March 6th, 2020
Easy Keto Pizza Crust (Low Carb Gluten Free Pizza)
This Easy Keto Pizza Crust recipe is my absolute favourite pizza base recipe! And, it is not made with Fathead dough.
Love great keto meals? Check out the amazing Healthy Family cookbook. View Cookbook
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
A while ago I gave myself a quest to make an easy keto pizza crust that actually tasted good.
I am fussy and to be honest have not eaten a lot of keto pizza. I just found fathead not the best for pizza (in my opinion) and so many other bases were just not great.
But then I made this one!
This recipe is originally featured in our new cookbook The Healthy Family Keto Cookbook.
To get this low carb pizza base recipe right we had a team of 20+ tester try it and give feedback.
There was a lot of adjustments based on the feedback but in the end we have a recipe that tastes great.
It is also in my opinion the closest to a real pizza base.
EASY KETO PIZZA CRUST INGREDIENTS
You will recognise all the ingredients in the easy keto pizza crust as keto pantry staples. All ingredients are found in most supermarkets.
- 230 g almond meal
- 2 tablespoons sesame seeds (20g) or hemp seeds
- 2 large eggs
- 1 tablespoon light tasting olive oil (15g)
- 1/2 teaspoon xanthan gum
- 75 g water
HOW TO MAKE A KETO PIZZA BASE
Here is how to make our very simple keto pizza base. Perfectly easy to make and prepare to add to your keto diet plan.
CONVENTIONAL METHOD
- Preheat oven to 180 ̊C. Line a large baking tray with baking paper.
- Combine all ingredients in a food processor or large bowl. Continue to mix until dough forms. (Add a little extra almond meal if dough is overly sticky).
- Cut dough in half. Roll out each half between 2 sheets of baking paper into 32cm diameter large pizza base, or cut and roll into 8 individual pizza bases.
- Transfer pizza base to prepared tray. Prick pizza base with a fork.
- Bake 15-20 minutes.
- Top with favourite topping and bake (at 220℃) for 8-10 minutes or until cheese is bubbly and golden.
HOW TO MAKE KETO PIZZA IN A THERMOMIX
- Preheat oven to 180 ̊C. Line a large baking tray with baking paper.
- Place all ingredients into mixing bowl and mix 25 sec/speed 4. Scrape down sides of bowl and repeat if necessary.
- Remove dough from mixing bowl and form into a ball. (Add a little extra almond meal if dough is overly sticky). Follow from Step 3 above.
CAN THE BASES BE FROZEN?
Absolutely! If you par-bake in the oven the pizza bases can be stored in a ziplock bag and kept frozen for up to 3 months (or longer).
HOW TO MAKE A NUT FREE KETO PIZZA CRUST RECIPE
Yes you can certainly make a nut free low carb pizza. In this recipe simply swap the almond meal for sesame flour or use a sunflour meal and pepita meal mix instead.
WHAT TO USE FOR KETO PIZZA TOPPINGS
Firstly you need to make our very delicious Keto Marinara Pizza Sauce. It is so fresh and delicious and is certainly my favourite sugar free pizza sauce recipe.
For delicious keto pizza toppings let your imagination (and keto food lists) be your guide. If you want a tuna mornay pizza go for it! But here are my favourite toppings
- Cheese – it has to include a few varieties not just mozzarella
- Sausage – I squeeze sausage meat out of sausages an have delicious low carb meatballs on my pizzas
- Bacon – a favourite for many of us
- Mushrooms – it isn’t a pizza if it hasn’t got mushrooms on it in my opinion
- Olives – I just love my olives.
Here you can even watch me put together one of my favourite pizzas.
CONNECT WITH OUR KETO COMMUNITY
Join our fabulous keto community on multiple channels and get support from others following the keto lifestyle. Find the best in recipes, great keto planners, get started with keto or use our Macro Calculator to start your keto diet with all the tools you need.
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Easy Keto Pizza Crust
Our Easy Keto Pizza Crust recipe is so easy. For me this is the best keto pizza base I have tried in the 3 years of being on the keto diet.
Prep Time: 8 mins
Cook Time: 20 mins
Total Time: 28 mins
Calories: 198kcal
Servings: 8 serves (2 slices)
Tap or hover over number to scale ingredientsIngredients
- 230 g almond meal
- 2 tablespoons sesame seeds (20g) or hemp seeds
- 2 large eggs
- 1 tablespoon coconut oil (15g) or any neutral tasting oil
- 1/2 teaspoon xanthan gum
- 75 g water
Instructions
CONVENTIONAL METHOD
- Preheat oven to 180 ̊C. Line a large baking tray with baking paper.
- Combine all ingredients in a food processor or large bowl. Continue to mix until dough forms. (Add a little extra almond meal if dough is overly sticky).
- Cut dough in half Roll out each half between 2 sheets of baking paper into 32cm diameter large pizza base, or cut and roll into 8 individual pizza bases. Transfer pizza base to prepared tray. Prick pizza base with a fork.
- Bake 15-20 minutes. Top with favourite topping and bake (at 220℃) for 8-10 minutes or until cheese is bubbly and golden.
THERMAL METHOD
- Preheat oven to 180 ̊C. Line a large baking tray with baking paper.
- Place all ingredients into mixing bowl and mix 25 sec/speed 4. Scrape down sides of bowl and repeat if necessary. Remove dough from mixing bowl and form into a ball. (Add a little extra almond meal if dough is overly sticky). Follow from Step 3 above.
Video
Notes
- These keto pizza bases can be par-baked and kept in the fridge for up to 5 days or frozen individually.
- Extra seeds can be added for ore of a seedy style base.
- Xanthan gum can be replace with glucomannan powder or 1 teaspoon psyllium powder.
- For a nut-free low carb pizza swap the almond meal for sesame flour.
Nutrition
Serving: 1serve (1 large slice) | Calories: 198kcal | Carbohydrates: 6g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 26mg | Potassium: 20mg | Fiber: 3g | Sugar: 1g | Vitamin A: 77IU | Calcium: 68mg | Iron: 1mg | Magnesium: 2mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!
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11 Comments
I made this for the first time last night….it was tasty but we felt the base was rather dry. It actually tasted a bit better cold the next day!
This pizza base is even better than shop bought pizza . It’s thin and crispy which is just how we love it. The dough made 2 large 30cm family size bases and I am going to make smaller bases next time and have them in the freezer for when we want a quick easy meal. Thanks for making meal time so enjoyable. This is another great recipe
This is by far the best kero pizza base Recipe I’ve made. It is able to be picked up to eat a slice in my hand. The sauce is really tasty and so versatile. I had a meal on the table in less than an hour making the base, sauce and the adding the Toppings and cooking. 5 stars from me
This base was so easy and you could pick a piece up in your hand to eat. The sauce is tasty and so versatile. A quick tasty meal from start to finish
Love this pizza base, I halved it and it was perfect . Dinner tonight for me and Can’t wait for lunch tomorrow . So delicious, better than fat head dough 100% and easier to make and roll out
Hi Just wandering can you use psyllium husk instead of xanthum gum. Cheers
I would use the powder Amanda. I am sure it will glue it enough for you.
I’m keen to try a pizza base using Lupin flour. Could I swap it 1 for 1 with the almond flour Megan?
Hi Lyn, I am sure it will be fine. It may be a little drier in consistency but should work.
This was great and a really nice change from our usual chicken crust pizza. The edges got quite burnt on the second cook at 220C with the toppings, so next time I’ll make sure the toppings go right to the edge to protect it.
Megan, how long do you par-cook the extra base for before freezing? I cooked both bases for 20mins, should I have taken the spare out half way?
Hey Kristen, I would take them out around that 10 minute mark (if they are firm enough) then cool and freeze. I have honestly been making mine on the roti maker and just using straight from the fridge (and still par-baking before topping).