And by good ‘n proper we mean a killer-tasting yeast pizza dough! Yup, this gluten free, paleo and keto pizza crust is a fantastic dairy-free alternative to fathead dough. Plus, no eggy business and you’ll be pleasantly surprised how easy it is to whip up!
Gluten Free, Paleo & Keto Pizza Crust 🍕
Super-Tasty!
As mentioned, this is not your typical eggy or crumbly keto pizza crust. Think less than half the amount of eggs of your typical recipe, and a few other tips and tricks to ensure killer results.
And if you’ve already whipped up our keto focaccia, you already know this pizza crust is legit. Though we did add a bit of flaxseed meal here to up the fiber and decrease the carbs. A slightly more ‘wholewheat’ version, with wonderful taste and texture.
The Deets 🔍
Making this paleo and keto pizza is incredibly simple really. But, like with any yeasted bread, it does require you take care of a few details to ensure the best possible outcome.
Also note that you’ll want to blind bake the crust before adding the toppings, which is typical for all gluten free pizza really. This ensures the best texture throughout.
Now, like with any pizza, the texture of the center will depend on the thickness and how wet your ingredients are. But the results are fairly consistent with a traditional Margherita-style pizza: a thicker outer crust and a thin and more moist center. Absolutely delicious.
The Method 🔍
The yeast in this keto pizza dough ensures a wonderful texture and taste. Now, how fluffy your pizza will be post-bake depends quite a bit on your altitude. But note that you still won’t get that gummy and wet texture here of most low carb breads. Plus, we’re baking at over 7,000 feet (Mexico City here!!), so if we can make this keto pizza crust work so can you.
Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again. Remember that gluten free (and particularly keto) baking is notoriously finicky, and measuring by cups is anything but accurate. And if you don’t own a baking scale, measure with cups by dropping the ingredients onto them rather than scooping them out (which often leads to overpacking).
Ingredients at room temperature. Self explanatory really, but incredibly important (particularly for the eggs). If you add cold eggs to the mix your pizza simply won’t rise much (if at all).
Proof the yeast. This involves mixing dry active yeast with water that’s just warm to touch (between 105-110°F to be precise) and maple syrup or honey for 7 minutes until foamy. And before you scream sugar (!!) remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count at all. And yes, this is a scientific fact.
Avoid abrupt temperature changes and air drafts. Like with any yeast bread, you need to cuddle your dough. Make sure it’s able to rest undisturbed in a warm space.
Baking at high altitude? Yup, so am I (Paola here!!). I’ve tried quite a few combinations, and the one modification I will suggest is to increase your oven temperature by 25°F. You may also need to decrease the baking time by 5 minutes, but that may change from oven to oven. I’ve made this dough also at sea level and it does come out more puffy, but it’s still awesome either way.
Before & After Rise
After Blind-Bake
The Flours
We like a mixture of super fine almond flour, flaxseed meal, psyllium husk and xanthan gum best. But if paleo, substituting the xanthan gum for twice the amount of flax seed meal yielded good results too.
As previously mentioned, for the rise you’ll want active dry yeast and a touch of baking powder.
Also, to ensure best texture always be sure to re-grind your psyllium husk and flaxseed meal in a (very dry!) blender or bullet.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the psyllium husk you’ll want to use the NOW brand, as others may stain your keto focaccia purple.
The Recipe Video 📽
We’re working on a unique video for the pizza crust, but in the meantime the focaccia methodology is exactly the same (plus some added flaxseed meal).
Gluten Free, Dairy Free, Paleo & Keto Pizza Crust
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
For the paleo & keto pizza crust
- 2 teaspoons active dry yeast
- 2 teaspoons maple syrup or honey, to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE)*
- 80 ml water lukewarm between 105-110°F
- 96 g almond flour
- 30 g golden flaxseed meal finely ground (or more almond flour**)
- 28 g psyllium husk finely ground
- 1 1/2 teaspoon xanthan gum or 1 tablespoon ground flax seeds
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 egg at room temperature
- 2 egg whites at room temperature
- 13 g extra virgin olive oil
- 2 teaspoons apple cider vinegar
Topping suggestions for a classic pizza Margherita
- our keto marinara sauce
- fresh mozzarella
- basil leaves
Instructions
For the keto pizza crust
- See recipe video for guidance!
- Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
- Mix your flours while the yeast is proofing. Add almond flour, finely ground flaxseed meal (or more almond flour, see notes), psyllium husk, xanthan gum (more flaxseed meal), baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
- Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round.
- Line a pizza dish or baking tray with parchment paper and grease with olive oil (so the dough doesn't stick while you spread it). Dip a spatula (or your fingers) in water and spread the dough until even in thickness of choice. Fold the edges inward to create thicker edges (optional). Cover with a kitchen towel dome (don't rest the towel directly over the dough), and place in a warm draft-free space for 40-50 minutes until lighter in texture. You don't want the dough to double, but it will puff up noticeably (see pictures for reference).
- Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.
- Transfer the dish gently into the oven and blind bake without toppings for 10-14 minutes until lightly browned. Remove from oven, add toppings of choice, and return to oven for 15-18 minutes.
- Serve right away (extra fresh basil highly suggested!).
Notes
Nutrition
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?
Thanks,
Russell
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!
@Paola does Inulin Powder works as well as honey?
Yes!! I’ve since added it to a note in most recipes with yeast (clearly I missed this one?!). Honey helps with flavor a bit, but otherwise no diff xo!
Thank you 🙂
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 😛
Yup, the culprit is usually the psyllium (or flaxseed not being the golden variety) xo!
Can I sub duck eggs for chicken in the same proportions?
Why does this post say Paleo if you suggested mozzarella as a topping……
The crust is paleo… the mozzarella is just ‘suggested’, as you said 😉
I only have instant rapid rise yeast, will that work?
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!
Making now! How do i dome with a kitchen towel?
I had the same question! I stumped lol
The kitchen towel is to protect it from drafts. You could use an upside down large bowl, if that’s batter. I’m making my first one right now in a 10” springform pan. That’s easy to cover with a towel! Bonus tip, I’m holding the parchment paper in place by using binder clips on the pan sides
Paola
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!
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!
Cristina-how much VWG do you generally add?
I add a good tablespoon to most recipes
How much vital wheat gluten would you add and what would you sub out for it?
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
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?
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!
Is there any replacement for psyllium husk? Can the recipe work without it?
You won’t get the best results without it
Can I use coconut flour in place of Almond flour and if so how much?
Unfortunately coconut doesn’t work here Stephanie
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
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)
Hi.
What’s are deets? Did you mean beets? Beets aren’t on my diet.
Thanks
Alex
Just slang for details lol xo! 😂
If bake in a woodfire pizza oven, I still bake blind too or just once?
Yes! Otherwise the toppings won’t let the crust cook xo!
How many servings does this recipe make?
Hi Rachel, 6 slices! Number of servings is always on the upper part of the recipe card xo!
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
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!
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!
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 😉
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
Sherri
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!
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!
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!
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!)
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!
Any ideas about freezing? I’m guessing freezing the crust alone either before or after baking would be best. Thanks!
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!
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.
Hi Gerri! Sorry to have missed your comment earlier! Unfortunately chia seeds wouldn’t be a good sub here (slimy!). xo!
Think I could get away with an egg replacer? I know a kiddo that would love this, but eggs are a no-go.
Hi Christine! Sorry to have missed your comment earlier! Unfortunately I don’t think this recipe would work without the eggs 🙁
Hi Paola. Great recipe. Would cheese work as an egg-substitute?
Hi Melinda! No, unfortunately this one isn’t meant to work as a ‘fathead’ dough
Try aquafaba as an egg substitute. It is the liquid from canned chickpeas. You can also make your own if you dont want to use canned
Oh that sounds interesting! Thanks Amanda!
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 : )
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!!!
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).
xo!
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 🙂
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!
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 🙂
That’s awesome Beatrice! So happy you enjoyed it so much and thanks for reporting back!! xo!
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
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!
Hello, Is Nutritionnal Yeast the same ? or do you really suggest the traditionnal yeast ? you’re sure the sugar disapear once cooked ? thank you 🙂
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!
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 🙂
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!
Can anything be used to replace the flax? we cant use it in our house due to sensitivity for my hubby, thanks!
Hi Ashley! No prob, just check out the recipe notes ;). You can sub the 1/4 cup flaxseed meal with 1/2 cup almond flour. xo!
opps missed that note! thanks so much!
No prob! Always happy to help 😉
I have maybe 1 to 1/2 tbs of psyllium husk on hand. Anything else I can add to sub for the rest?
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!
I had more than I thought all 3 tbs are in. The dough is resting now!!!
Funny I planned on making fat head dough pizza tonight for dinner.
And you posted this!!!
Lol that’s awesome! Hope you enjoy Christine! xo!