Thin Keto Pizza Crust


Step 1Mix 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.)

Step 2Meanwhile, 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.

Step 3Alternatively, use a nonstick silicon covered roller and a silicon mat like I did.

Step 4Place 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.

Step 5When 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.