Keto pizza crust

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!

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!
USMetric
2 servingservings

Ingredients

  • 1¼ cups 300 ml (150 g) almond flour
  • ¼ cup 60 ml unflavored protein powder
  • 4 tbsp 4 tbsp (30 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 (10 g) baking powder
  • 2 2 eggeggs
  • 1 cup 225 ml boiling water
  • 3 tbsp 3 tbsp melted butter or coconut oil, for brushing

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 375°F (175°C).
  2. In a medium bowl, mix the dry ingredients until well blended. Add in the eggs, stirring until well combined.
  3. Slowly add boiling water to the mixture, until the dough thickens. With your hands, shape the dough into a ball.
  4. Place the ball on a greased baking sheet. Spray a piece of parchment with oil and place it on top of the dough to help spread it without sticking. Use a rolling pin or your hands to spread the dough into a 16-inch round.
  5. The dough will rise to 2-3 times its size, so make the thickness one third of what you want the final crust to be.
  6. Place in oven and bake for 25 minutes.
  7. Remove crust from oven and brush with butter or coconut oil and return to oven. Broil for 3-8 minutes or until the crust is crisp. Watch closely during this step to make sure it doesn’t burn, but just crisps up. Start broiling with the crust flipped over to crisp the bottom first. Then, flip it and broil the top.
  8. Let cool and store in the freezer until you want to use it. If you can't wait, add toppings and broil for another 5-10 minutes until the cheese is melted and starts to brown.

Tip!

Individual pizzas can be fun for any crowd. Just divide the dough into two and make a 10-12" crust. Go even smaller for little kids, and set-up a 'make your own mini pizza' buffet!

This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.

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58 comments

  1. Bev
    Wonderful recipes but the Print option doesn't do anything
    Reply: #60
  2. David
    What can I use instead of protein powder? Maybe coconut flour?
  3. Terri
    Do I have to use protein powder? Thanks
  4. 1 comment removed
  5. Rebecca
    Can I use something other than protein powder? I have flavored protein powder but no unflavored. I really don't feel like purchasing anymore protein powder lol
    Reply: #52
  6. Mariane
    I would also like a substitute for protein powder. Will it work without it?
  7. CA claire
    Is it possible to use collagen powder for protein powder? Maybe gelatin?
    Is the cheese necessary? Thanks
  8. Christyn
    Quoted from the comments section for this recipe on Maria's site and posted by Maria:
    "cemmerich says:
    September 26, 2013 at 1:31 pm
    It will work without the protein powder. It just add a little to the texture and flavor. ?"
  9. Babs
    Net carbs Please or does the 6 grams of carbs already deduct the fiber? Thanks
    Reply: #10
  10. Peter Biörck Team Diet Doctor
    Hi Babs!

    We always use net carbs.

    Net carbs Please or does the 6 grams of carbs already deduct the fiber? Thanks

  11. Jimmy
    just tried it. it tastes really good. I put it in my largest pizza pan but it was still a 'bit too thick for me ... if I can get it into more of a thin crust by 1/2 'ing it, it'll be perfect.
  12. Christyn
    Made per recipe and found it to be too much like her bread/roll recipe with Italian spices. I think the crust tastes better very thin. However, my family scraped off their toppings and left the crust. The reheated leftovers tasted better and everyone ate the crust (after some encouragement). All-in-all I prefer fathead pizza crust.
  13. Haley
    My crust is having a hard time forming? I was going to add a little almond flour to thicken it but I mean it might just be the boiling water ... ? It smells delicious so far and I'm going to put on some delicious low carb sauce on it :)
  14. Jane
    Tried this today. I agree with the many people who have said it needs to be really thin. I tried just patting out with wet hands, but did not get it thin enough except in a few places. I'll follow the directions next time. I also made ONE serving and it was huge. So I can't imagine making more than that for me ("cooking for one"). I also will probably cut the Italian spice in half (for my preference). One suggestion is if you use butter at the end... 3 minutes under the broiler is plenty! Almost burned it! I'll definitely use this one again!
  15. Adrienne
    Delicious bread. I would definitely do it again. I didnt add the protein powder because i didnt have any and i turn out fine. Thank you
  16. Kelly
    Measured very accurately and the consistency was more like a thick porridge. if you do try, hold back on the water. I will try the fat head pizza crust next time. Very disappointed.
  17. Birgit
    Grams for non-liquid ingredients please
    ... cups and spoons come in different sizes and some ingredients contain more or less air.
  18. Birgit
    did not need a lot of attempts for this one.
    That it became too dark at 175°C is not really a surprise in circulating air oven. I will try 165°C next time. Also, I did not bake it a second time.
    But before I could even put it into the oven, I first had to add more of the non-liquids to get the right consistency.
    210g almond flour
    40g whey protein powder
    65g psyllium husk powder
    1/2 teaspoon salt
    30 g grated parmesan cheese
    1 tablespoon Italian seasoning
    2 teaspoons baking powder
    2 eggs
    225 ml warm water
    coconut oil for brushing
  19. Beth
    Am I missing the full nutritional facts on here? I'm not seeing a total calorie count so the percentages really do nothing for me. Any advice would be great. Thanks!
  20. Analiz De Jesús López
    What can I use to substitute for the ground psyllium husk powder? Also, can I omit the protein powder?
    Reply: #31
  21. linda
    crust will not thicken up. Did not use the protein or psyllium, would that make it not thicken?
    Reply: #28
  22. Ash
    Would NOT recommend! After adding the water, it did not thicken at all. A waste of ingredients 😕
  23. Kenrick
    Being non American what does broil mean ?

    Ric

    Reply: #24
  24. Sam
    American ovens have a broil setting. The setting activates an exposed top mounted element/burner that will brown foods when they are positioned high in the oven. The broil setting typically generates high temps =>250C/475F.
  25. 2 comments removed
  26. Cristina
    I dont know what protein powder is ano where to get it. In Buenos Aires. Can you tell me what it is exactly ?
  27. Sunny Gulley
    Absolutely. If you use pea powder it makes everything thicker and the psyllium adds bulk, absorbs liquid and adds fiber
  28. Magaly
    Hi I try this recipe and me and my family love it! I made som small changes like exchange the fiber for flax seed. Thank you
  29. Sandra
    Broil =grill
  30. Marty WInski
    Instead of the husk powder, I use xanthan gum. And its fine ommitting the protien powder,but i replace it with cocnut flour
  31. Maria
    My husband and I just made this pizza crust for the first time - (just ending 1st week of Keto challenge so it’s all new to us). Sorry to say we didn’t like the crust at all ( used most of our reg pizza toppings). Did we do something wrong? not very crispy either.
  32. Susan
    Its a porridge constancy thats why you flatten out with parchment paper pn pizza pan a pre bake. It turns out like bread and holds it shape then you add topping to the pizza shell. I like it better than fathead dough. I'm Italian I use to make pizza dough from scratch. This is my favorite recipe
  33. Cathy
    I tried this and measured. But the same result as Susan, it is like porridge. I think this recipe need re-written. Less water. OR add water as required to form a ball. Something, I am tired of following the recipes and they are not accurate.
  34. Julie
    I made this today and left out the protein powder. My husband- the picky eater -said he likes it and he will eat it again. I am going to make this for pizza night on the 2 week Keto challenge.
  35. Alice
    I thought the Keto diet was supposed to use natural foods; not processed (protein powder, psyllium husk)
    Reply: #58
  36. Sandy
    I haven’t tasted it yet, but does anyone know why it turned black fairly quickly? It’s not burnt, just a black color. I wish that I could post a picture here.
  37. Lindsay Bergin
    Not crispy and nothing like the picture.
  38. Andrea
    If you opt for freezing the crust for a later use...what oven temp should you use? Broil or ??
  39. Anna M
    I followed directions exactly with the exception that I replaced the protein power with coconut flour. The first thing I noticed when rolling it out (I prefer very thin crispy crust) that it makes a HUGE pizza that way. Next time I will divide the dough into 4 portions and roll each of those out to very thin. The next thing that happened is that when you roll it out thin, WATCH WATCH WATCH the oven! I did have a bit of trouble with the dough sticking to the pan when trying to flip it to brown the bottom first - had to carefully "spatula" it off. One more tip for thin crust people, is to place the pan on the MIDDLE rack (not the top) and use low broil setting and WATCH!! Once the crust was done it ended up being about 1/4th inch thick. Added my toppings and back onto the middle rack at low and that was it! The pizza was delicious! The edges of the crust were nice and crunch (probably would make great crackers!). I'll work on rolling it evenly and maybe trying a foil covering for the edges so the middle can cook a little more - but really it held my toppings just fine without falling apart. This was a great recipe with a few tweaks for thin crust and probably next time using smaller batches will make it less cumbersome to handle (big crust was a BEAR to flip!).
  40. Ruby
    I'm allergic to almonds...just curious if coconut flour can be substituted?
    Reply: #44
  41. Robert S Goldsmith
    I think there's a simpler recipe going around involving cauliflower, egg whites and mozzarella, being packaged and marketed, actually. Are we using the added fiber to create a lower net carbs figure? I've inquired about adding fiber to my meals as a way to lower my net carbs numbers for the day and the keto-interest sites all seem to poo-poo that. But thanks for your effort. I haven't tried either. Making my "pizzas" in Portobello mushroom caps or just pie pans.
    Reply: #43
  42. Kristin Parker Team Diet Doctor

    I think there's a simpler recipe going around involving cauliflower, egg whites and mozzarella, being packaged and marketed, actually. Are we using the added fiber to create a lower net carbs figure? I've inquired about adding fiber to my meals as a way to lower my net carbs numbers for the day and the keto-interest sites all seem to poo-poo that. But thanks for your effort. I haven't tried either. Making my "pizzas" in Portobello mushroom caps or just pie pans.

    The psyllium is not there to give lower net carbs; it actually is a great keto baking ingredient because it gives a pliability to the finished product.

  43. Kristin Parker Team Diet Doctor

    I'm allergic to almonds...just curious if coconut flour can be substituted?

    You would need to use less or add more moisture because coconut flour is much "thirstier".

  44. Elizabeth
    This is a great recipe! Into my food processor (I have the professional size) I added all the dry ingredients (no protein powder) plus 1 tsp of each garlic and onion powder. Then eggs and water. It came a way from the bowl enough that I was able to transfer it onto my silicone mat, divided it into four balls and let it rest for 20 minutes, which made it much easier to work with. Rolled it out to 7 inches (17 cm) between two pieces of non-stick plastic and baked two at a time for 25 minutes at 350 degrees F (176 C). It was pliable enough to fold like a pita.
  45. Lee
    Love it. I've been making cauliflower crust since before I started Keto, but now that my dad's joining me on Keto mission he's getting sick of my love of cauliflower.

    For those complaining the recipe has the consistency of wet poridge... yup. That's what it's supposed to be, hence flattening it with parchment instead of rolling it out.

    You can omit protein, but psyllium husk is key IMO.

    Make it thinner than you think.

    And I skip the butter step.

    Love it.

  46. 3 comments removed
  47. Denise
    This the first keto bread/dough recipe that I have liked other the fathead dough. Fathead is time consuming, this is quick and easy. I did not use the protein powder. I added some garlic and used parmesan/romano/asiago shredded cheese. I used an 8in cast iron tortilla press to make super thin crusts. I got 6 out of the recipe. They crisped up in the 20 minute bake time, so I did not need the butter and broiling. Awesome quick pizza crust. Will make again. Thanks!
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