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.
Nutritional values (per serving, 1 small pizza crust):
|of which Saturated||2.1||grams|
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).
- 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.
Alternatively, use a nonstick silicon covered roller and a silicon mat like I did.
- 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.
- 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!