Bread, Challenges, Comfort Food, Keto Friendly, Pizza, Recipes

Homemade Keto Pizza – that doesn’t suck

Not Fathead. Not Almond Flour. Not Coconut Flour. Not Chicken. Not Cauliflower. Just real tasty – and slices with toppings that are under 3g net carbs.

Once upon a post in 2019, we wrote an entire article dedicated to all of our keto pizza adventures: Strict, Lazy, Dirty Pizza – this is actually a great (somewhat amusing) read if you want LOTS of ideas for a variety of low carb pizza options including healthy, homemade, store bought, and eating out all-things-pizza. So – if you’re not interested in something homemade, click on over to Strict, Lazy, Dirty Pizza Options or browse our Jump To links below.

Since we wrote that post, our journey continued down a long, twisty, ketofied pizza path and sadly lead us astray a few times… then finally, lead us right here, to this moment, this recipe. We’ve also discovered that this dough can be a great low carb substitute for other thicker flatbread varieties.

Jump to: Homemade Keto Pizza Recipe | Lazy Keto Pizza Crusts | Ready Made Low Carb Pizzas

We may make a tiny profit from any affiliate and referral links in this post at no cost to you. This helps us cover some of the domain and hosting costs to keep this site going.

Baking at home may not be your thing and that’s 100% okay. But if you’re tired of trying other low carb pizzas that just keep missing the mark or, if you’re just starting out and think you’ll miss carby pizza too much to even try – know that you have options that don’t suck. We think this homemade keto pizza is one of those options. And we don’t say that lightly since we’ve been taste testing everything we can find since first embarking on this low carb lifestyle. This recipe is pretty easy once you have the ingredients and it’s very forgiving as well.

Once you know how to make your own delicious pizza crust, you can start customizing it to make ANY kind of pizza you want! That’s one of the many reasons we kept pursuing something homemade. You want stuffed crust? Cool – roll the pizza flat, cut some mozzarella string cheese in half then again length-wise, place them around the rim, roll the edges over, and bake. You wanna infuse the bread with crazy flavors like popcorn chicken extract? Cool – add it to the dough while it’s mixing. No, popcorn chicken extract isn’t real, but Chicken Salt is. You want to add alfredo or sugar free bbq sauce? Have at it. Want to turn this into hot pockets or calzones? DO IT. There’s so much that can be done when you have a basic, tasty, bready base to work with.

That said, this Ketofy My Challenge post also briefly re-reviews a few low carb pizza options beyond homemade. ‘Cause sometimes ya just don’t have the time, energy, or patience to wait for the comforting familiarity that pizza offers ❤

Homemade Keto Pizza Recipe

Brief Summary: Mix the wet. Mix the dry. Mix the wet with the dry. Knead. Shape. Bake. Om nom PIZZA.

Ingredients

The Dough
This low carb dough can make a large 14″ thin crust pizza or a medium 12″ thick crust pizza or 2-3 small/personal sized pizzas.

  • 2 tsp Active Dry Yeast
  • 2 tsp Inulin
  • 3/4 cup Warm Water (105 – 115°f)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Egg
  • 1/2 cup Vital Wheat Gluten
  • 1/4 cup Oat Fiber, plus 1-2 tbsp
  • 1/4 cup Ground Flaxseed, golden
  • 1 tbsp Powdered Erythritol
  • 1/2 tsp Salt
  • 1/4 tsp Italian Seasoning (optional)
  • 1 tsp Unsalted Butter, melted or additional Extra Virgin Olive Oil (optional)

Note: If you’re expecting to make a very thin crust, you can get away with using 2/3 cups warm water and the resulting dough will be less sticky and much easier to work with. More water makes the crust softer inside with a slight chew on the outside. Less water makes the crust a little denser and chewier. The differences are subtle but you won’t notice much on a thin crust loaded with toppings. Either way, tastes the same.

The Toppings
Any of your favorite low carb pizza toppings! We love (perhaps not all at the same time) no sugar added marinara (like Rao’s, Mezzetta, Lucini), Alfredo Sauce, Sugar Free BBQ sauce, lots of shredded mozzarella, crumbled feta, banana peppers, spring onion, pepperoni, salami, spinach, olives, bacon, and more. The nutritional info below is just for the crust so if you’re tracking, be sure to update your macros with your favorite toppings.

Directions

1. Preheat the oven to 400°f (200°c) and line a baking pan with parchment paper.

2. Combine yeast, inulin, and warm water in a small bowl or dish. Cover and set aside in a warm place to bloom. Since we’re using our oven here, we set it on the stovetop that gets hot and steamy from the vent. You could also use a microwave with the light on.

3. While the yeast is proofing, combine remaining dry ingredients in a medium-large mixing bowl including vital wheat gluten, oat fiber, flaxseed, erythritol, salt, and Italian seasoning. This does not include the extra 1-2 tbsp oat fiber.

4. Once the yeast mixture is foamy on top, add the egg and olive oil to the wet mixture. Stir gently to combine.

Tip: If the yeast didn’t get foamy after 5 or so minutes, it’s not fresh and needs to be replaced.

5. Pour the wet ingredients into the dry ingredients and combine well.

6. Knead the dough for 5-10 minutes. We prefer to use a stand mixer on the lowest setting with a dough hook attachment, but we’ve tried a food processor with this recipe as well and both turn out great. In both cases, if the dough seems too wet after a few minutes, sprinkle 1-2 tsp (at a time) of the reserved oat fiber into the mix until it slightly thickens up. The dough will be very sticky, but shouldn’t be soupy.

Note: You can also use a food processor (super fast) or knead by hand (super slow). IF YOU USE A FOOD PROCESSOR – do so gently, the dough will come together very quickly. You’ll need to stop often between pulses to scrape the edges and be sure none of the dough is spindling up, then down, into your machine. I’ve lost a processor this way.

It takes less than 3-4 minutes to knead with a food processor – be careful not to overwork the dough as it might overly stimulate the gluten and turn your dough into a rubber band that snaps back every time you try to work with it. If that happens, the dough can still be used – let it rest, a lot, before working with it and let it rest every time it snaps at you. Like gently handling a very grumpy person.

The dough is ready when it starts to naturally form a ball and strands of dough look like they’re easily pulling away from the edges of the bowl. Dough often starts to spindle on the hook as well.

7. Place the dough in a mixing bowl (if not in one already), pat it gently with some of the reserved oat fiber and cover with a dish towel. Let it rest for 35 minutes in a warm place until it’s about double in size.

Make yourself a cuppa, watch a short program, call your favorite person. Just a few suggestions while you wait =D

8. Once the dough has risen, sprinkle your work surface with a bit of the reserved oat fiber (we recommend using a silicone mat or parchment paper). Turn the dough out onto the surface and sprinkle the top with more oat fiber. You can also pat your hands with a bit of the oat fiber as you work with the dough (it’s pretty sticky).

9. Place a piece of parchment paper over the dough and start rolling it into your desired pizza shape. We like to use a round aerated pizza pan so we usually roll our pizzas to about 12-14 inches in diameter. Sometimes the shape is wonky. It’s okay, it will still be tasty.

Tip: Remove the parchment paper and reapply small amounts of oat fiber as needed while rolling/shaping.. We’ve never gone beyond 2 tbsp and usually use much less. We also use a silicone baking mat on our work surface so the dough doesn’t easily stick to it and doesn’t slide around while we roll it out.

10. Once you’re happy with the pizza’s shape, carefully turn the dough out onto your lined pan. We do NOT recommend peeling the dough then placing it. Things will get wonky. We DO recommend EITHER: placing your lined pan on top of the dough and then carefully flipping it over or sliding the whole work surface onto you pan.

11. Let the dough rest for another 10-15 minutes. If desired, brush butter or olive oil the crust’s rim for extra flavor. Sometimes we add a little extra salt/seasoning to the oil as well.

12. Add your desired toppings and bake for 15-25 minutes (thinner and smaller crusts need far less time, keep an eye on them starting at 15 min). It should be done baking once the crust becomes a nice golden color. Sometimes, we broil on high for the last minute to get the cheese extra bubbly and pepperoni extra crispy.

13. Let cool for 5 minutes before cutting, because bubbly cheese burns.

If you’re blind baking and saving these crusts for later – bake for 8-10 minutes until they’re a very light golden color and firm to the touch. Once they’ve completely cooled down, you can thoroughly wrap in cling wrap (or place in airtight bags/containers if they’re small enough) and place in fridge for up to 4-5 days or freeze for a few months. If freezing, be sure to lay them flat for the initial freeze.

To reheat: From fridge – add toppings and bake for 10-15 minutes. From freezer – add toppings and bake for 15-20 minutes.

Crust Only: Makes 8 Slices | Serving: 1 slice | Net Carbs: 1.4g | Calories: 87
Let’s be realistic, you’re having at least 2! That would be 2.8g net carbs and 174 calories + your toppings
For comparison – 1 slice of Dominos hand tossed, medium sized, plain cheese pizza is over 23g net carbs and 211 calories…

Disclaimer: Info provided here by entering the ingredients used into Carb Manager. These numbers can change based on the ingredients/brands/etc. you choose to use.

Lazy Keto Pizza Crusts

Our favorite super easy, personal-sized, low carb pizza crust is just a low carb tortilla. There are quite a few options out there that easily replace pizza crusts ranging from simple vegetables (like giant mushroom caps or eggplant) all the way to ready made low carb flatbreads and low carb crusts made by easy-to-find brands like Mission, La Banderita, or Joseph’s.

Below is an excerpt from our Easy Low Carb Substitutions post all about low carb flatbreads, which make for some very simple and very quick alternatives to a traditionally high carb pizza crust. Just put on your toppings, bake, and eat!

Flatbreads & Tortillas: Cheese, Fathead, Egg, Big Leafy Greens, Protein, and surprisingly – Oat Bran and Whole Wheat

[…] there are MANY choices out there for Low Carb Flatbreads & Low Carb Tortillas – likely sitting right in front of you in every supermarket. There are also lots of easy-to-make substitutions at home including cheese wraps, egg wraps, and lettuce or cabbage wraps. Those are incredibly easy and economical solutions that render near zero carbs each. There are also tortillas and flatbreads on the market that taste like the real deal. The caveat is once again the ingredients. You’re trading familiarity and ease for a laundry list of ingredients that, while lower in carbs and sugar, may still cause some issues. Again, this is a step in the right direction. Just. Be. Mindful.

P.S. These make great thin pizza crusts and egg roll wrappers!

BRANDS TO LOOK FOR:
La Banderita
Mission Carb Balance
Ole Xtreme Wellness Wraps
Joseph’s Lavash & Pita Bread
Cut Da Carb Wraps
Folios Cheese Wraps
Crepini Egg Wraps or Egg Thins

Ready Made Low Carb Pizzas

Sometimes convenience wins, but that doesn’t mean that high carbs have to rule the convenience market. Lots of companies are revving up their product lines geared toward the low carb audience. Unfortunately, we haven’t personally found any low carb friendly frozen pizzas that we really like. Quest pizzas will do in a real pinch and we can usually find them at stores like Target or Walmart. But if I had a choice and at least 10 minutes to spare, I’d just put whatever toppings I have/want on a low carb tortilla, bake or toast it, and call it a night.

Not high praise for these, right? I know, I know. But guess what? Everyone’s different and your taste buds might actually enjoy some of these ready made options on nights where cooking anything is absolutely not going to happen. So next time you’re browsing your grocery store, keep an eye out for these brands:

BRANDS TO LOOK FOR:
Quest Nutrition
Evol
Realgood
The Keto Oven
Cali’flour Foods

Now, if you’re wholly unprepared when those pizza cravings kick in (doesn’t everyone in the world get these??) then you might be compelled to simply order something. If your favorite pizza place doesn’t offer any low carb dishes, you still have options. There is always a way to make this work even in the most rushed circumstances. Check out the DIRTY PIZZA section from our Strict, Lazy, Dirty Pizza post to get some ideas and tips about how we deal with pizza vs take-out while eating keto and low carb.

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