Gluten Free & Keto Pastry Pizza 🍕
Suuuper Flakey 💁🏿
Many of you already know and love our gluten free & keto cream cheese pie crust. Suuuper flakey and a breeze to make, we’ve already used it anywhere from leftover beef chili empanadas to sweet hand pies and even baked brie. But we’re most definitely not stopping there, as it’s already become an integral part of our keto cooking. So up next is an easy breezy and ridiculously tasty entre/main: a keto pastry pizza.
Picture our suuuper flakey and tasty keto pie crust, topped up with homemade tomato sauce, mozzarella di Buffala and fresh basil. 🔥
Or whatever toppings you desire.
And at 2g net carbs per serving, this pie crust is what we call ideal.
Make Ahead ⏰
We’re fairly keen on meal prepping ahead of time, particularly if entertaining. And these keto pastry pizza are ideal when having guests over.
Make them bite-sized, and you’ve got yourself one killer entree.
Make it all a day ahead (including the rolling out and cut up), and simply brush with egg wash, add the toppings and pop it in the oven for 20 minutes or so. Just be sure to keep an eye out for excessive browning after minute 15-17, as coconut flour can brown too quickly (varying from oven to oven). If needed, place aluminum foil to slow excessive the browning.
We like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum, and we’re golden.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.
Just One Rule ☝🏿
Make sure the toppings are completely chilled before adding.
And remember that, like with any pastry dough, you need to work quickly and over a cool surface. Though do note that if the dough becomes too hard to manage, you can always pop it back in the fridge for 15 minutes before carrying on!
One last thing. Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
The Deets 🔍
When rolling out you may want to use parchment or wax paper. Given the lack of gluten, the crust is more fragile and it will break easily if not handled with care. So we suggest rolling it out between two sheets of parchment paper. Easy peasy.
And talking about lack of gluten, this is the reason why the dough will crack slightly when baked. We’ve noticed that the cracking can be lessened by allowing the dough to rest overnight (rather than for an hour), though note that taste and texture will be the same. We also noted that by increasing the xanthan gum you can get a silky smooth crust, but at the cost of losing quite a bit of flakiness. So we most definitely sacrificed some aesthetics for the sake of taste and texture. 🙅🏿
Gluten Free & Keto Pastry Pizza 🍕
- 96 g almond flour
- 40 g coconut flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 1/2 teaspoon lemon or orange zest optional
- 100 g organic grass-fed butter
- 55 g cream cheese
- 1 egg lightly beaten
- 2 teaspoons apple cider vinegar
- homemade tomato sauce to taste
- mozzarella di Buffala to taste
- fresh basil leaves to taste
- 1 egg lightly beaten for egg wash (optional)
- Make a batch of our gluten free & keto cream cheese pie crust.
- Preheat oven to 350°F/180°C. Line a baking tray with parchment paper.
- Roll out pastry dough in between two sheets of parchment paper, lightly dusting with coconut flour as needed. Cut into desired size with a pastry or pizza cutter. We suggest making leftover trimmings into crackers!
- Brush edges with egg wash and add toppings of choice. If any breakage occurs, just patch it up by pressing the dough together, or adding a trimming if need be. But if the dough becomes unmanageable (i.e. it warms up too much), just pop it in the freezer for 10 minutes.
- Bake at 350°F/180°C for 18-22 minutes, until pastry is golden brown.
I followed the instructions exactly, but mine came out of the oven complete mush. Do you know why this would’ve happened? Mine looked exactly like yours – the same toppings and everything. Maybe too thick/thin?
I had this happen. Then I cut down the amount of tomato sauce and toppings and it worked much better.
Made these for a party. So good! I’m wondering if this freezes well? I was thinking of making a batch, rolling out the dough and freezing, so I’ve got something Easily accessible when I’m craving pizza. Would you suggest freezing with or without toppings?
Awesome to hear Carol! I would freeze it, blind bake it straight from the freezer with out the toppings until it just begins to brown, then add the toppings and finish it off. xo!
Should the crust be blind baked before adding the sauce & cheese? If so, how long? Thanks!
Hi Gerri! I didn’t do a blind bake, but if I remember correctly someone did have trouble with the base going soggy (depends on your marinara). So just in case do 8-10 minutes xo!
Hi! I’m so excited to try this and your mexican food recipes! I’m a diabetic, so low carb isn’t a choice but all I need now is an Indian low carb website and I could be happy for the rest of my (now looking longer) life!
Come summer, I wondered if this ‘crust’ would hold up well using it instead of puff pastry as a sliced tomato, mozzarella & basil tart? I think there’s an Italian name but it eludes me now! It won’t go to mush if there’s a little tomato juice sitting on it? Or I guess I could spread a pesto barrier but I’d rather not be restricted.
Hi Lulu! It would hold up well, just make sure to blind bake it first (otherwise you might get a soggy mess). Also as a general good rule, just good to avoid adding things that are too wet. So your idea of spreading pesto is fantastic, same way as a base of chopped up nuts helps in fruit tarts. xo!
Great recipe and taste. Finally a recipe that doesn’t have that distinct egg taste. The kids even liked it which is plus. Thanks for the recipe.
Hi Kevin! Happy you enjoyed and thanks for reporting back! p.s. if you’re into non-eggy breads etc (who isn’t?!) check out the tortillas if you haven’t already, probably the most popular bread recipe on the site xo!
I made this for dinner tonight, I didn’t roll the crust too thinly and topped with tomato paste, spinach, mushroom and cheese. After 15mins or so, I saw the edges turning dark brown so I took it out. The centre was kinda soggy and crust crumbled when we lifted it to our plates.
Do you have any idea what went wrong? Thanks!
Hi Sanz! Oh no! Did you blind bake it first? The crust will go soggy if you don’t bake it slightly first before adding in the toppings. Let me know! xo
Thanks for replying Paola! Ah, I didn’t blind bake it first. May I know the steps to do this? Will have to give it another go after knowing this…
Looks amazing. How thin should the crust be rolled? Can this also be made as one large pizza rather than 8 individual pieces? Thanks.
Hi Gerri! It’s a bit of a taste preference here, but I suggest not rolling it out TOO thin so the tomato sauce doesn’t make it soggy! And yes on making one large pizza 🙂 xo Paola
Thanks, Paola. About how thin?
Great suggestion about not too thin to avoid sauce sogginess. An Italian friend recommends brushing the crust with olive oil, but that only works if the crust is prebaked without toppings.
Hi Paola!! I’m so excited to have purchased your cook book. My family has already benefited from your recipes. I wonder if this pastry will work for turnovers and “croissants?”