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Thin Keto Pizza Crust

4.8 stars, average of 351 ratings

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This recipe is based on my Best Keto & Paleo Tortillas. this easy low-carb tortilla dough is so versatile!

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.

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Tips for Making Keto Pizza Crust

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.

Make sure you use a 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 and brand or whether you make you own ingredients (eg flax meal from flaxseeds).

Finally, 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).

Hands-on Overall

Serving size 1 small pizza crust

Allergy information for Thin Keto Pizza Crust

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Low FODMAP
Vegetarian
Vegan
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Nutritional values (per serving, 1 small pizza crust)

Net carbs2.5 grams
Protein8.4 grams
Fat18.3 grams
Calories231 kcal

Calories from carbs 5%, protein 16%, fat 79%

Total carbs12.1 gramsFiber9.6 gramsSugars1.4 gramsSaturated fat2.1 gramsSodium395 mg(17% RDA)Magnesium123 mg(31% RDA)Potassium323 mg(16% EMR)

Ingredients (makes 6 small, or 3 large pizza crusts)

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.
  2. Meanwhile, preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). 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
  3. Alternatively, use a nonstick silicon covered roller and a silicon matlike I did. Thin Keto Pizza Crust
  4. 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
  5. 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

Ingredient nutritional breakdown (per serving, 1 small pizza crust)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Flaxmeal (flax meal), ground flaxseed
0.3 g3.4 g7.9 g100 kcal
Coconut flour, organic
0.5 g0.9 g0.8 g18 kcal
Psyllium husks, whole
0.1 g0 g0 g1 kcal
Chia seed meal (ground chia seeds)
0.1 g0.5 g0.9 g14 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Water, still
0 g0 g0 g0 kcal
Total per serving, 1 small pizza crust
2.5 g8.4 g18.3 g231 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (88)

This crust worked better for me BY FAR compared to any other low carb pizza crust I have tried.
I made a "traditional" Pizza Margherita and did two tweaks that really helped.
I bought a Lodge Pre-Seasoned Round Cast Iron Griddle (10.5 in) to do your tortillas and pizza crust.  It can be used in the oven at high temp or on the stovetop.  With only a 1/2 inch lip around the edge it is easy to get the tortillas/ pizza crust onto and out of.  It was under $15 in the US.  
What was great is that when I took the pizza out of the oven, I hadn't gotten as crisp a  bottom on the crust as I would have liked....and just popped it onto the stove top to heat the bottom some more till it was golden brown without over baking the top.  Bingo.  Success.
I also follow your suggestion of putting some Parm cheese on the crust first before any toppings but found it even worked better to also add 3/4 of the Mozzarella cheese on top of that and melt both a bit before spreading on my pizza sauce.  No soggy crust and the pizza sauce spread nicely on the melted cheese.  Topped that with the final 1/4 of the Mozzarella , pinch of dried hot pepper flakes...baked....and topped with fresh torn basil and some extra virgin olive oil.  Was very satisfied with the result and the crispy bottom of the crust.
Thanks for a really versatile crust!  

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Thank you Deborah, I'm so happy to hear you liked it! Thank you so much for all the tips

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I have tried this multiple times when in a hurry. Even without setting it in the fridge, it holds together really well! I reheated some this morning for breakfast and it was just as good. I skipped the spices and forgot salt (lol) so next batch should be tastier! To avoid stickiness, I added less water than recipe called for. No more crumbly than pie crusts of yesteryear.

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Glad you enjoyed! 😊

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Hello Martina, first of all I wanted to thank you for all your wonderful recipes. I would like to try this recipe and I was wondering if I could omit the chia seeds or substitute them with anything and still achieve the same result?

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Thank you so much Doravini! You could use some more flax meal - the difference will be negligible. You may just need to use a little less water and only add more if needed (if too dry) to make the dough rollable. I hope this helps 😊

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Followed recipe exactly using weights but my mixture was sticky and difficult after allotted time in fridge. Baked at 200 fan forced. Not crispy after 13min.
Appreciate your feedback. Did use almond meal.  

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Hi Yvonne, I've been using this recipe for at least 5 years and in most cases I had to add 1-2 tablespoons of water to make it more sticky to make the dough that can be rolled out. I always make these by weighing ingredients and they come out great.
I'm thinking about the ingredients.... If it was too sticky it sounds like something was not absorbent enough? I can't explain it other than possibly a difference in brands (provided you didn't make any substitutions).
As for the crispiness, did you manage to roll it out thin? I'm thinking maybe it was too thick?

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Tx for advice. I weighed carefully and only ingredient questionable was the almond meal (Macro brand)
Have read that fine almond flour more absorbant!
Did roll thin (some patchwork) and cooked longer.
Tasted ok.

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Could i add a little sugar, and  yeast to make it fluffier?

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You could use this recipe: Low-Carb & Keto Naan Bread

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Tried this tonight. Really impressed. Not difficult. Worked out really well. Enjoyed Pizza while still remaining on Keto. Thanks!

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Thank you Tom!!

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I love the recipes.  I would like more!

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Thank you! Here's more than 1,000 recipes: KetoDiet Blog: Recipes 😊

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hi, does this mean u double bake it? bake once to set the base, and after placing toppings u bake it again?

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That's correct! I do that to keep the crust crispy 😊 I then usually add some grated Parmesan which helps keep it crispy even when you add topping: Spooky Halloween Low-Carb Pizza I hope this helps!

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Hi ther, thank you for the wonderful recipe. I followed everything as instructed and added chia seeds powder instead of physillum husk. It kept breaking up and wasn’t able to use rolling pin. This is my third attempt and always messes up, what am I doing wrong? 🤷🏻‍♀️🤷🏻‍♀️🤷🏻‍♀️ Thank you

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I'm sorry to hear that. Was the dough dry and crumbly? Did you perhaps need to add more water? It should not break unless you used substitutes (which I suppose you didn't) or there was not enough water (this can happen if the dry ingredients are more absorbent/dehydrated). It also helps to cover and set aside for 30-60 minutes.

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Tried to do many low carb pizzas and this is the only one approved and loved by my Italian Bf!
Thanks!!

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Thank you Isabel, I'm so honoured!

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Hi, I am allergic to almonds (and cashews, walnuts, and macadamia nuts), what could I use instead of almonds flour?  Thank you in advance!

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Hi Stephanie, you could use flax meal instead - you may just need to use more water as it's more absorbent compared to almond flour. I hope this helps!

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Some people have had good success subbing sunflower seed flour ( make yr own in. bullet, blender, processor) instead of almond flour.

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This is by far the best Keto pizza crust I’ve made thus far. I didn’t have any psyllium husk or ground chia seeds but it still turned out great. FINALLY a crispy crust- thank you!!!

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Thank you for tour lovely feedback!

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I dont have a problem making more then I need for a meal;but can you freeze this dough for use at a later date.
    Thanks

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Yes you can. Ideally, freeze it in batches (e.g. enough for 1 pizza crust or any of these: Ultimate Keto Breadsticks and The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos (same dough).

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Hi..this recipe for the base seems wonderful.trying it today... but I was wondering if this will work as a base for crackers too with the addition of herbs and seasoning. Your thoughts? Thanks

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Absolutely! These are great as crackers too! The dough is based on this recipe: The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos
And I used it to make breadsticks too: Ultimate Keto Breadsticks
And here's a similar recipe for crackers: Keto Cheesy Party Crackers

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I just purchased psyllium husk powder and am looking for recipes when I came across your thin crust pizza recipe.
You stated this recipe makes 6 small pizza crusts. Would I be able to freeze the "dough" if I dont want to make all of them at once?
Thanks,
Ninel

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Hi Ninel, yes, you can freeze the remaining dough in batches and then once you are ready to make another one, leave it in the fridge to defrost overnight. I hope this helps!

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Hello and thank you for this wonderful pizza crust recipe! I've made it several times now, but every time I stop and consider the chia seeds. I've never put the same amount in the recipe, so I thought it's time to write and ask.
The recipe calls for 2 tbsp chia seeds, ground (15 g) [I love it when recipes include measurements!]
So, the issue is does one measure the chia seeds before or after grinding? To try to find the answer myself, I measured both ways . . .
2 T whole chia seeds weighs about 23 g
2 T ground chia seeds weighs about 11 g
What does the 15g refer to? How much chia seed does the recipe really require? And should one measure it before or after grinding.
Thank you for clarification.

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Thank you for your lovely feedback! You are right, it wasn't clear from the ingredients. I fixed it to clarify - the 2 tablespoons are per "ground chia seeds".  I suppose there might be a small difference depending on the texture (how much your grind them). You should use 15 grams but even if you use 11 grams, it won't affect the final result.

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Can u freeze this dough, its just the two of us, so don't need all those pizzas.

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Yes, you can freeze the remaining dough in batches and then once you are ready to make another one, leave it in the fridge to defrost overnight. I hope this helps!

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Do you think cashew flour would work? I am allergic to all other nuts

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Hi Kerry, I haven't tried cashews but I think that some ground seeds like sunflower seeds will work. The only difference should be the impact on the flavour.

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Výborný korpus! Trošku jsem se bála té kokosové mouky (nemám ji ve slaných receptech moc ráda), ale není prakticky cítit. Moc děkuju za recept a zdravím z Čech 😊 Pavla

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Dekuji Pavlo, jsem rada ze chutnalo! 😊

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I'm really impressed with this crust!  I made your Bacon Cheeseburger Pizza last night and I really loaded on the toppings.  Once I pulled it out of the oven the crust was still completely set and not wet or soggy, and was easy to eat with our hands.  Our dinner guests were really impressed!  Thanks for another great recipe!

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Thank you for your kind words!

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Can you describe the process of heating toppings after crust comes out of oven...I.e. How long,  temp, etc.  Thx!!

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Hi Carolyn, check out these recipes - some of them use this pizza crust as a base (the Halloween pizza, the Bolognese pizza, and the Florentine pizza): ketodietapp.com/Blog/Filter

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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. 😞

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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! 😊

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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 😊

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