Creating a Delicious Paleo And Keto Pizza Crust (No Coconut Flour and No Cauliflower)
Craving pizza but watching carbs? Our easy keto pizza crust recipe satisfies your cravings with a deliciously crispy low-carb crust. Get the healthier alternative now.
Are you craving pizza but following a low-carb or keto diet? You’re in luck! This article will guide you through creating a delicious keto pizza crust using low-carb ingredients. You’ll discover how to craft a thin, crispy base that’s not only gluten-free and dairy-free but also paleo-friendly and vegetarian. By using simple ingredients like almond flour, eggs, and olive oil, you can whip up a pizza crust that’s quick, easy, and satisfying. Whether you’re adhering to a specific diet or simply looking for a healthier alternative, this recipe will become your go-to for pizza night. Get ready to enjoy a guilt-free slice of heaven!
How to Make a Keto-Friendly Pizza Crust With Low Carb Ingredients
Ingredients
- 250 g Almond Flour (2½ cups)
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Baking Powder
- 1 teaspoon Garlic Powder
- 2 Eggs
- 20 g Extra Virgin Olive Oil or coconut oil (about 1 1/2 tablespoon)
Making Keto Pizza Crust
Preheat your oven to 180 °C (350 °F). In a medium bowl, combine the almond flour, sea salt, baking powder, and garlic powder. Mix well. Add the eggs one at a time, mixing well with a fork after each addition (1). Once all the eggs are incorporated, use your hands to continue mixing until a dough forms. Pour in the oil and knead it into the dough until fully combined, and you have a homogeneous mixture.
Form the dough into a ball and place it in the center of a piece of parchment paper. Take a round pizza pan with a diameter between 32-36 cm (12-14 inches), or a shallow cake pan. On a separate piece of parchment, trace the outline of the pan’s circumference (2) — this will serve as a size reference for your pizza crust.
Place the traced parchment paper circle over the dough ball, with the traced side facing up. Using a rolling pin, roll out the dough into a circle slightly larger than the traced size (3). The crust should be 4-6 mm (1/6-1/4 inch) thick. Remove the top parchment paper and transfer the rolled out crust, still on the bottom parchment, to your pizza pan (4). Fold the edges inwards to form the characteristic pizza rim.
Use a fork or toothpick to prick holes all over the dough. Bake for 15 minutes until golden brown. Top with desired ingredients and return to the oven for 5-10 more minutes.
Alternatively, allow the pre-baked crust to cool, wrap in plastic, and refrigerate for up to 5 days or freeze for months before using. When ready to use, thaw frozen dough for 1 hour or add toppings and bake for 5–10 minutes until crispy and toppings are hot or cooked through. For non-Paleo toppings like tomato sauce and mozzarella, bake until cheese is melted.
Tips for Creating the Best Low Carb Pizza Crust
Creating the perfect keto pizza crust requires attention to detail and the right techniques. Here are my tips for preparing a perfect gluten-free, dairy-free, legume-free pizza crust:
- For a crispy, flavorful keto pizza crust, use finely ground almond flour. The fine grind provides a better texture compared to coarse almond flour or meal.
- To enhance the flavor, experiment with adding dried herbs like oregano or basil to the dough. The herbs will complement the almond taste nicely.
- A denser dough will have a more pronounced nutty taste.
- For a crispy, low-carb crust, roll or press the dough to around 5 mm (1/4 inch) thickness before baking. If you don’t mind a softer, chewier texture, you can make the crust thicker.
- If the almond flour dough seems too sticky to easily roll or press into shape, chill it in the refrigerator for 30 minutes before working with it. The chilling makes the dough less sticky.
- The ideal keto pizza crust should be sturdy enough to hold your desired toppings without becoming soggy once baked with the toppings.
- For an extra crispy crust, bake it for a few extra minutes beyond the initial baking time in the recipe. Just keep an eye on it to prevent burning as it crisps up.
- Pre-baking the plain crust for 5–10 minutes before adding toppings helps ensure it stays firm and crisp once topped and fully baked.
- Using a pizza stone or steel in the oven promotes an extra crispy and sturdy bottom crust when baking.
Topping Ideas for Your Keto Paleo Pizza
When it comes to creating the perfect keto paleo pizza crust, the toppings are just as important as the base.
Keto Pizza Topping
While traditional pizza toppings can be high in carbs, there are plenty of delicious low-carb options to choose from. Start with a sugar-free tomato sauce or pesto as your base. Then, pile on keto-friendly proteins like grilled chicken, crispy bacon, or Italian sausage. For cheese lovers, mozzarella, Parmesan, and feta are excellent choices. Don’t forget to add some color and nutrition with low-carb vegetables such as bell peppers, mushrooms, spinach, or olives. For an extra flavor boost, try adding herbs like basil or oregano.
Paleo Pizza Topping
For a truly delicious paleo pizza crust experience, consider these paleo-friendly options. Start with a sugar-free tomato sauce or pesto as your base. For protein, try grilled chicken, Italian sausage, or prosciutto. Load up on vegetables like bell peppers, mushrooms, and spinach for added nutrients and flavor. Don’t forget herbs like basil or oregano for that authentic Italian taste.
Creating a Delicious Paleo And Keto Pizza Crust With Low Carb Ingredients
Ingredients
- 250 g Almond Flour
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Baking Powder
- 1 teaspoon Garlic Powder
- 2 Eggs
- 20 g Extra Virgin Olive Oil or coconut oil
Instructions
- Preheat your oven to 180 °C (350 °F).
- In a medium-large bowl, combine the almond flour, sea salt, baking powder, and garlic powder. Mix well.
- Add the eggs one at a time, mixing well with a fork after each addition. Once all the eggs are incorporated, use your hands to continue mixing until a dough forms.
- Pour in the oil and knead it into the dough until fully combined, and you have a homogeneous mixture.
- Form the dough into a ball and place it in the center of a piece of parchment paper.
- Take a round pizza pan with a diameter between 32-36 cm (12-14 inches), or a shallow cake pan. On a separate piece of parchment, trace the outline of the pan’s circumference — this will serve as a size reference for your pizza crust.
- Place the traced parchment paper circle over the dough ball, with the traced side facing up.
- Using a rolling pin, roll out the dough into a circle slightly larger than the traced size. The crust should be 4-6 mm (1/6-1/4 inch) thick.
- Remove the top parchment paper and transfer the rolled out crust, still on the bottom parchment, to your pizza pan. Fold the edges inwards to form the characteristic pizza rim.
- Use a fork or toothpick to prick holes all over the dough. Bake for 15 minutes until golden brown.
- Top with desired ingredients and return to the oven for 5-10 more minutes.
