I literally  cannot express how EXCITED I am to share this recipe.

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’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 recipe 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


  • 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)


  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). DSC_0783 copy
  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)). DSC_0793 copy
  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!)DSC_0794 copy
  11. Brush with olive oil(optional) and 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!

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

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


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

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    1. Awesome! You can try using more almond flour but you may need about 3/4 cup to sub for the coconut flour (as coconut flour is much more absorbent than almond). So what I would do is make the recipe as is, except leave the extra almond flour to the end of your dry ingredients and add it last, a little at a time until a nice dough forms. I would also highly recommend using the vital wheat gluten version if doing this! Anyways, hope that helps! Let me know if you try it 🙂

  1. Before you knead, is the dough still wet/shaggy? I used the vwg method and added an additional 1/2 cup almond flour. It became less shaggy but not what I would call a dough. I tried to knead it in the mixer but it wouldn’t work so I put it in a container and kneaded it. It seem to come together a bit better. Any suggestions? It is rising as I write.

    1. Hmm, that’s possibly due to the extra almond flour. It is more granular than coconut. When I made my dough it was maybe ever-so slightly grainy but it still felt like it was I guess “fluffy” or had some give to it as well. After it had time to rise it came together beautifully. Rising should help but it still may not be exactly like the coconut/almond version. Let me know how it went for you! I apologize for the late reply!

  2. This looks yummy! Sooo excited to try it. The link for the vital wheat gluten is wrong though – it took me to flaxseed. Could you post the correct link to the kind you used? Thanks!

    1. So sorry about that but thank you so much for letting me know! I’ve fixed it now so it should take you to the correct product 🙂

  3. Looks like something that will make my husband’s dieting tolerable. Thanks! I’ve been looking for recipes using gluten flour, but all I got from google was “gluten-free.” Until I searched for vital wheat gluten, and here you are!
    My house is always cold (I’m always too hot) so I make anything (outside my wonderful breadmaker) that has to rise. Love the oven tip; I’ve wondered about that. Set it for 200 degrees, or lower? Before turning it off. Thanks for any help!

    1. Hi Alexandra,

      Awe that’s amazing! He’s one lucky husband if you are doing the baking for him, haha. That’s so funny! I know it can be hard to find recipes for it for sure! I actually LOVE working with vital wheat gluten, It’s a really cool ingredient.

      As for the oven, I usually do around 175*F and then shut it off for a couple minutes before putting the dough in but any setting is fine as long as you make sure it’s cooled down enough to be warm but not really hot. I also will use the microwave, just run it with a cup of water (or nothing ..) in it for about 2min and then place the dough in there with the door shut! Either way should work :). Hope that helps! Let me know how it goes!

  4. Hi there. I just tried this the xanthum gum and physillium husk way. My yeast was good it rose in the cup and was foamy. The dough itself never rose. It was heavy and dense. Didn’t look like yours at all. It did not rise in the oven either?? Followed and measured all

    1. Hey Rita,
      I’m sorry it didn’t turn out quite how you had hoped! I did bake both versions myself as well. The Vital Wheat Gluten version is the one in the main picture and the photo of the xanthan gum version is included lower in the post as well. The Vital Wheat Gluten version will rise quite a bit more because of the gluten strands you form. The xanthan gum version even for me rose just slightly but my family actually enjoyed the texture because it was much more crisp than the vital wheat gluten version! My suggestion (which I am planning on trying myself) is maybe to try the same recipe but leave out the yeast all-together and replace it with about 1-2 tsp baking powder. You could also skip the rise this way as well. This may help it to “lighten up” the dough a bit in the oven. Anyways I hope that helps a bit!

    1. I would suggest just using regular sugar. Monkfruit is a sugar alcohol so it likely will not cause the yeast to foam correctly. A little sugar is all you need and majority of it will be consumed by the yeast anyways so you won’t need to worry about the extra 1-3g of carbs or so left over in the entire pizza!

  5. Just made this & it is very good! My husband didn’t even put Frank’s red hot on it. Haha! My only mini- complaint is, it would be quite helpful (to me anyway) if you would put with the directions approximately how large of a pizza it makes. I used an air bake pizza pan, spreading the dough out thin-ish, but it could’ve been thinner. The middle in some spots wasn’t browned. Regardless, I will definitely make it again, possibly making two crusts & will experiment using it with other recipes using “pizza” dough. It’s such a pain making the mozzarella “dough” & I detest the recipes calling itself dough when it calls for 10 eggs & 1/2 cup flour, etc. To me, that’s just scrambled eggs. lol!

    1. Awe, I’m happy it worked out for the most part! Sorry about the size issue, it was hard for me to estimate as well, I wish I had weighed it and/or used a ruler to help a bit. But I’m glad you are planning to make it again! 🙂 & I TOTALLY relate with the mozzarella and eggy doughs. I always feel like I waste so many ingredients I would rather use for other meals when I make them 😂.

  6. I’m giving this a try now. Dough is warming in the oven. The dough was not as firm as your image so I’m not sure how that will affect the outcome. We shall see 😊.

    1. Awe no! I hope it comes out okay! Let me know how it goes. I think the absorbency of the almond and coconut flours can vary slightly between brands so it seems sometimes the amount of water may vary. Thanks for letting me know!

  7. Hey, Samygurl! I am a professional chef and keto is my lifestyle. I was used to making the egg and cheese keto pizza (very delicious), but was still yearning for REAL dough-tasting pizza and I hope to Baby Gebbus, this turns out fantastic and I’ve lived my dream. My dough is in a semi-warm oven (turned off) rising and it IS rising beautifully. I’m so excited. I make fresh tomato sauce from a can of san Mariano tomatoes with my Emerson blender and just add a jar of pesto. I do not cook it. It will cook in the oven when I top the cooked crust. Sometimes, I roast whole garlic cloves, and crumble bacon on top with cheese and pepperoni. I’m a meat eater and so is my hubby. Thanks again! Blessings to you!

    1. Hey Linda!! That sounds fantastic! Wow!! I hope it goes well for you!! My best recommendations are to make the crust thinner than I did in the original photo & bake for a bit before topping and fully cooking(unless of course this message is late!). Anyways thank you for the sweet comment! Goodluck with everything ☺️

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

  9. 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!

  10. 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. 🙂

  11. 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.

  12. 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?

  13. 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?

  14. 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.

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