The Best Keto Pizza Crust Recipe
Servings: 8 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.