THE BEST KETO PIZZA CRUST WITH ALMOND FLOUR
4.71 - 483 votes
DID YOU KNOW?
Although there are mentions of Pizze in texts from as early as the 10th Century, modern Pizza comes from Naples, Italy in the 18th Century
DRY INGREDIENTS – 2 1/2 cups Almond Flour – 1/2 teaspoon Baking soda – 1/2 teaspoon Salt – 1/2 teaspoon Garlic powder – 1/4 teaspoon Onion Powder – 1/2 tablespoon dry active yeast LIQUID INGREDIENTS – 2 large Beaten eggs – 1/4 cup Extra virgin olive oil
Combine Dry Ingredients
In a large mixing bowl, combine all the dry ingredients. Make a well in the center and add beaten eggs and olive oil.
Use your hands!
Combine with a spatula at first then use your hands to form a ball of pizza dough.
Press the dough
Place the dough ball between two pieces of parchment paper and roughly press the ball with your hands to flatten into a thick disc.
Roll the dough
Start rolling with a rolling pin until it forms a 12-inch (30 cm) diameter pizza crust.
Put on Baking Tray
Peel off the top piece of parchment paper, smoothen the sides of the pizza crust to make it pretty then slide the bottom parchment paper piece (with the rolled pizza dough on it) onto a baking tray.
Prebake the crust
Prebake the crust for 10-12 minutes or until golden and crispy in an oven preheated to 400°F (200°C). The thicker you roll it, the longer it takes to crisp.
Spread Tomato Paste
Remove from the oven, spread a thin layer of unsweetened tomato passata, and toppings of your choice.
Avoid any vegetable that releases a large amount of water and would soften the center of the dough. So, skip mushrooms, tomato slices, eggplant, or zucchini. Add Cheese!
Bake the Pizza
Return pizza into the oven and bake in the center rack of the oven until cheese is melted. You can broil the cheese on top rack for 2-3 minutes but it will significantly darken the sides of the pizza.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 8 Slices
Prep: 10 Minutes Cool: 20 Minutes
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