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Keto Pizza Crust

Long before I ever married my husband, I knew his favorite food was pizza.  This was a point of some contention early on in our relationship: whenever I’d ask him what he wanted for dinner, he’d respond with the p-word.  He could literally eat pizza for weeks on end.  Now, don’t get me wrong, I like pizza myself.  I’m just one of those people who can’t stand to eat the same thing, day after day.  And to make matters worse, pizza always had to come from somewhere else because I couldn’t cook it myself to save my life.  We’d either have to buy frozen or order from a local pizza joint.  I even tried Trader Joe’s dough and managed to ruin that somehow.  My pizzas were terrible.

It came as no surprise that one of the first things I figured out how to make low-carb was a pita pizza using Joseph’s Bakery pitas.  That hit the spot somewhat; we’d eat it for lunch fairly frequently.  Sooner or later though, we wanted the real thing.  We tried to figure out what commercial pizzas we could eat a few slices of here and there, and cheated a couple of times with delivery.  Then one day I got a wild hair up my ass and decided that I just needed to suck it up and make my own pizza crust.  I mean, my failures were primarily based on how my former pizza attempts failed to rise with yeast and all that complicated jazz.  I got it in my head to make a thin cracker-like pizza crust, similar to my favorite Papa John’s thin crust pizzas.

Spoiler alert: this is not Papa John’s pizza.  It’s totally better.

keto pizza crust

The crust is firm and stable enough to hold heavy toppings.  It crisps up wonderfully, and still has a certain heft to it that I’ve come to realize is characteristic of almond flour.  Moreover, because of its mix of fatty components, it’s incredibly filling.  My husband and I could each happily put away a medium-sized Domino’s pizza.  This pizza is roughly the same size (12″ diameter), and I’m stuffed off of half.  Actually, I only ate 3 pieces tonight and relinquished my 4th to him.  So you know that went over well.

keto pizza crust ingredients

Ingredients

for the crust,

  • 1 and 1/3c almond flour
  • 1/3c grated parmesan cheese
  • 1/3c golden flaxmeal
  • 2 eggs
  • 1.5T oil (canola oil is pictured, but I prefer olive oil… I was just out today)
  • garlic powder to taste (I use around a teaspoon)
  • Italian seasoning to taste (I use about a tablespoon)

toppings I use,

  • 2c shredded mozzarella
  • 2 servings pepperoni (around 28 pieces)
  • 4 strips of bacon
  • more Italian seasoning

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Preheat your oven to 350.

Mix all ingredients well.  I feel like a real pro because I finally have a reason to use the dough hook on my KitchenAid.  You could also do this by hand or by using a spoon, if you are not fortunate enough to have a stand mixer with a dough hook.

If you’re using a stand mixer, let that shit mix away while you cook your bacon.  And here’s an easy tip for chopped bacon – use your kitchen shears to cut the raw bacon as you drop it into the skillet.  Makes perfect-sized pieces and you don’t have to deal with trying to saw through the bacon with a knife.

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Or you don’t have to put bacon on your pizza, but why on earth wouldn’t you?

When your dough is fully incorporated, it will look like this:

keto pizza crust

 

Isn’t it beautiful?

At this point, you want to lay your dough ball on a sheet of parchment paper and start rolling it out.  You can use a rolling pin, or you can pat it out with your hands.  A neat trick I discovered is to lay the parchment paper on top of a round cookie sheet – I have a 12″ sheet, so I just use that as a guide for how big my pizza should be.  It’s kind of a pain in the ass to mash the dough down flat, and you need to be careful to make sure it’s roughly the same thickness throughout, if you want it to bake evenly.  Usually I just pat my dough down with my hands, starting in the center and sort of rolling my fingers to push the dough outward as I work at it.  It leaves little finger ridges in my crust, but that doesn’t impact its baking or anything.  Just make sure you don’t leave gigantic pits of doom and you’ll be fine.

keto pizza crust

Don’t worry about getting your edges too perfect.  I just try to make sure they’re not super raggedly.

Once oven is heated to 350, carefully slide your parchment paper / pizza crust creation straight onto the rack.  Let it bake for 15 minutes.  It will come out looking like this:

keto pizza crust

Ooooh… look how lovely those browned edges are!

At this point, poke a bit at the center of the crust.  It should be firm.  You might want to let it set to cool off and finish hardening up for a few moments while you assemble your toppings.

Oh yeah, your bacon should be done by now.  Make sure you drain that on some paper towels so it’s not super greasy.

I know a lot of really strict ketopians don’t eat tomato sauce on their pizzas, because tomatoes are pretty damn carby.  I don’t care for alfredo sauce pizzas, or pesto pizzas, or any of that weird shit.  A pizza’s got to have marinara sauce.  I swear by Great Value Pizza Sauce (the Wal-Mart brand).  It’s 4g net carbs per 1/4c.  I use 1 cup on top of this pizza, which comes out to 2g of net carbs from sauce per slice.  I’m down with that.

Sauce up your crust, and then top with whatever else you want to put on it.  I choose my bacon and some pepperoni, and two cups of mozzarella cheese.

keto pizza crust

Make sure you reserve a handful of the cheese to sprinkle on top of the meat.  That’s what makes it look like a legit pizza, all melty and stuff.  I layer my cheese, pepperoni, bacon, and then sprinkle the reserved cheese as well as some more Italian seasoning on top.

Throw your pizza back in the oven until the cheese melts.  At that point, crack the oven door and pop the temperature up to “broil.”  You want to broil your pizza while watching it VERY attentively in order to get those telltale brown spots on the mozz.  And there’s a fine balance between beautiful browning cheese and a burnt hot mess.

keto pizza crust

Doesn’t that look delicious?  Use your pizza roller or chef’s knife to slice it into 8 equal pieces.  Your crust should be quite firm and very easy to cut.  This is actually the easiest pizza I’ve ever sliced into.

keto pizza crust

As you can tell, the crust is quite thin and quite crispy.  It holds its shape really, really well.  I haven’t had any problem with the pieces crumbling when I pick them up, and the toppings are pretty heavy.  The garlic powder, Italian seasoning, and parmesan cheese give it a wonderful flavor while the flaxmeal and almond flour make it solid and crunchy.
And can we talk about the nutrition here?  The crust itself only has 2g net carbs per slice, while packing a walloping 16g of fat and 9g of protein.  There’s no wonder it fills you up while leaving you satisfied with a smaller serving!

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And just for comparison’s sake, here’s the exact pizza I baked, toppings and all: 347cal, 4g net carbs, 28g fat, and 19g of protein per slice.

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As always, if you enjoyed this recipe, would you pretty please consider liking my Facebook page or adding me to your Google+ circle?  Please comment and let me know that you liked it — I love hearing from my readers!! :)

21 comments

  1. As a heavy gamer (in more ways than one), one of my biggest emotional freak outs in jumping off with a keto diet was the notion of saying goodbye to pizza :(

    So, one of my bro’s (who hipped me to keto) sent me a link to your page here. So I IMMEDIATELY went to the market and got funky… This was AWESOME. My “fear” surrounded the flavor / texture of the crust. Well… It was delicious and I thank you SO much for making my first “adventure” into keto recipes AMAZING.

    Donations Inc.

    • You, my good sir, have just made my whole year.

      So I was standing in the kitchen, watching this very pizza broil in the oven (husband requested it for dinner tonight). My Meemaw was also in the kitchen, and she was telling me that my pizza is actually quite good. Now, Meemaw never thinks anything I cook is good – except my steak. So that was a crazy ass compliment. I decided to explain to her how well my pizza recipe did hits-wise here on the blog, and she wasn’t quite getting it as she never bothered to try to understand computers, much less the internet. I told her, “I made more money on my pizza day than I did all of last month.” She was like “How on earth do you make money by writing something on the internet?” At THAT very moment – I shit you not – my phone whistled at me to indicate I had an email. I popped up Gmail and saw this comment. I read it to her, and as her eyes got really big and as she said “Someone just wrote that about your pizza?” the phone whistled again to alert me of an email from Paypal. I brandished that triumphantly in her face and I thought she was going to keel over from shock, after I explained to her how someone I hadn’t even met could send me money over the internet.

      You, kind stranger, nearly killed my Meemaw. Thank you SO MUCH for your very sweet comment and for the donation. I am so glad that you enjoyed the pizza recipe and are inspired to keto on. There are a ton of delicious recipes out there, so don’t stop here. It’s really a wonderful way of life and I hope it works as well for you as it is for me! :)

  2. I stumbled across your site through the Peanut Butter Cups post and that’s been helping me stick to Keto. Pizza is my favorite dish so I’m really excited to try this! Next paycheck I’m definitely going to try this out. Thanks for all the hard work Britt.

  3. RabbitCatalyst

    Thank you for your sweetass recipes, your candor, and the amusing stories! I’m nearly a month into ketonomming and missing pizza so hard!

    • Welcome to the keto lifestyle! I hope you enjoy the pizza crust – we still eat it religiously about once a week over here, so it’s definitely a keeper. And thank you so much for the sweet comment – I love blogging (even though I’m not able to do it as frequently nowdays with my job whipping my ass) and I hope that my entries reflect my voice :)

  4. Just tried this today, but made the mistake of placing it on an oiled pan instead of parchment paper (didn’t have any and was too lazy to get some) so first it was bubbling around the borders and then I left it a bit too long and got all stuck to the pan and tough hahahahaha! This should remind me to stop “experimenting” the first time I try a recipe :P

    Still, since I’m not one to waste food, I tried using the big pieces (luckily most of it stuck together) to make the pizza anyway. Even with the mistakes it came out wonderfully delicious! I put some extra tomato sauce and it seems the moisture helped soften the crust a bit. It’s sooo good since I basically cut out all carbs and sugar and wanted pizza very badly lately. I’m definitely making this pizza a regular, thank you so much for sharing this recipe!

    • Oh man, that sounds like a pain in the ass! I’ve never made it without parchment paper. I think it would probably turn out pretty well on a baking stone, though. I’m glad you still liked it after your crust misadventures! Thank you for stopping by and commenting :)

      • I made it for the first time last night and found that a second piece of parchment paper on top allowed for a rolling pin to be used. The final materpiece wasn’t a perfectly round pizza crust, but that made it even better. I may try making it even thinner and more “crusty” next time … thanks for the recipe to get started!

        • I’m so glad you liked it!! Let me know if you come up with any amazing tweaks to the recipe, I always like to test and refine. I’ve gotten to where I now get my husband to roll out the crust, since I pretty much always make the pizza at his request anyway. I’ll see what he thinks about the dual-parchment method :)

  5. Made this the other night and the crust was fantastic, but the dough was a pain in the butt to work with, sticking to everything worse than glue. How do you deal with that? It was even sticking to our rolling pin..

    • Just as a side note, made this again yesterday and had much better success with spreading it out – poured olive oil over my hands before starting to press it down, and added more oil any time things started getting sticky! Fantastic again!

      • Whoops, sorry it took me so long to get back to you! Busy weekend :P

        I’m so glad you like the pizza crust and that you figured out the issue. I don’t actually use a rolling pin for it – I’ve just always used my hands, and they’ve gotten oily pretty quickly, so I guess that’s why I didn’t have much trouble. Sometimes I’ll even add some extra oil to the dough if it looks like it’s not coming together very easily. I’m known for eyeballing amounts quite frequently, lol. Last time I actually used coconut oil instead of olive oil and it turned out fabulous, too! (just make sure your coconut oil doesn’t taste coconutty if you decide to go that route… that could be strange)

  6. I made the recipe last night. Thanks a ton!

    The dough didn’t really stick to the dough hook and just got pushed against the sides of the bowl. I eventually had to take it out and try to knead it together by hand. That worked a little better.

    The dough was very very sticky. Should I have added more oil?

    Despite my issues it turned out excellent.

    • Mine doesn’t stick to the dough hook either – it mashes it around, but it does incorporate it nicely. I just scrape down the sides a few times, and form it into a ball when transferring to the baking sheet. If yours isn’t incorporating at all, something may be wrong. You can try adding more oil – I don’t think it would hurt. I’ve accidentally dumped in an extra tablespoon before, and it just seemed to cook off while in the oven. I’m glad you liked the crust in spite of your troubles!

      • I’ve made this a few times now, and adding more oil – so long as you don’t go completely overboard – is okay. The biggest thing is not to let it get burnt, even a bit. I’ve added in some vital wheat gluten to make it a bit chewier.

  7. Just tried this and it was great! Finally a pizza crust that doesn’t fall apart! Will be using this recipe over and over! Thanks so much!!!

    • Thanks for the sweet comment, Tina!! Sorry it took me so long to respond – I just found your comment sitting inexplicably in my spam folder!

  8. My husband and I just started Keto a few weeks ago. Overall, it is going great but lately I have really been missing pizza! We tried making cauliflower crust and one other recipe where the base was cream cheese…neither quite dos the trick. We made this recipe last night and I literally turned to my husband after my first bite and said, “this is the one, it’s like real pizza!” I enjoyed the delicious crust so much. I can’t believe how low carb it is. This recipe will forever be a keeper…Keto or not!

  9. This is finally a great crispy pizza crust and so easy! Love it!

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