Skip to Content

The Best Low Carb Pizza Crust

The Best Low Carb Pizza Crust

the greatest low carb pizza of all time

The Best Low Carb Pizza Crust

I cannot express how EXCITED I am to share this recipe for The Best Low Carb Pizza Crust.

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

Disclaimer: This post contains some affiliate links. If you choose to purchase an item through one of these links, I may receive a small commission. This will not affect your purchase in any way!

Tips For Making The Best Low Carb Pizza Crust

This low carb pizza crust 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 PIZZA CRUST 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. (See my article on Vital Wheat Gluten for a full explanation of what it is)

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 best low carb pizza crust 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 pizza dough 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. 

Canadian Ingredient Links For Products Used In The Best Low Carb Pizza Crust Recipe (The links in the recipe itself are for those in the US)

Other Pizza Recipes I've Made:

The Best Low Carb Pizza Crust Recipe

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

Ingredients:

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 dough
  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)). keto yeast pizza dough
  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!)best keto pizza crust
  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 the best low carb pizza crust!

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

keto pizza recipe

keto psyllium husk pizza crust

keto vital wheat gluten pizza

best keto pizza crust recipe

low carb pizza crust

psyllium husk keto pizza crust

psyllium husks pizza dough

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): 207 cals | 16.5g of fat | 3.5g NET carbs | 11g protein | 3.5g fibre

Nutrition per 1/8th of pizza(Xanthan Gum/Psyllium Version): 180cals | 16g of fat | 3.3g NET carbs | 5.4g protein | 7.7g fibre

instagram follow button

Like The Best Low Carb Pizza Crust? Try one of my other pizza recipes!

The Best Low Carb Pizza Crust
Print Recipe
3.76 from 54 votes

The Best Low Carb Pizza Crust

Prep Time30 mins
Cook Time15 mins
Rising Time40 mins
Total Time1 hr 25 mins
Course: Main Course
Keyword: pizza
Servings: 8 slices
Calories: 207kcal

Ingredients

Instructions

  • In a large bowl, add your warm water, yeast and sugar. Let sit for about 5min.
  • While waiting, combine all of your dry ingredients in a separate bowl (whisk with a fork), set aside.
  • In another small bowl, microwave your sour cream for roughly 20-25s (just until slightly warm).
  • Once your yeast has foamed(make sure it is not old!), add your olive oil and sour cream and stir together.
  • Next stir in your flour until a dough begins to form.
  • Use your hands to knead the dough for roughly 3-4min.
  • 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).
  • After 40min, pre-heat your oven to 450*F(Or 400*F for thicker dough).
  • 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)).
  • 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!)
  • 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 the best low-carb pizza crust!
  • I topped mine with low-carb barbecue sauce(this one), barbecue chicken breast chunks, basil, oregano, garlic powder, grated parmesan cheese and mozzarella.

Notes

Nutrition per 1/8th of pizza(Xanthan Gum/Psyllium Version): 16g of fat | 3.3g NET carbs | 5.4g protein | 7.7g fibre
 

Canadian Ingredient Links For Products Used In This Recipe (The links in the recipe itself are for those in the US)

Nutrition

Serving: 1slice | Calories: 207kcal | Carbohydrates: 3.5g | Protein: 11g | Fat: 16.5g | Fiber: 3.5g


OTHER SIMILAR POSTS YOU MAY LIKE:

keto pizza bites

Keto Pizza Bites

keto pizza pockets

Keto Pizza Pockets

quick keto pizza crust

Quick Keto Pizza Crust

Low-Carb Flat Breads (Yeast Risen)

Low-Carb Flat Breads (Yeast Risen)

The AMAZING 8min Keto Flatbread

The AMAZING 8min Keto Flatbread

Keto Cheese Buns

Keto Cheese Buns

Keto Pizza Bites

Keto Pizza Bites

No-Bake Pumpkin Seed Butter Balls
← Read Last Post
LOW CARB CINNAMON ROLL CAKE
Low-Carb Cinnamon Roll Cake
Read Next Post →

Leave a Reply

Paula B

Monday 8th of February 2021

Made this last weekend....based on other comments about wet dough, I reduced the water to 2/3 cup and just 1tbsp of oil. Dough rose well. I used half the dough to make one thin crust 'personal sized' pizza and was extremely happy with how it turned out...crisped up beautifully. Will definitely be making this again!

sammysamgurl

Tuesday 9th of February 2021

Awesome to hear! :D I'm glad it turned out well with the reduced water! I've since created a new version of this crust myself to fix that issue as well. I know it was a bit of a pain with the original, haha.

Keto Pizza Crust With Yeast | Mouthwatering Motivation

Sunday 24th of January 2021

[…] may have come across my first yeast bread attempt years ago called the “The Best Low Carb Pizza Crust”  or “The Greatest Low Carb Pizza Crust […]

Low Carb Keto Pizza Bites | Mouthwatering Motivation

Sunday 24th of January 2021

[…] The Best Low Carb Pizza Crust […]

J.B.

Friday 22nd of January 2021

I am happy to report that I've made this several times now using a bread machine and to great success every time. Using the dough/pizza dough setting, I followed the manufacturer's instructions: add all liquids first, followed by dry ingredients, then finally create a hollow and put the yeast in it. The first time I did this I quickly learned that it is best to split the dough (save the other half for pizza the next day!) Other things to keep in mind, if you are like me and don't own a pizza stone, your dough will probably not cook all the way through before the top gets burnt (this happens to me even with 'real' pizza dough). I've found the trick that works for me is to put the dough in a cast iron frying pan, add your toppings and put it on the stove on medium high, heating up the pan and cooking the bottom of the dough in the process. This takes about maybe 5 minutes tops--lift the side of the crust to check doneness. Then, pop the pan into a preheated (450 or more) oven, cook for 5-7 minutes. I know, it's a crazy workaround, but there's really no extra mess involved, and I don't have to buy a pizza stone and waste a ton of energy heating that thing up for an hour just to get a nice crisp bottom. Alternatively you can par-bake the dough, but my issue with that is the edge of the crust gets a little too brown and not particularly edible.

sammysamgurl

Saturday 23rd of January 2021

Hey J.B! I loved your comment! This is such a detailed process and it's amazing! I had so many comments about switching to a pizza stone or cast iron skillet that I finally bought one in the process of designing a new keto yeast pizza crust! The results will be posted later today if it works out so THANK YOU for your input! It is highly appreciated and I'm glad you enjoyed this recipe and made it work for you!

Rachel

Saturday 16th of January 2021

Is the vital wheat gluten version 0 net carbs since it has 3.5 carbs and 3.5 fiber or did you mean 3.5 net carbs?

%d bloggers like this: