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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 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.

    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 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.  

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