I’m an absolute pizza fanatic. It’s one of the few things that will take me off my low-carb diet and bring me to the dark side – no joke. You can ask my friends who have seen me eat an entire pizza pie plus more…
With my love of pizza, began my quest. Unfortunately, wheat flour is a no go on low-carb and keto diets, so I’ve had to explore other options. There are tons of crust options: fathead, cauliflower, ground chicken, etc. And when it comes to ingredients for low-carb crusts, it seems as if there are even more options: psyllium husks, coconut flour, flax meal, protein powders, eggs, and all sorts of nut flours. They’re all very good, but they are NOT real pizza. This pizza crust is the closest I’ve gotten to the real deal.
It’s taken dozens of tries and test batches – and if you think I’m done searching, you’re wrong. BUT, this recipe is so damned good that I can’t keep it to myself. Hopefully everyone can take it and improve on it!
This recipe is NOT about being easy, it’s about deliciousness… BUT…
…that being said, this recipe is not difficult. If you’ve ever made your own pizza dough with wheat flour, it’s not any more difficult than that. The added benefit? The cleanup is much easier. If you’ve worked with wheat flour, you know how flour with a little water turns into a sort of glue that is a treachery to remove and acts as a welcoming siren for ants.
What’s in Keto Pizza Crust?
This pizza crust is simple: almond flour, coconut flour, vital wheat gluten, and yeast. We can get crazy with ingredients (and I might in the future), but true pizza crust is incredibly basic and what’s I was aiming for here. The less, the better. Unfortunately, each ingredient brings a specific trait to the table and we need to balance them all out.
Is this better than fathead pizza?
Eff yeah. I can’t even begin to tell you how much better it is. Fathead might be super simple to make (if you have a microwave), but it doesn’t taste like real pizza – it’s more akin to a thin crust ‘healthy’ pizza. This crust takes some time and some additional ingredients, but I implore you to try it. You’ll thank me.
Vital wheat gluten? Isn’t wheat bad on keto?
Yes, it comes from wheat, but its not full of carbohydrates. It’s the protein that’s found in wheat that gives flour the stretchy characteristic. It’s made by washing the flour until all the carbohydrates granules are washed away in the water. Science. It’s part of what gives this crust the stretchiness that we’ve come to know and love in pizza and bread.
What’s the best way to cook it?
There are tons of methods and manners to cook pizza. There are pizza pans, pizza stones, etc. This pizza might be close to real pizza, but it does not behave like real pizza. It doesn’t hold moisture like real pizza dough and it doesn’t have the same level of carbs like real pizza so it won’t come out as you’d expect in a super hot oven or on a pizza stone.
Since the carb count is low due to the lack of wheat flour, the crust will never leopard as we’d like. In my experience, the best cooking manner was to use a pizza mesh in a 450F oven. Think of this pan like a thin metal wireframe for the pizza (Amazon link: https://amzn.to/34nEiOQ). It allows for much greater airflow and allows decent crisping of a dough that has no inherent crisp capacity. They’re inexpensive and work extremely well!
Is this it?
No. This is only the beginning of the quest for me to find the perfect low-carb and keto friendly pizza. We still have the sauce and the cheese to make it perfect. If however, you’re looking for an easier recipe, you’ll want to checkout How to Make and Meal Prep Fathead Pizza!