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(15-Minute!) Stove Top Pizza Crust πŸ• gluten free, dairy free & keto

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.

(15 Minute!) Gluten Free & Keto Pizza Crust
(15 Minute!) Gluten Free & Keto Pizza Crust

Gluten Free & Keto Pizza Crust πŸ•

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.

Gluten Free, Dairy Free & Keto Stove Top Pizza Crust πŸ• #keto #ketorecipes #lowcarb #dairyfree #glutenfree #pizza #healthyrecipes
Gluten Free, Dairy Free & Keto Stove Top Pizza Crust πŸ• #keto #ketorecipes #lowcarb #dairyfree #glutenfree #pizza #healthyrecipes

The Dairy Free & Keto Dough

You might (or not!) be surprised to hear that we use here what started asΒ 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!

Stove-Top Gluten Free, Dairy Free & Keto Pizza Crust #keto #ketorecipes #lowcarb #dairyfree #glutenfree #pizza #healthyrecipes
Stove-Top Gluten Free, Dairy Free & Keto Pizza Crust #keto #ketorecipes #lowcarb #dairyfree #glutenfree #pizza #healthyrecipes

The FloursΒ πŸ”

We like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum, baking powder, and we’re golden.

In terms of brands, for the almond either Anthony’sΒ or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.

No substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.

Gluten Free, Dairy Free & Keto Stove Top Pizza Crust πŸ• #keto #ketorecipes #lowcarb #dairyfree #glutenfree #pizza #healthyrecipes
Gluten Free, Dairy Free & Keto Stove Top Pizza Crust πŸ• #keto #ketorecipes #lowcarb #dairyfree #glutenfree #pizza #healthyrecipes
Gluten Free, Dairy Free & Keto Stove Top Pizza Crust πŸ• #keto #ketorecipes #lowcarb #dairyfree #glutenfree #pizza #healthyrecipes
Gluten Free, Dairy Free & Keto Stove Top Pizza Crust πŸ• #keto #ketorecipes #lowcarb #dairyfree #glutenfree #pizza #healthyrecipes

Gluten Free, Dairy Free & Keto Stove Top Pizza Crust πŸ• #keto #ketorecipes #lowcarb #dairyfree #glutenfree #pizza #healthyrecipes

(15 Minute!) Gluten Free & Keto Pizza Crust

Looking for a quick and easy keto pizza? This (15-minute!!) gluten free, dairy free and keto stove top pizza crust is most definitely for you!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
4.96 from 43 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Bread
Cuisine American
Servings 6 slices
Calories 118 kcal


For the keto pizza dough:

Topping suggestions:


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 350Β°F/180Β°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. 


Please note that nutrition facts below are estimated for the dough only, as nutrition values for toppings vary widely.Β 


Serving: 1slice | Calories: 118kcal | Carbohydrates: 5.5g | Protein: 5g | Fat: 9g | Saturated Fat: 1.3g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 10mg | Fiber: 3g | Sugar: 0.8g | Vitamin A: 50IU | Calcium: 38mg | Iron: 0.8mg
Keyword dairy free, gluten free, keto, low carb
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!





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  1. 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!

  2. Michelle says:

    Hi I was wondering if I could substitute the egg for a flax or chia egg? My daughter was jus diagnosed with a egg intolerance from my naturopath and needs to eliminate eggs for awhile.

  3. Jen says:

    I want to make this recipe but do a few mini pizzas at once. Have you tried using a pizza stone to make these?

    Also, this recipe looks really similar to the pasta one, which we made and liked, but I considered using it as pizza crust, so great minds think alike! πŸ˜‚

  4. Paul says:

    5 stars
    I am fairly new to Keto and your recipes have been really awesome and easy to follow. I sadly did not have access to the stove top as my roommate was using it. However, I baked the dough for 5 mins on 400 degrees in the oven then added the toppings and baked like your Calzone recipe (20 mins on 400) and this recipe came out great!

  5. 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!!

  6. 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. 😒

    • 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. πŸ˜€

  7. judy says:

    5 stars
    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!

  8. 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!

  9. 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!

  10. Anne says:

    5 stars
    Hi Paola,

    I’m writing from Germany and love your recipes. Thanks so much for sharing.

    One question: I don’t use coconut. Could I replace the coconut flour with almond flour for this recipe (and the others with the same dough)? You recommended flax to someone, but would just more almond flour also work?

    Thank you. πŸ™‚

  11. Christy says:

    5 stars
    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 πŸ™‚ 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:

    5 stars
    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 πŸ˜‰ xo!

      • Julyane says:

        Hi Paola, I hope you are doing well.

        Could I blind bake it and freeze it, so it would last more than the 5 days mentioned in the recipe? My thinking here is to have some ready to go pizza dough already in the freezer and just add the toppings later =)

        Thank you!

  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 12” 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:

    5 stars
    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:

    5 stars
    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? Let’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!

    • 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 πŸ˜‰ xo!

  19. 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!) πŸ˜‰ xo and thanks for the laugh!

    • Holly says:

      5 stars
      So rude. This is hands down the best pizza crust keto or otherwise out there! If you don’t like the FREE content go elsewhere. Bah bye.

  20. 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. πŸ™‚

    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! πŸ™‚ 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!

  21. 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!
    I’m new to your page and have made 3 recipes so far and looking to make so many more!!

    I don’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!

  22. 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 πŸ˜‰ 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.

  23. 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 πŸ˜‰ xo!

    • Kelsey says:

      Hola Keka! Yo vivΓ­ en Bolivia muchos aΓ±os y encontrΓ© goma de xantan en las tiendas de insumos para la industria alimentaria. Si vas a preguntar a veces te venden cantidades mΓ‘s pequeΓ±as. Espero que puedas encontrar.

  24. dianamp says:

    5 stars
    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!

  25. Hellen says:

    My dough cracked. Do I just keep adding water until it doesn’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:

        5 stars
        I think I’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!

  26. 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? (!!!)



    • 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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