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Thin Keto Pizza Crust

|Thin Keto Pizza Crust

This is yet another recipe using my versatile low-carb tortilla dough. The dough works for low-carb taco shells, nachos and breadsticks and now I'd like to share my grain-free pizza crust that is also paleo-friendly.

Some of you may be wondering why I use whole psyllium husks rather than psyllium husk powder to make this dough. The reason is that whole psyllium husks make the dough easy to work with. Although psyllium husk powder can also be used, I found that whole psyllium husks add more flexibility. Psyllium husk powder works better for other recipes like my Ultimate Keto Buns where it creates a fluffy texture which is best for making low-carb bread.

Note for KetoDiet iPad users: This ingredient will be added to the KetoDiet database in the upcoming update. This will make it easy for you to use this recipe as an ingredient to make your custom meals.

Preparation time

Hands-on
Overall

Nutritional values (per serving, 1 small pizza crust):

2.5 grams 9.6 grams 8.4 grams 18.3 grams 2.1 grams 231 calories
Total Carbs12.1grams
Fiber9.6grams
Net Carbs2.5grams
Protein8.4grams
Fat18.3grams
of which Saturated2.1grams
Energy (calories)231kcal
Magnesium123mg (31%)
Potassium323mg (16%)

Net carbs are per 6 pizza crusts. Macronutrient ratio: Calories from carbs (4.9%), protein (16.2%), fat (78.9%)

Ingredients (makes 6 small pizza crusts):

Pizza Crust (1 recipe keto tortilla dough) - this means you'll need:

Make sure you use kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (like flaxmeal from flaxseeds). This recipe makes 6 small or 3 large / regular pizza crusts. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions:

  1. Prepare the tortilla dough by following this recipe. You'll use the same ingredients like you would to make tortillas, apart from the oil which is not needed in this recipe. Leave the dough to rest in the fridge for 15-20 minutes.
    Meanwhile, preheat the oven to 200 C / 400 F. Divide the dough in 6 equal pieces (or 3 when making large pizza crusts). Place a piece of the dough between two pieces of baking paper and roll out until the dough is very thin. Use your fingers to roll the edges in creating a rim to hold the pizza filling.
    |Thin Keto Pizza Crust Alternatively, use a nonstick silicon covered roller and a silicon mat like I did. |Thin Keto Pizza Crust
  2. Place the pizza crusts on a baking sheet lined with parchment paper. Bake in the oven for 10-12 minutes or until crispy and firm. |Thin Keto Pizza Crust
  3. When done, remove from the oven and add your favourite pizza toppings (pepperoni, tomatoes, spinach, minced meat, eggs, mushrooms, etc). If you don't use it straight away, let it cool down and store in an airtight container or a wrap for up to 2 weeks. Try with this delicious pizza topping, Eggs Florentine! |Thin Keto Pizza Crust

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (44)

I am really anxious to try this!  I put the recipe into my recipe builder and it says it's 4g net carbs per pizza crust. Is there a specific brand of flours and meals you use?  I'm not sure what I'm using that is so high. Frown

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Hi Lauren, I wouldn't rely on the recipe builder you are using. The vast majority of apps and online tools strive for quantity, not quality. They use what is known as "shared database" which is essentially created by people using these tools and is not verified. As a result, several entries are inaccurate. To calculate all the nutrition facts in my recipes (on the blog and in my app), I use a verified database such as the USDA.

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This is my favorite pizza crust!!! Thank you, Martina, for this amazing website. I use it on a daily base and love to try your recipes. Since going on ketogenic diet, I feel strong, happy and I love the results I am getting at the gym. I feel like lean fat burning machine, LOL!

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Thank you Andrea, I appreciate your kind words! Smile

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I am excited about the Pizza Crust. I have already used the recipe for my three pizzas that I will soon publish on my blog. Of course I will write that I have the recipe from you, Martina. Thank you!

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Thank you Christian!

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I am so happy to have found a gluten free, dairy free, egg free and low carb pizza crust! Thank you, thank you, thank you. I made this and it's awesome. I didn't have anything to grind my chia seeds (tried it in my food processor but that didn't work.) So then I soaked the chia seeds in the lukewarm water for ten minutes and threw that mixture in the VitaMix blender. I added the mixture to the dry ingredients and it seemed to work out just fine! I divided the dough into four parts instead of six - carbs are still pretty low relatively speaking. Topped with pizza sauce, daiya dairy free cheese, pepperoni, sausage and mushrooms. It's great to eat something that tastes and feels so decadent but is actually pretty healthy! I am already thinking about other toppings. One of my favorite things I used to eat was bagels topped with cream cheese, smoked salmon, onions and capers. I may try that combo on this crust (with Tofutti cream cheese which is not that low carb but doesn't have casein like regular cream cheese - it always seems to be a trade off of some kind).

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That's great to know, thanks for the tip! I'm glad you like it, Holly Smile

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Looks fantastic Martina and tbh I haven't  tried it, yet. I have had products and made bread using the coconut flour and am not a fan of the ingredient. I am sure you agree that eating should be pleasant as well as beneficial. So, can you recommend an alternative to the coconut flour?

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Hi Keegan, I don't think you will be able to tell that there is any coconut flour in this recipe. However, if you want to substitute it, you could use either almond flour - or flax meal. If you are using almond flour instead, you will need to use 2-3 times more - or reduce the amount of water. If using flax meal instead, you can use  about 1/3 cup of flax meal instead of 1/4 cup coconut flour - or use the same amount and again, reduce the amount of water.I hope this helps Smile

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Hi Martina, I'm a little late to the party, but I just wanted to say I made these last night and wow! was I ever excited that they were thin AND crisp! I've been dealing with Celiac for 8 years now and have made my share of GF/alternative pizza crust and this one takes the cake! Love that's it's so full of fiber too. I'm off to buy your cookbook now. Keep up the good work!

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Thank you Peggy, I'm glad you liked it! Smile

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Hi, this recipe sounds amazing. Can I use a pizza stone for the dough?

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Hi Inna, I haven't tried that but I'd think it should work Smile

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Can I substitute more almond flour for the coconut flour? If not, what can I use instead of coconut flour?

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Yes you can Judy, you will just need to use less water - almond flour doesn't absorb as much water as coconut flour.

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Hi Martina, will the dough keep well in the fridge or freezer for a day or two?  Í was wondering if I could make a batch over the weekend, to have it ready to roll out for dinner on week/busy days. Love your site by the way.

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Hi Karla, thank you! If you keep it covered in a wrap, it will keep for at least 5 days. Because it doesn't use eggs, it may last for even longer.

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I just made these tonight and it turned out perfect.  Thanks for the great recipe!

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Awesome, glad you liked it! Smile

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Do you have any suggestions since I am allergic to flax and chia?  Thank you

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Hi Aileen, If you  don't use flax, it will be more difficult to roll out without tearing the dough so you may need to add some more psyllium. I'd use almond flour instead of flax and chia (same amounts). Then, you may need to add 1-2 tbsp more psyllium and maybe additional water (add by tablespoons until it reaches the desired consistency).

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Hey!  These cooked up really nice!  Thank you so much for the recipe, I'll definitely be making again.  

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Thank you Helen! Glad you liked it! Smile

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This is the best crust I have tried for a low carb pizza and will now be the go to recipe. Thank you Martina for your creativity. Only change I would make after rolling out 2 pizza, is that the very thin crust didn't hold together as well for picking it up whereas the slightly thicker pizza worked very well.

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Thank you Tique! Yes, I agree, it will hold any toppings better if the crust is not super thin Smile

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This is one of the best pizzas I have made while following LCHF. I rolled the dough out nice and thin. I baked the leftover dough without a crust and for 8 minutes. When the dough came out, I placed it in a ziplock bag on the counter for a few days. This produced a soft tortilla type of substance. I just made a wrap out of it and it is perfect! Soft enough to bend, but holds together really well! Thrilled to have this in my arsenal!

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Thank you Lis! That's awesome! Smile

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I usually top the almond flour crust I use now with uncooked veggies and such, so it has to go back in the oven for more cooking after toppings and cheese have been added. Any directions for this using your crust? I find sometimes the crust I've been using gets overdone with the additional time in the oven.

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Hi Nancy, here is a recipe using this crust: ketodietapp.com/.../pizza-florentine
I've tried it with a few more toppings and always used pre-baked crust before adding the topping. For some toppings (e.g. peppers or spinach), I pre-cook the vegetables while for other toppings (tomatoes), I'll just add it to the crust and bake for a few more minutes.

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Will the recipe work if I leave out the chia seeds? I can't wait to try it.

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Hi Lianne, yes it will - just use more flaxmeal instead Smile

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Awesome recipe!! I was wondering about the psyllium whole husks versus the powder. The brand you use says 2 tbsp whole husks is a total of 10 grams. For the powdered one you say 1 tbsp powder is 8 grams. Why is it 2 grams less? Thanks!

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Hi Sjanette, the powder is very fine and more dense so it weighs more. It also depends on the brand - I've tried 2 types of each just to make sure.

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This looks great!  I can't wait to try it. Have you ever tried freezing the extra?

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Thanks! Yes, you can freeze the dough and when ready to be used, let it defrost at room temperature before rolling.

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Thank you so much for creating and sharing these lovely recipes!  you are so talented! thanks again! also, your ketoapp is wonderful

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Tank you so much for your kind words Addie!! Smile

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This looks fantastic!  But I can't do anything with almonds.  A suggestion for substitute for almond flour?   Thanks!  

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Thank you Angie! Yes, you can use more flaxmeal instead of almonds - the same amount (1 cup).

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Has anyone tried to freeze these?  Look forward to hearing what the result would be after thawing or if topped/filled while frozen, then baked.  

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Thank you Di! I'll post 2 recipes with toping over the next few days Smile

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What if I don't have psyllium husks? Can I leave them out or substitute for something else? (more flaxseed?) Thank you! Smile

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Hi Sara, I haven't tried it without psyllium. I think it should work but you may not be able to roll the dough as thin as with psyllium. I'd use flax instead but I can't guarantee the results Smile

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