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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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!
Thank you so much! XOXO Carine
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
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
Another winner! ☺️
Thank you!
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
Thanks Giselle 🙂 I am so happy you both enjoy my pizza recipe Take care, Carine
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
This pizza crust looks so good! Can I substitute the psyllium husk for ground chia seeds or potato starch?
I think you can, although it wont be exactly the same it will still be good. At least thats what happened to me.
I don’t think this will work, husk as different properties to chia seeds. Enjoy the recipes around here, XOXO Carine
Absolutely excellent recipe.. I’ve made it twice with the yeast option and it was so good! Thank you so much!
Thank you !
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
The pizza turned out purple….is it normal?
I’ve found that different brands of psyllium husk can cause the dough to turn purple–even different purchases of the same brand! My NOW husk turned my bread a deep purple, where my Frontier brand has always worked perfectly. I’ve heard others say that NOW brand is the one to use, but I suspect it has more to do with where and when each batch was sourced.
That’s true !
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
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
Hi there! What can I substitute psyllium husk for? Can I use egg?
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
Hi Carine, how to mask the flavour of coconut flour?
You can add garlic powder or dried oregano in the dough to mask the coconut flavor. I personnaly like it 🙂 Enjoy, XOXO Carine
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.
Tried this tonight with yeast, subbing flaxmeal for the almond flour and it was a hit here.
Thank you so much for sharing your adaptation! Enjoy the recipes on the blog, XOXO Carine
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!!
Thanks fr the lovely feedback! I am so happy you enjoye the piza crust. XOXO Carine.
You say baking soda and then you say baking powder.
Which is it please?
Baking powder sorry !
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.
Do you have to use the ground psyllium husk?
Yes, that is what hold the ingredients together as the recipe is egg free. Enjoy! XOXO Carine
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?
Yes sure you can double the recipe with no problem! Enjoy the pizza, XOXO Carine
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
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