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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.
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
Nutritional values (per 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
- Mix all of the dry ingredients and then add lukewarm water. Leave the dough to rest in the fridge for 15-20 minutes. (This is the same dough I use in my tortilla recipe.)
- 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.
- 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. Optionally, you could sprinkle the pizza crusts with 2 to 4 tablespoons of grated Parmesan which will seal the dough and prevent it from getting too moist after you add toppings. 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. You can use this crust to make Keto Florentine Pizza, Keto Bolognese Pizza or Keto Cheeseburger Pizza.
Ingredients
Instructions
- Mix all of the dry ingredients and then add lukewarm water. Leave the dough to rest in the fridge for 15-20 minutes. (This is the same dough I use in my tortilla recipe.)
- 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.
- 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. Optionally, you could sprinkle the pizza crusts with 2 to 4 tablespoons of grated Parmesan which will seal the dough and prevent it from getting too moist after you add toppings. 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. You can use this crust to make Keto Florentine Pizza, Keto Bolognese Pizza or Keto Cheeseburger Pizza.
Nutrition (per serving, 1 small pizza crust)
Calories231kcal
Net Carbs2.5g
Carbohydrates12.1g
Protein8.4g
Fat18.3g
Saturated Fat2.1g
Fiber9.6g
Sugar1.4g
Sodium395mg
Magnesium123mg
Potassium323mg
Detailed nutritional breakdown (per 1 small pizza crust)
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