THE BEST KETO PIZZA CRUST

2.7g

By Carine

www.sweetashoney.co

KETO

GLUTEN-FREE

net carbs

4.74 - 202 votes

DID YOU KNOW?

PIZZA

Americans eat 3 billion pizzas a year. That's about 10 pizzas on average for each person. This makes about 6,000 slices over a lifetime!

INGREDIENTS

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

Yeast Prep

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.

1

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!).

2

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.

3

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.

4

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.

5

Shape edges

6

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.

Bake

7

– 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.

Add toppings

8

Remove from the oven, spread unsweetened tomato passata (or cream or any spread you love) and grated cheese of your choice.

Bake again

9

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

9

Serve immediately.  You can then drizzle a bit of spicy olive oil on top.

Enjoy!

10

Net Carbs: 2.7 grams per serving (w/o toppings) Fat: 1.4 grams per serving (w/o toppings) Protein: 2 grams per serving (w/o toppings) 1 Serving = 1 slice  Makes: 8 Slices 

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