The best low carb pizza crust recipe made without eggs or cheese. A flavorsome bread flavor, crispy puffy edges and only 2.7 grams net carbs per serve. Plus, this is a also a gluten free pizza crust with no yeast, 100 % plant based.
You know how much I love bread that doesn’t taste eggy. I already share my egg free keto bread loaf recipe with you and this vegan keto pizza crust is another delicious low carb baking creation that taste like the real thing
Low carb pizza crust – vegan + gluten free
While most low carb pizza crust calls for eggs and cheese, this recipe is here to show you how you cn actually make a delicious crispy Italian style pizza without eggs, cheese and a delicious bread flavor. The secret of this egg free keto pizza crust are a combo of simple ingredients and a magic rolling technqiue. Keep reading to learn more!
But first, gather those simple basics:
Garlic powder -optional but flavorsome!
Yeast or baking soda – that is up to you! yeast is ok on keto, you will need 1 teaspoon of sugar to active the yeast in the recipe but, the sugar will be degiested by yeast and no sugar will be left in the recipe
Lukewarm water – think 40 C, bath temperature
How to roll egg free keto pizza crust
The technique to create a puffy gluten free pizza crust is to roll the dough gently, low pressure, to keep air in the crust. Also, the dough is slightly sticky so always roll between 2 pieces of parchment paper. Next, make sure you shape fluffy pizza edge borders. Indeed, gluten free keto pizza crust won’t raise much as there is no gluten in the dough. That is why it is important to shape puffy edge to create those lovely fluffy crispy pizza edges. My tip is to work the dough as if you play with kids playdoh, giving the dough the shae you want to see when out of te oven. The borders will slightly puff when baking especially if you are using yeast.
Yeast free pizza crust or not !
The recipe can be made with or without yeast. The yeast free option use baking powder. Consequently, the pizza dough won’t raise much and the bread flavor won’t be very intense. That is why I also provide a yeast option for this recipe. Yes you can eat a bit of yeast on keto diet. The purist will tell me that we need sugar to activate yeast, and yes you do. But, yeast feed on sugar and the yeast will consume all sugar and none will be present in the final keto pizza dough. So if you crave a puffy crispy pizza with real bread flavor, use the yeast option, you won’t regret it.
More keto pizza crust recipe idea
If you like keto pizza crust I recommend you have a try to my other low carb pizza crust recipe
If you want to use active dried yeast in this recipe (recommended for a puffy crust and lovely bread flavor), you must reactivate yeast. In a bowl, add yeast with 1 teaspoon sugar (don't worry, the yeast consume sugar and no sugar is left at the end of the recipe!). Cover with the lukewarm water (think bath temperature, not burning water or it will kill the yeast). Stir and set aside 10 minutes until the yeast is activated.
In another medium size mixing bowl stir together : coconut flour, almond flour, psyllium husk, salt, garlic powder and baking soda (only if you are not using yeast in step above !).
Pour the apple cider vinegar and lukewarm water onto the dry ingredients and combine with a spoon. It is very liquid at first and dry out as you go, forming a pizza dough. After 30 seconds, use your hands to knead the dough. Knead for 60-90 seconds with your hands squeezing the dough to make sure the fiber are well in contact with liquid and binds. Form a ball and set aside 10 minutes, in the mixing bowl, at room temperature.
Slightly grease a piece of parchment paper with olive oil, place the dough ball in the center, add another piece of parchment paper on top and press gently/low pressure to flatten roughly.
Use a rolling pin to roll the dough into a disc. Don't press much on the roller pin to keep a decent dough thickness and keep some air in the dough. If you roll it too thin the dough will be good too but crispier.
Shape puffy pizza edge borders, use your fingers and artistic mind! Simply roll the border of the dough into a cylinder don't over press to keep air and it will make a puffy crispy pizza edge. Make sure you look at my video below to watch the technique ! My tip is to work the dough as if you play with kids playdoh, giving the pizza edge border the exact shape you want to see when out of the oven. The borders will slightly puff when baking especially if you are using yeast but don't expect those puffy edge to form by themself, you must shape them to make this happen!
Slide the piece of parchment paper (with the pizza crust on it) onto a baking tray or pizza baking rack.
Prebake the pizza crust for 15 minutes at 220 C.
Remove from the oven, spread unsweetened tomato passata (or cream or spread you love) and grated cheese of your choice (mozzarella or vegan style 'cheese' if you are keto vegan)
Return the pizza to the oven for 10 minutes at 220C then switch to grill mode for 1-2 minutes to grill cheese on top.
You can make the dough the day before and store in the fridge in an airtight container or freeze the prebaked pizza base.
Net carbs : 2.7 g per slice (no toppings), pizza crust serve 8 slices.
Low carb pizza crust
Amount Per Serving (1 slice (no toppings))
Calories 57Calories from Fat 13
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.