Give the cauliflower crust and the fathead dough a rest tonight. Try A yeasty dough that can stand up to all of the pizza toppings your heart desires.

Looks Aren’t Everything.

But sometimes it’s nice to look good on the outside AND on the inside.

Take, for example, pizza. It’s cool and all to make a cauliflower crust pizza that’s 40% Parmesan (it’s true, we like it for the cheese), however when it’s flat as a French pancake, it leaves something to be desired. Like, oh I don’t know, a golden crusty crust-handle to hold onto.

The heart wants what the heart wants.  

A Hand(le) to hold

So today we are bringing our friend yeast on board to help us get a rise outta this almond flour crust, complete with a crust-handle that will probably be nibbled and eventually tossed.

You don’t have to eat the handle, to want the handle. 

Rolling In Dough

This definitely isn’t as quick as my heat n’ eat buttery flatbread recipe, but it’s got a crazy awesome texture. Yes, it still tastes like Almond Flour, but it doesn’t taste like cauliflower so it’s a trade-off.

I love how crusty and authentic this dough bakes. And don’t even GET ME STARTED on the smell. Yeast makes your kitchen smell like a Parisian Bread Paradise, where everyone eats baguettes and drinks espresso and never has bad hair days.

As if I needed another reason to never leave my kitchen…

Why It Didn’t Rise

Ok, so let’s get down to brass tacks. If you try this recipe and it flops, here are some reasons it could have flopped on ya.

1. Your eggs and/or water weren’t warm. If you put cold eggs or cold water in this mix I can guarantee you it won’t rise. Yeast is a diva that way. *Preheat your oven and while it’s warming, wrap your eggs in a towel and set them near the heat (like on the range top) to take the chill off. 
2. Your yeast has passed to the great pantry in the sky. Yeast is a real living organism and if it is old (or dead) it’s basically an expensive tablespoon of nothing. You can make sure the yeast is alive and well by adding it to water and if it bubbles, we’re in business.
3. Baby, It’s Cold Inside. As you can tell, yeast hates extreme heat and cold. If you try to let your dough rise in a drafty part of your kitchen, you’ll be left eating flat dough that tastes like funky yeast. Cover it lightly with a towel and set it *near* your oven so it’s not too hot or cold. 

Easy Yeast Pizza Dough! {Gluten Free & Low Carb}

Let’s get a rise out of this pizza! 🍕

PIN IT 📌

Usually, this is a job for hands, but for this particular dough
a hand job just won’t get it done.

A stand mixer (or electric hand mixer) does a better job of mixing
this dough than your arms.
Nothing against your arms, they just don’t work that great. 

Remember when I said this was pretty easy? I wasn’t kidding.

You just keep adding stuff into the mixing machine until you run out of
ingredients!

Shape it into pizza (thinner crust, easier baking) and let it riiisseeee.

This is the BEST part of the pizza making process so get ready.

1. Cover the pan loosely with a towel
2. Place it somewhere warm and shielded from the sun
3. Grab a cocktail and watch tv until it’s done rising.

Finito

Put that puffy pizza crust in the oven and bake it until it’s golden!

Don’t ever skip the first bake. It’s gross and gooey in the center if you
top the raw dough with sauce AND THEN try to bake it. 

Now fill it with cheese and stuff and get it back into that hot oven.

Now is probably a good time for a second cocktail, too.

And that’s all she wrote, folks!

Mostly because she’s had two drinks while slaving over this magnifico dinner…

If you aren’t in the mood for yeasty dough, here are some other equally tasty pizza ideas.

French Bread Pizza
Parmesan Eggplant Pizzas
Zucchini Hash Pizza!

Easy Yeast Pizza Dough! {Gluten Free & Low Carb}

 

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

Low carb and keto friendly pizza dough risen with the help of yeast!

Author: Inspector Gorgeous

Recipe type: Dinner

Cuisine: Italian

Serves: 1 crust

Ingredients

• 1½ cups Almond Flour
• 1¼ tsp Xanthan Gum
• ¼ tsp Baking Powder
• 1 tsp Salt
• ½ tbsp Apple Cider Vinegar
• 1 packet Dry Active Yeast (1 tbsp approx)
• ¼ cup Warm Water *for yeast
• 2 Egg Whites, room temperature
• 1 whole Egg, room temperature

Instructions

1. Begin by proofing the yeast: Add yeast to ¼ cup water and stir gently. While it begins to activate, mix your dry ingredients!
2. Combine Almond Flour, Xanthan Gum, Baking Powder, Salt in a large bowl and whisk to distribute the ingredients evenly.
3. In a stand mixer or using a hand mixer, beat the warm egg, egg whites, and vinegar just until frothy.
4. Slowly add half of the flour mixture and continue to mix.
5. Add the yeast mixture to the bowl, then the rest of the flour mixture and continue to mix.
6. Place the dough onto a pizza pan lined with parchment and cover it with cling wrap, gently pressing into a flat round. You can roll up the edges for a high crust if you'd like.
7. Tent the dough with a clean cloth towel and allow to rise in a warm spot for 10-15 minutes.
8. Bake at 375 for 10 minutes or until crust is golden. From there, add pizza toppings and bake.

Notes

**SERVING Size: If you roll your crust thin you can actually get 8 slices, but for photo purposes, I calculated for how many slices I demonstrated in the pictures!

Nutrition Information

Serving size: 1 slice Calories: 180 Fat: 15 Carbohydrates: 7 Fiber: 3 Protein: 8

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