust is high in carbs, many think pizza is a no-no on a low-carb diet. While some may choose to eat pizza without the crust, this recipe gives you a more fulfilling option.
You will need to be careful about the toppings you put on your pizza. Some toppings can significantly increase the number of carbs. Because of this, I devoted a later section to low-carb topping suggestions.
Can you make this low-carb pizza crust ahead of time?
While this pizza crust is simple and easy to make whenever you have that pizza craving, sometimes it’s nice to have it ready to go.
To make this crust ahead of time, simply follow the instructions through step 7. Don’t add the toppings and do the second baking.
Instead, allow it to cool completely on a cooling rack. This step is very important and will keep your crust from getting soggy.
After the crust has completely cooled, put it in an airtight container or wrap it up well with plastic wrap. An extra large plastic zip bag meant for pies would work for this as well. Refrigerate for up to three days, or freeze for up to three months.
To use the made-ahead crusts, defrost the crust if it is frozen. Next, preheat the oven to 350ºFahrenheit.
Place the crust on a cookie sheet or pizza pan, then add your favorite toppings. Bake until the cheese melts. This usually takes about 5-8 minutes.
A word about toppings:
This crust works with all kinds of toppings. Pile it high with your favorite low-carb goodies and make your own masterpiece.
Depending on your macros, you should be able to get away with pepperoni, mushrooms, sausage, ground beef, and even a few slices of onion and peppers. In addition, you can add some fresh basil or oregano to give your creation a gourmet feel.
Another thing to keep in mind is the carbs in the pizza sauce you use. Lots of times, sauces contain added sugar. In fact, some brands of sausage and pepperoni will also include sugar.
Finally, I want to point out that this pizza crust makes staying low-carb easy for me. I hope it becomes a mainstay in your household like it has in mine. Enjoy!
The Best Low-Carb Pizza Crust
This Low-Carb Pizza Crust recipe makes a crust everyone will love. This recipe can be part of a low-carb, keto, gluten-free, grain-free, diabetic, or Banting diet.
Place rack in the center of the oven. Preheat oven to 425º Fahrenheit. Have two sheets of parchment about 15" long, a rolling pin and a pizza pan or baking sheet ready.
In a large saucepan, mix together the almond flour, mozzarella cheese, cream cheese and sea salt. Place mixture over low heat. Heat, stirring constantly, until cheese melts and the mixture becomes dough-like.
Place dough on one of the pieces of parchment. Shape into a disk. Cover with the other sheet of parchment.
Roll dough out into a 12" diameter circle.
Remove the top piece of parchment and slide the dough onto the pizza pan using the bottom piece of parchment.
Poke holes in the dough using a fork.
Place on center rack of the preheated oven. Bake for 6-8 minutes or until golden, watching carefully to prevent burning. Put pan on a cooling rack. Decrease oven temperature to 350º Fahrenheit. (You may need to open the oven door for a few minutes to allow excess heat to escape.)
Optional: to crisp up the crust a bit more, flip the crust over and bake for an additional 3-5 minutes.
Allow crust to cool 5-10 minutes. Add the desired toppings on the crust. Bake an additional 5-8 minutes at 350º Fahrenheit, or until cheese has melted. Remove from oven and let cool about 5 minutes before cutting and serving.
Serving size= 1/8 of pizza crust.
Net carbs per serving (g): 2