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

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


  1. KTtx4 says:

    5 stars
    Tastes delicious… BUT make sure you use Aluminum Free Baking powder – as my beautiful dough turned purple in the oven! I didn’t know baking powder even had aluminum until I googled this issue. So off to get aluminum free powder… but we all were entertained by purple pizza for the night!

    • Geri Taylor says:

      Certain brands of psylium husk turn baked goods purple. It’s thoroughly addressed on another keto website (not sure it’s allowed to mention here). Never heard or seen baking powder turn things purple.

      • Paola van der Hulst says:

        Correct its the psyllium Geri! Even some of you have reported back that the NOW brand also does it on occasion.

        p.s. you can definitely drop the name of other Keto blogs here! Not to sound cheesy, but we’re all in this together 😉

  2. Jo says:

    4 stars
    This is my favorite replacement pizza crust. I have tried a lot of them, and I had almost given up. I didn’t like any of them especially fathead. This one has a really great flavor. I give it 4 stars only because it is quite difficult to work with in my opinion. It always cracks when I roll it out. It’s very soft when I’m kneading it but when I take it out of the fridge, it’s really difficult to get a good size. I am constantly piecing the edges back together. I follow the recipe exactly. My only thought, is that I leave it in the fridge to long (about 3 hours) and maybe I should add more liquid?
    Either way I love the taste !

  3. Stephanie says:

    5 stars
    Paola, this was excellent. I used it to make a cheeseburger bacon pizza. My kids said the crust tasted like “cake”. Ha! I’ll take that as a win. 😉 Though next time I may blind bake it a little longer. Still, it wasn’t soggy, which was a very pleasant surprise. Thank you!

  4. Johanna Buchweitz says:

    My dough is brown ish, not crispy at all – very mushy after the blind bake and the taste is a little funky – not sure what I did wrong

  5. Fiona says:

    5 stars
    Hi, I made this for dinner last night. I doubled the recipe, used the extra flax seed option in place of xanthan gum, and halved the psyllium as am having a few irritation problems with psyllium.
    Pressed into a large rectangular baking dish. 15 inches x 10 inches, and had a little leftover for a small circular pizza as well. Put the dish to rise for 20 minutes above the fire (chilly spring here in NZ).
    The result was delicious deep pan pizza texture, with toppings!
    Next time, I may try reducing the psyllium further, and the time after that seeing what happens if I exclude the eggs and just use the flax seed as the binder and thickener.
    This recipe is a keeper, and what’s more I have dinner already made for tonight! Yahoo! More time in the veg garden. Thank you very, very much for sharing your final recipe which I know is the tip of the iceberg for recipe development!

  6. Stephanie says:

    Can sugar free syrup be used instead (I use Lakanto which is sweetened with monkfruit) or does the yeast need the sugar to rise properly?

    • Kathryn Grant says:

      Yeast needs a little sugar, but it does not up the carb count. I just added one tablespoon of honey and the recipe worked just fine.

  7. Valérie St-Pierre says:

    I did half a recipe yesterday. I arranged the recipe using one egg (was hard to have half an egg plus one white). I made one small pizza (2 servings) and I put the other dough in the fridge (to use later). I didn’t blind bake the pizza before adding the toppings. I put Roma pepperoni cheddar sweet green peppers and mushrooms. It was DELICIOUS😁😋. Thank you. I wanted to know… if I prepared more dough, do you know if it could be frozen ?

  8. Jennifer Filip says:

    Yet again, another amazing recipe from your blog. This was better then any pizzaria keto crust, so fluffy and light. I will be making again. Next time I will add Italian seasoning to the dough!

  9. 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?


  10. 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!!

  11. ANN BENKE says:

    5 stars
    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.

  12. Adriana Gutierrez says:

    4 stars
    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!

      • Maria says:

        I cooked it at 425 for half of the time hoping it would get crispy but it just kind of burned and didn’t get crispy.

  13. 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.

      • 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.

  14. Doni says:

    5 stars
    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!

  15. 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!

      • Jeanna Marie says:

        Is it ok to make the dough, keep it in the fridge and then bake it the next day? Or should you bake it, refrigerate and then rebake the following day?

  16. 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!

  17. Nyssa says:

    5 stars
    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.

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