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You have cravings for pizza but you’re on a low carb or ketogenic diet?
No problem, because you can easily make your own low carb pizza crust without flour and (almost) without carbs!

With this crispy keto pizza crust with only 1.7g net carbs per serving, you can eat delicious pizza whenever you want and without a guilty conscience!
Tip: You can use this keto pizza dough to whip up any pizza you want – how about a keto pepperoni pizza, keto margherita pizza or keto veggie pizza with vegetables?
 

Crispy Low Carb Keto Pizza Crust without Flour Bloc Pic 1
 

Crispy Low Carb Keto Pizza Crust without Flour Bloc Pic 2
 

OTHER SAVORY RECIPES:

  • Keto Apple Cider Vinegar Salad Dressing
  • Keto Cucumber & Tomato Salad With Garlic Salad Dressing
  • Sugar Free Creamy Keto Coleslaw Recipe
  • Keto Sausage Stuffed Mushrooms
  • Keto Shakshuka
  • Keto Hot and Sour Soup
  • KETO PIZZA CRUST INGREDIENTS:

    This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.

    (You can find the exact amounts needed on the recipe card embedded below this section).

  • shredded mozzarella
  • full-fat cream cheese
  • coconut flour
  • defatted almond flour
    The right almond flour can make or break a recipe, especially when it comes to baking.
    That’s why I highly recommend using defatted almond flour.
    It’s very different from most other kinds of almond flours out there as it has most of its natural fat content removed and thus behaves very differently compared to other kinds of almond flour and is much better suited for most keto baking recipes.

    Most brands simply sell finely ground almond meal as almond flour, which can be fine for some recipes and is cheaper, but it has more calories (by a lot) and is not the best fit for most keto baking recipes.
    It has more fat and can cause recipe failures because of this, like melted cookies.

    Defatted almond flour like this one from Sukrin, is much lower in calories, has a naturally high protein content and – most importantly – is the best replacement for wheat flour I’ve ever come across (and I’ve tried a lot).

  • egg yolks
  • xanthan gum
    Xanthan gum acts as a keto-friendly thickening agent and will make your cookies softer and chewy (just as cookies should be, in my humble opinion!)

    You don’t have to use xanthan gum, you can also use guar gum and locust bean gum in the same ratio. (Depending on what’s easier to find in your region.)

  • salt
  • Crispy Low Carb Keto Pizza Crust without Flour Bloc Pic 3
     

    Crispy Low Carb Keto Pizza Crust without Flour Bloc Pic 4
     

     

    HOW TO MAKE THE KETO PIZZA CRUST:

     

    Crispy Low Carb Keto Pizza Crust without Flour Mobile Featured Image

    Yields8 Servings
    Prep Time15 minsCook Time20 minsTotal Time35 mins

    Ingredients:
     6 oz shredded mozzarella (170g)
     2.80 oz full-fat cream cheese (80g)
     1.40 oz coconut flour (40g)
     1.10 oz defatted almond flour (30g)
     2 egg yolks
     ½ tsp xanthan gum
     ¼ tsp salt

    1

    Add the mozzarella and cream cheese to a frying pan and melt both over medium heat.
    Stir often, until everything has melted and is well combined.
     

    2

    Add the melted cheese into a larger bowl and let it cool down a bit, while you mix the dry ingredients in a separate bowl.
     

    3

    Add the dry ingredients to the melted cheese and knead with your hands until you have no flour in your bowl left.
     

    4

    Add the egg yolks to the bowl and knead thoroughly until you get a smooth dough.

    ☝︎ Once you're done, you shouldn't be able to make out any "streaks of cheese" in your dough and it should look pretty much like regular dough.
    If you can still see chunks of cheese - knead a bit longer.
     

    5

    Preheat your oven to 350°F/180°C.
     

    6

    Roll out the dough until it’s about 0.2″/5mm to 0.3"/7mm thick.

    If it's not too important to you how pretty your pizza is, you can continue to the next step.

    If you do, however, want a beautiful round pizza like the one you can see in our photos, you can place a round plate with a diameter of approx. 9.8"/25cm on top of your rolled out dough and cut around the plate with a knife.

    ☝︎ You can sprinkle a bit of almond flour or lay a sheet of parchment paper on your countertop so the dough won't stick to your table.

    ☝︎ You can use the leftover dough for other recipes, for example these keto mini pizzas.
     

    7

    Place the pizza crust on a baking tray lined with parchment paper and bake it for about 10 minutes without any toppings.

    Puree the sauce with an immersion blender until no large chunks are left while the pizza crust is in the oven.

    ☝︎ The pizza crust will probably rise up quite a bit in your oven - but that's nothing to worry about.
    Simply press it down a bit before you add the toppings.
     

    8

    Take the pre-baked pizza crust out of the oven for topping and leave the oven on in the meantime.

    Top the pizza crust as you like (e.g. make it into a keto pepperoni pizza, keto margherita pizza or keto veggie pizza ) and bake it for another 10-15 minutes in the oven, depending on which toppings you choose.
     

    Storage:
    9

    You can prepare the dough and store it in the fridge for 1-2 days.
    Wrap it tightly with plastic wrap before placing it in the refrigerator.

    Take the dough out of the fridge about 20-30 minutes before rolling it out, so that it can warm up a bit and roll out more easily.

    Nutrition Facts

    Serving Size 1 pizza slice

    Servings 8


    Amount Per Serving
    Calories 136
    % Daily Value *
    Total Fat 9.6g15%
    Total Carbohydrate 1.7g1%
    Protein 9.6g20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients:
     6 oz shredded mozzarella (170g)
     2.80 oz full-fat cream cheese (80g)
     1.40 oz coconut flour (40g)
     1.10 oz defatted almond flour (30g)
     2 egg yolks
     ½ tsp xanthan gum
     ¼ tsp salt

    Directions

    1

    Add the mozzarella and cream cheese to a frying pan and melt both over medium heat.
    Stir often, until everything has melted and is well combined.
     

    2

    Add the melted cheese into a larger bowl and let it cool down a bit, while you mix the dry ingredients in a separate bowl.
     

    3

    Add the dry ingredients to the melted cheese and knead with your hands until you have no flour in your bowl left.
     

    4

    Add the egg yolks to the bowl and knead thoroughly until you get a smooth dough.

    ☝︎ Once you're done, you shouldn't be able to make out any "streaks of cheese" in your dough and it should look pretty much like regular dough.
    If you can still see chunks of cheese - knead a bit longer.
     

    5

    Preheat your oven to 350°F/180°C.
     

    6

    Roll out the dough until it’s about 0.2″/5mm to 0.3"/7mm thick.

    If it's not too important to you how pretty your pizza is, you can continue to the next step.

    If you do, however, want a beautiful round pizza like the one you can see in our photos, you can place a round plate with a diameter of approx. 9.8"/25cm on top of your rolled out dough and cut around the plate with a knife.

    ☝︎ You can sprinkle a bit of almond flour or lay a sheet of parchment paper on your countertop so the dough won't stick to your table.

    ☝︎ You can use the leftover dough for other recipes, for example these keto mini pizzas.
     

    7

    Place the pizza crust on a baking tray lined with parchment paper and bake it for about 10 minutes without any toppings.

    Puree the sauce with an immersion blender until no large chunks are left while the pizza crust is in the oven.

    ☝︎ The pizza crust will probably rise up quite a bit in your oven - but that's nothing to worry about.
    Simply press it down a bit before you add the toppings.
     

    8

    Take the pre-baked pizza crust out of the oven for topping and leave the oven on in the meantime.

    Top the pizza crust as you like (e.g. make it into a keto pepperoni pizza, keto margherita pizza or keto veggie pizza ) and bake it for another 10-15 minutes in the oven, depending on which toppings you choose.
     

    Storage:
    9

    You can prepare the dough and store it in the fridge for 1-2 days.
    Wrap it tightly with plastic wrap before placing it in the refrigerator.

    Take the dough out of the fridge about 20-30 minutes before rolling it out, so that it can warm up a bit and roll out more easily.

    Crispy Keto Pizza Crust

     

    MORE SAVORY RECIPES:

  • Keto Shephards Pie
  • Easy Keto Cheeseburger Muffins
  • Keto German Leek and Cheese Soup
  • Keto Tuna Avocado Balls
  • Keto Chicken Egg Drop Soup
  • Keto Garlic Deviled Eggs
  •  

     
    Keto Pizza Crust Pin
     
     

    Hello there!
    I'm Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
    Click here, to learn more about me.

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