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 🔍
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’s 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.
(15 Minute!) Gluten Free & Keto Pizza Crust
Ingredients
For the keto pizza dough:
- 96 g almond flour
- 24 g coconut flour
- 2 teaspoons xanthan gum
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt depending on whether sweet or savory
- 2 teaspoons apple cider vinegar
- 1 egg lightly beaten
- 5 teaspoons water as needed
Topping suggestions:
- our keto marinara sauce
- mozzarella cheese
- pepperoni or salami
- fresh basil
Instructions
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.
Notes
Nutrition
Paola, Can this recipe be doubled and if so would I double the baking powder too? Some recipes say it’s not necessary. Thank you!
I generally do double batches myself and just double everything Holly! But interesting that you bring that up, I’ll try it with less baking powder next time xo!
This was so good! Not suprising coming from here though! I doubled it with great results.
Just made it. Wife liked it better than Fathead pizza! I liked the thin crust and stayed together. I used Italian seasoning in dough! Excellent recipe.
I never buy plastic wrap. How do you recommend kneading without it? Maybe just dampen my hands?
Could you possibly air fry the dough? It is summer where I am at, and I really do not feel like using the oven.
If you feel like you could air fry it, what would be the temp and time?
Thank you, I love your recipes!!
So awesome to hear Kayla! Big foodblogger fail here… but I don’t own an air frier yet! But given that this dough fries beautifully it should work the charm, just can’t help with temp and time :S
Okay. Thank you. I really appreciate the help. 😀
This was not a good pizza crust experience for me without using food processor it did not take 15 minutes and the whole skillet deal was a diaster. HOWEVER, this is THE BEST DOUGH FOR KETO CRACKERS!
After having a miserable time with the crust, I made my pizza and was pleasantly surprised to find that the dough had a great flavor. I knew for sure that I would never use it as pizza crust again, however thinking I would make another crust I had saved half of the dough. Not wanting to waste what to me are expensive ingredients, I thought about trying the dough for crackers.
Well, I pulled out the old canape cutters to make some keto “oyster crackers”. Wow the first batch was they tastey, but not very crunchy. I rolled the next batch super thin–not transparent–and they turned out perfect. By the third batch I grabbed some gadgets from the kitchen drawers to poke 4 “cracker” holes in each cutout.
Well I just made a whole batch, rolled and cut out the crackers. This time I cooked them on my two burner stovetop pancake griddle. Much faster than the cast iron skillet. I divided the dough in two and folded Italian herbs with some garlic seasoning in one batch. DELICIOUS!
I will be snacking on these, using them on salads and in soups.
Know that this is NOT a 15 minute recipe, but was a great way to spend time with my kid as we chatted our way through the processes.
Never pizza crust but DEFINITELY crackers. I wish I could share photos. Thanks for this recipe the flavor is awesome!
Hi Stacey! I’m sorry this didn’t work out as a pizza… but it would be helpful to know the actual details (not just that you highly disliked the result!), so I could help you diagnose were you went wrong! And I can guarantee that you can whip up this dough in 15 minutes (I do it in 5 minutes now with practice!). Xo!
Hi, if I’m making this in a cast iron skillet in the oven, does the skillet have to be greased/oiled at all before placing the dough in it? And once I’ve preheated the skillet (in the 350F oven I assume), do I add the dough and put it back in the oven for 2 minutes or leave it out to blind bake? Thanks, I just want to make sure I do this properly!
Thanks once again for a fantastic recipe! I like my pizza to be thin, so I get 2 pizzas from this. This comes out great in an Italian pizza oven (with pizza stone and very very hot), no blind baking needed. I substutute the coconut flour with bamboo fiber for a more neutral taste, this works great for the tortillas too.
Bamboo fiber is all the rage in the German low carb community, along with potato fiber.
Being so creative, I bet you would come up with amazing new ways of using these speciality flours, Paola!
When I toggle from metric to us cups, the number of tsp of baking powder changes from 1 to 2.
I’m confused – how long do I keep the pizza covered in the skillet in med-low heat?
Presumably until the cheese melts
I really liked this pizza dough. I made it super thin and everyone at my home loved it.
Hi Paola,
I want to make mini pizzas so do I still bake it 2 minutes each side and then after I place the topping on how long do I bake it? Does it need to be covered with a lid?
I love this pizza crust! It really is so reminiscent of traditional crust- at least as far as I remember! (I went gluten free almost 10 years ago) 😋 My non keto husband and super picky toddler also loved it and ate half of my dinner!
I have made it 3 times now and it will definitely be my go-to crust, even after I reach my keto weight loss goals. I did find that I love replacing one tablespoon of coconut for with 2 tablespoons of oat fiber (carb free! 😸). It gives it a wonderful flour-y bite. Thanks for such a great recipe!
How many net carbs for the entire pizza?
Looks like about 20 net carbs for just the crust. You’d have to weigh and calculate the toppings you put on since everyone’s toppings and amount would be different.
My family loved the pizzas I made tonight using this crust. I baked it in the oven for about 10 minutes @350, then flipped it and baked it 5 more, then loaded it up and baked the pizzas 10 minutes at 400 till all the cheese melted. It was delicious, and fairly quick to make! Thank you for the great recipe!
I’ve made this 3 times. It does not puff up at all. It’s completely flat. I mean it’s like a cracker. It’s also very fragile. The reason I’ve made it multiple times is because it has a great flavor. But I don’t understand how it could be used as a pizza crust. It basically falls apart and couldn’t possibly support any toppings. I really don’t understand how anyone has been able to get this to work. It’s kind of like a pie crust but not sweet (or flaky).
Hi Carrie! How are you cooking the crust? Because I promise it’s not like a cracker. Reason I’m asking is because if your skillet is not hot enough, you are essentially making toast (ie crumbly pizza). Hope this helps xo
I haven’t tried this as pizza yet, but it makes an awesome pita replacement, especially smothered in butter. It was super quick and easy to make, as well! Thanks!
Can you make this in a mixer with a paddle? I don’t have a food processor.
i made recipe but it didnt rise like the one in pic. can you help with any suggestions on what i can do for better results
This is by far – by faaaar! – the best low carb pizza crust I’ve ever made. No omelette-y egginess, no cauliflower sogginess. Even a hint of flour like “sweetness” from the almond/coconut mixture. Absolutely amazing. Thank you!
This looks delicious! I love the fact that is gluten-free.
It was good, but I could distinctly taste the vinegar. Can I leave this out, substitute it or put a smaller amount?
I’d like to know as well. I feel like I’m eating an apple pie with cheese.
This was delicious! I subbed out the egg for a flax egg and it came out great! Much nicer than the Fat Head pizza crust I usually make. This one was crispy and robust. Thank you!
I didn’t even feel like cooking tonight, yet I found myself in the kitchen a little while ago making another Gnom-Gnom creation. I admit I’ve been a fan of the fathead crust, but this one is just as good. Even more, it’s a lot easier, faster, and cleaner to prepare.
This is so good I had to stop in the middle of eating to write this review and tell what a great crust recipe this is.
I had been craving pizza for a few weeks but didn’t feel like having the frozen low-carb options from the grocery store. I’d had my eye on this recipe for a while but, honestly, the “15-minute” part sounded too good to be true so I was skeptical. But this past weekend I finally decided to give it a shot. It was magic!! It really did come together very quickly and cooked beautifully. I didn’t spread it out super thin because I was feeling more like having a thicker crust. I topped it with some low-carb marinara, cheese, pepperoni and dried basil. MMMM-MMMM it really hit the spot!! I will definitely be making this again since it’s so much easier than regular fat-head dough, plus it’s not as much dairy. Next time I will try a thinner crust and different toppings, now I’m all sorts of curious about this dough!! Thank you, Paola!
Hi Paola! I am so glad that I found your site – sooo many great recipes! I have made the tortillas twice now and now I’d like to try this pizza crust. Can the dough be frozen?
Thanks!!
I have a lot of keto recipes and books and I thought I followed the best bloggers out there. They are still very good but your recipes are AMAZING! So much like the real deal! Yes, I bought your e-book, use it all the time.
Thank you so much!
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.
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?
Thank you SO MUCH! It’s so tasty and the closest thing to a pizza crust I’ve head since going low carb about 20 years ago.
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. 🙂
OH lol yeah this was originally actually the tortillas!! turns out it’s pretty versatile to say the least with tiny adjustments 😜! 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).
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!
Awesome Scott, thanks for reporting back! And yup, that’s a big plus from the keto flours (you’ll notice that throughout!) 😉
Can we just cook this in the oven if we wanted to? Or must it be stove top?
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!!
Hi Dyan! You can definitely use your hand mixer, you might just have to give it a bit extra kneading 😉 xo and so happy you loved the ice cream! xo