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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.

Keto pizza crust

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!

Low carb pizza crust

But first, gather those simple basics:

  • Coconut flour 
  • Almond flour 
  • Psyllium huks
  • Salt
  • 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 make keto pizza ?

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.

Keto Vegan Pizza dough

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.

Keto pizza egg free

Which keto pizza toppings can I add?

There is 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 idea

If you like keto pizza crust I recommend you have a try to my other low carb pizza crust recipe

Almond flour pizza crust
A crispy, thin keto pizza crust with almond flour and an egg-free option.
Net Carbs: 3g per serving | Serves 8
10 minutes
Check out this recipe
Coconut Flour Pizza Crust Vegan + Keto
Coconut Flour Pizza Crust Easy 4 ingredients crispy pizza crust, allergy friendly, 100% Low carb + vegan + Paleo + Keto. NO cheese, NO eggs! 
Net Carbs: 4g per serving | Serves 6
10 minutes
Check out this recipe

Enjoy the gluten free pizza crust no yeast recipe and share your picture with me on instagram if you try this keto pizza crust !

xoxo Carine
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

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
8 slices
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Ingredients

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Instructions

  • Preheat oven to 220C (430F).

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 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 required by the recipe (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, whole psyllium husk, salt, garlic powder and baking powder (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.
  • Serve immediately.

Storage

  • 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.
Psyllium husk: don't use metamucil fiber supplement in my recipes, this 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.
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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    79 comments
  1. 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!

  2. 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.

  3. 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!

  4. 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!!

  5. 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

  6. 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.

  7. 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

  8. 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!!

  9. 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

        • 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

  10. 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!

  11. 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

  12. 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 🙂

  13. 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!

    Best,

    Gisselle

  14. 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!
    Best,
    Gisselle

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

  15. 5 stars
    Absolutely excellent recipe.. I’ve made it twice with the yeast option and it was so good! Thank you so much!

  16. 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

  17. 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 pizza delight. Best recipe out there.

    • Thnks so much for the lovely review! Nothing can make me more happy than your hubby loving this healthy keto recipe 🙂 Love your toppings too! Enjoy the recipes around here. XOXO Carine.

  18. 5 stars
    It was really nice to have something bread like that didn’t taste like egg!!! Extremely filing also! Can’t wait to make it again!!

      • Just want to mention that baking soda is in your initial description prior to the recipe as well. I see it’s been changed in the directions 😉
        I took a chance and used the soda as it was mentioned more often.
        Wrong choice on my part but I’m sure my friends chickens were happy. Yes sadly I could not eat it.

        • When a recipe calls for baking powder you can replace by half amount of baking soda but not same amount or it will be very bitter. Enjoy the recipe on the blog, XOXO Carine.

  19. 5 stars
    Great Keto pizza dough. It makes only a small dough. Do you think it could be just doubled so there would be yummy left overs for lunch?

  20. 5 stars
    I have made the pizza crust twice now. The first time I did not pre cook the crust and it was a but uncooked. The second time, I pre cooked and am now waiting for it to come out of the oven. Your photo is much prettier than I was able to make, of course. The dough is a bit tough to work with and doesn’t become thin, which is how my husband likes it. I will keep trying. The taste is good because it’s not eggy, or cheesy. Thank you.

    • It takes time and practice to make any baking recipe beautiful and I have no doubt that you will make it even better than my picture very soon 😀 Enjoy the pizza, XOXO Carine

  21. bonjour je vient de préparée ma pizza avec vos ingrédient de bas pour la pâte.
    verdicte je n est pas du tous aimer la texture de cette pâte.merci

    • Je suis desolee que vous n’aimiez pas cette. Ce n’est pas une pate a pizza normal, elle as pour but d’etre extremement base en glucide pour les personnes suivant le regime cetogenes ou diabetique. Par consequent la texture n est jamais comparable a une pizza normal. Si vous ne suivez pas ce regime, mes recettes risques de vous parraitre tres differentes de ce que vous avez l’habitude de manger. A bientot, Carine

  22. 5 stars
    Wow! This was my Saturday night treat dinner & it was sooooooo good! The dough did crack a lot at first but I added a little water, smooshed the sides together to form the rolled crust & it turned out perfectly. I went the yeast option & I’m so glad I did – the taste was really authentic. Topped with home made tomato sauce, garden fresh torn basil & vegan cheese….I had to stop myself eating the entire pizza! I’ve only recently discovered you here & on Insta & I LOVE your recipes. Thanks for all the effort you go to making (vegan) keto delicious & easy! 😡

    • What a beautiful comment to read in the morning Thank YOU for taking sometime to share this positive feedback and I hope you try many other recipes from here. Enjoy! XOXO Carine.

    • My kids are allergic to almonds is there anything I could replace it with? Maybe add more coconut flour? If so how much?

      • You can replace almond flour by same ratio of sunflower see flour, it is low carb too and delicious. I will not replace by coconut flour or the dough will fall appart and be very dry. Enjoy, XOXO Carine.

    • No the opposite, recipe says use baking soda only if NOT using yeast. It will raise your dough slighlty and if you use yeast therefore, the baking soda is not required. Enjoy ! XOXO Carine.

  23. 5 stars
    Your coconut crust is my go-to, and today I tried this! I love how easy it is, and it tastes awesome too. My only problem is, I rarely am able to roll the dough without it cracking all around. Cracking *a lot*. Any advice? Thank you for all you do! Greetings from greece.

    • Hello !Thnaks for making so many of my recipes! If it cracks so much it might be because you are missing water in the dough. Some husk can be thinner and suck up all liquid fast. May be add more water, 1 tbsp at a time up to 3 tablespoon and see if the dough comes better together. You can also shape the dough rubbing a bit of olive oil around the dough ball to smotohen and avoid cracks. It never happened to me but I hope those tricks will help you make the dough looks better. I look forward to hear back from you, XOXO Carine.

  24. 5 stars
    Woooo,,, it’s was amazing taste and the texture was utterly delicious,,,, I do love you recipes,,, thanks for your sharing,,,

    • Thanks so much for taking a minute to review here. I love your pic on Instagram, looks delish. Talk to you soon, XOXO Carine.

  25. 5 stars
    So simple to put together. Great satisfying texture and flavor similar to the keto bread rolls which Is perfect. I made homemade pizza sauce and that was my only topping. It was so good! Thanks so much for creating a delicious recipe that fits all my dietary needs!

    • Thank you so much ! I am so glad you love this simple pizza crust. Enjoy the recipes around here. XOXO Carine.

  26. 5 stars
    Carine, this looks delicious…I can’t wait to try it! This recipe checks all the boxes for me…gluten free, grain free, vegan and yeast free!
    Thank you!