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.
- 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.
- 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.
- 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.
Molto Importante
And that’s all she wrote, folks!
Mostly because she’s had two drinks while slaving over this magnifico dinner…
Looking for More Keto Pizza Ideas? Try These!
French Bread Pizza
Parmesan Eggplant Pizzas
Zucchini Hash Pizza!
Easy Yeast Pizza Dough! {Gluten Free & Low Carb}
Low carb and keto friendly pizza dough risen with the help of yeast!
Ingredients
- 1 1/2 cups Almond Flour
- 1 1/4 tsp Xanthan Gum* check notes for details!
- 1/4 tsp Baking Powder
- 1 tsp Salt
- 1/2 tbsp Apple Cider Vinegar
- 1 packet Dry Active Yeast (1 tbsp approx)
- 1/4 cup Warm Water *for yeast
- 2 Egg Whites, room temperature
- 1 whole Egg, room temperature
Instructions
- Begin by proofing the yeast: Add yeast to 1/4 cup water and stir gently. While it begins to activate, mix your dry ingredients!
- Combine Almond Flour, Xanthan Gum, Baking Powder, Salt in a large bowl and whisk to distribute the ingredients evenly.
- In a stand mixer or using a hand mixer, beat the warm egg, egg whites, and vinegar just until frothy.
- Slowly add half of the flour mixture and continue to mix.
- Add the yeast mixture to the bowl, then the rest of the flour mixture and continue to mix.
- 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.
- Tent the dough with a clean cloth towel and allow to rise in a warm spot for 10-15 minutes.
- Bake at 375 for 10-15 minutes or until crust is golden. If the sides are browning before the center, cover the edges with a bit of foil to prevent burning. From there, add pizza toppings and bake.
Notes
*Xanthan Gum: A few commenters have said that the mouthfeel was a little off if you chew too long, which is due to the xanthan gum! If you are sensitive to the texture, use 1 tsp instead of the 1 1/4 to reduce this!
**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
Yield 6 Serving Size 1 sliceAmount Per Serving Calories 180 Total Fat 15g Carbohydrates 7g Net Carbohydrates 4g Fiber 3g Protein 8g
You know I love everything pizza! This looks amazing!
I love pizza! And I love the looks of this crust! Amazing!
This recipe has me intrigued. How can the yeast rise with no kind of sugar to feed it?
I wondered that, too! I have always used a bit of sugar to proof yeast but I read this interesting article and decided to give it a try without the sugar. It did well! **I used active dry yeast**
I think a tsp of sugar may help it activate more and really wouldn’t contribute to carbs because it’s being “digested” by the yeast in case you are nervous to leave it out!
Here is the article, too. https://food52.com/blog/5036-demystifying-yeast
I used erythritol to proof mine
I’m actually not a huge fan of pizza, but I’m thinking these will be great made into sandwich rounds. It’s been a while since we’ve enjoyed the smell of yeast dough in our kitchen.
Yes! Just a note: if you turn this into small sandwich rounds, I’d recommend adding about 1/4 cup extra almond flour! The dough stays pretty moist so it can go through the double baking process, so a little extra flour might give you a better sandwich bread. Good luck!!!
Sorry I don’t see where to incorporate the eggs whites into the dough?
Hey Heather! The whole egg and egg whites are beaten together in the stand mixer for the “wet” ingredient step! So basically beat together the wet ingredients, then add the dry into the mixer. Hope this helps! 🙂
And I see now in the recipe it says “egg” and not “eggs”! I fixed it. Thanks for pointing it out!!!
matt says yeast should be used with cold water I say warm water, can you call me to discuss please!
Warm water, never cold!
Ok, I tried this. Very good. I added two things. One, I added a tsp. Sugar to the yeast bloom. Then I also added a tsp each of garlic powder and onion powder. Parm cheese would also be good to add to the crust.
I’m so glad you liked it Steve!
First of all, thanks for the added tips! I love adding garlic and onion to everything. Secondly, good to know you added a little sugar. I will get a rise without it, but the yeast metabolizes it so it doesn’t hurt to use it.
Thanks for the comment!
Five stars. I’ve tried the Fathead pizza crust and while it was tasty it was too heavy for me with all the cheese in the crust. So last night I tried this one. It is Very good. The texture with the xanthan gum made it much more “bread” like and it spread well into a thin crust.
I did add some garlic and italian spice as well as a bit of the “dry” parmesan (ie. The Kraft stuff). The whole thing was great. So thanks for the recipe, I’ll be hanging onto it.
Melanie, I’m so glad to hear you enjoyed it! I agree, fathead crust is just a little too heavy for my digestive system. Thanks so much!
This is not a pizza crust. This more like a biscuit that you could put butter and jelly on and would be great. Too soft for pizza. But still looking for that perfect crispy thin pizza crust.
Hello Gorgeous, (and clearly you are)
I’m an old dude who, due to arthritis has started using a bread machine. Can you suggest a recipe/method for pizza dough recipe using my machine for the kneading process? Gluten isn’t a problem, but I’m limiting carbs.
Thanking you for your help,
Tom
Hi Tom! As far as using a bread machine for this specific recipe, I think the dough might be too delicate to handle the kneeding mechanism.
I do know that there are some bread recipes out there that can be done in a bread machine and are low carb while calling for vital wheat gluten as an ingredient (makes it sturdier) but I have a gluten allergy so I’m afraid I’m not much help there!!!
If it’s any consolation, this recipe comes together fairly easy with just a stand mixer. Good Luck!
Hi Liz,
Wow, fast response. Thank you for your encouragement. I wish much continued success for you.
Tom
You’re too kind! Thanks Tom!
Have been trying out different low carb doughs that aren’t fathead. (I can never get it mixed right), so was excited to come across yours. Is the dough in the picture rolled out to the size of a personal pan pizza? If so, could the recipe be doubled to fill the 12″ pie pan? I know you said you could press it thinner, but I like thicker crust better. Thanks!
Hey Glenda! I feel you on the fathead dough. I actually don’t digest it well so I prefer a lighter version!
This pizza is bigger than a personal but smaller than a 12” if that makes sense. I would give it a try with the measurements as is, but you could certainly double it!!
Was there a specific time to bake the pizza a second time, or was it just kinda wing it?
I would bake it until your toppings are hot and melted! Just depends on what toppings you choose!! ❤️
Hi there, just stumbled on your site and I’ll be back for sure! Question about this recipe, could you substitute Lupin flour for almond flour? Or do you know any recipes/have any experi6 with Lupin flour? Thanks!
Hey Daniel, thanks for stumbling on over! I don’t have a lot of experience with lupin flour so I can’t say with certainty that it would work. I will try to do some testing in the new year and see what I can come up with!!!
Thanks for the response! I will do the same and if I have any decent, tasty results…i’ll post it! Happy to have stumbled on to your page. Have a great day!! 🙂