Low-Carb Pizza Crust (Keto, Vegan)
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.
- 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.
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.
- 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.
For a different view of this recipe, watch my web story: making the low-carb pizza crust.
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.
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).
Can I remove the psyllium husk?
No, the psyllium husk is necessary for this keto pizza recipe to give it the texture and hold properly.
Can I do it without almond flour?
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 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
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.
Read my comparison of carbs in pizza slices from takeaways, frozen, and homemade recipes.
How many carbs are in a slice of low-carb pizza?
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!
Can I cook this pizza in the microwave?
No, this pizza cannot be cooked in the microwave.
How thick is this pizza?
This recipe typically makes thick-crust pizzas with puffy edges. For a thin crust pizza, I recommend using my Almond Flour Keto Pizza Crust.
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, 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.
More Keto Pizza Crust Recipes
If you like keto pizza crusts, I recommend trying my other low-carb pizza crust recipes:
If you have enjoyed the gluten-free, low-carb pizza crust recipe, share your picture with me on Instagram!
Low-Carb Pizza Crust
Want My Kitchen Equipment?
- 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
- 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.
- You can make the dough the day before and store it in the fridge in an airtight container or freeze the prebaked pizza base.
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Ingredients:Almond FlourCoconut FlourPsyllium Husk
Preparation:Under 30 Minutes
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.
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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!
10 inches/25 cm pour vous en France. A bientot, Carine
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?
Warm water yes! Sugar is not needed then, it’s sugar that proof yeast.
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
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!!!!
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 😊
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?
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
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
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!
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
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 on Amazon. 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
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?
That’s wonderful, thank you ! Yes, you will have to double every ingredients. Enjoy, XOXO Carine
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??
I didn’t try non vegan options for this recipe so I can’t recommend. If you are not vegan try my keto almond flour pizza crust instead. . Enjoy, XOXO Carine
hello there, wondering if the whole psyllium husk is a necessary step or if I can substitute with another item ?
Absolutely, since the recipe has no eggs husk is the binder. The dough won’t come together without husk. Enjoy, XOXO Carine
Can I use xantham gum for the binder? I don’t want a houseful of odd expensive ingredients. My budget isn’t keto friendly, but I’m trying to do low carbs.
No, I am sorry it won’t work here
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 have Psyllium Husk powder. Is this what you used?
On the video you add olive oil, but I do not see it on the list of ingredients.
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
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
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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
Thanks! Glad you like my blog, I have been sharing my recipes for 7 years now. Enjoy, XOXO Carine
is there any substitute to Psyllium huks? I cannot find them where i live. Thank you
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
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
Thank you for the great recipe you shared was really amazing!!
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!
Thank YOU !Enjoy the recipes on the blog, XOXO Carine