15-Minute Stove Top Pizza Crust ๐Ÿ• gluten free, dairy free & keto

70 comments

  1. Debby Baptiste says:

    I have a question…I made this tonight and while it was delicious…mine came out more like a flaky pie crust than a crispy pizza crust…trying to find out what I did wrong…comments/suggestions?
    (I did cook on both sides in the pan then transferred to pizza stone with toppings in the oven.

    • Paola says:

      Hi Debby! In all honesty I have no idea what happened, I work with the dough a lot and all I can think of is that maybe the dough was a little dry?

  2. Jen says:

    This recipe is great! I’m wondering if anyone has successfully made it in the oven? I’d like to do personal pizzas next time, and I don’t want to do them one at a time in my pan.

    PS, This recipe seems almost identical to the pasta recipe, which I was thinking would make an excellent pizza crust when I made it. ๐Ÿ™‚

    • Paola says:

      OH lol yeah this was originally actually the tortillas!! turns out it’s pretty versatile to say the least with tiny adjustments ๐Ÿ˜œ! You can definitely whip it up in the oven, just make sure to blind bake the crust too (check out the deep dish pizza crust for more deets Jen).

  3. Scott says:

    This was honestly very good, thank you very much! I will be trying more of your recipes for sure. As mentioned in your comments it is also very filling, I ate about half and am stuffed!

    • Paola says:

      Awesome Scott, thanks for reporting back! And yup, that’s a big plus from the keto flours (you’ll notice that throughout!) ๐Ÿ˜‰

  4. Dyan Bailey says:

    Paola,
    If I don’t have a food processor can I use a hand mixer for making your pizza dough and cinnamon rolls? It might be time to invest in another kitchen appliances. Thank you for your wonderful recipes. I’m still in awe of your peppermint ice cream, soooo good!!

    • Paola says:

      Hi Dyan! You can definitely use your hand mixer, you might just have to give it a bit extra kneading ๐Ÿ˜‰ xo and so happy you loved the ice cream! xo

  5. Jacklyn says:

    This was DELICIOUS!! My kiddos devoured it (they are not huge fans of fathead pizza!) and only left me with one slice! Haha! It was perfectly crisp and had a great bite to it…I tossed it under the broiler for a quick minute at the end and got the cheese good and browned! Thanks for sharing this!

  6. Kathy says:

    I just have to say how happy I am to have found you!!! I can’t wait for each new recipe to pop up in my inbox! Everything I’ve tried of yours is wonderful!!! Thank you for sharing with us!!

  7. Lisa Kozma says:

    I have tree but allergies. Could I sub the almond flour with something else? More coconut flour or flax??? I have such a hard time with most recipes for breads contains almond flour. ๐Ÿ˜ข

    • Paola says:

      Have you tried sunflower seed flour Lisa? It’s very similar to almond flour in terms of fat content etc so it works as a direct sub (and many readers use it successfully throughout the site!) xo!

      • Lisa Kozma says:

        I have never thought of trying that. Thank you so much for the suggestion. I will look into that for sure. ๐Ÿ˜€

  8. judy says:

    Hi I love the recipe for tortillas and I make them every week. I however can not get the pan right for some reason. When I made the pizza it did not blister. I use a cast iron skill and feel the pan is Mega hot. Any idea? Its still tasty but I would like the dough to puff a little

    • Paola says:

      Hi Judy! Maybe also try adding less water (or non at all?). If you’re using larger eggs (or even different brands), it could be the if your pan is super hot already that your dough is a little too wet. xo!

  9. Candace says:

    Hi Paola, Absolutely look forward to receiving your newletter with yummy recipes, and amazing photography. Because I do think your site is so great, I just wanted to suggest that the social share buttons in bright blue are too distracting , and maybe the too tiny Search at the top left of page, could be tweaked by the web designer…Keep up the good work, will be making some of your recipes this week. And congrats on getting your cookbook out there. Good luck in your adventures!

  10. Kathy Haan says:

    This was one of the BEST pizzas I’ve ever eaten in my life. With one caveat to this recipe: I had a miserable time with the dough sticking to the parchment paper. What I would do in the future is instead roll it out on a pizza stone and bake it in the oven to avoid spending lots of time picking bits of parchment off my dough. I ended up having to scrape the dough up and press it in between my hands.

    • Paola says:

      Awesome Kathy! It just sounds like the double the dough was too wet- eggs could be very large or different brands absorb a bit differently. So just add less or no water next time xo!

  11. Christy says:

    Such a great crust! I’ve cooked it on a skillet as well as on a stone in the oven (@425) and both turned out great ๐Ÿ™‚ I add some seasonings occasionally to spice it up and butter the edges of the crust for a little extra flavor but highly recommend trying this! It even re-heats well the next day.

    • Paola says:

      It won’t work as well Racchael, you might want to add a bit more (I believe Bob’s has a conversion table on their site). xo!

  12. lisa says:

    can this be cooked in the oven like traditional pizza or only on the stovetop? Thanks so much for this yummy recipe! I have been using it to make grilled cheese and garlic bread too!

    • Paola says:

      Hi Lisa! Definitely! You just need to blind bake it first without the toppings. You can check out the deep dish pizza for reference ๐Ÿ˜‰ xo!

  13. Randy says:

    I was a bit confused about the serving size and nutritional value.

    It says 118cal and 2.5g net carbs per serving. How many servings are in the whole of a 12โ€ crust?

    Was my first time making it and it was really tasty. Thanks for the recipe!

    • Paola says:

      Hi Randi! You’ll always find the number of servings on top of recipe cards (as is customary). 6 slices in this case xo

  14. BNL says:

    We have a coconut allergy in the house so we can’t use coconut flour. Have you ever tried the recipe with just additional almond flour or is there another substitution that would work?

    • Paola says:

      You can try with flax. It doesn’t come out the same, but I know a few readers have used it for this pizza. xo!

      • Cheryl P says:

        Have you ever tried oat fiber (fiber, not flour) as a coconut flour replacement? It’s not paleo, but definitely keto, since it’s just fiber. It’s thirsty like coconut flour but not quite as much and a finer texture. I often use it successfully in a 2:1 sub (oat fiber: coconut flour). It gives a nice wheat flour-like mouth feel to baked goods. I first heard about oat fiber from “Cooking Keto with Kristie” and use it quite often now.

        • Paola says:

          This is very interesting Cheryl thank you- it makes sense and could be a great sub! I haven’t tried it personally (but already ordered some along with some lupin!). Just keep in mind that some peeps will tell you oats are not keto because they’re a grain (I’m of the philosophy that as long as it’s not processed, your body knows best). I personally have a love-hate relationship with oats, which is common with Celiacs so fingers crossed! xo!

  15. Linda says:

    Thank you so much for this pizza crust recipe!! I have been searching for one my husband would also like, and this is it!! So, delicious & I’m making cinnamon rolls with this recipe also.

  16. BNL says:

    We have a coconut allergy in the house. Can you recommend a good substitution for the coconut flour or how to beat adjust the recipe? Thank you!

  17. kim says:

    We made your tortillas and loved them so we’re excited to try this. Is it possible to make a bigger batch and freeze the dough either before or after cooking?

  18. Karen M says:

    So, what can I say about this pizza base when I was so used to the fathead base having had bad experiences with coconut flour bases? Letโ€™s just say I was skeitical to say the least but man, I am so happy to be wrong! That said, I should have known that this little diamond could pull it out the bag! It was delicious! I made the full dough but just made half the base, finishing off in the oven for 10 mins and it was plenty. Wow! Taste sensation! Thank u, thank u, thank u!!! This is top drawer and will be my go-to pizza base from now on! One again, you rock!

  19. Sharon Russell says:

    How is this dairy free when the cheese is made from cows milkโ€ฆ?! And includes eggs?!

    • Paola says:

      Hi Sharon! The CRUST is fully dairy free (what you do with toppings is up to you!). And ahem… eggs AREN’T DAIRY! They come from chickens, not cows ๐Ÿ˜‰ xo!

  20. Kevin says:

    I am a big fan of this website and plan on trying the longer pizza crust recipe… this crust however mimics cardboard to near perfection. I’m not one of those people saying “this tastes like cardboard blarg!!!!” but this really does.

    • Paola says:

      I literally burst out laughing with your comment Kevin! I’m sorry it didn’t work out for you, but I’m fairly certain you got some cardboard instead of pizza because your skillet/pan wasn’t hot enough and it cooked slowly rather than quickly. For e.g. when using the dough for the tortillas, if it cooks slowly you end up with tostadas (crisp) rather than pliable tortillas. I hope this helped, because I promise that this pizza is getting raving reviews (check Instagram!) ๐Ÿ˜‰ xo and thanks for the laugh!

  21. Alex says:

    So excited to try this! Do you think that the dough could be frozen and then thawed and baked at a later date? If so, do you think it would best be stored in a ball, or could it be shaped into a crust? I was thinking of rolling out and freezing several crusts so that I could pull them out to bake-up on the fly. ๐Ÿ™‚

    Thank you for all of your recipes – they are world’s better than any others I’ve ever tried – and I’ve tried so many!

    • Paola says:

      Hi Alex! So happy to hear the recipes are working so well for you! ๐Ÿ™‚ I haven’t tried freezing it for this, but for e.g. with the hot pockets (same difference) you can freeze it shape and bake straight from the freezer. So I would just suggest you freeze it shaped already. xo!

  22. Tracy says:

    The best pizza base I have made so far! Tasted the most like real pizza base and my 3 year old is loving it!
    Iโ€™m new to your page and have made 3 recipes so far and looking to make so many more!!

    I donโ€™t mind almond flour at home but my sons school is nut free. Am I able to add more coconut flour to substitute or do you have any other but free lunch box recipes that you suggest <3

    • Paola says:

      Hi Tracy! So happy this pizza crust worked so well for you guys! regarding the almond sub, a good one is sunflower seed flour (similar fat content etc to almond). Unfortunately more coconut doesn’t work xo!

  23. Karen says:

    What kind of skillet should I use? Cast iron or non-stick? If cast iron, should I put oil in the pan? Thanks!

      • Karen says:

        Thanks for the fast reply. I just made it, and wow! I am so happy to have a sturdy and tasty alternative to fathead dough (piling cheese on top of a crust that is made of cheese just seems strange to me).

        • Paola says:

          That’s awesome to hear Karen! Thanks for reporting back. And YUP on fathead, it’s great but since I can’t handle too much dairy (and I’d rather have it as a topping!), you won’t find fathead in the site ๐Ÿ˜‰ xo!

      • Janelle says:

        When I put it on the pan, it immediately starts burning the dough. Any tips? I did have it at medium-high heat.

  24. Keka martin says:

    Hi!! and thank you for this amazing recipe. I follow you from Chile and xanthame gum is not a regular ingredient to buy here, I think it is only used in big companies. I find psilium husks…do you think I can switch it?
    Thanks in advance!!

    • Paola says:

      Hi Keka unfortunately no, you do need the xanthan gum here. I live in Mexico and we do find it in health stores along with the gluten free flours. Have you tried there? Otherwise iherb.com ships worldwide ๐Ÿ˜‰ xo!

    • Kelsey says:

      Hola Keka! Yo vivรญ en Bolivia muchos aรฑos y encontrรฉ goma de xantan en las tiendas de insumos para la industria alimentaria. Si vas a preguntar a veces te venden cantidades mรกs pequeรฑas. Espero que puedas encontrar.

  25. dianamp says:

    Thank you for all that you do, this was outstanding per usual! I swear your recipes keep me from going off plan time and time again!

  26. Hellen says:

    My dough cracked. Do I just keep adding water until it doesnโ€™t? I was scared to keep adding water!

    • Paola says:

      Hi Hellen! Did it crack while cooking or while making the dough? How much water did you add? You want the dough to be sturdy but easy to knead, you shouldn’t add too much water or it will be too hard to roll out. If there are a couple cracks don’t sweat it. Different brands (particularly of coconut) behave slightly different form one another, but 4-7 teaspoons is the average guideline. xo!

      • Hellen Kitsandonis says:

        I think Iโ€™ve mastered it! This is such a good recipe as are all of your recipes. Thank you.

          • Paola says:

            You have my name! It was a shock seeing it on top of the recipe!!!! Gonna try your pizza crust and your tortillas, wish me luck!

  27. Linda says:

    Sorry if I missed this but just checking – is the serving size 1 (approx 12″) crust i.e., is about 5 total carbs? (!!!)

    Thanks!

    Regards,
    Linda

    • Paola says:

      Linda my bad (I wish!!)! I forgot to change the serving size to 6 slices, so thanks so much for the heads up! It’s actually 2.5g net per slice.. :-/. The dough is always very filling though, so half a pizza is already quite a meal! xo!

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