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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