Good ‘N Proper Pizza Crust 🍕🎥 gluten free, keto & paleo


  1. Debbie says:

    Hi is it possible to substitute the yeast with baking powder or baking soda instead as we can’t use yeast?

    Also did anyone find a way to make this by replacing the egg with something else?


  2. Carolyn says:

    Trying this tonight… the only place I could find psyllium husk in my grocery store was the fibre supplement section, so I grabbed the one that said ‘100% organic psyllium husk’ only to find as I was making the recipe that it also had organic cane sugar mixed in 🤬🤬🤬
    I used it anyway and I’ll just deal with the extra carbs, but it’s a good reminder to ALWAYS READ THE LABEL lol I did find some regular husk in the local health food store afterwards so that will be my go-to from now on. Thanks and I can’t wait to see how this turns out!!

  3. ANN BENKE says:

    I started making the dough, went to the pantry to grab the psyllium and Oh No!! the jar is empty! So I increased the amount of flaxseed meal to equal the 28 g of psyllium. Well after beating in my mixmaster the dough was still much tackier/wetter than it should’ve been. Knowing psyllium is hygroscopic I decided to add chia seeds to absorb the moisture to get a better consistency like in the video. I sprinkled in 2 – 3 tsp. of the chia. They worked like a charm! the dough raised up nicely and baked like a dream. The calorie count will be higher due to the fats in the extra flaxseed and the chia seeds but the carb count should remain the same due to the offsetting fibre. The pizza was great and the chia made a great substitution.

  4. Adriana Gutierrez says:

    I cooked mine on an oiled Silpat on a pizza stone preheated for 20 minutes. The flavor was very good, but did not get a crusty bottom and there was the occasional chewy doughy section.

    I would be inclined to increase the temperature up to 400°+. Thoughts?

    • Deanna says:

      Same thing happened to me! I was wondering the same, if I raised the temp… also I will try to making the dough thinner, and use a pizza stone next time, in hopes that it will get crispy! Other than that, I loved it!

  5. tanya says:

    what can the flax seed powder be substituted with that is also high in fibre . I dont like the fishy taste it leaves in the pizza crust.
    Please and thank you.

    • Paola says:

      Are you using regular flaxseed or golden? Makes a world of difference (ie. you shouldn’t be tasting it)

      • KELLY WHITWORTH says:

        Can the psyllium husk be left out? I cant stand the taste. I’ve thrown away so many recipes because of that one ingredient. I made this tonight and it cooked beautifully but, threw the crust away and only ate the parts with the toppings.

  6. Doni says:

    I just started eating under the keto lifestyle and your site is my favorite. I feel sorta ignorant in some areas though. I had tried to read many recipes because they have lots of helpful info in them however there are a few things I need guidance on. When you say weigh your ingredients, does that mean use metric? When I researched it I found that a cup of different flours weigh different oz then I got really confused. And just weigh the ones with grams? Also, when you say regrind, even when the Now psyllium is like powder? can i use a ninja? I’ve tried to make items with the products I can find near home but wow, what a variety! I’ve spent a small fortune on Amazon trying to get exactly what you use to hopefully make things a little better. So far marginal success …and the pizza dough sorta discouraged me. i spent too many hours cuz I was wanting pizza with the family and it was a bit too slimy,undone for me to stomach. I thought I was exact on everything. I probably didn’t spread the dough out enough because it started breaking apart.
    I really appreciate how you answer everyone and was wishing you had a number to call lol! I’ve never baked from scratch and you are inspiring!
    Thank you for your obvious time and effort in helping others eat healthier without missing too many ‘regular’ foods!
    I gave you 5 stars because i’m sure any errors were mine!

  7. Cindy Humphreys says:

    Hi, perhaps I missed it in the recipe but wondering the diameter of the pizza dough when you roll it out.

    • Paola says:

      Hi MJ! I have frozen the extra fluffy pizza crust (a variation of this one) after blind baking it for about 25 minutes. Then I thawed it out overnight, added toppings and baked for about 20. hope this helps!

  8. John says:

    Fantastic site Paola ! This recipe was so close to perfect, but one major problem. This asked for 6 times the usual Xanthan Gum. (1.5 tsp). I thought this was a misprint ? I pushed forward with the 1.5 tsps. While the pizza was baking I noticed in our kitchen sink a piece of the pizza dough had touched water and literally turned to brown slime. The combination of Psylum Husk and Xanthan Gum made each bite of pizza slide slimily down with each swallow. Perhaps fix / update this recipe with 1/4 tsp Xanthan, and 3 TBSP of Vital Wheat Gluten intead ?

    • Paola says:

      Hi John! 1 1/2 tsp is actually fairly standard for a yeast type bread in gluten free baking. I’m not sure what ingredient could’ve caused the sliminess… I unfortunately can’t help you with the vital wheat as I have celiacs so that stuff is literally poison to me xo!

  9. Nyssa says:

    Made this tonight for dinner. Husband and I both loved it! I did forget to grind my psyllium husk (oops), I usually keep whole husk on hand and grind what I need. Still turned out great. Followed the rest of the recipe exactly. The dough was very wet at first, I’m guessing because of my oops earlier. Baked find and tasted great. Can’t wait to try more of your recipes.

  10. Russell says:

    Hi Paola. I am doing Keto and have a question. I hear that the honey & yeast may cause you to be booted out of Ketosis. Is there any way around this or may there a suitable substitute?

    • Paola says:

      That’s VERY unlikely to happen (at least in my experience- I measure daily etc and it’s never happened to me). BUT, if you’re not comfortable with the honey, you can always just do inulin 😉 xo!

  11. Stephanie says:

    I follow the recipe to a T but I noticed my dough was much more of a chocolate brown color than what the picture shows. Is this normal? The psyllium husk powder I bought is a brownish color. This is probably a silly question to ask 😛

  12. Amanda says:

    My crust is rising right now! Can’t wait to try this? By chance, is it possible to save the crust in the fridge overnight after the blind bake, before adding the toppings and cooking it the next day? or does it all have to be done at once? For future reference…I dont’ always have that much time in the week but it would be nice to do some prep ahead. Thanks. Every single one of your recipes that I have tried so far has become a staple in our home! Love your site!

  13. cristina says:

    Your recipes are fabulous! You are in another league compared to other keto recipe blogs!

    I would like to suggest trying vital wheat gluten. It adds negligible carbs and adds a very desirable chew to baked goods. I add it to all my veto breads and even brownies to add some chewy texture.
    I think you’d love it!

    • Paola says:

      Thank you Cristina! 🙂 And yup on the vital wheat gluten as it eliminates the ‘gluten free’ problem- unfortunately I have Celiacs so it’s out of the question as I need to maintain a 100% gluten free diet for life ;). And also do keep in mind that it can be inflammatory for other peeps with other conditions (arthritis, autoimmune diseases in general etc). xo!

  14. mai_dubai says:

    Thank you so much Paola, I just tried this pizza and it turned out exactly like in your picture. followed all your instructions. love the taste.thanks again your recipes are the bomb, keep up the good work

  15. Catherine says:

    I’ve made a couple of your recipes and have loved them all!
    This pizza crust is the next on my list to try out.

    Have you ever froze the dough for future use?

    • Paola says:

      Hi Catherine! That’s so awesome to hear thank you! I’m actually doing some ongoing tests on the best possible way to freeze any of the yeast doughs on the blog- so far the best way seems to be to blind bake the crust without toppings, freeze, and then bake straight from the freezer with toppings of choice. xo!

      • Terri says:

        I am allergic to nuts…It’s frustrating to see such great recipes that I cannot try.If coconut flour won’t work, is there another substitute for the almond flour?
        Thank You

    • Cal says:

      The various ground ingredients used for low carb baking can’t really be substituted or skipped like that, I make my bases up on the fly but usually follow these rules when selecting what to add more or less of:

      Almond (Density)
      Ground rinds (Structure)
      Peanut (Sweetness/Density)
      Whey Isolate (Neutral)
      Coconut (Lightness/Aeration, think fairy cakes not pie crusts)
      Flax (Breadiness)
      Oat Fiber (Crunchiness/Breadiness)
      Gluten (Sponginess)
      Yeast (Sponginess/Rise)
      Xanthan Gum (Binding)
      Psyllium Husk (Binding but also sponginess)

      • JC says:

        I think the nutrition card says 8 slices… so may I ask if it’s 6 or 8? I think 6 would be better because that means they they’ll be bigger slices LOL

        • Paola says:

          Hi JC! I was looking at the stove top pizza, the correct number of servings is always listed in the recipe card (8 in this case) xo!

  16. Alex says:

    Thank you for such wonderful recipes! I can’t stop making your tortillas – they’ve made it possible to enjoy so many yummy meals again. I also love your pico de gaio – so good. Other than the color, do you feel that a non NOW brand psyllium husk powder would hurt the crust’s texture or flavor? I will order NOW, but I have two full bottles of Yerba Prima to use up right now. Also, I second the poster above asking for a bagel recipe. Thank you so much for making beautiful recipes I can trust!

    • Paola says:

      Some psyllium do behave differently when baked, but you won’t know until you try! Just make sure to re-grind it in your blender/bullet and it shouldn’t deviate too much 😉

  17. Sherri says:

    So glad this pizza popped into my email I just love when I get emails from you because that means new recipes lol I can’t stand fathead dough anymore I honestly gag when my fiancé mentions let’s have pizza so I am going to make your pizza Saturday night and not tell him and see what he says lol I am sure we will both love it I know I will. Ty for all your hard work in creating these by chance do you have a good BAGLE or hamburger type bun recipe


    • Paola says:

      That’s awesome Sherri!! So happy you’re enjoying the recipes, and hopefully this one will be a success too! Regarding the bread, check back on Monday as you guys are getting the first of many solid bread recipes 😉 xo!

  18. Aganitha says:

    Today was a big cook day. I made five of your dinner recipes for the freezer so I can just pull something out quick for supper. Thank you so much for the fantastic recipes! And this pizza for supper!

    • Paola says:

      Hi Aganitha! WOW that is indeed a BIG cook day!! 🙂 So happy you’re enjoying the recipes so much! xo and thanks for reporting back once again!

  19. Stephanie says:

    Can you blind bake this and make at a later date? I can’t wait to try this one. (I have yet to have a recipe of yours fail me – thank you so much!)

    • Paola says:

      Stephanie sorry to have missed your comment earlier! I haven’t tried it myself but I don’t see why it shouldn’t work, just keeping in mind that freshly backed will probably be ideal. And so happy you’re enjoying the recipes so much! xo!

  20. Betsy says:

    Any ideas about freezing? I’m guessing freezing the crust alone either before or after baking would be best. Thanks!

    • Paola says:

      Hi Betsy! Sorry I missed your comment. I haven’t tried it myself, but blind baking the crust first and then freezing it should work relatively well. xo!

  21. Gerri says:

    Yay, no fathead dough. Too heavy, thick & chewy. Fail to understand the popularity. Saw your suggestion subbing almond flour for flax seeds. Could ground chia seeds be used? Thanks.

    • Paola says:

      Hi Gerri! Sorry to have missed your comment earlier! Unfortunately chia seeds wouldn’t be a good sub here (slimy!). xo!

  22. Christine Ammons says:

    Think I could get away with an egg replacer? I know a kiddo that would love this, but eggs are a no-go.

  23. Mary Catherine says:

    I have had to grind it myself as well and that may just be the problem. It has worked in waffles- it gave the waffles a “nutty” flavor. It was horrible in cookies and just ok in a few other baking type recipes. I’m new to the Keto diet and while trying to incorporate it into my family’s diet, there just may have to be some “Mom only dishes.” Thank you so much for your website and blog. You have been a huge help to this newbie : )

  24. Mary Catherine says:

    We have nut allergies in our house. I have substituted sunflower flour for some recipes (for some it works, for others not so much.) Any other suggestions for an almond flour substitute? Thank you!!!

    • Paola says:

      Hi Mary! In all honesty sunflower seed flour is the closest sub (fat content etc). But I haven’t tested it here… would you mind telling me for which it has worked for you? Might help figure it out for here.

      I know from other readers that it’s worked well as a sub in the tortillas (and all the accompanying doughs) and also for the muffins. Have you tried it in anything else?

      My issue with it is that I can’t find the actual flour here in Mexico, so I have to grind the seeds myself and it never comes out very fine (so the texture is not nice and fluffy etc).

  25. Josh says:

    Thank goodness you posted this! I tried fathead dough once and it was terrible! I have no idea what the fascination is behind it. I made your focaccia and it was very good, so I have high expectations for this one! I just need to order some flax 🙂

    • Paola says:

      Lol that’s awesome, so happy you enjoyed the focaccia! And yup, not a big fan of fathead either (SO much cheese….! Just can’t stomach it).

      And regarding the flax, you technically can just do it following the focaccia recipe without the flax. But I really do like the addition of texture here (and fiber!). 😉 xo!

  26. Beatrice says:

    If it were possible to give you more than 5 stars for this one I would! This one’s absolutely the closest paleo/keto version to actual pizza. Thank you for such a keeper 🙂

    • Jessica Stein says:

      I agree. This is the closest thing to real pizza I’ve tried, a bit softer but honestly do not mind. Thank you!

      Do you think it could be baked over a pizza stone? Might get it crispier that way

      • Paola says:

        That’s awesome Jessica! And yup on the softness, it’s more akin to the Italian pizzas that are super soft in the center. But I’m also working on a base that will be extra crispy (i.e. thin crisp pizza).

        And yes on the pizza stone! Just put it over the stone with the parchment paper, and watch out for baking time as keto crusts do brown notoriously quicker. xo!

  27. Julie Beauregard says:

    Hello, Is Nutritionnal Yeast the same ? or do you really suggest the traditionnal yeast ? you’re sure the sugar disapear once cooked ? thank you 🙂

    • Paola says:

      Hi Julie! Nutritional yeast is not the same thing, you want active dry yeast (the linked Bob’s version is gluten free). And yup, the yeast feeds on the sugar (check out videos by Dr Berg on the subject too ;)- it’s pure science! xo!

  28. Claire A. says:

    We LOVED your focaccia so much! I’m intrigued of adding flaxseed, we’re always looking to add more fiber. Will be trying it this week for sure 🙂

    • Paola says:

      Hi Claire! So happy you enjoyed the focaccia and hope you love this one too! And I’m with you, trying to up fiber in a bunch of recipes now 😉 xo!

  29. Ashley says:

    Can anything be used to replace the flax? we cant use it in our house due to sensitivity for my hubby, thanks!

    • Paola says:

      Hi Christine! Just sub the remaining amount with flaxseed meal (didn’t quite catch if you have 1 or 1/2 TBS). I like the crust a bit more with psyllium, but it should still be very good 😉 xo!

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