The Best Keto Pizza Crust (2021)

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This is seriously The BEST Keto Pizza Crust you will find.

Yeast risen dough, baked until golden brown with those little bubbly air pockets.. A crust that's not too soft and has the right amount of chew.

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Topped off with low carb pizza sauce, italian spices, mozzarella and pepperoni or whichever toppings your heart desires. This pizza is the solution you've been looking for.

As you may have noticed, a lot of my blog posts are now being titled “2021”.

This is because as time progresses, I end up sharing new versions of original recipes. I'm always updating and improving. This keto pizza crust really is my best one yet…and there have been a LOT.

My website actually became well-known because of my original keto pizza crust. I made this one years ago when I was first experimenting with keto bread items and yeast.

People either had great success with it and loved it OR they told me it didn't work out and hated it, lol. Either way, it did amount a lot of attention.

But since those days I've had years to improve my baking and SO, SO much practice with low carb yeast risen recipes.

This pizza crust is heaps and bounds better. It's also easier to make and pretty much fool-proof with the simple steps required to make it.

All you need is a bowl, your hands, a baking sheet or pizza pan and a towel or some plastic wrap. Easy, peasy, lemon squeezy.

This keto pizza dough rises beautifully and doubles in size as it should. The dough can even be cut in half and half can be placed in the freezer for a quick pizza dinner on another day.

The real reason the pizza crust is so good? It's made with my new Keto Bread and Pastry Flour, a blend I've been working on for what feels like forever. But I finally perfected it this year.

This flour blend works as a substitute for white flour and gives MUCH better results than baking with almond and coconut flour. If you haven't tried it yet, definitely do so as I will be incorporating it into many more future recipes. (PS. 1 bag of flour makes you about 6 pizzas or plenty of other baked goods since it acts like a general white flour replacement!)

The Best Keto Pizza Crust Ingredients:

Water – Warm water at 110*F works best to activate yeast. I like to just microwave a cup of water for ~25-30s or until it's warm but not too warm that I can't comfortably place a finger in it.
Dry Active Yeast – Make sure your yeast is fresh. It should foam up after a couple minutes in the warm/water sugar mixture. If it doesn't, you may need new yeast. Store yeast in the freezer to keep it as fresh as possible for a long time.
Sugar – OR Inulin can be used – this is necessary to cause the bread to rise and is converted to CO2 and alcohol so you don't need to be concerned about it affecting your blood glucose.
Mouthwatering Motivation Keto Bread & Pastry Flour – My new keto white flour replacement for a TON of keto baked goods. 1 bag of flour makes you about 6 pizzas or plenty of other baked goods since it acts like a general white flour replacement!
Powdered Monkfruit Sweetener (or any sweetener)
Salt
Olive Oil – You just need a tablespoon for the dough and then the rest is for brushing the dough and greasing your bowls! This helps the pizza crust to crisp up in the oven and keeps leftovers fresh longer in the fridge.
Italian Spices – Optional! I buy “pizza seasoning” as a blend and I like to sprinkle about 1/2 tbsp in the crust and another 1/2 tbsp on top.
Toppings – I specify what I use below but you can use whichever toppings you prefer! Just be sure not to over-load the toppings (especially veggies) or you can cause too much moisture to seep into the crust.

Tools I Used To Make The Best Keto Pizza Crust

Keto Bread & Pastry Flour Mix – My absolute favourite keto flour. This is a flour I created to be used in a TON of recipes. It acts just like white flour and provides a better texture/tastes much better than almond and coconut flour!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
Mixing Bowls
Spatula
Microwave (for placing the dough to rise – optional)
Plastic Wrap or a Clean Kitchen Towel
Baking Sheet, Pizza Stone or Pizza Pan
Brush (optional, to spread olive oil)

The Best Keto Pizza Crust Tips

As I mention above, make sure to use fresh yeast for your keto pizza recipe. If you are unsure if it's fresh, simply add a teaspoon to a small bowl with some warm water and 1 tsp white sugar and see if it foams up after 3-8 minutes.
When allowing your dough to rise, you want to leave it until about doubled in size (1 1/2 hours is usually ideal). I like to microwave a cup of water for 1 minute then place my covered bowl of dough in the microwave beside the cup of water and shut the door to rise.
This keto pizza crust bakes best on the top rack of your oven. Especially if your oven is like mine and provides most of the heat from the bottom. This prevents the bottom of your crust from burning before the center of the pizza has cooked. I use a baking sheet in this recipe but if you have a pizza stone or pizza pan, feel free to use that instead.
Make your crust thinner than you think. This crust puffs up quite a bit in the oven so make sure you don't leave it too thick before baking or you'll find it doesn't fully cook through before the bottom begins to burn. You can also poke holes in your dough before baking to help prevent bubbles and allow for even cooking.
Toppings – I mentioned this above but like any pizza, be sure not to over-load high water content toppings as they will cause your dough to come out soggy. I find 2-3 tablespoons of low carb pizza sauce is plenty to cover HALF of the total dough in this recipe (1 small pizza). Then for vegetables, just be sure not to over-do them.
This keto pizza dough freezes well so I like to break it in half after it's risen and save half for wrap up half for another day to get 2 small (but VERY filling) pizzas out of it.

How To Store The Best Keto Pizza Crust

You can easily freeze this keto pizza dough. Simply let it double in size as the recipe says then break into two pieces (or keep as one), form into balls and wrap with saran wrap then place in a large ziplock in the freezer. Remove and let the dough thaw then add your toppings and bake as usual.
I haven't tried freezing this as a prepared frozen pizza yet but if you wanted to try, I'd suggest baking the crust by itself for 4-5minutes, letting it cool to room temperature then adding your toppings before freezing solid on a baking sheet. Once frozen, wrap it in saran wrap and place it in a ziplock bag in the freezer. When you want it, bake it from frozen at 425*F until the crust is lightly brown and toppings are heated through.
Leftover cooked keto pizza can be stored as you would store any regular pizza, simply cover in the fridge for up to 3 days and re-heat in the oven or microwave OR wrap in plastic wrap and place in a ziplock bag to freeze solid.

Other Keto Pizza Recipes You May Like:

Keto Pizza Crust With Yeast
Low Carb Keto Pizza Bites
The Best Keto Pizza Crust (No Yeast)
Keto Pizza Pockets
Keto Deep Dish Pizza
Easy Keto Pizza Dip
Low Carb Pizza Rolls

The Best Keto Pizza Crust Recipe

Ingredients:

1 cup warm water, 250ml (think bath-water warm)
2 tsp monkfruit sweetener, 8g (or any sweetener)
1 tsp active dry yeast, 4g
1 tsp white sugar, 4g (or 1 tbsp inulin, 8g)
2 tbsp olive oil, 30g
2 cups + 2 tbsp Mouthwatering Motivation Keto Bread & Pastry Flour, 235g
1 tsp salt
1 tbsp italian spices (optional)

Directions:

Add the warm water to a large bowl.
Add the sweetener, yeast and sugar. Stir together then cover with plastic wrap and let sit for ~3 minutes or until it's started to get foamy/frothy.
Add the olive oil, Keto Bread & Pastry Flour, italian spices and salt to the bowl.
Use a spoon or spatula to stir everything until a dough begins to form. When the dough becomes to hard to stir, use your hands to knead it.
Knead the dough for about 3-4 minutes or until you can form a relatively smooth ball (see video for a better example of this).
Place your ball of dough into a clean olive oil greased bowl. Turn the dough once to lightly coat all sides of the ball with olive oil.
Cover the bowl with plastic wrap or a clean towel and place it somewhere warm to rise for 1 1/2 hours or until doubled in size. Pre-heat your oven to 425*F towards the end of the rising time. (I like to heat a cup of water in the microwave for 1 minute, then place the bowl of dough in beside the water and shut the door).
Once your dough has risen, turn it out onto an olive oil greased baking sheet or pizza pan. Break the dough in half to make one small pizza and wrap the other half in plastic wrap and place in a ziplock bag in the freezer to use another day. (Note: You can make a large pizza with all of the dough, just be sure to watch the pizza and increase your baking time slightly if needed).
Use your fingers to press the dough out into a thin circle. If the dough springs back, let it sit in its current position for a couple minutes, then continue to press it into a circle (this just gives the gluten some time to relax again). Use a fork to gently poke some holes in the dough.
Brush the top of the dough with a bit of olive oil then add whichever toppings you'd like.
For this pizza I used ~3 tbsp low carb pizza sauce, 1/2 tbsp italian spices, about 1/2 cup shredded mozzarella cheese and 8 slices of pepperoni.
Place the pizza in the pre-heated oven on the top rack for 10-14 minutes or until lightly browned and toppings are warm and cheese is melted. (you may want to play around with this but if your oven heats mainly from the bottom-up, you'll want to place it higher to prevent the bottom of the crust from cooking too quickly).
Serve warm. Slice into 4 large pieces or 8 smaller pieces. This pizza crust is VERY filling so you'll find a smaller serving is sufficient compared to traditional pizza. Enjoy the best keto pizza crust!

Store leftover pizza in the fridge or freezer and re-heat as you would regular leftover pizza (see above for more storage options).

Nutrition for 1/4 of pizza (crust made using 1/2 of the total dough the recipe makes)-NO TOPPINGS:

121 calories | 3.9g fat | 3.4g NET carbs | 12.2g protein | 7.4g fiber

Nutrition for 1/4 of pizza (crust made using 1/2 of the total dough the recipe makes)-WITH TOPPINGS: 203 calories | 10.5g fat | 3.5 NET carbs | 17.1g protein | 7.6g fiber

Print Recipe

4.80 from 5 votes

The Best Keto Pizza Crust Recipe

Prep Time10

Cook Time10

Resting Time1 30

Total Time1 50

Course: dinner, lunch

Cuisine: Italian

Keyword: keto pizza, keto pizza crust, low carb pizza

Servings: servings (2 small pizzas)

Calories: 203kcal

Ingredients

1 cup warm water 250ml (think bath-water warm)
2 tsp monkfruit sweetener 8g (or any sweetener)
1 tsp active dry yeast 4g
1 tsp white sugar 4g (or 1 tbsp inulin, 8g)
2 tbsp olive oil 30g
2 cups + 2 tbsp Mouthwatering Motivation Keto Bread & Pastry Flour 235g
1 tsp salt
1 tbsp italian spices optional

Instructions

Add the warm water to a large bowl.
Add the sweetener, yeast and sugar. Stir together then cover with plastic wrap and let sit for ~3 minutes or until it's started to get foamy/frothy.
Add the olive oil, Keto Bread & Pastry Flour, italian spices and salt to the bowl.
Use a spoon or spatula to stir everything until a dough begins to form. When the dough becomes to hard to stir, use your hands to knead it.
Knead the dough for about 3-4 minutes or until you can form a relatively smooth ball (see video for a better example of this).
Place your ball of dough into a clean olive oil greased bowl. Turn the dough once to lightly coat all sides of the ball with olive oil.
Cover the bowl with plastic wrap or a clean towel and place it somewhere warm to rise for 1 1/2 hours or until doubled in size. Pre-heat your oven to 425*F towards the end of the rising time. (I like to heat a cup of water in the microwave for 1 minute, then place the bowl of dough in beside the water and shut the door).
Once your dough has risen, turn it out onto an olive oil greased baking sheet or pizza pan. Break the dough in half to make one small pizza and wrap the other half in plastic wrap and place in a ziplock bag in the freezer to use another day. (Note: You can make a large pizza with all of the dough, just be sure to watch the pizza and increase your baking time slightly if needed).
Use your fingers to press the dough out into a thin circle. If the dough springs back, let it sit in its current position for a couple minutes, then continue to press it into a circle (this just gives the gluten some time to relax again). Use a fork to gently poke some holes in the dough.
Brush the top of the dough with a bit of olive oil then add whichever toppings you'd like.
For this pizza I used ~3 tbsp low carb pizza sauce, 1/2 tbsp italian spices, about 1/2 cup shredded mozzarella cheese and 8 slices of pepperoni.
Place the pizza in the pre-heated oven on the top rack for 10-14 minutes or until lightly browned and toppings are warm and cheese is melted. (you may want to play around with this but if your oven heats mainly from the bottom-up, you'll want to place it higher to prevent the bottom of the crust from cooking too quickly).
Serve warm. Slice into 4 large pieces or 8 smaller pieces. This pizza crust is VERY filling so you'll find a smaller serving is sufficient compared to traditional pizza. Enjoy the best keto pizza crust!

Video

Notes

The Best Keto Pizza Crust Ingredient Links:

Dry Active Yeast
Sugar OR Inulin
Mouthwatering Motivation Keto Bread & Pastry Flour
Powdered Monkfruit Sweetener (or any sweetener)

The Best Keto Pizza Crust Tips

As I mention above, make sure to use fresh yeast for your keto pizza recipe. If you are unsure if it's fresh, simply add a teaspoon to a small bowl with some warm water and 1 tsp white sugar and see if it foams up after 3-8 minutes.
When allowing your dough to rise, you want to leave it until about doubled in size (1 1/2 hours is usually ideal). I like to microwave a cup of water for 1 minute then place my covered bowl of dough in the microwave beside the cup of water and shut the door to rise.
This keto pizza crust bakes best on the top rack of your oven. Especially if your oven is like mine and provides most of the heat from the bottom. This prevents the bottom of your crust from burning before the center of the pizza has cooked. I use a baking sheet in this recipe but if you have a pizza stone or pizza pan, feel free to use that instead.
Make your crust thinner than you think. This crust puffs up quite a bit in the oven so make sure you don't leave it too thick before baking or you'll find it doesn't fully cook through before the bottom begins to burn. You can also poke holes in your dough before baking to help prevent bubbles and allow for even cooking.
Toppings - I mentioned this above but like any pizza, be sure not to over-load high water content toppings as they will cause your dough to come out soggy. I find 2-3 tablespoons of low carb pizza sauce is plenty to cover HALF of the total dough in this recipe (1 small pizza). Then for vegetables, just be sure not to over-do them.
This keto pizza dough freezes well so I like to break it in half after it's risen and save half for wrap up half for another day to get 2 small (but VERY filling) pizzas out of it.

How To Store The Best Keto Pizza Crust

You can easily freeze this keto pizza dough. Simply let it double in size as the recipe says then break into two pieces (or keep as one), form into balls and wrap with saran wrap then place in a large ziplock in the freezer. Remove and let the dough thaw then add your toppings and bake as usual.
I haven't tried freezing this as a prepared frozen pizza yet but if you wanted to try, I'd suggest baking the crust by itself for 4-5minutes, letting it cool to room temperature then adding your toppings before freezing solid on a baking sheet. Once frozen, wrap it in saran wrap and place it in a ziplock bag in the freezer. When you want it, bake it from frozen at 425*F until the crust is lightly brown and toppings are heated through.
Leftover cooked keto pizza can be stored as you would store any regular pizza, simply cover in the fridge for up to 3 days and re-heat in the oven or microwave OR wrap in plastic wrap and place in a ziplock bag to freeze solid.