Keto Pizza Crust Recipe

5 from 113 votes!

Satisfy your pizza cravings with this amazing fathead dough keto pizza crust. This low-carb alternative uses a combination of melted mozzarella, cream cheese, almond flour, eggs, and yeast to create a delicious, chewy dough.

Shape it, bake it, and watch it transform into a golden, crispy crust. Top it with a killer pizza sauce and your favorite keto-friendly ingredients and enjoy a guilt-free pizza feast!

Prep Time8

Cook Time6

Proving time1

Total Time1 14

Course: Lunch and Dinner

Cuisine: American, Australian

Diet: Gluten Free

Recipe Category: Low Carb

Servings: serves (2 slices per serve)

Calories: 158kcal

Author: Megan Ellam

Ingredients

1 tablespoon warm water
1 teaspoon inulin
1 sachet dried instant yeast 2 teaspoons or 7g
250 g shredded mozzarella
60 g cream cheese
2 eggs
1 tablespoons baking powder
200 g almond meal
1 teaspoon dried Italian Herbs optional
1 teaspoon xanthan gum optional, see notes

Metric - US Customary

Instructions

CONVENTIONAL METHOD

ACTIVATE YEAST - Combine warm water, inulin, and yeast in a small bowl; cover with clingfilm and a towel or silicone mat to keep warm. Transfer to a warm spot until yeast activates and is foamy (15-20 mins). See Note 1.
MELT - Heat cheese and cream cheese in heat-safe bowl for 2 minutes on high. Stir to combine.
MIX - Add yeast mixture, eggs and baking powder. Stir to combine (mixture should foam up a lot). See Note 2.
COMBINE - Add remaining ingredients; mix until no longer sticky. See Note 3. Transfer dough to a silicone mat and cut into two even pieces.
DIVIDE AND ROLL - Roll one piece of dough thinly (approx into a 30cm diameter circle between 2 pieces of baking paper. (watch the video for tips). Neaten edges using a spatula or cake scraper. Prick the base all over with a fork. Transfer to a large baking tray and cover and leave to prove in a warm place for 1 hour. Repeat with remaining dough (or cover and refrigerate or freeze for another day).
PREHEAT - Place a pizza stone (or large baking tray) into the oven. Preheat oven to 230°C fan 250°C static (500°F).
BAKE - Using edges of the baking paper lift the pizza crust onto the pizza stone. Bake for 3-5 minutes.
TOPPINGS - Remove from oven top with your favourite toppings. Bake 4-6 minutes or until cheese has melted and is lightly golden. Remove from the oven slice into 8 slices.

THERMAL METHOD

ACTIVATE - Combine warm water, inulin, and yeast in a small bowl and cover with cling film and a towel or silicone mat to keep warm. Transfer to a nice warm spot until yeast activates and is foamy (15-20 mins). See Note 1.
MELT - Add cheese and cream cheese to mixer; chop 5 sec/speed 5. Melt cheese 3 min/90°C/speed 3.
MIX - Add yeast mixture, eggs and baking powder; mix 15 sec/speed 3.
COMBINE - Add remaining ingredients; mix 10 sec/speed 3. Then knead 2 min/dough setting. Follow from Step 5 above.

Video

Notes

1. Yeast should be foamy and thick with virtually all the liquid consumed by the yeast. Sugar or honey can be used in place of the inulin. Keto sweeteners will not activate yeast.

2. I always use Bobs Red Mill double acting baking powder. It is gluten free and aluminium free, so it does not have a bitter taste. Plus, it works to help rise gluten free baking during cold and heating process.

3. Whether you are using a food processor to combine the dough or a spatula you must continue to work the dough until it is no longer sticky. If you do not do this the dough is very difficult to work with.

4. It is best to roll the dough between 2 pieces of parchment paper. If you watch the video you will see how I easily transfer the dough to the baking tray and bread stack. Plus, the dough sticks to nothing. Press the dough out very thinly to approximately 30cm in diameter and prick the base all over with a fork. You can make these into any size pizza you prefer.

5. Fathead dough is best used immediately and while still warm, but it can be chilled or frozen if needed.

6. The low carb pizza crust can be made ahead and left out to rise for an hour then left in the fridge overnight before baking the following day.

7. Store in the fridge for up to 4 days or bag in a ziplock bag and freeze for later.

Nutrition