Keto pizza crust
Want pizza? Want it quickly? Like it crusty? Then bake a double batch of these delish, crispy and keto pizza shells and put them in the freezer. Quick and easy Pizza Night, here we come. Crunch!
- 1¼ cups (5 oz.) 300 ml (140 g) almond flour
- ¼ cup (¾ oz.) 60 ml (25 g) whey protein isolate (unflavored)
- ¼ cup (11⁄3 oz.) 60 ml (40 g) ground psyllium husk powder
- ½ tsp ½ tsp salt
- 2 tbsp 2 tbsp grated Parmesan cheese
- 1 tbsp 1 tbsp Italian seasoning
- 2 tsp 2 tsp baking powder
- 2 2 eggeggs
- 1 cup 240 ml boiling water
- 1½ oz. 45 g melted butter or coconut oil, for brushing
- olive oil for greasing
This recipe has been added to the shopping list.
Making low carb simple
- Preheat the oven to 350°F (176°C). Line two baking sheets with parchment paper, or use non-stick baking sheets, and lightly coat either option with olive oil.
- In a medium-sized bowl, mix the dry ingredients together. Add the eggs, and stir until combined.
- Slowly add boiling water to the mixture, and mix until the dough thickens, and becomes sticky. Divide the dough in half. Lightly moisten hands with olive oil, and shape the dough into two balls.
- Put each ball in the center of the baking sheets, topped with a touch of olive oil. Place parchment papers on top of each ball. Lay a rolling pin, or your hands on top of the parchment papers, to shape and flatten the dough into two, 10-inch (25 cm) round, thin crusts. Discard the upper parchment papers. Using a fork, prick holes all over the crusts to help prevent bubbles from forming.
- Bake on the middle rack(s) for about 20-25 minutes, or until lightly browned.
- Remove, and brush with butter or coconut oil.
- Increase the temperature to the Broil setting (Watch closely during this step to make sure that the crusts become crispy, yet not burnt). Broil both sides of the pizza base until light brown and crispy, approximately 1-3 minutes per side.
- Set aside to cool, and then store in the freezer until you want to use them. If you can't wait, pre-heat the oven to 425 °F (218°C), add toppings and bake on the middle rack for 5-10 minutes, or until the cheese is melted, and starts to brown.
We have not tested this recipe without the protein powder. It helps give some lift and structure to the crust that would normally come from gluten in wheat flour.
That is due to the psyllium, but it doesn't affect taste or nutrition at all.
It turned out great.
It didnt rise at all, in reading other reviews others have commented
that theres didnt either so I dont think it was because of the Gum.
I put in a mix of my own herbs, you couldnt taste any.
I followed the instructions for adding the water slowly & found that
When the dough formed I didnt add anymore.
I will definetly make it again.
For example, whey protein concentrate vs whey protein isolate vs pea protein? TIA.
We would recommend an unflavored whey protein isolate.
Different brands of psyllium may absorb water at different rates - thank you for the heads up!
We have not tested this recipe without the protein powder. If omitting, it may change the consistency of the dough.
Recipes needs to state to make sure pan is WELL greased to be able to flip over and broil on other side. Dough stuck and broke and I had to salvage what I could and wash the pans and re oil them to continue. I won’t be making this again.
Did you grease the parchment paper as indicated in Step 4? That is a key instruction to keeping the crusts from sticking.
Love this receipie. I add only 1/2 of the water stated and it has worked well each time. I get the dough to the consistency of sticky cookie dough. I used Pam sprayed parchment paper on the bottom of the pan, on the top of the parchment where I put the sticky dough and I also used greased parchment paper over the dough and use an oblong drinking glass as a rolling pin. Works great every time.
I add 1 and 1/2 times the amount of italian seasoning to make a bit more flavorful.
So glad you both love it! Great idea to add the seasoning!