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Our quick and easy Low-Carb Pizza Crust recipe will put pizza back on the table for those living a keto lifestyle. In fact, it tastes so good, the entire family will love it-whether they eat low-carb or not. This recipe can be part of a keto, gluten-free, grain-free, diabetic, or Banting diet. Okay, so I really don’t like to toot my own horn, but I really do think this is the very best keto-friendly pizza crust out there. In fact, this pizza crust tastes so good, I actually prefer it to the old wheat-laden crust. Our recipe for pizza crust has a clean flavor and doesn’t contain cauliflower, or other flavors that might seem a little non-traditional. I also do not use eggs in this dough to prevent it from tasting "eggy" (like the original fathead dough). This low-carb crust is even faster to make than wheat crust. There’s no yeast, so there’s no rising time. Yet, the flavor is very similar to yeast-leavened crust.
If you like, you can add garlic or other herbs. One thing I love about this recipe is that it doesn’t take any special ingredients. If you eat low-carb, you probably have everything you need to make this crust in your kitchen right now. Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support! This recipe is the one I used for my Low-Carb Caramelized Onion, Pear and Brie Flatbread. Because I like this crust so much, I felt that it needed its own blog post, where it isn’t shadowed by the toppings! In fact, our pizza crust has become such a mainstay in our household, Supraketo Official Site and it’s too good to keep it to myself. This pizza crust recipe is based on some other recipes I’ve used for mozzarella dough.
While in past posts, I’ve mentioned that I had no idea where this dough originated, I did a bit more research and found out! Here’s the link to the recipe for what everyone calls "fathead dough". I’ve been playing with mozzarella in dough for quite some time now. Because it’s so versatile, by varying the ingredients, I’ve created everything from crackers, to tortillas to sticky buns. This type of dough is one of my favorite low-carb doughs to experiment with in the kitchen. What is keto pizza crust made of? This pizza crust has very few ingredients. It takes only almond flour, mozzarella cheese, a bit of cream cheese, and a little salt. Can I eat pizza on keto? Because tradition pizza crust is high in carbs, many think pizza is a no-no on a low-carb diet. While some may choose to eat pizza without the crust, this recipe gives you a more fulfilling option. You will need to be careful about the toppings you put on your pizza.
Some toppings can significantly increase the number of carbs. Because of this, I devoted a later section to low-carb topping suggestions. Can you make this low-carb pizza crust ahead of time? While this pizza crust is simple and easy to make whenever you have that pizza craving, sometimes it’s nice to have it ready to go. To make this crust ahead of time, simply follow the instructions through step 7. Don’t add the toppings and do the second baking. Instead, allow it to cool completely on a cooling rack. This step is very important and will keep your crust from getting soggy. After the crust has completely cooled, put it in an airtight container or wrap it up well with plastic wrap. An extra large plastic zip bag meant for pies would work for this as well. Refrigerate for up to three days, or freeze for up to three months.