THE GREATEST LOW CARB PIZZA OF ALL-TIME-Yeast Risen

THE GREATEST LOW-CARB PIZZA OF ALL-TIME (1).png

LOW CARB PIZZA

I literally  cannot express how EXCITED I am to share this low-carb pizza.

I have spent hours, days, weeks, months..TRYING to come up with the perfect versatile low-carb dough recipe.

I have wasted countless bags of almond flour, coconut flour, yeast packets, olive oil…you name it.

But today, knowing it was all worth it, I have ZERO regrets.

This pizza is DELICIOUS. The dough feels like real dough after it rises, it bakes like real dough..it’s just perfect. The key ingredient in this recipe is Vital Wheat Gluten.

Now don’t freak-out and rush to leave an angry comment saying: “I THOUGHT THIS RECIPE WAS LOW-CARB!” ..Hear me out.

Vital Wheat Gluten is the Gluten protein extracted from flour. It is essentially carb-less. It’s the protein that gives bread structure.

IT’S A PROTEIN not a carb my friends.

YES if you have a gluten allergy you should avoid using it but if you, like me, eat low-carb/keto and track macros but never were allergic to wheat, just had an issue over-eating carbs and sometimes got a bit bloated after a very carb-heavy meal…

Then Vital Wheat Gluten is 100% OK to have on a low-carb diet and WILL NOT knock you out of ketosis. It’s actually a pretty fantastic, cool little ingredient.

That said, I have also included another version of the low-carb pizza that IS gluten-free and does not use vital wheat gluten.

Instead, Xanthan Gum and Psyllium Husks are used to give the crust a similar texture to real dough.

Both versions tasted great (I had my family all taste test them). Everyone liked both equally but the vital wheat gluten version is much more similar to traditional pizza crust if that’s what you are going for.

If you don’t mind your dough being slightly less “fluffy” then the xanthan/psyllium version is perfect.

Now that we’ve got all that out of the way..let’s get on to the recipe for the best low-carb pizza you will ever experience.

*Note* The xanthan/psyllium version looks smaller in photos because I only made half the amount of the total recipe where-as the vital wheat gluten version is the full recipe. 

Serves: 1 medium thick crust pizza OR 1 large thin crust pizza

Ingredients:

  • 3/4 cup warm water OR 1/2 cup warm water IF using xanthan gum/psyllium husks
  • 1 1/2 tsp dry active yeast (I used quick-rise yeast)
  • 1 tsp white sugar (THIS WILL BE EATEN BY THE YEAST, IT IS NECESSARY, it will not affect the final product)
  • 1/4 cup(60g) 14% sour cream
  • 2 tbsp olive oil
  • 1 1/2 cups(168g) almond flour
  • 1/2 cup(64g) Vital Wheat Gluten OR 1 tbsp xanthan gum & 1/4 cup ground psyllium husks
  • 1/4 cup(30g) coconut flour
  • 1/2 tsp salt
  • 1-2tsp Italian spices (optional)

Directions:

  1. In a large bowl, add your warm water, yeast and sugar. Let sit for about 5min.
  2. While waiting, combine all of your dry ingredients in a separate bowl (whisk with a fork), set aside.
  3. In another small bowl, microwave your sour cream for roughly 20-25s (just until slightly warm).
  4. Once your yeast has foamed(make sure it is not old!), add your olive oil and sour cream and stir together.
  5. Next stir in your flour until a dough begins to form.
  6. Use your hands to knead the dough for roughly 3-4min.
  7. Form the dough into a neat ball and place in a greased bowl. Cover with saran wrap and place somewhere warm for 40min (I usually heat my oven to a low-temp for a while before-hand then shut it off and leave the dough in there either with the door open or closed depending on how hot it is). keto pizza
  8. After 40min, pre-heat your oven to 450*F(Or 400*F for thicker dough).
  9. Remove the dough from the bowl(it should now be about 1.5x its original size or larger(less if using the xanthan gum/psyllium version)). low carb pizza
  10. On a baking sheet lined with parchment OR greased with oil, roll out into desired shape and thickness(I would have done mine just a little thinner if I had the option to do it over!)low carb pizza
  11. Brush with olive oil(optional) and either..top with whatever your heart desires then bake for about 10-12min or until lightly browned for a THIN CRUST. OR for a thicker crust, bake at a lower temp(350-400*F) until partially cooked, then add your topping and place back in the oven at 450*F to finish cooking! Enjoy your low-carb pizza!

I topped mine with low-carb barbecue sauce(this one), barbecue chicken breast chunks, basil, oregano, garlic powder, grated parmesan cheese and mozzarella.

low carb pizza
BEFORE BAKING: VITAL WHEAT GLUTEN VERSION
low carb pizza
BEFORE BAKING: VITAL WHEAT GLUTEN VERSION
low carb pizza
BEFORE BAKING: XANTHAN GUM/PSYLLIUM HUSK VERSION
low carb pizza
AFTER BAKING: VITAL WHEAT GLUTEN VERSION
low-carb pizza
AFTER BAKING: VITAL WHEAT GLUTEN VERSION
low carb pizza
AFTER BAKING: VITAL WHEAT GLUTEN VERSION
low carb pizza
AFTER BAKING: XANTHAN GUM/PSYLLIUM HUSK VERSION
low carb pizza
AFTER BAKING: XANTHAN GUM/PSYLLIUM HUSK VERSION

Note: *You can also make the dough ahead of time and refrigerate until ready to bake it(preferably the next day)*.

HAPPY BAKING. 

Nutrition per 1/8th of pizza(Vital Wheat Gluten Version): 16.5F/3.5C(NET)/11P & 3.5g fibre

Nutrition per 1/8th of pizza(Xanthan Gum/Psyllium Version): 16F/3.3C(NET)/5.4P & 7.7g fibre

*Note* This post may contain affiliate links.

 

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123 thoughts on “THE GREATEST LOW CARB PIZZA OF ALL-TIME-Yeast Risen

  1. For those who like to experiment…try this dough for me to friendly calzones. Make the dough according to directions; after rise, divide dough into fourths; roll out thin between sprayed parchment paper; fill with desired stuff: chopped pepperoni, sauce, cheese, etc., Or fresh plum tomato slices that have been patted to remove excess moisture, fresh basil, mozzarella cheese, ital season…whatever. Bake in 425• oven 12-15 min…

  2. I’ve tried the pizza dough recipe and it’s really good. Sometimes though, the dough will still be a little soggy toward the middle. Would it be best to cook the thin crust first and then add the toppings, then put it back in the oven? Trying to get rid of the soggyness!

  3. Just wanted to say Thank You! Made this tonight and we just loved it! It is well worth the time it takes to make it. Best Pizza Crust!

  4. Just wondering, since you use quick-rise yeast here, wouldn’t it be okay to just add the yeast and sugar to the other dry ingredients and combine the water with the sour cream and oil? Quick-rise yeast doesn’t need to proof before using. Have you tried this and if so, did it work fine?

  5. We are counting carbs pretty religiously over here, and putting the recipe in as you describe it (not adding the sugar into the calculation assuming that the yeast uses it all) it is FAR more than 3.5 net carbs. We have the macros figured at F 11.5 / TotalC 11.2 / Fiber 2.9 / Sugars 2 / P 11.9 setting the NetC at 8.4g. Way over what we were expecting based on your recipe. How did you figure that it’s only 3.5g? We are using the vital gluten recipe.

  6. Is it possible to just roll this into a bread pan and make a loaf of bread? I was hoping you had a loaf of bread somewhere on the site using vital wheat gluten but couldn’t find one so hope this would work just as well.

  7. Hi! I am just a bit confused – you say to use active dry yeast, then say you use rapid rise yeast. According to the Fleishmann’s website, those are two different types of yeast! Can you please clarify this? Thanks!

  8. Thank you so much for posting this. I’ve tried so many different low carb recipes, and this one actually mimics recognizable food…And tastes like the real deal. It’s definitely going in my goto recipe binder.

  9. Can you give me total carbs? Our 2 tr. old grandson has just be diagnosed with T1D and he loves pizza. Thanks for the help.

  10. I want to try this for dinner tonight, and realized I don’t have sour cream, can I use milk instead

  11. Thanks so much for this recipe! I am so sick of almond or egg tasting breads or pizza crusts. This tastes just like the real thing! I found I had to reheat the oven a bit to 170 degrees to let the dough raise more – so let it raise another 20 min. I have never raised bread before so I chalk it up to the learning curve. The dough rose as expected (I made a half batch) and it was awesome! I think I will make foccacia bread out of this base recipe and maybe even some sweet rolls! Thanks again.

  12. My family loves the taste of this dough – thank you! I do want to get it a bit crisper, so I will bake it on an oiled pan instead of on parchment as I did the first time. One question – have you experimented at all with incorporating Oat Fiber? Maybe in place of some of the coconut flour? Just curious what your experience may be working with this ingredient. Thanks for the delicious recipe.

  13. Hello!
    I have been on a ketogenic diet for 2 years. I calculated the calories on MFP – the crust alone without toppings is 1670 calories! 131g fat / 24g net carbs / 42g protein I know we are told we don’t have to count calories on a ketogenic diet, but if you want to lose weight, you still have to watch your calories and also the fat content on this is about what I eat in a whole day (and remember, this is crust only). I would only eat this on a cheat day.

  14. Mine are in the oven now ill let you know mine and my husbands opinions later hoping for the best

  15. I used the Vital Wheat Gluten and it didn’t rise (using your oven method) to proof.
    The dough was grainy, light brown and heavy in texture while kneading it. I followed the instructions and measured properly, Maybe if I would have used the “brand” of ingredients you used, perhaps it would have.. Rolling it was difficult as it was cracking and I was patching it up the best I could. To my surprise, it baked up nicely and it is more crust-like. I have been tired of the cheesy crust, cauliflower crust recipes I’ve used in the past. Once I use my current dry ingredients up, I’ll order your brand and give it a go! Thank you..

  16. Yooo. Sooo yummy. Made it today. It was perfect. Next time rolling out thinner. And adding way more toppings!!! Thanks so much for this. I posted your page on my FB and Instagram to give you credit and share my new joy with the world!

    1. Thank you so much for the credit! That’s amazing! Haha I agree thinner & lots of toppings is the way to go!

  17. We just made this, and it totally satisfied the pizza craving. My husband ate almost the whole pizza. Definitely a keeper. I got vital wheat gluten just to make it. Thank you so much for the recipe!

    1. Awe that’s awesome! Haha, I’m glad your husband really liked it!! Thank you so much for the comment. 🙂

  18. Would love to print this out so it is always handy but cannot do it without all the pictures and blog post. Even the “Printer Friendly” version still had everything. Can you add a “recipe card” to the bottom?

  19. Just figured out how to delete the parts I didn’t want to print. Thank you for developing this keto friendly pizza dough recipe.

  20. Not sure what I did wrong, but this recipe did not work for me. The final product was quite mushy and had a grainy texture. We were not able to pick it up to eat it as it basically disintegrated into crumbs. I followed the vital wheat gluten recipe. Any ideas where I could have gone wrong? My yeast did bubble and the dough did rise.

  21. Should it be stretchy, like a bread dough before rising, or still more biscuit like in consistency? I was able to put it together in a ball, but it’s not a traditional dough feel. I’m just wondering if that’s right, or if it should be more dough-like.

  22. Hi Sammysamgurl,
    This looks amazing! Unfortunately I am allergic to almond flour, do you have any suggestions/tweaks for me to be able to make this recipe?

  23. Hi there! I just made a pizza with someone else’s recipe today and it was a FLOP!!! I have been trying to find a great pizza dough recipe or at least halfway decent one for the last 2 years, but with no luck.

    I am going to try this one as soon as I get a craving for pizza again, and that usually takes about 4 months for that to happen; the FLOPS stay with me that long before I want to risk wasting ingredients to try another recipe!!!! I will let you know how this works out!

    Curious, how many carbs per slice; did I miss it?

  24. People, *please* don’t comment unless you’ve actually made the recipe!

    I tried the non-psyllium version and ended up with a scone-like crumbly texture. Also tried the psyllium version – rubberier texture but still crumbly. Yeast proofed like a champ; it was almost as if the vital wheat gluten (Bob’s Red Mill) didn’t give the “stretch” the dough needed. Ideas?

  25. This recipe didn’t work for me at all. Not sure what I did wrong, but it looked completely different from the photos, much browner. Maybe you used blanched almond flour and I was using regular? The dough stuck to the pan even though I greased it, and it crumbled apart and generally had the consistency of, well, almond flour (gummy, gritty, etc). Not like a true dough at all. A disappointing waste of expensive ingredients. It looks like it turned out well when you made it, though, so I’m honestly stumped as to what happened.

    1. Awe, Sue I’m so sorry to hear this! Did you use vital wheat gluten or the second gluten-free option? I did use blanched almond flour so maybe that was the difference. But even blanched almond flours can sometimes vary in absorbency along with coconut flour when using different brands. I wish I could come help you out in person! It makes me sad when my recipes don’t go as planned for other people! The best advice I can give if you ever decide to make it again is to use blanched almond flour/the vital wheat gluten version and adjust the amounts of flour slightly if the dough seems to dry or to wet.

  26. This is awesome! Something different than the fathead dough often subbed for bread items. I would like to use the vital wheat gluten concept here on bread or bagels or something else also! Have you made anything else besides pizza crust similar to this using vital wheat gluten??

    1. Hey! Thank you so much! I’ve used a similar combo of ingredients to create my most recent “Best Low-Carb Flatbread” recipe and it was fantastic! I’m sure there are other things you could apply it to as well!

  27. (BTW the only way to comment is to give an email – clicking on anything just spins and spins. I just made the pizza and was so looking forward to it.) All the comments had me really enthusiastic. It worked, but didn’t taste all that great. I am crazy for pizza and have been perfecting dough for years, my expectations were not that it would equate a good chewy crisp dough. Even using a pizza stone didn’t help. Its far better than cauliflower dough, but for someone who really loves the dough part of the pizza… there’s no substitute for real dough. I love the detail you go into, all the how’s and why’s, great post and recommendations.

  28. When you mwntion it can be made ahead of time and refrigerated you dont mention at what point i should refrigerate (after rising? Before rolling?)

  29. I tried these tonight for the family and tried the choc chip cookies for dessert. The pizza was a big hit with the hubby and 1 toddler ate all it, the other ate some but hes been on a “im not gonna eat kick” so his opinion doesnt hokd much substance. I made the dough (double batch) last night around say 1a and put in the fridge overnight to slow rise, took out to rest at room temp around 5p and baked at 6p. I saved one batch and put in the freezer.

    The dough rolled wonderfully. I half baked, added my toppings, brushed crust with butter and added pizza seasonsing. Baked for abother 5 mins to finish the crust and the broiled until cheese was all melty and starting to brown.

    I definatly think this should have been rolled out thinner. I made a “medium” pizza. It was very filling and like anything with coconut/almond flour..dense. i think these would be perfect as thin crust. The buttered and seasoned crust was actually my favorite part!.

    Also because these are keto flour and dense they lean to be a bit dry. I wasnt thinking about that when i put the sauce on. You definitely need ALOT of sauce to combat that keto bread feel. Also this would be where a thinner dough would help.

    Overall id say this is a win but ill try some adjustments with execution next time.

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