Keto Pizza v2.0

One of the most difficult aspects of a keto/low-carb diet for me is: pizza. It there is real pizza in the room, it will call to me like the ring calls to Frodo in Lord of the Rings. Previously, I made a baseline pizza crust that was pretty damned good and worked extremely well as a starting point, but I knew it could be made better. After tons of feedback, trial and error, and discovery of ingredients, I’ve come to the next iteration of this pizza crust and let me say this: it’s effing good.

Still not perfect, but holy great balls of fire is it freakin’ good.

So what’s different?

One of the major changes to the crust is the replacement oif coconut flour and addition of lupin flour. I’m not exactly sure how I wasn’t aware of lupin flour until I made the the amazing keto pasta, but it has been a game changer for baked goods. However, it’s not a replacement for the other nut flours – this bean flour can best be described as ‘winner of the best supporting actor’ award when added to recipes. In just the right proportions, it adds great fluffiness, the right amount of water absorption, and nullifies some of the other nut flour flavors.

The other major change is the addition of gelatin. Yes, you read that correctly: gelatin. I was struggling with maintaining moisture in the dough and making it nice and soft. On a complete whim, I decided to add konjac powder – and it worked shockingly well. However, considering konjac powder (glucomannan powder) is not as readily available, I tried it with gelatin and it worked just as well, it not better. Key lesson: don’t skip the gelatin. otherwise, your crust will be rather dry and will have the consistency of day old fresh bread rather than the crunchy suppleness of a good pizza crust.

Pizza Crust Dry Ingredients - Black Tie Kitchen
The required dry ingredients for the amazing pizza crust – Black Tie Kitchen

Seems like a lot of stuff…

Compared to a traditional pizza dough, yes, it’s a few more ingredients. However, we aren’t jumping through a bunch of hoops to make something that tastes meh (I’m looking at you cauliflower crust pizza). We merely need to bloom our yeast, throw our ingredients into a food processor, then lay out the dough to rise. Once we make it, trust me: it’s absolutely worth the wait.

The perfect pizza shape - Black Tie Kitchen
This is the perfect pizza shape. Note the well in the center and that the crust is not flat or folded over – Black Tie Kitchen

Can I substitute for coconut flour?

Do not substitute a thing. I hate to say it, but this recipe is akin to a perfectly tuned piano. I know it’s not perfect and as a community, I think we can come together and improve on it. However, replacing flours will throw off all the proportions of water, oil, salt, rise time, etc. If you’re allergic to almond flour, I hate to say it, but this recipe is not viable for you. I hope to make a nut free version someday, but we need to figure out what this one requires first!

Using a scale to measure lupin flour - Black Tie Kitchen
Using a scale is crucial for amazing repeatable pizza crust – Black Tie Kitchen

Wheat gluten? Seriously?

Yes, wheat gluten. If you choose not to eat wheat gluten due to how your body reacts to it, allergies, etc, more power to you. I’ve tried to use xanthan gum, but it simply does not work. Maybe once we have the perfect recipe we can start tweaking it to replace the gluten, but as of this point in time, I haven’t been able to find a substitute.

Before you tell me that wheat gluten is bad for me: sure, it might be, but different bodies react different. BUT, the alternative is me eating an entire ‘real’ pizza that will wreck my diet and me feel like complete crap afterwards due to the carb overload, to which I will subsequently kick myself for eating the entire pizza and sliding back on my goals. This is the replacement for that. Given the choice between eating an entire ‘real’ pizza (with gluten) or a low carb version (with gluten), I’ll take the low-carb keto pizza every time and not feel guilty for it in the slightest.

Checking the temperature of the sugar water - Black Tie Kitchen
Checking the temperature of the sugar water – Black Tie Kitchen

That pizza looks small…

This entire pizza might look small, but don’t be fooled – it serves two. It’s so high in fiber and protein that it will fill you up and keep you full for a long long time. How do I know? Because I ate an entire pizza and didn’t eat for a day – and I eat a lot. I find it best to make two smaller pizzas out of the dough – one for now, another for later. Half a pizza per person – trust me.

Adding cheese to pizza crust - Black Tie Kitchen
Adding cheese to the amazing crust – Black Tie Kitchen

Why not make half the recipe for 1 personal pizza?

The reason we make the entire recipe and split it into two is because of the yeast. The entire dough only requires 1/4 tsp of yeast (1g). One of the problems with the previous baseline recipe is that it was too ‘yeasty’ – but it’s not easy to get 1/8 tsp or 1/2 a gram of yeast. So, we double it and split it into two. Also – who doesn’t like more pizza?

Can this be frozen?

Abso-freakin-lutely. This works really well frozen! You can put toppings on it before or after and it will work. Of course, it will take a bit longer to cook, so simply keep an eye on it to prevent it from burning!

Instant Yeast - Black Tie Kitchen
Instant Yeast – Black Tie Kitchen

Does the dough need to rise?

Yes! Allowing the dough to rest allows the yeast to do it’s thing leading to the best keto pizza dough. The rising time will depend on the yeast your are using but while using instant yeast, I found the best rise came from 3 hours of allowing it to rest in 80-85 degrees Fahrenheit. I know that’s a long time to wait, but I think it’s worth it. I haven’t tried letting it rise longer, but it’s possible it might work even better!

What’s the key to the crust?

There are a few keys to the crust: the first is to make sure you use gelatin. This will keep the crust moist, but also chewy. You also want to make sure you make your almond flour as fine as possible to make the texture less grainy. The third tip is to make the crust by shaping it with your finger tips instead of rolling it out. If you leave the crust flat or fold it over, it will burn and make you very very sad.

Not in the mood for pizza?

If you’re not in the mood for pizza, but still want some Italian, how about some Keto Pasta? Or, maybe even some Chicken Parmesan!

The perfect pizza crust - Black Tie Kitchen

Keto Pizza v2.0

Yield: 1 pizza (4 servings)
Prep Time: 15 minutes
Cook Time: 12 minutes
Additional Time: 3 minutes 30 seconds
Total Time: 30 minutes 30 seconds

This is the second version of the keto pizza crust and it is amazing!

Ingredients

Instructions

Preparing the Yeast

Read the instructions on your yeast and follow the instructions for best results. These are the instructions on how I prepare my yeast.

  1. In a decent sized cup, weigh out the required sugar.
  2. Heat some water until it is a few degrees hotter than your intended temperature range.
  3. Add hot water into the cup with sugar until you have roughly 50ml (or grams, since water is 1:1 gram to milliliter equivalent). Stir to dissolve the sugar.
  4. Using an instant read thermometer, continually check for when the water temperature falls within the range of ideal temperature on your yeast. For my yeast, it was 108°-110°F (42°-43°C). Once within range, add the yeast and stir to ensure the yeast is all in the water. Set aside for 10 minutes.
  5. In the meantime, into a food processor, combine the almond flour, wheat gluten, lupin flour, salt, and gelatin. NOTE: If your almond flour is not super fine, run it through the food processor a few times to get it there. It will help reduce any graininess texture in the final crust.
  6. Blend the mixture until it is evenly mixed.
  7. Measure out 30g of extra virgin olive oil into the food processor.
  8. Once the yeast has bloomed for 10 minutes (it should have a lot of foam), add it into the dry ingredients.
  9. Add small amounts from the 170ml of cold water into the cup with the yeast and swirl it around to get all the yeast. Then add the water to the dry ingredients. Doing this multiple times will ensure you get the maximum yeast transfer!
  10. Cap and run the food processor on low or 'Dough' setting until the dough forms a loose ball. This should take 45 seconds to a minute max. Do not over process! The friction creates heat and will impact the dough - too much processing will also make the gluten too stiff!
  11. Remove the dough from the food processor onto a cutting board.
  12. Lightly coat a large bowl or quart container with olive oil.
  13. Using your hands, knead the dough until it feels consistent, then roll into a ball. If you decide to split the dough, this is the perfect time to do so
  14. Place the dough into the oiled container.
  15. Cover the dough with a tea towel or a paper towel and place in a dark warm area, ideally between 80-85°F (26-29°C) for 1.5-3 hours.

To Cook

  1. Preheat the oven to 450°F/232°C.
  2. On a baking tray, add parchment paper, then place your dough.
  3. Flatten out your dough using your fingertips, working from the middle outwards. Ideally, you want to make a well in the center with a raised rim on the outside for the crust.
  4. Place your desired toppings onto the pizza.
  5. Place the pizza into the oven for 10-12 minutes or until desired cooking level. (cooking time will vary depending on size)
  6. Remove and let cool - it will be guava lava hot!
  7. Cut and enjoy!

Notes

  • You can freeze the pizza dough in the pie shape for a later date! Simply use a ziploc bag.
  • After the dough has risen, you can keep it in the fridge for a few days with no issue.
  • You dont have to use a food processor: a stand mixer or hands work just as well, but take longer!

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Nutrition Information
Yield 4 Serving Size 1/4 pie
Amount Per Serving Calories 480Total Fat 34.25gCarbohydrates 15.25gNet Carbohydrates 7.5gFiber 7.75gSugar 0gProtein 33.5g

Did you make this recipe?

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Keto Pizza v2.0
The perfect pizza crust - Black Tie Kitchen

This Post Has 9 Comments

  1. Avatar
    Anonymous

    Wow! Just made this recipe today – taste like the real thing!
    Thank you for not only for your recipes but your entertaining videos.

  2. Avatar
    Lois

    Hi Dennis, thank you for all your hard work and creativity! I had just enough lupin flour leftover to try this 2.0 recipe and I was very impressed with the results. I used the gelatin, although I am one of those keto geeks with a whole big container of powder glucomannan on hand. The crust was soft, thick and chewy, but I was hoping for a little crispness. I baked the recipe into 1 large pie, used a large pizza stone in a convection oven set to 450, preheated the stone for 1 hr, and since I love well-done pizza, allowed the cheese to get very well-browned and crust itself approached blackness. Bottom of crust had beautiful dark brown, almost black, oven marks, but there was no crunch when biting into crust. Believe me when I say that this is hands down the best keto pizza recipe ever, but I would like to try it with glucomannan…how much did you use? Best, Lois

    1. Dennis
      Dennis

      Hmm, that’s weird that it didnt get any crunch. I basically did a 1:1 with the konjac powder. I wonder if the stone had an impact

  3. Avatar
    Greg

    Love the recipe! It works great as calzone dough as well, although you’ll need to bake it around 20 minutes.

    1. Dennis
      Dennis

      That’s awesome! It’s definitely a good stepping stone into a foray of dishes that have been hampered by decent bread-like-doughs. I’m excited to see what the community does with it (like your calzones!)

  4. Avatar
    Jane Saliba Carneiro

    Hi, Dennis! I love pizza too, but I’m trying to keep on a keto diet. I’ve tried your first recipe, and liked it a lot! And I know you said to do not substitute a thing, but I can´t find lupin flour in Brazil. So, I was thinking of using eggplant flour to substitute lupin flour. I’ve read that lupin flour is bitter. Doesn’t the dough get a little bitter? Eggplant flour is also bitter, but makes a wonderful dough!

    1. Dennis
      Dennis

      Hello! That’s unfortunate you cant get any lupin flour – it’s a really interesting ingredient. As far as eggplant flour – I can’t say – it’s something Ive never even seen, but will have to investigate! I’d try with the eggplant flour and see how it comes out. When you mix the dough, just make sure you have the right consistency – not too wet, not too dry.

      Lupin flour is interesting in that each brand is very different. Some are almost inedible in terms of bitterness, while others are pretty good. There are also different lupin beans: white vs yellow, which is something that isnt widely known.

  5. Avatar
    Eric Stevens

    Hi Dennis! I am NOT a fan of almond flour in any baked good. So I was apprehensive in trying this recipe. My typical go to “chicken crust” stopped doing it for me recently, and I came across this recipe after days of searching. It smelled blissfully wonderful as I kneaded it; nothing like the scent of yeast! I froze it, pulled it out today, and nervously baked a cheese pizza. And HOLY CRAP, it is SO GOOD! Not a hint of almond flour, chewy, and even the color of a wheat flour crust. Very well done; take a black tie bow sir. Will most definitely make this again.

    1. Dennis
      Dennis

      Awesome! I’m glad you liked it! It’s not perfect, but it’s a giant leap in the right direction (imo)!

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