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.
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 🍕
- 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.
When rolling out the dough 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 (see video). Easy peasy.
Oh, and (as with regular pie crust/pastry dough) try to work quickly or put your dough back in the fridge for 15 minutes if it begins to warm up too much.
And please note that nutrition facts are calculated for just the pizza, as topping values vary widely.