Keto Almond Flour Pizza Crust Base

This Keto pizza crust made with almond flour makes a deliciously thin and crispy base with a slight bready texture. The yeast used in this dough is used more for flavor than giving the pizza base rise. This recipe is just for the crust base. To make this Keto pizza, it’s important to pre-bake the base before spreading a thin layer of marinara sauce and adding your favorite toppings!

Why is there honey in this recipe?

Since there are no starches in Keto-friendly pizza dough, a small amount of honey is used to feed the yeast. However, the amount is small enough for the yeast to completely convert the sugar so there will be no sugar left after the base is baked and will not affect carb count.

Can I make this Keto pizza crust Vegan?

This recipe is naturally gluten-free, dairy-free, and can be made vegan by swapping the honey for ½ teaspoon coconut sugar. Substitute the egg with ¼ cup plant-based plain yogurt or increase the psyllium husk to 2 tablespoons mixed with ⅔ cup water until a thick gel forms.

What can I serve this pizza crust with?

Spread your favorite Keto-friendly marinara sauce or try making this Keto spicy tomato pizza sauce and spread it all over your Keto almond flour base: https://my.carbmanager.com/daily-log?dialog=food-detail:ug:0fe90941ddf546f188bf3fb5bb361c36

What are some great Keto pizza toppings?

Having a delicious base to work with now means you can focus on the toppings! Other than the sauce and mozzarella cheese, you can pretty much add anything you like. Chorizo, pepperoni, ham, sausage, grilled chicken, olives, sliced mushrooms, peppers, capers, anchovies, asparagus, eggplant, and zucchini are all great options. If topping your pizza with fresh vegetables, it’s recommended to pre-roast them in the oven to prevent them from releasing their water content and avoid a soggy pizza base.

How to store this Keto pizza base?

Once the base has pre-baked, leave to fully cool. You can make this base 2-3 days ahead of time and store it in the fridge. Be sure to wrap it in aluminum foil first. Any leftover pizza slices can be individually wrapped in aluminum foil or stored in airtight containers and kept in the fridge or freezer until next time.

Does the recipe freeze well?

This Keto pizza base freezes very well for later use. If your base is quite thin and at risk of cracking, wrap in aluminum foil and place it on a baking tray or cardboard in the freezer to give the base support. To defrost, take out the freezer and leave it on a baking tray on the counter for 2-3 hours. When ready to bake, resume from Step 5.

Net Carbs

0 g
Fiber

0 g
Total Carbs

0 g
Protein

0 g
Fats

0 g

0 cals

Quantity

Serving Size

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Leavening Agents Yeast Baker Active Dry

1 tsp
Honey

0.25 tsp
Warm Water

0.25 cup
Psyllium seeds

1 tbsp
Water

0.33 cup
Almond flour

2.5 cup
Baking Soda

0.5 tsp
Salt, sea salt

0.5 tsp
Garlic Powder

0.5 tsp
Onion powder

0.5 tsp
Egg Whole Raw

1 large egg
Olive oil

2 tbsp

Step 1

In a small bowl add the dry active yeast, honey, and ¼ cup warm water. Stir then set aside for 10 minutes until the mixture begins to froth. In another small bowl, add the psyllium husks and ⅓ cup water, stir and set aside until a thick gel forms.
Step 2

Preheat the oven to 400°F/ 200°C. Add the almond flour, baking soda, sea salt, garlic powder, and onion powder to a large mixing bowl of a stand mixer with the paddle attachment. Mix to loosely combine, pour in the psyllium gel and yeast mixture. Add the egg and olive oil. If you don’t have a stand mixture, you can also combine all the ingredients using your hands to form a ball of pizza dough.
Step 3

Place the pizza dough between 2 sheets of baking paper. Use a rolling pin to roll out the dough to a disk approximately 1/4-inch / 6mm thickness, then peel off the top layer of baking paper. Transfer the pizza base to a baking tray.
Step 4

Pre-bake the base in the middle of the oven for 10-12 minutes or until it begins to turn golden. The thicker you roll it, the longer it will take to crisp.
Step 5

(Optional) While the base is baking, make your sauce, or for ease, use an unsweetened tomato passata or Keto-friendly store-bought marinara sauce. Prepare your toppings. Remove from the oven, spread a thin layer of the sauce over the base, and toppings of your choice. Generously sprinkle grated mozzarella cheese over the top. Finish with spicy chorizo slices of pepperoni (optional). Bake for a further 10-12 minutes until the cheese has melted and is slightly golden. Slice and serve immediately.