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Keto Pizza Crust

June 14, 2015 · Kelly Bejelly · 35 Comments

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This is the best keto pizza crust recipe that's made with almond flour.  Seriously, it has a great bready chew and holds up under a huge pile of toppings!

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Last Updated on December 13, 2020

This is the best keto pizza crust recipe that’s made with almond flour. Seriously, it has a great bready chew and holds up under a huge pile of toppings!

low carb pizza crust

So, I’m doing the low carbish thing.

And all I could think about was pizza. I was dreaming about eating pizza and seriously, if you’re not watching carbs like a hawk, my other paleo pizza crust recipe is insane.

But, yeah, I’m watching my carbs.

Not going Keto or anything but staying between 50 to 80 carbs a day.

So back to pizza. I’ve been dreaming of tearing up a crust and finally, after many a failure got a winner.

You can skip the Parmesan cheese if you would like to make it completely dairy-free.

 

low carb pizza crust

What we love about this Keto Pizza Crust

  • It’s NOT made with cauliflower
  • It has the perfect bread-like texture and is different from a fathead dough

Recommend Low Carb Pizza Toppings

  • Top with onions, mushrooms, pepperoni, mozzarella, pesto sauce, bell peppers, olives and more!

 

low carb pizza crust

 

Continue to Content
low carb pizza crust
Yield: 10 slices

Low Carb Pizza Crust

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Make this Keto pizza dough and top with all your favorite toppings!

Ingredients

  • 1/2 cup coconut flour
  • 2 tablespoons of psyllium seed powder
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 2 tablespoon olive oil
  • 1/4 cup of grated Parmesan
  • 1 cup of hot water
  • 1/2 cup Superfine Blanched Almond Flour
  • 2 large eggs

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a medium bowl add in the coconut flour, psyllium seed husk, spices,Parmesan, olive oil and hot water.
  3. Mix with a spoon until well combined.
  4. Add in the almond flour and eggs until you have a sticky dough.
  5. Place the dough on top of a piece of parchment paper and cover with a second piece of parchment paper.
  6. Roll out into a circle and place on a pizza sheet. Remove the top piece of parchment paper and place the pizza crust in the oven.
  7. Bake for 25 minutes.
  8. Remove the crust from the oven
  9. Increase the oven heat to 400 degrees.
  10. Remove the bottom sheet of parchment paper and place your sauce and toppings on the top.
  11. Place in the oven and bake for 15 minutes.
  12. Remove from the oven and let cool for 3 to 5 minutes.

Notes

Add mushrooms, pepperoni, sausage, green bell peppers and more on top of this almond flour pizza crust.

Nutrition Information:

Yield:

10

Serving Size:

g

Amount Per Serving: Calories: 113Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 276mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kelly Bejelly
This is the best keto pizza crust recipe that's made with almond flour.  Seriously, it has a great bready chew and holds up under a huge pile of toppings!
This is the best keto pizza crust recipe that's made with almond flour.  Seriously, it has a great bready chew and holds up under a huge pile of toppings!

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Previous Post: « How to Clean Cast Iron
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About Kelly Bejelly

Kelly Bejelly is a Bestselling Cookbook Author who loves recreating recipes and making them Gluten-free!

Check out my print cookbook Paleo Eats

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Comments

  1. tamar cohen says

    June 15, 2015 at 9:24 am

    I love the color of that crust! Its looks so crunchy crispy

    Reply
  2. Vanessa says

    June 15, 2015 at 12:21 pm

    Omg Kelly this crust + the whole pizza looks delicious! Can you deliver?!

    Reply
    • Kelly Bejelly says

      August 2, 2015 at 6:11 pm

      Ha! If we are ever in the same neck of the woods, then yes!

      Reply
  3. kariane says

    June 15, 2015 at 1:42 pm

    This looks great. I look forward to trying it. I’ve been making a Vegetable-Crust Pizza, but it’s definitely not what you think of when you imagine a traditional pizza.

    Reply
    • Kelly Bejelly says

      August 2, 2015 at 6:11 pm

      I hope you enjoy it hun!

      Reply
  4. Marla says

    June 16, 2015 at 1:16 am

    Thank you mam, a crust without cauliflower.All this is stuff in my cabinet or frig… all the time.

    And on another note…. all you guys reading this should REALLY check out 20 dishes. I am a new CONVERT and so totally enthused.

    I am fixin; to discipilize you. I’m so exicted about what has happened in just one week of using 20 Dishes that I’m blog bombing. I’m learning how to have supper ready every night, for exactly the right amount of people. and not bust my butt. Today it took me 10 min to prepare supper, it did take baking time of an hour, but I was getting ready for work so I didn’t even notice that time.. I didn’t make the one hour of prep for the week, it took me almost double (it is my first week of doing this,) and those two-ish hours made my Monday, and my kids Monday, fantastic. And tomorrow… Chicken and veggie soup with leftover salad from tonight. Talk about simplicity and ease.

    Reply
  5. Jean says

    June 16, 2015 at 8:06 am

    I’m always on the lookout for a primal pizza crust and recipe this looks amazing!

    Reply
  6. Irena Macri says

    June 17, 2015 at 2:23 pm

    This crust looks awesome! In fact, I want to grab the slice straight from the screen.

    Reply
  7. Linda Hermanson says

    June 20, 2015 at 10:16 am

    Is there an acceptable substitute for the psyllium seed powder?

    Reply
    • Kelly Bejelly says

      August 2, 2015 at 6:12 pm

      Not really hun 🙁

      Reply
  8. Karen says

    July 7, 2015 at 7:40 am

    You say there’s a dairy-free option. Is the parm cheese optional or is there a good non-dairy sub? Thanks! Can’t wait to try.

    Reply
    • Kelly Bejelly says

      July 8, 2015 at 7:37 am

      You can skip it hun.

      Reply
  9. Nikko says

    July 10, 2015 at 10:21 pm

    You’re adding to my to-do list with all these amazing recipes.

    Reply
  10. Carole Taylor says

    January 7, 2016 at 6:18 pm

    I want to try this recipe but I don’t know what psyllium seed powder is. Where do you purchase it? Can you omit it?

    Reply
    • Kelly Bejelly says

      January 18, 2016 at 10:00 am

      I get it at Natural Grocers. You can also get it from Amazon here –> http://amzn.to/1U7jZqS

      Reply
  11. Howard says

    May 30, 2016 at 3:25 pm

    How many carbs per crust?

    Reply
    • Kelly Bejelly says

      June 19, 2016 at 2:47 pm

      I would recommend this nutritional tracker https://www.supertracker.usda.gov/myrecipe.aspx

      Reply
  12. Rosie says

    July 8, 2016 at 12:50 pm

    Does the psyllium seed taste weird?

    Reply
    • Kelly Bejelly says

      July 12, 2016 at 7:09 pm

      You can’t taste it at all hun.

      Reply
  13. Erica says

    July 30, 2016 at 6:39 am

    Hi we are a nut free house. What can I sub for almond flour?

    Reply
    • Kelly Bejelly says

      November 13, 2016 at 5:00 pm

      Can you do seeds? I would try sunflower seed flour

      Reply
  14. Retta says

    October 1, 2016 at 3:51 pm

    The instructions say to remove the bottom sheet of parchment paper, but the photos show it still in place. Is it necessary to remove it? Or is there something missing from the instructions?
    I’m keen to try this recipe, it looks great!

    Reply
    • Kelly Bejelly says

      November 13, 2016 at 4:46 pm

      Hi Retta, I just had it there for the photo hun. You want remove to paper so the bottom of the crust can crisp up.

      Reply
  15. miranda says

    November 6, 2016 at 2:46 am

    so gonna try this next week!! I am doing low carb as well, not strict or keto , something like you so, I like recipes like this with some carbs.

    Reply
  16. Julie says

    December 4, 2016 at 7:20 am

    How many carbs per slice or pizza?

    Reply
    • Kelly Bejelly says

      December 10, 2016 at 10:45 am

      I’m not sure hun. You can try using sites like this to calcutate http://www.myfitnesspal.com/recipe/calculator

      Reply
  17. Rm says

    January 21, 2017 at 7:21 pm

    A lot of the recipe like pizza crust and bake good use coconut flour!!! My LO is super allergic. Are there others without coconut flour used in them? But still taste good?

    Reply
    • Kelly Bejelly says

      February 7, 2017 at 1:56 pm

      I have this recipe hun that is very tasty http://agirlworthsaving.net/2013/01/paleo-pizza-crust.html

      Reply
  18. Emily says

    January 24, 2017 at 5:53 pm

    Thanks for the recipe! I tried this tonight – only changes were omitting the Parmesan cheese and subbing in flax meal for 1T of the almond flour. Oh, as I wrote that, I just realized that I forgot the oil – oops! I bet it would have been better with that. It was good how I made it – I wish I could have gotten it a bit crispier (maybe the oil would have helped that), but it was quite good for being low carb. It would be good just at bread to eat – I think I might try it as pita bread next time.

    Reply
  19. Jen says

    October 29, 2017 at 5:52 am

    Hi, I’m intolerant to dairy and in the ketogenic diet. Sadly a lot of the low carb pizza base recipes have cheese in them. What difference would it make to the pizza if I omit the cheese? I’m hoping for a tasty, crispy pizza base!

    Reply
    • Kelly Bejelly says

      October 29, 2017 at 10:52 am

      I make it without cheese all the time hun. It’s ok to skip it!

      Reply
  20. Jenny says

    January 17, 2018 at 1:23 pm

    I take coarse psyllium husks all the time as a supplement. If I grind it in my food processor for this recipe will that work?

    Reply
    • Kelly Bejelly says

      January 29, 2018 at 12:41 pm

      Yes, Jenny that should work hun.

      Reply
  21. Steph says

    May 14, 2018 at 11:28 am

    Super excited to try this! Your other pizza crust changed.my.life. Like truly😂Thank youfpr sharing. Namaste🙏

    Reply
    • Kelly Bejelly says

      November 27, 2018 at 10:50 am

      Thanks Steph! I hope you enjoy it!

      Reply

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Hi! I'm Kelly. I've been cooking and creating recipes at A Girl Worth Saving for the last 9 years. I focus on simple, healthy recipes that everyone will love. Read More…

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