Give your puffy pizza crust the night off, this one’s for the thin crust pizza lovers! Free from gluten, extraneous carbohydrates, and NO cauliflower!
I’m a Pizza Pleaser.
Which isn’t some weird Italian food fetish.
It’s more of a need to make pizzas people will fall in love with!
And because I moonlight in pizza matchmaking, I have serendipitously stumbled upon another winner recipe that will satisfy the hungry hearts of those who love a good crispy thin crust pizza! It’s a little salty, a little cheesy, and all of a sudden sounding strikingly similar to most of my ex’s….?
Love (and yeast) is in the air
Is yeast necessary in this crust? Not at all! Are we going to add yeast anyway?
You betcha!
Yes, the yeast is technically decorative, but because when we want to make a gluten-free keto pizza crust taste like a traditional crust, we need that yeasty presence. It’s part of the ambiance!!!
There’s also a TON of tiny holes poked in this pizza crust.
That’s important because it helps the crust crisp allll the way to the center!!! πππ
Saucey Secrets
Fact: Sauce is half of the reason that crust gets flaccid and soggy.
Another Fact: This crust is so flavorful and amazing that I’m not totally convinced it even needs sauce. But, we will sauce it anyway, because I believe 99% of good romances begin with someone getting sauced.
Basically, sauce responsibly.
THEN top it with some really good cheese, bake it ’till it’s browned, add a bunch of fresh basil, and let it be beautifully natural and uninhibited.
Or if you’re feeling extra (you know you are) add some basil pesto and sundried tomato! Maybe a sprinkle of crushed red pepper and a dusting of shakey Parmesan.
How freakin’ beautiful is this crust?!?! So golden and crisp!
And that’s amore. π
Want more gluten-free bread?
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Crispy Thin Crust Pizza! Keto & Gluten-Free
I hope you're preheating your oven because it's thin crust pizza o'clock!
Ingredients
- 1 cup Almond Flour
- 1/2 cup Shredded Parmesan Cheese
- 2 tbsp Grated Parmesan Cheese, the kind from a can
- 1 tsp Psyllium Husk Powder
- 1 tsp Xanthan Gum
- 1 1/2 tsp Baking Powder
- 1 tsp Active Dry Yeast, for flavor!
- 1 large Egg, lightly beaten
- 1/4 cup very warm Water *see notes for how warm!
- 1 to 2 tbsp Good Italian Pizza Seasoning
- 2 tbsp Olive Oil
Instructions
- Heat oven to 425°F and line a pizza pan with parchment paper.
- Whisk together the dry ingredients until combined.
- Add the egg and very warm water to the bowl, beat with a fork, then and use your clean hands to work the dough into a ball. Let the dough absorb the moisture and if it's too dry to roll, add more water 1 tbsp at a time, kneading the dough as you go.
- Brush the parchment with a tbsp of olive oil, then add the pizza dough; press into a thin round. Wet your hands and smooth the dough following around the edges and top, gently pressing together any cracks until it's perfectly smooth and even.
- Using the tines of a fork, pierce the dough all over. Seriously, make a million tiny holes! You want to cover the dough in tiny "holes" which lets the extra moisture escape.
- Brush the dough with the remaining olive oil and season with 1 to 2 tbsp Italian herbs.
- Bake on the middle rack of the oven for five minutes, then move to the upper third of your oven (to prevent burning) for 7-10 minutes or until golden brown.
To Make it Pizza!
- Top baked dough with sauce, cheese, and toppings of choice. To preserve crisp texture, use sauce sparingly or layer the cheese first and sauce second!
- Bake at 350F for 7-10 minutes or until cheese is melted and bubbly.
Notes
Water Temperature: The water should be almost hot but not boiling or steaming. You don't want to cook your egg! I like to microwave it for :30 seconds and let it sit while I gather my ingredients. By the time I am ready, it's still hot but not too hot!
Nutrition Information
Yield 1 Medium Crust Serving Size 1/8th PizzaAmount Per Serving Calories 154Total Fat 13gCarbohydrates 5gNet Carbohydrates 3gFiber 2gProtein 6g
Laura
Do you think I can use 2 tsp of xanthum gum and no psyllium husk? Thanks!
Liz
Hey Laura! I think it would most likely work with adjustments but I’ve never tried it this way! The psyllium husk powder really makes it stick together and xanthan gum can do that…just the texture can feel different. I would say add the 2 tsp xanthan gum and mix, add the egg and just maybe a tbsp or two of water to start. The husk absorbs water so you may not need much at all! If you can get a dough that you can form into a crust I think you’ll be set!
Frans
Thank you very much for this super recipe. Would it be possible to replace some of the almond flour with coconut flour and if so do you have some recommended amounts.
Liz
I’ve not tested it so I’m not sure how coconut flour would work here! I do know that coconut flour absorbs a lot of moisture so I wouldn’t use more than 2 tablespoons here. I hope this helps!
Jo
This is so so so good, the best I’ve come across. I left out the yeast because it states it’s mostly for flavour, and didn’t miss it. I’ve used it for pizza, garlic bread, and a sort of Turkish flatbread and they’ve all worked great.
Liz
So glad youβre enjoying it Jo!
Carla
Amazing recipe my favorite healthy pizza dough recipe and I have made so so many. Thank you for this!
Liz
Ahh so happy you enjoyed it!! Thank you Carla!!!
Rosie
This was great. I actually let my yeast proof a little bit with some inulin. Next time I am going to try half almond flour, half crushed pork rinds. Thanks so much for the recipe!
Liz
So glad you enjoyed it!! I think Iβll try it with pork rinds too! Such a good idea
ramon
Miss Gorgeous,
If I may call you that.
Thank you for this. I have been experimenting with various concoctions, including commercial keto crust mix and yours is the best.
Your website has some other intriguing recipes I intend to try too.
cheers,
Liz
Thanks, Ramon! So glad you enjoyed it and can’t wait for you to try more recipes!
Carol
You definitely have a winning recipe here This is so delish!
I’ve searched high and low for a gluten free low carb recipe for pizza crust that’s tasty.
Thank you for your great recipes!
Mary
This is THE BEST keto pizza crust. I substituted xantham gum with ground flaxseed but followed the recipe exactly with everything else and it turned out perfect. I also put the pizza sauce on the crust prior to pre baking. It’s awesome! Thanks so much for sharing this recipe!
Liz
So glad you loved it Mary! Thanks for the kind words <3
JT
Hi Mary, how much of the ground flaxseed did you use in replace of the xanthan gum ?
Nanette
Hello, can I replace the shredded parmesaan with another type of cheese?
Liz
Hi Nanette! Sure, you can swap it with another cheese, just know that the more moisture content the cheese has, the less “crisp” it may be. I bet Mozzarella or maybe even Grueyer would be amazing!