Low-Carb Pizza Crust (Keto, Vegan)
By Carine Claudepierre
Published on 11/15/2019 - Last updated on 10/26/2023
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This Low-Carb Pizza Crust is the best keto pizza base 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 is 100% plant-based.
What’s A Low-Carb Pizza Crust?
Low-Carb Pizza Crust is a keto-friendly base made with low-carb flour for a thick and puffy pizza and since it’s made without eggs, you won’t have any eggy taste!
I’ve already shared my egg-free keto bread loaf recipe, and this vegan keto pizza crust is another delicious low-carb baking creation that tastes like the real thing!
If you are tired of fathead pizza doughs, this vegan, low-carb pizza base will be your friend!
Why You’ll Love This Recipe
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. It’s a thicker alternative to my Keto Pizza Crust.
- Gluten-Free
- Low-Carb
- Keto-Friendly
- Egg-Free
- Dairy-Free
- Vegan
- Puffy Crust
- 8 Basic Ingredients
- Ready In Under 30 Minutes.
How To Make Low-carb Pizza Crust
Making this keto pizza recipe is easy as pie. The base only takes 5 ingredients and the pizza sauce is as simple as possible.
Ingredients
To make the low-carb pizza dough, gather the following simple ingredients:
- Coconut Flour – Coconut flour is a healthy, low-carb, high-fiber flour made from ground coconut flesh. Read more about choosing the right keto-friendly flours.
- Almond Flour – Almond flour is one of the lowest-carb flour with just about 10 grams of net carbs per 100 grams, or 7 times fewer carbs than all-purpose flour.
- Psyllium Husk – psyllium husk brings a large quantity of fiber, helping make this low carb pizza puffy.
- 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 95°F (35°C), bath temperature.
Making The Low-Carb 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.
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.
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.
Making 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.
Combining Ingredients
To start this recipe, proof the yeast by leaving the yeast in lukewarm water and a teaspoon of sugar to activate it.
Don’t worry, the yeast will eat all that sugar, and nothing will be left in the crust.
In another bowl, combine the dry ingredients.
Pour the apple cider vinegar into the dry ingredients and add the lukewarm water.
Start combining with a spoon before kneading with your hands.
Form a pizza dough ball and leave it in a bowl to rest for 10 minutes.
Rolling The Dough
This dough is easy to roll.
Place it on a piece of parchment paper lightly oiled with olive oil.
Roll it gently with a rolling pin until you reach your ideal thickness. My favorite is about half an inch thick.
Then use your fingers to shape the edges of the dough to make them even puffier.
Cooking The Pizza Base
Once the dough is ready, transfer it to a pizza pan or a baking sheet.
Preheat your oven to 430°F (220°C).
Pre-bake your low-carb pizza crust for 15 minutes.
Once it has started to change color, take it out to add any low-carb toppings you like.
Bake it again with the toppings for another 10 minutes at 430°F (220°C).
Topping Suggestions
There are plenty of delicious keto pizza toppings you can enjoy:
- Keto vegetables – including red pepper, olives, asparagus, spinach, zucchini, mushrooms, and more.
- Meat – pepperoni, ham, bacon, rotisserie chicken pieces, low-carb sausage.
- Cheese – a few tablespoons of any low-carb cheese like cheddar cheese, mozzarella cheese, brie, cream cheese, and Parmesan.
- Sauce – keto pizza sauce, sour cream, guacamole, mayonnaise drizzle, hot sauce.
- Seasoning – Italian seasoning, cilantro, oregano.
Storage Instructions
Yes, you can prepare the dough a day ahead and keep it in the fridge uncooked.
Another option is to pre-bake the base (15 minutes in the oven) and freeze it as is for up to 3 months.
Take it out of the freezer and thaw it for a day in the fridge or leave it in a warm oven for a few minutes before adding the toppings.
Frequently Asked Questions
No, the psyllium husk is necessary for this keto pizza recipe to give it the texture and hold properly.
No, you have to use almond flour. If you can’t have almond flour, try my cauliflower crust or my fathead pizza base.
Fathead dough is typically made with coconut flour, mozzarella, and cream cheese, but I have 3 different versions for you to try!
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!
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.
This pizza base comes at 2.7 grams of net carbs per slice without topping. Depending on the toppings you choose, a slice would be between 3 grams and 6 grams of net carbs, as long as you stick to low-carb toppings.
Compare that to the 25-60 grams of a regular wheat base pizza slice!
No, this pizza cannot be cooked in the microwave.
This recipe typically makes thick-crust pizzas with puffy edges. For a thin crust pizza, I recommend using my Almond Flour Keto Pizza Crust.
More Keto Pizza Crust Recipes
If you like keto pizza crusts, I recommend trying my other low-carb pizza crust recipes:
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Low-Carb Pizza Crust
Ingredients
- 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 35°C/95°F bath temperature
- 1 teaspoon Apple Cider Vinegar
Instructions
- Preheat the oven to 430°F (220°C).
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 destroy 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 mixes well with the liquid and binds. Form a ball and set it aside for 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 at 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 my keto pizza sauce (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.
Storage
- You can make the dough the day before and store it in the fridge in an airtight container or freeze the prebaked pizza base.
Notes
Tools
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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The best! I used pecan flour as I didn’t have the almond. I am so impressed. I also did the yeast and it was a lot like gluten flour and so yielding. I will make this again. Thank YOU so much for this amazing recipe. This is the first time on your site. I will visit again and glean from your wisdom. Yum!
I am going to try this recipe tonight! Very excited since I’m trying to do less dairy. I have been experimenting with Lupin flour (usually I sub about half the almond flour for Lupin flour and so far It’s worked very well). I also have cauliflower flour. I’m open to any comments or suggestions! Thank you! I do love your website and recipes!
I never baked with lupin flour yet. I hope your experimentation turns out well.
This recipe turned out very well! I did sub out half the almond flour for lupin flour and it was fine. But not having tried it with all almond flour I cant speak to a difference. It was a very small amount, just 1/8 cup (2 Tbsp)
The crust itself was very good! Nice chewy consistency I the center and crusty on the outside.
I have been using lupin flour for a couple years. It is not readily available in the US, but I’ve heard that it is in Europe. It has a consistency more like traditional wheat flour but of course without all the carbs. Very high in protein as well.
Thank you for a great recipe!
My first time making pizza crust! This was actually easy and quick to make. And fun too, as the dough felt like a damp sea sponge! It made a lovely 10 inch crust that was easy to roll out. My only minor disappointment was even though the crust held together great, it was a little soggy on the bottom. Which was probably due to my error. I was delighted when I poked at the edge of the crust and it immediately sprung back. Not like the store bought keto crusts which are dense and as tasteless as cardboard. I will keep using this recipe! Thank you so much!
Hello! I tried this, it was really yummy. The only problem was that the crust stuck to the parchment. Anything I can do about that?
Grease the paper with more oil or use a silicon mat. I never had this issue before, maybe try a different parchment paper brand.
How much yeast should be used for this recipe?
Th measurement for yeast appears above this comment section in the recipe card
I’ve made this a couple of times and I like it. A quick question, I don’t make dough a lot; I have instant yeast, can that be used instead of baking powder?
Also, I read adding food-grade lactic acid can reduce the purple I get from my psyllium husk seeds, have you tried that?
Thank you for this great recipe! I love it!
Do your nutrition fact include using yeast and sugar?
Yes it does
Le hice un cambio en la harina de Almendra, le disminuí un poco y le canbié por flax seed meal y quedó deliciosa. Excelente receta para hacer pizza personal, no es la más cunch pero no se desarma, es súper fina. Gracias.
Would it work if I use almond meal instead of almond flour?
Probably but I am not a big fan of the grainy texture and dark color that almond meal add to recipe.
Can I put it in a bread machine and use the dough setting?
I don’t think it’s necessary and since I don’t have a bread machine I can’t recommend more I am sorry, enjoy!
This pizza crust looks so good! I can’t wait to try it! I don’t have whole psyllium husk; I only have pre-ground psyllium husk. Can I use this instead? If yes, should I reduce the amount? Thanks!
The ground should work pretty well, same amount, sometimes the ground husk turns food blue/grey and a bit dryer that’s all. ENjoy!
Carine, I believe I have solved the mystery of the psyllium husk and the blue-purple crust. I have made this recipe now about 6 or 7 times, and it always turns out delicious. However, when I first started making your recipes, I bought psyllium husk from the bulk department in my local health food store in a smaller quantity and kept it in a little plastic bag that I sealed tightly with a twisty-tie. I didn’t want to commit to buying a larger quantity of psyllium husk until I had first tried it out. I made the recipe and it came out fantastic and I commented on here about it. I never noticed this blue-purple color that you had talked about before.
By the last time I went to the health food, I had already made it a few times and it was great, so I committed and bought a relatively large quantity of the same bulk psyllium husk. But since it was too big for the baggie, I stored it in a glass cookie-jar-type container I have with a lid that does not seal very well (i.e., it’s not airtight). At first, the crust was still coming out with the golden-brown color it had always had. Then, about a week ago, I noticed that it had a somewhat darker color, but nothing that I would yet call “blue-purple”. Today, I made it again, and it came out with a definitely bluish-purplish hue.
I don’t know 100% for sure, but I would bet good money that the difference is that the psyllium husk has been oxidizing (or perhaps absorbing moisture from the air) because I didn’t store it in an airtight container.
At any rate, the pizza still had a great aroma, taste and texture, like you said. It just looks strange. I hope this helps.
Thanks for such a great input, so it looks like the blue color in husk comes from the moisture trapped in the husk that is not store properly in an airtight environment. It would expalin why people some people have a blue purple pizza dough also mention a wet dough – the husk has less absorbent power! thanks so much for that
I don’t have coconut flour. Can I use all almond flour?
Unfortunately no, you can’t swap one flour for the other in a keto recipe
Can you use erythritol instead of regular sugar?
No, erythritol don’t feed yeast. But as mentioned in the recipe, when you add sugar to yeast, there’s no sugar left in the recipe. The yeast feed on sugar and convert it into carbon dioxide. So it’s safe on keto to add sugar to yeast. Other option, that is fully sugar free is inulin but erythritol, or allulose won’t work.
Loved this pizza base! I made it with the yeast and it turned out brilliantly! Thankyou.
this is a great recipe – thank you very much !!
I needed to make a bigger crust for my big pan so I added half as much of ingredients to original measurements and it turned out well! I make two pizzas every week for my granddaughters and they take leftovers to school for lunch!
This recipe is amazingly good.
Question about the apple cider vinegar and water. Do you add those too if you are using the yeast method? You don’t specify that.
Yes you need water and vinegar even with yeast!
Have you made this with eggs? Would that help ot raise? Or with the texture? Any ideas on how to alter the recipe to add eggs?
Thanks!
No, but for you can use my crispy almond flour pizza crust instead, it use eggs. But eggs won’t make the batter raise, there’s no gluten in keto flour, so there’s never much raise in keto bread or baked goods.
This pizza crust was so yummy! I made it on my smoker and it turned out great. I put it in for 9 minutes on a piece of parchment paper on one side at 475, took it off and flipped it(‘cooked’ side up helps the ingredients not soak into the crust) put on all my toppings and then cooked for another ten minutes. Highly recommend this recipe, even my husband liked it!
You’re recipes are always so amazing. I actually look for them all the time online. I definitely would like one of your cookbooks – especially one on keto bread. Please let me know who carries your cookbooks.
Thanks for being such an excellent chef….. I definitely missed the gene on being one but I still try everyday…. Lol
Thank you so much! My cookbook are digital download only, I don’t have any printed books yet. Enjoy!