MAKING A PUFFY KETO PIZZA
4.79 - 400 votes
– 1/2 cup Coconut Flour – 1/4 cup Almond Flour – 3 tablespoons Whole Psyllium Husk – 1/4 teaspoon salt – 1/2 teaspoon Garlic powder – 2 teaspoons Baking Powder – 1 cup Lukewarm water – 1 teaspoon Apple cider vinegar
If you want to use active dried yeast in this recipe, you must reactivate the yeast. In a bowl, add the yeast with 1 teaspoon of sugar (don't worry no sugar is left). Cover with lukewarm water. Stir and set aside 10 minutes until the yeast is activated.
Mix dry ingredients
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!).
Add wet ingredients
Pour the apple cider vinegar and lukewarm water onto the dry ingredients and combine with a spoon. After 30 seconds, use your hands to knead the dough. Knead for 60-90 seconds with your hands. Form a ball and set aside 10 minutes, in the mixing bowl, at room temperature.
Press on Parchment Paper
Lightly grease a piece of parchment paper with olive oil, place the dough ball in the center, add another piece of parchment paper on top, and press gently/low pressure to flatten roughly.
Roll the dough
Use a rolling pin to roll the dough into a disc. 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 edge borders, use your fingers and artistic mind! Simply roll the border of the dough into a cylinder don't over-press to keep some air and it will make a puffy crispy pizza edge.
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.
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 then drizzle a bit of spicy olive oil on top.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 8 Slices
Prep: 10 Minutes Cook: 25 Minutes
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