Gluten Free, Dairy Free, Paleo & Keto Pizza Crust

This gluten free, paleo and keto pizza crust is a (killer-tasting and dairy-free!) alternative to fathead crust. Plus, no eggy business and you’ll be pleasantly surprised how easy it is to whip up!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Bread, Main

Cuisine Dairy Free, Gluten Free, Grain Free, Italian, Keto, Low Carb, Paleo

Prep Time 15

Cook Time 30

Resting Time 40

Total Time 45

Servings slices

Calories 127kcal

Ingredients

For the paleo & keto pizza crust

2 teaspoons active dry yeast
2 teaspoons maple syrup or honey, to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE)*
80 ml water lukewarm between 105-110°F
96 g almond flour
30 g golden flaxseed meal finely ground (or more almond flour**)
28 g psyllium husk finely ground
1 1/2 teaspoon xanthan gum or 1 tablespoon ground flax seeds
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 egg at room temperature
2 egg whites at room temperature
13 g extra virgin olive oil
2 teaspoons apple cider vinegar

Topping suggestions for a classic pizza Margherita

our keto marinara sauce
fresh mozzarella
basil leaves

Metric - US Cups

Instructions

For the keto pizza crust

See recipe video for guidance!
Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
Mix your flours while the yeast is proofing. Add almond flour, finely ground flaxseed meal (or more almond flour, see notes), psyllium husk, xanthan gum (more flaxseed meal), baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round.
Line a pizza dish or baking tray with parchment paper and grease with olive oil (so the dough doesn't stick while you spread it). Dip a spatula (or your fingers) in water and spread the dough until even in thickness of choice. Fold the edges inward to create thicker edges (optional). Cover with a kitchen towel dome (don't rest the towel directly over the dough), and place in a warm draft-free space for 40-50 minutes until lighter in texture. You don't want the dough to double, but it will puff up noticeably (see pictures for reference).
Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.
Transfer the dish gently into the oven and blind bake without toppings for 10-14 minutes until lightly browned. Remove from oven, add toppings of choice, and return to oven for 15-18 minutes.
Serve right away (extra fresh basil highly suggested!).

Notes

*Sorry for the caps, but before you scream sugar, remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count at all. And yes, this is a scientific fact.

**See section on flours for detailed deets. But feel free to sub 1/2 cup almond flour for the 1/4 cup flaxseed meal (very finely ground!). But note that the flaxseed version has added fiber and is lower in carbs (2g net carbs per slice rather than 3g).

Please note that nutrition facts were estimated for the flaxseed version and only for the crust.

Nutrition

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