PUFFY KETO PIZZA CRUST
NO EGGS, NO CHEESE
– ½ cup Coconut Flour – ¼ cup Almond Flour – 3 tbsp Psyllium Husk – ¼ tsp Salt – ½ tsp Garlic Powder – 2 tsp Baking Powder – 1 cup Water – 1 tsp Apple Cider Vinegar
In a bowl, add the yeast with 1 teaspoon of sugar (don't worry no sugar is left). Cover with lukewarm water. Stir and leave for 10 minutes.
Mix dry ingredients
In another medium-size mixing bowl stir: coconut flour, almond flour, whole psyllium husk, salt, garlic powder, and baking powder.
Add wet ingredients
Pour the vinegar and lukewarm water onto the dry ingredients and combine with a spoon. Knead the dough for 60 seconds. Form a ball and set aside 10 minutes at room temperature.
Press on Parchment Paper
Lightly grease the parchment paper with olive oil, place the dough ball in the center, add another piece of parchment paper on top, and press gently to flatten roughly.
Roll the dough
Use a rolling pin to roll the dough into a disc. Don't press much to keep the desired thickness. If you roll it too thin, the dough would still be good but a lot crispier.
Shape puffy pizza edge, 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.
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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