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keto pizza crust with yeast
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3 from 7 votes

Keto Pizza Crust With Yeast 

Prep Time40 mins
Cook Time18 mins
Rising Time1 hr
Total Time1 hr 58 mins
Course: dinner, lunch
Keyword: keto pizza, low carb pizza
Servings: 2 medium pizzas (6 slices each)
Calories: 262kcal

Ingredients

Instructions

  • Pre-heat your oven to the lowest setting then shut it off once it comes to temperature.
  • Meanwhile, in a large bowl combine all of the dry ingredients including; vital wheat gluten, oat fiber, ground flax meal, powdered monkfruit/erythritol sweetener, yeast, italian seasoning, garlic powder, sugar, baking powder and xanthan gum. Do not add the salt just yet (see above in the tips as to why).
  • Whisk your eggs very well in a separate bowl with the two cheeses and salt.
  • Add your warm water and oil to the dry ingredients and stir a few times. Then also add the cheese and egg mixture.
  • Mix well until a dough begins to form. At this point I put my dough in my KitchenAid mixer with the dough hook attachment on the setting 3 or 4 and let it run for ~5-8min.
  • OR if you do not have a mixer, you will have to knead the dough for ~ 10min or more by hand. You can tell when the dough has been kneaded enough when it has some more elasticity to it and holds it's shape better. It will also be easier to form into a somewhat smooth ball.
  • Speaking of that, form your dough into a rough ball and place it into a greased bowl, covered with Saran Wrap or a towel. Place this inside your previously warmed oven with the door ajar (or some place warm but not hot) to rise for ~1 hour (OR 30-40min then place in the refrigerator over-night and bake the next day for the best flavour!)
  • Pre-heat your oven to 425*F prior to baking.
  • After the 1 hour in a warm place (or 30-40min in a warm place and then in your fridge overnight) your dough should have pretty much doubled in size.
  • Break it into 2 halves. Save one have for another time (see storage instructions above) place the half you are using between two greased sheets of parchment paper. Roll it out using a rolling pin until it's slightly bigger than the pan you are using. Pinch the edges over to form a crust.
  • Then place onto a parchment-lined and olive oil-greased pan or baking sheet (brush olive oil over the parchment paper). **ALSO SEE MY PRO TIP FOR GETTING A CRISPIER PIZZA CRUST ABOVE. I FOLLOWED THIS METHOD INSTEAD**
  • Top the pizza dough with whichever pizza toppings you prefer (be sure not to over-do high moisture toppings for a crispier crust). I used pesto, brie, cooked rotisserie chicken and some roasted red peppers.
  • Bake the pizza crust for 10-14min or until the cheese is melted and the crust is browned.
  • Cool for a couple minutes, then you can top with fresh basil or chili flakes, then slice and serve! Enjoy the BEST Keto Pizza Crust Made With Yeast!

Notes

Ingredients Links

 
 
Tips For Making Keto Pizza Crust With Yeast
  • The reason we add the salt to this dough later on is that it can actually interfere with the yeast's formation process and the enzymes in flour, as well as how the water affects gluten development. 
  • To tell if dough has been kneaded enough, if you lift it, does it holds it's shape relatively well in you hands? Does it feel different? As in, more elastic as you knead it and came more easily form a smoother ball? Then it's kneaded enough! If you are concerned, just know that about 5min at 3-4 speed on most stand mixers is plenty of time for gluten to form. 10 min by hand and still concerned? Knead a bit more than go ahead and let it rise. It's tough to over-knead this dough by hand.
  • Want the best-tasting version of this dough? Let it rise for 30-40min at room temperature or until about 1.5x it's original size, then place in the fridge overnight to finish rising. Remove 1 hour prior to the time you plan to bake it, pre-heat your oven to 425*F then follow the instructions below for shaping and baking!
  • PRO TIP: Use a 12-inch cast iron skillet for this recipe (or you can use a pizza stone if you own one). Add ~2 tbsp olive oil prior to placing your crust into the skillet. Make sure to brush it around the pan. Then after placing down the dough with slightly folded edges for the crust, top it, then heat the dough and your toppings for ~3-4min or JUST until the pan starts to sizzle (If you cook it too long, you can run the risk of burning the center of the crust). Then transfer the skillet to the oven for another 10-14min to finish cooking the pizza!
  • Try not to use too many high moisture toppings for a crispier crust.
  • For thin crust pizza bake at 450*F for thicker crust, bake at 400-425*F to help it cook through (thicker crusts benefit immensely from a pizza stone or cast iron skillet if you have one).
  • Store leftover pizza as you would traditional pizza in the fridge. Re-heat in the oven at 350-400*F until warm. You can also freeze the prepared and cooked pizza.
  • Another option is to freeze the dough. Since this recipe makes enough dough for two medium pizzas, you can save one half of the dough for later by rolling it into a ball, wrapping in saran wrap and placing in a ziplock bag in the freezer until you plan to use it next. Remove it to thaw in the fridge the night before you plan to cook it and then let it come to room temperature before rolling it out!

 

Nutrition

Serving: 2slices | Calories: 262kcal | Carbohydrates: 5.5g | Protein: 26.9g | Fat: 13.3g