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?
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!!! 👇👇👇
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. 😍
Want more gluten-free bread?
Check These Faves!
- 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
- 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.
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 InformationYield 1 Medium Crust Serving Size 1/8th Pizza
Amount Per Serving Calories 154Total Fat 13gCarbohydrates 5gNet Carbohydrates 3gFiber 2gProtein 6g