Looking for a quick and easy low carb pizza? This (15-minute!!) gluten free, dairy free and keto stove top pizza crust is most definitely for you! Plus, no turning on the oven required.
Gluten Free & Keto Pizza Crust 🍕
Ready in just 15 minutes!
This quick keto pizza reminds me a lot of pita bread pizza (or at least what I remember those to taste like!). The crust is sturdy, thin and almost crisp. Ideal for those lazy pizza cravings, or hot summer days when you most definitely don’t want to turn on the oven.
I also generally whip this one up as individual pizzettes. The dough keeps well in the fridge for about 5 days, so you can always prep for more dinners of the week.
And for dessert? You can also use some of the dough to make some keto cinnamon roll knots. I like to use a bit of the dough and whip up a small sweet cinnamon bite right on the stove.
Oh, and if you’re looking for a more ‘traditional’ keto pizza, do check out our good ‘n proper pizza crust. It’s made with yeast, and definitely has a more ‘traditionally Italian’ taste, texture and mouthfeel.
The Dairy Free & Keto Dough
You might (or not!) be surprised to hear that we use here what started as our grain-free tortilla dough here…! A little bit wetter, and with a tad bit more baking powder.
Depending on how thin you roll it out, a batch yields roughly an 11-inch pizza. Our preference is to roll it very thin and fold over the edges, keeping in mind that the dough does thicken up while cooking.
Feel free to play around with thickness though. And, as mentioned, keep in mind that the dough keeps well in the fridge for about 5 days, so you can also do individual mini pizzettes too!
The Flours 🔍
No substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.
(15 Minute!) Gluten Free & Keto Pizza Crust
For the keto pizza dough:
For the keto dough:
- Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
- Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water, adding just enough for it to come together into a ball. The dough will be sticky to touch from the xanthan gum, but still sturdy.
- Wrap dough in plastic wrap and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. The dough should be smooth and not significantly cracked (a couple here and there are fine). In which case get it back to the food processor and add in more water 1 teaspoon at a time. Allow dough to rest for 10 minutes at room temperature (and up to 5 days in the fridge).
- If cooking on the stove top: heat up a skillet or pan over medium/high heat while your dough rests (you want the pan to be very hot!). If using the oven: heat up a pizza stone, skillet or baking tray in the oven at 350°F/180°C. The premise is that you need to blind cook/bake the crust first on both sides without toppings on a very hot surface.
- Roll out dough between two sheets of parchment paper with a rolling pin. You can play with thickness here, but we like to roll it out nice and thin (roughly 12 inches in diameter) and fold over the edges (pressing down with wet fingertips).
- Cook the pizza crust in your pre-heated skillet or pan, top-side down first, until blistered (about 2 minutes, depending on your skillet and heat). Lower heat to medium/low, flip over your pizza crust, add toppings of choice and cover with a lid. Alternatively you can always transfer it to your oven on grill to finish off the pizza.
- Serve right away. Alternatively, note that the dough can be kept in the fridge for about 5 days. So you can make individual mini pizzettes throughout the week.