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!

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.

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

More Keto Pizza Crust Recipes

If you like keto pizza crusts, I recommend trying my other low-carb pizza crust recipes:

Almond Flour Pizza Crust

Cloud Bread Pizza Crust

Coconut Flour Pizza Crust (Vegan, Keto)

Fathead Keto Pizza Dough 3 Ways

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Low-Carb Pizza Crust

2.7gNet Carbs

The best Low-carb Pizza Crust with no eggs and no cheese! Keto vegan approved!

Author: Carine Claudepierre

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

Yield: 8 slices of a 10-inch pizza crust

Serving Size: 1 slice (no toppings)

4.89 from 1019 votes

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Ingredients

US Customary – Metric

• ▢ 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

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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

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.

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Serving Size: 1 slice (no toppings)

Yield: 8 slices of a 10-inch pizza crust

Serving: 1slice (no toppings)Calories: 67kcal (3%)Carbohydrates: 8.5g (3%)Fiber: 5.8g (24%)Net Carbs: 2.7gProtein: 1.8g (4%)Fat: 2.8g (4%)Saturated Fat: 1.2g (8%)Sodium: 194.6mg (8%)Potassium: 2.9mgSugar: 0.7g (1%)Vitamin C: 0.1mgCalcium: 77.6mg (8%)Iron: 0.5mg (3%)Magnesium: 0.4mgZinc: 0.1mg (1%)