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Low Carb Pizza Crust – Keto, Vegan

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4.78 from 522 votes
Carine Claudepierre -

The best low-carb pizza crust recipe, made without eggs or cheese. A flavorsome bread flavor, crispy puffy edges, and only 2.7 grams of net carbs per serving. Plus, this low-carb pizza base is also a gluten-free pizza crust with no yeast and 100% plant-based.

Keto pizza crust

You know how much I love bread that doesn’t have an eggy taste. I’ve already shared my egg-free keto bread loaf recipe with you, and this vegan keto pizza crust is another delicious low-carb baking creation that tastes like the real thing!

If you are tired of fat-head pizza doughs, this vegan, low-carb pizza base will be your friend!

Vegan and Gluten-Free Low-carb Pizza Crust

While most low-carb pizza bases call for eggs and cheese, this recipe is here to show you how you can actually make a delicious crispy Italian-style pizza without eggs and cheese but with a delicious bread flavor. The secret of this egg-free low-carb pizza crust is its combo of simple ingredients and a magic rolling technique. Keep reading to learn more!

Low carb pizza crust

What are the ingredients for this Keto Pizza Base?

To make the low-carb pizza dough, gather the following simple ingredients:

  • Coconut flour – read more about choosing the right keto-friendly flours.
  • Almond flour 
  • Psyllium husk
  • Salt
  • Garlic powder – optional but flavorsome!
  • Yeast or baking soda – that one is up to you! Yeast is ok on keto. You will need 1 teaspoon of sugar to activate the yeast in the recipe but, the sugar will be digested by the yeast, and no sugar will be left in the recipe!
  • Lukewarm water – think 35C/95F, bath temperature.

How to make keto pizza ?

How to roll the egg-free keto pizza crust

The technique to create a puffy gluten-free pizza crust is to roll the dough gently, with a low pressure that keeps air in the crust.

Also, the dough is slightly sticky, so always roll between 2 pieces of parchment paper.

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Next, make sure you shape fluffy pizza edges. Indeed, the gluten-free keto pizza crust won’t raise much as there is no gluten in the dough. That is why it is important to make puffy edges to create these lovely pizza-like slices.

My tip is to work the dough as if you were playing with kids’ playdoh, giving the dough the shape you want to see when out of the oven. The borders will slightly puff when baking, especially if you are using yeast.

For a different view of this recipe, watch my web story: making the low-carb pizza crust.

Keto Vegan Pizza dough, a low-carb pizza base

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How to make low-carb pizza dough with or without yeast

The recipe can be made with or without yeast. The yeast-free option uses baking powder.

As a result of not using yeast, the pizza dough won’t rise much, and the bread flavor won’t be as intense.

That is why I also provide a yeast option for this recipe.

Is Yeast Keto-friendly?

Yes, you can eat some yeast on a keto diet.

Even though you need sugar to activate the yeast, there is no more sugar once it has made its effect. What happens is that the yeast feeds on sugar, and it will consume all the sugar, and none will be present in the final keto pizza dough.

So if you are craving a puffy, crispy pizza with real bread flavor, use the yeast option, you won’t regret it, and your ketosis will be safe!

Is Low-Carb Pizza Base Keto-friendly?

This low-carb pizza base is made with only keto-friendly ingredients – including the yeast activated in sugar!

Therefore this Pizza Base ticks all the following boxes:

  • Keto-friendly pizza base: with only 2.7 grams of net carbs per slice (without toppings).
  • Gluten-free pizza crust: because it does not use regular flour.
  • Vegan Pizza Crust: because it’s made with no cheese and no eggs.
  • Diabetic-friendly pizza dough: since it doesn’t use any high-GI ingredients.

Keto pizza egg free

Which keto pizza toppings can I add to the low-carb pizza base?

There are plenty of delicious keto pizza toppings you can enjoy:

  • Keto vegetables – including red pepper, olives, asparagus, spinach, zucchini, and more.
  • Meat – pepperoni, ham, bacon, rotisserie chicken pieces.
  • Cheese – any cheese like cheddar cheese, mozzarella cheese, brie.
  • Sauce – sour cream, guacamole, mayonnaise drizzle, hot sauce.

More keto pizza crust recipe ideas

If you like keto pizza crusts, I recommend trying my other low-carb pizza crust recipes:

Gluten free Almond Flour Pizza Crust
Almond Flour Pizza Crust
4.7 from 798 votes
A crispy, thin keto pizza crust with almond flour and an egg-free option.
Check out this recipe
Coconut Flour Pizza Crust vegan gf
Coconut Flour Pizza Crust Vegan + Keto
4.82 from 374 votes
Coconut Flour Pizza Crust Easy 4-ingredient crispy pizza crust, allergy-friendly, 100% Low-carb, Vegan, Paleo, and Keto. NO cheese, NO eggs! 
Check out this recipe
fathead keto pizza crust recipe
Fathead Keto Pizza Dough 3 Ways
4.94 from 163 votes
3 ways to make a thin, crispy keto pizza crust using fathead pizza dough, including options with almond flour, coconut flour, or egg-free.
Check out this recipe

If you have enjoyed the gluten-free, low-carb pizza crust recipe, share your picture with me on Instagram!

xoxo Carine

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KETO PIZZA CRUST NO CHEESE NO EGGS #ketopizzacrust #ketopizza #keto #pizza #easy #nocheese #noegg #lowcarb #ketovegan #vegan #glutenfree #paleo #dairyfree #grainfree #crispy #withyeast

Low-Carb Pizza Crust

2.7gNet Carbs
The best Low-carb Pizza Crust with no eggs and no cheese! Keto vegan approved!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

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Net Carbs
Author: Carine Claudepierre
8 slices of a 10-inch pizza crust
4.78 from 522 votes
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  • ½ cup Coconut Flour
  • ¼ cup Almond Flour
  • 3 tablespoons Whole Psyllium Husk
  • ¼ teaspoon salt
  • ½ teaspoon Garlic Powder
  • 2 teaspoons Baking Powder OR 2 teaspoons of active dry yeast + 1 teaspoon of sugar (sugar feeds the yeast and NO sugar will be left in the recipe!)
  • 1 cup Lukewarm water think 35C/95F bath temperature
  • 1 teaspoon Apple cider vinegar
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  • Preheat oven to 220°C (430°F).

Yeast preparation - optional!

  • If you want to use active dried yeast in this recipe (recommended for a puffy crust and lovely bread flavor), you must reactivate the yeast. In a bowl, add the yeast with 1 teaspoon of sugar (don't worry, the yeast consumes all the sugar, and no sugar is left at the end of the recipe!). Cover with lukewarm water (think bath temperature, not burning water, or it would 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, whole psyllium husk, salt, garlic powder, and baking powder (only if you are not using yeast in the 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 dries 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 mix well with the liquid and bind. Form a ball and set aside 10 minutes, in the mixing bowl, at room temperature.
  • Lightly grease a piece of parchment paper with olive oil, place the dough ball in the center, add another parchment paper on top, and press gently/low pressure to flatten roughly.
  • Use a rolling pin to roll the dough into a disc of 10 inches. Don't press much on the rolling pin to keep a decent dough thickness and keep some air in the dough. If you roll it too thin, the dough would still be good but a lot crispier.
  • Shape puffy pizza edges. Use your fingers and artistic mind! Roll the edge of the dough into a cylinder. Don't over-press to keep some 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 were playing with kids' playdoh, giving the pizza edges the exact shape you want to see when out of the oven. The edges will slightly puff when baking, especially if you are using yeast but don't expect the puffy edges 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/430°F.
  • Remove from the oven, spread unsweetened tomato passata (or cream or any 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 220°C/430°F, then switch to grill mode for 1-2 minutes to grill the cheese on top.
  • Serve immediately.


  • You can make the dough the day before and store it in the fridge in an airtight container or freeze the prebaked pizza base.
8 slices of a 10-inch pizza crust
Net carbs: 2.7 grams per slice (no toppings), pizza crust serves 8 slices.
Psyllium husk: don't use Metamucil fiber supplements in this recipe. It is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
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Nutrition Facts
Low-Carb Pizza Crust
Amount Per Serving (1 slice (no toppings))
Calories 57 Calories from Fat 13
% Daily Value*
Fat 1.4g2%
Carbohydrates 6.8g2%
Fiber 4.1g17%
Sugar 1.6g2%
Protein 2g4%
Net Carbs 2.7g
* Percent Daily Values are based on a 2000 calorie diet.

Keto pizza crust

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    168 thoughts on Low Carb Pizza Crust – Keto, Vegan
  1. Hi Carinne,

    I am making the yeast version. I can’t find your shaping video.

    If this tastes anything like the bread version, it will be wonderful.

  2. 5 stars
    I have now deleted all other Keto pizza crusts recipe! Made these and froze them before heading out in our RV. Took out of freezer and about 5 minutes later added the toppings and baked about 8 minutes. So good! I did the yeast version.

  3. 4 stars
    I guess I read reviews and questions too late! I made this using “Now psyllium husk powder”, Doesn’t say “Whole Husk” 😣….
    is there much difference in my end result even though I’m using Now Brand? Help I’m confused

  4. 5 stars
    This recipe is phenomenal! We’ve been using this one, along with one of your other crust recipes for the past 6 months, and we love it! One struggle we seem to always have is the crust sticking to the parchment paper. We’ve put oil down first, tried it without parchment paper on a nonstick pan, baking stone… always the same result. Any suggestions on how to troubleshoot? Thank you!

    • Nicole M Hohenstein: Not all papers used to line cakes and pastry is good, I would avoid “greaseproof paper” as it is NOT good for baking onto and really should only be used as a wrapping paper for food products, like sandwiches before putting to a packed lunch box.

      Then there is parchment paper which I find is pretty good and which usually has a silicone coating on it but the very best is “silicone paper” itself which is paper which is treated on both sides with silicone coating.

      I am from the UK and have been a professional chef and pastry cook for more than 36 years and I used to get confused between the colours of this paper. When working in Scotland silicone paper for caterers often comes in much larger sizes than what you find in the shops but is usually always white in colour and when I was working south of the border in England you couldn’t get white coloured silicone but brown coloured which used to really confuse me ?? but it really doesn’t matter what colour you use as long as it says silicone on it then you are good to use it and if for some reason the silicoln is only on the one side then use the side which has the silicone on it (the shiny side) and you won’t have to apply oil either. If using it to line a cake tin then wait until the sponge fully cools before removing the paper otherwise you will be prompting the sponge to sag as you rip the hot paper off. But Silicone parchment paper is the best thing to use to bake most things. My only complaint is that Silicone paper tends to be dearer than everything else but great because you can reuse it instead of putting it in the bin

      Hope this helps

      Glen Fiddich

  5. 5 stars
    I used both the yeast option and the baking powder with the vinegar. It is excellent, and we use it for flatbread with soup and not just pizza. Thanks for the really great recipe.

  6. 5 stars
    Like the others have said, this is an amazing recipe and the best keto crust out there. One trick I Use to roll out the crust is I take a 14 inch pie crust bag (Mrs. Anderson) with the zipper and oil the inside with olive oil and throw the dough in there, zip up and roll it out to the edges (I double the recipe). I then unzip the bag, and take a large piece of parchment paper over the dough, flip it over and slide it onto a large cookie sheet or pizza stone. It really makes the pizza perfectly round and easy to handle.

  7. 4 stars
    The taste is definitely there but my crust was so soft I couldn’t pick up a slice! I think the temp needed to be higher initially while baking the crust! Will reheat tomorrow for lunch in a frying pain and hope it crisps up!

  8. Hi, I have a question. If using the yeast, can the sugar be a keto sugar (monkfruit, erythritol) or does it have to be normal refined sugar? thanks. 🙂

    • The only keto friendly option to feed yeast is inulin or real sugar, which is safe because the yeast will consume all the sugar to release gas and no sugar will be left in the recipe. But erythritol and Monk fruit don’t feed yeast so it will be useless to add them in contact with yeast. I hope it helps! Enjoy, XOXO Carine

  9. I need to know, if I’m using yeast, do I use the one cup of water to make it or 1/2 cup. When you add the lukewarm water does that include the yeast water or is it plus the lukewarm water? Is it 1 cup of water or 1 1/2 cup that goes in the dry ingredients???

  10. How thick or thin should the dough be rolled out to? What approx. diameter should I be aiming for? J’ai hâte d’avoir un souper pizza! Merci pour ton aide Carine!

  11. Hello! I am using a yeast brand that says it does not need to be proofed. Does that mean I should still add to warm water with sugar? I am not much of a baker. Does instant yeast still absorb the sugar?

  12. 5 stars
    This was awesome! I was worried it was going to taste like too much coconut but you could hardly tell. This will be our new go to pizza crust yay! Thanks

  13. 5 stars
    This recipe is honestly amazing! Follow the instructions to the T and you will have yourself a fluffy delicious low carb pizza! Its honestly the best and most closest thing I have had to pizza! It has all the flavor and fluff! No puffy feeling after! The he best!!!!

  14. 5 stars
    Thanks for this recipe! It was easy to follow. I will be making this more. I used a stainless steel pan, and the crusty was not crispy. I’m going to use a pizza stone next time to see if this helps. Thanks again 😊

  15. I have tried many, many keto dough and bread recipes – this one looks promising based on the wonderful feedback you have been getting. I have issues with coconut flour – so if I substitute it with almond flour for the almond flour using the standard equivalent – that is 1/2c coconut flour would be 2c almond flour + the 1/4c almond flour included in the recipe, would that work?

    • 3 stars
      Hi, I made this recipe exactly as described, however the crust came out dark, gray brown color and doughy, more like a paste instead of a fluffy crust. Nothing like the picture. I used the yeast option like you said and did not roll out too flat to leave some air. Has this eve happened before? Thanks! I’m looking for a Keto friendly pizza and I’m allergic eggs this is why I was so excited to make this!

      • It looks like your husk brand is not working properly in keto baking. Change brand and make sure you are using ground husk, I love Now Foods, it never turns food gummy or brown/purple as some other brands of psyllium husk on the market.

    • The equivalent you suggest only work for recipe containing eggs. Coconut flour is 4 times more liquid absorbent, if three is no eggs in the recipe you can’t replace it with something else or you will have to rework all the measurement of the other ingredients, probably add eggs too. I didn’t try the recipe egg free but you can try my almond flour pizza crust instead, there is no coconut flour in this recipe. Enjoy, XOXO Carine

      • Hello Carine,
        Thank you so much for the almond flour/coconut flour equivalent correction. It probably would have been a disaster !!! I have no coconut flour on hand, so I will go buy some more and try your recipe. I sure hope it does not taste sweet as in other recipes I have tried. You said to add more garlic powder and perhaps a savoury herb to cut the taste of the almond flour so I will try that. BTW I have a go-to recipe for pizza crust and it is wonderful – just always looking for something different !!! Thanks again for the quick response.

        • It shouldn’t taste sweet with garlic powder, salt a pinch of Italian herb in the crust and all the toppings! Enjoy your pizza, Take care, XOXO Carine

          • Can I use konsyl brand daily psyllium fiber? It says in the ingredient list that it is powdered psyllium husks. Will 3 tablespoons give you any bathroom problems?

          • No, this is a husk supplement with laxative purpose it’s not made for baking and doesn’t contains the same ingredient. You should look at brand like Now Food Psyllium husk powder

  16. 5 stars
    This is definitely the best Keto Pizza Crust I’ve ever tried! I really wanted to thank you for sharing such a wonderful recipe. It definitely satisfied our pizza cravings!

  17. 5 stars
    Thanks for your prompt reply. One more question: if I use yeast, do I still use vinegar? Not sure if vinegar is only for baking powder version. Again, this sounds so awesome. Planning on making it tomorrow. This is the only recipe I’ve found that both diabetic hubbs, and me with dairy, wheat and refined sugar intolerances can both have – with different toppings, of course. So excited!

    • Yes, you can remove it if you are using yeast. As you said the purpose of vinegar is to activate the baking powder, so it won’t do anything if you use the yeast option but it won’t hurt either if you add it ! Don’t worry too much. Enjoy the pizza! XOXO Carine

  18. 5 stars
    I can’t wait to try this, it sounds absolutely awesome. I like how you’re using coconut flour, very creative. Should the whole psyillium husks- I’m picturing something like kernels or big seeds – be ground? Can’t wait to try it. So glad I found your site.

    • I am using Now Foods Whole psyllium husk in my recipe. You can find it here. You don’t have to ground it thinner. It is a light ingredients, whole is a bit thicker than the powder but it work very well as is in any of my recipe. Enjoy, XOXO Carine

  19. 5 stars
    Love this recipe. Thank you. I have never used yeast before so I was a bit nervous. It couldn’t have been easier. Will definitely be making again. If I want to make double batch do I need to double yeast as well?

  20. 5 stars
    Can i substitute psyllium husk powder with something non vegan? Im not vegan, but the pizza base looks absolutely divine and i wanted to try it. However, i dont have any psyllium husk powder left. Can i substitute it with eggs or xanthan gum or something??

  21. 5 stars
    hello there, wondering if the whole psyllium husk is a necessary step or if I can substitute with another item ?


  22. Hi Carine! This recipe looks great! I actually have (Uncle Bob’s Red Mill) *ground* psyllium husk powder. . if I weigh this (what would the 3 TB translate to in grams? Do you know or how would I estimate?) will it work as well as the whole-husk powder? (This product *is* designed for baking). Super looking forward to a gluten free crust that is also keto….

    • You can measure this with a standard US tablespoon and use the same amount as for whole husk. It should work well. I recommend to avoid husk powder because sometimes it turns the food blue purple or create a wet uncooked chewy texture. For grams, click onto the metrics link before the ingredients and it will convert all the ingredients into grams automatically. Enjoy, XOXO Carine

    • I am always using Now food whole husk, powder work if you are not using husk supplement like Metamucil, this brand is not made for baking. Enjoy, XOXO Carine

  23. I would like to make this… my plan is to use a preaheated pizza stone (500 F) If i oil the stone pre-cooking, will it help to crisp up the crust?

    • This could work only if you keep the piece of parchment paper between the stone and the dough which I don’t think is possible if the stone is at 500F, sounds high for the paper. Otherwise the dough will stick to the stone. Enjoy the recipe, XOXO Carine

  24. 5 stars
    Wow, marvelous blog format! Ηow lengthy һave you evеr bеen blogging for?

    уoս make blogging look easy. Tһе ⲟverall glance of your
    site іs magnificent, аs neatly aѕ the content!

    • 5 stars
      Try using flax seed meal. The measurement wont be exact so yu will have to just keep trying until it comes out right. Also, Psyllium husk is basically just unflavored metamucil. try looking for it in pharmacy section. Some brands will leave a purple hue to your baked goods so make sure to use a good one and just experiment.

      • Metamucil is not suitable for baking and most of my recipes will fail with it. It’s a laxative supplement and I don’t recommend using this product to bake my recipes. Instead, look in the baking aisle of your grocery store for whole psyllium husk, brand like Now food are designed for baking and it won’t create chewy, moist, bitter or blue food. Enjoy, XOXO Carine

    • Unfortunately not for this particular recipe I’m sorry. It’s an egg free keto pizza base and the husk bind the ingredient together. Enjoy the recipe on the blog. XOXO Carine

  25. If doing the yeast option, how much water do you add to the yeast?

    The way the recipe is written, I interpreted 1 cup warm water for the yeast, AND 1 cup warm water for the dry mixture? Is this wrong? Before adding the second cup of water, it looked way too thick. However, adding two cups and baking stretched the crust a ton and turned out floppy. I even tried baking an extra 10 mins. Where did I mess up?

    • The recipe ingredients state 1 cup lukewarm water and the first instruction says ” Cover with the lukewarm water required by the recipe”. So it means you need only 1 cup of lukewarm water for the entire recipE and you dissolve the yeast in this 1 cup of lukewarm water. If the recipe was requiring 2 cups of water the ingredients would list 2 cups of water. I hope it make sense. Enjoy the recipe.

      • Doh! Thanks for clarification. I prebaked two crusts, both with 2 cups of water. ANyway of saving these? I was thinking of adding olive oil to the prebaked crusts to restore some crisp to it?

        • You could spread some olive oil, add some spices, cut into 1″ squares and bake another 10 minutes. You know have croutons. It bake a bit longer with less olive oil by lightly spraying or no oil and bake 5-7 minutes. Once cooled you can blend in food processor and use as a crust for baked chicken or cubed beef (chicken fried steak).

        • Unfortunately, since you added 2 times more water and pre-bake the crust I don’t really see what to do, or may be bake them for a while no oil, I don’t think this will help. Only baking can evaporate moisture and bring back some crisp, Enjoy the recipes on the blog, XOXO Carine

  26. 5 stars
    This is the best Keto pizza! I made this for dinner and everyone loved it! The texture and taste is so good! I didn’t have garlic powder so I just added yeast for the flavor and it turned out so good! Thank you so much! Such a genius recipe!

  27. 5 stars
    Made this for lunch today and I have to say thanks! I’m tired of keto crusts that taste like egg, or cauliflower. I’m glad I t ried this out. Will be making again 🙂

    • I didn’t try this option and I am not sure it will come out as well. Husk has a chew that oat fiber don’t had. Enjoy the recipes on the blog, XOXO Carine

  28. Hi! It is amazing I found your recipe! I’m sure it is going to be just great. I have been looking for a pizza I could eat for a very long time 🙂 Just a question, it is very difficult to find Psyllium in my country, is it possible to sub for something else?

  29. Excellent recipe! Thank you so very much! I did use ground flaxseed instead of the phyllium husks and was Still very happy with the results!

    • You need whole psyllium husk for this recipe. You can find some online, click in the ingredient in my recipe and it will redirect you to Amazon to see the one I am using, Enjoy the recipe, XOXO Carine

  30. I don’t know what I did wrong, given the good reviews, but this turned out horribly for me. As far as I know, I followed the recipe perfectly, opting for the yeast option, but the crust was awful. It tasted like apple cider vinegar and got super mushy after the toppings were put on.

    • I am sorry to hear that but based on the tiny amount of apple cider vinegar it’s barely possible that taste comes from the vinegar. You mention the dough is getting mushy so I suspect your brand of husk is not right for keto baking. When people are having issue with flavor and overly moist texture in egg free keto baking recipes it is always the husk that is too fine. You must use whole husk not husk powder and weight the dry ingredients for precision, cups will give average result. I hope it gets better next time. Enjoy the keto recipes on the blog, XOXO Carine

  31. 5 stars
    I subbed the active yeast for instant yeast (and didn’t need the sugar/water) and it was great! I needed to cook it a few more minutes as the bottom didn’t crisp but overall a hit. Thank you!

  32. 5 stars
    I made a double batch to create a large pizza for a crowd. Baked it on a stoneware pizza pan. Crispy on the outside, soft on the inside, and simply delicious! Definitely a win. Thank you.

  33. 5 stars
    Best keto pizza dough. I added a bit more water than the recipe calls for as dough wasn’t holding together but turned up perfect!

  34. 5 stars
    Thank you, thank you, thank you! I am a celiac who also happens to be intolerant to grains, yeast, dairy, and eggs. And pizza is my favorite food, so you can imagine how happy I am to have found your recipe! Now my family can have pizza again without guilt, and they often comment that my pizza looks better than theirs!!

    • Thank you so much for the lovely comment! Enjoy the keto gluten free recipes on the blog, XOXO Carine

  35. Hi there…had two questions. How much water do you add to the yeast and sugar? And secondly, it didn’t say when to incorporate the yeast into the dry ingredients. I took a guess on both and hope it comes out right.

    • As I mentioned in step 1 of the recipe, if you want to use the yeast option, combine the amount of yeast with 1 teaspoon of sugar and the amount of water required in the whole recipe (1 cup). tir set aside and use in next steps , when recipe calls for water use the yeast+water mixture. I hope it helps! XOXO Carine

  36. 5 stars
    Hi, I just used your pizza crust recipe with the yeast. After trying so many different recipes in the past, this is by far my favourite. 🙂 It was delicious! Thank you for sharing.

  37. 5 stars
    hi there, love this recipe , could you make it into bread somehow? like a loaf of bread???its the best no carb crust, id love it in bread form!!! let me know how

    • It make a 10 inches (25cm) pizza crust if you roll it thin or 8 inches (20cm) if you like puffy borders. Enjoy, XOXO Carine

    • No, you can’t do that as both fours/meal have different properties. Flaxmeal here will make the dough wet, chewy and elastic. Enjoy the recipes, XOXO Carine

  38. 5 stars
    I just had to comment to say thank you!! This is the BEST keto pizza dough I’ve ever tried (and I’ve tried a lot!!) It’s super easy and taste like real pizza dough! When I saw it puff up I was amazed!! Thank you!!

  39. Hello Carine
    To make almond flour pizza can I use the coles brand almind flour or do i need to use a different flour?
    Is coconut flour a must as I don’t like the smell?
    Do I bake it twice?
    First bake it..refrigetate it and bake it again?

    • I am not familiar with Coles almond flour. I don’t have a Cole supermarket in my country sorry. Your almond flour must be thin, golden in color. You prebake the crust without toppings then bake again until cheese melt. You can refrigerate the baked pizza and rewarm in hot oven. Enjoy, XOXO Carine

        • 5 stars
          This was so much better than any low carb version I have tried. The pizza dough felt and rolled out like dough. It tasted better too. I could pick it up and eat it like a piece of crust. So much better.

        • It came out very well..I felt it could have been a more crisper
          What would be your suggestion?
          I am always in your website trying to see what recipes I can try
          Thank you so much for all your tips????????

          • Oh that is so amazing ! I am glad you are trying so many of my recipes. You can prebake the crust a little bit longer to make it crispier and roll thinner too. Enjoy the recipes. I can’t wait to see what you are making next time, XOXO Carine

  40. 5 stars
    Absolute best quality keto pizza base I’ve found – it uses yeast, giving it a “real dough” flavour. It also has a lovely crispy outer crust and soft textured interior. And it rises!

  41. Hi,
    this recipe looks fantastic and I am just about to try it. However, it seems to me that the dough alone has way more than only 2 net carbs. The coconutflour has 7 net carbs per 100g which would result in 4,5 net carbs coming only from the coconut flour.
    I hope you can enlighten me on how you calculated the nutritional values.
    Looks way too yummy not to try. 🙂

    Thank you.

    • The net carbs are per slice not for the whole dough! The recipe cards always tells you how many serving the recipe makeS and the nutrItion panel is always per serving. ENjoy the pizza, XOXO Carine

  42. 5 stars
    OMG, DELICIOUS!!! Did it with yeast and couldn’t believe know awesome it is!!! Won’t look for another recipe of vegan keto pizza crust. Thank you so very much for sharing 🙂

    • Thank YOU for the beautiful message! I am so happy you love the pizza, Take care, XOXO Carine

  43. 5 stars
    Hi Carine,

    Thanks a lot for sharing this amazing pizza recipe!

    Even my boyfriend, who is not at all into KETO, loved it!



  44. Dear Carine,
    This is the best pizza dough ever!!!
    Thanks a lot for sharing this recipe <3
    Even my boyfriend, who is not at all into Keto, loved it!

  45. This pizza crust looks so good! Can I substitute the psyllium husk for ground chia seeds or potato starch?

    • I don’t think this will work, husk as different properties to chia seeds. Enjoy the recipes around here, XOXO Carine

  46. 5 stars
    Absolutely excellent recipe.. I’ve made it twice with the yeast option and it was so good! Thank you so much!

  47. 5 stars
    Simply delicious and without the eggy taste of most keto pizza bases. Absolutely beautiful!I added a bit of onion powder (1/2 teaspoon) and maybe an additional 1/5 cup of water to the dough. My husband also loved it and it will become a regular in our home. Its honestly one of the best pizza recipe versions I have made (not eggy or cheesy)!

    • Thanks so much for the lovely feedback! I am happy you both love this pizza crust. Enjoy all the others recipes around here, XOXO Carine

    • It is coming from the brand of psyllium husk you are using, some brands turns blue/purple when baked It doesn’t impact flavor or quality of food but if you want to avoid this color change brand next time. I hope you enjoy the pizza anyway, XOXO Carine

      • 5 stars
        The flavor of the pizza was great and it wasn’t altered, it was just the purple color that I never see :). And I confirm is the closest you can get to a normal pizza consistency.
        Do you have any suggestion as Psyllium brand to use?
        Thank you

        • People report success with Now Food, I am not living in US and here in New Zealand all the local brands are white when cooked. Enjoy the recipes around here and thanks again for the lovely feedback. XOXO Carine

    • Usually you can but egg will add moisture so you may have to decrease water in the recipe or it won’t roll. I didn’t ry egg in this recipe so I can’t recommend I am sorry. Enjoy the keto recipes on the blog, XOXO Carine

    • You can add garlic powder or dried oregano in the dough to mask the coconut flavor. I personnaly like it 🙂 Enjoy, XOXO Carine

  48. 5 stars
    Oh me, oh my! This was simply delicious. My husband really loved it and we will be having this again. I did double the recipe as I knew it wouldn’t be enough for all of us. I used the yeast option and added other toppings like sausage, onions, black olives, and mushrooms for a true pizz