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.
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!
What are the ingredients for this Keto Pizza Base?
To make the low-carb pizza dough, gather the following simple ingredients:
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 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.
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.
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:
2teaspoonsBaking PowderOR 2 teaspoons of active dry yeast + 1 teaspoon of sugar (sugar feeds the yeast and NO sugar will be left in the recipe!)
1cupLukewarm waterthink 35C/95F bath temperature
1teaspoon 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.
You can make the dough the day before and store it in the fridge in an airtight container or freeze the prebaked pizza base.
8slices 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.