Home » Keto » Fluffy Keto Pizza Crust (With Yeast!) 🍕

Fluffy Keto Pizza Crust (With Yeast!) 🍕

Extra fluffy and super (duper!) tasty, this keto pizza crust with yeast turns out to be a spot-on cross between your regular pizza and focaccia. i.e. its the ideal love child!

Fluffy keto pizza crust with yeast

Keto Pizza Crust (With Yeast!) 🍕

Extra Fluffy!

Talking favorite type of pizza crust is a sure way to divide a crowd; be it thin, crisp, fluffy, Italian-style soft… so I’m slowly but surely aiming to cover all your keto pizza needs with the recipes on gnom-gnom.

You’ve already gotten a (very popular!) 15-minute stove top pizza, a deep dish version, and a basic yeast crust. With this one here, however, I’m aiming to satisfy all your fluffy pizza dough needs borrowing inspiration from a classic focaccia. 

p.s. feel free to use the dough for actual pizza, or brush with garlic butter and parsley for a garlic bread extravaganza, use it for flatbread… or even cinnamon roll bites!

The Deets

Making this paleo and keto pizza crust with yeast 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.

You just must ensure your pizza dough does increase in size substantially while proofing. It can even double if you let it. And note that grain free yeast doughs do require a little extra warmth. For instance, I place my tray on top of my oven as I heat it up (so my tray gets slightly warm and they rise beautifully). But you must ensure you don’t overheat it or you’ll kill the yeast. Think a warm and humid day at the beach, that’s the ideal temperature.

shape the pizza crust

Wet your fingertips and smooth out the dough as much as possible, adjusting thickness to taste.

Unbaked keto pizza crust with yeast before rise

let it rise

Grain free yeast doughs need a little more cuddling. So find a warm spot and proof the dough for 40-60 minutes. The crust will look noticeably fluffy, but don’t let it overproof or it might be ‘too fluffy’ (just call it focaccia if that happens!). 

Unbaked keto pizza crust with yeast after rise

The Tips ‘N Tricks

The yeast in this low carb and keto bread ensures a wonderful texture and taste. Check out these tips for best results with grain free yeast doughs!

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 bread 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 inulin or an actual sugar (think 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. 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!!). You just need to up the temperature a bit to seal the rise, and just keep an eye out for excessive browning.

Taking a slice of the keto pizza

Slice of keto pizza with yeast showing the fluffy texture

The Ingredients & Possible Subs

This pizza crust does have a few ingredients, but you’ll find that most are staple paleo and keto pantry ingredients. In the list below you’ll find details on several ingredients and possible subs. This is also perhaps the most forgiving recipe in terms of subs out of all the grain free yeast bread recipes on the site!

Almond flour. You truly need a super finely ground almond flour here, as if you use meal your rolls will turn out dense and oily. Super fine almond flour brands include Anthony’s (my personal favorite), WellBees and Bob’s.

Now if paleo, or in keto maintenance, you can lighten up the bread even more by substituting part of the almond flour (3-6 tablespoons) with arrowroot flour.

Flaxseed meal or psyllium husk can be used interchangeably in this recipe, and they both need to be re-ground for best texture.  You’ll want to use golden flaxseed meal (we use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered. Great way to avoid slimy bread. And for the psyllium husk powder, NOW brand doesn’t turn bread purple.

Whey protein isolate ensures a better rise. Though you can get away with subbing with more almond flour (it just collapses a bit post bake). Keep in mind that this ingredient varies tremendously from brand to brand, and I’ve tested these recipes thoroughly with both Isopure’s Zero Carb Unflavored and this grass-fed whey protein isolate (a bit pricier, but undoubtedly higher quality)!

Xanthan gum. Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And while we do prefer the results with it, you can sub it with flax.

Keto pizza crust with marinara, mozzarella and pepperoni

Fluffy keto pizza crust with yeast

Fluffy Keto Pizza Crust (With Yeast!)

Extra fluffy and super (duper!) tasty, this keto pizza crust with yeast turns out to be a spot on cross between your regular pizza and focaccia. i.e. its the ideal love child!
5 from 4 votes
Prep Time 20 minutes
Cook Time 20 minutes
Proofing Time 45 minutes
Total Time 1 hour 25 minutes
Course Bread, Main, Pizza
Cuisine American, Italian
Servings 8 slices
Calories 190 kcal



  • This keto pizza crust uses the focaccia methodology (albeit different ratios), but do check out the video below for deets 'n tricks!
  • Add yeast and inulin or sugar (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, golden flaxseed meal (or psyllium husk), whey protein isolate (or more almond flour), xanthan gum, 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 skillet or pizza pan with parchment paper, lightly oil the surface and transfer the dough. Feel free to play around with the thickness to your liking. Wet your hands (so the dough doesn't stick) and smooth out the top as much as possible. Cover with oiled cling film (saran wrap) and place in a nice and warm draft-free space for 40-60 minutes until noticeably larger in size (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. 
  • Blind bake the crust until fully golden, about 14-17 minutes. Remove from oven, add toppings of choice and cook for 14-18 minutes more and serve right away. And keep in mind that you can alternatively bake the dough all the way through (about 28 mins), allow to cool, freeze and bake as needed with toppings.



*You can feed the yeast with either inulin or an actual sugar (thanks for the inulin tip guys!). And do remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact.
And please note that nutrition facts were estimated per (very generous!) slice. 


Serving: 1slice | Calories: 190kcal | Carbohydrates: 9g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 166mg | Potassium: 19mg | Fiber: 6g | Vitamin A: 30IU | Calcium: 69mg | Iron: 1.1mg
Keyword keto pizza crust, keto pizza crust with yeast
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Fabrizia says:

    I have a question: why can’t we use actual gluten (vital wheat gluten) in recipes? I don’t think that has many carbs, isn’t it a protein food? Just wondering why it’s never even considered.

    • Paola van der Hulst says:

      I had a (mis)diagnosis for celiacs for 10 years, so the whole premise of gnom gnom was to be completely gluten free. I’ve begun to consume gluten for a couple years though, but tbch if I’m going down that route I go for the real deal 🤷‍♀️ But I do know that there are a few low carb bloggers out there who do a bunch of recipes with vital wheat gluten and it works great (search for @keto.luna on IG, she’s awesome!). Xo!!

  2. Joyce K says:

    5 stars
    THIS IS AMAZING!!! I have been looking for a thicker, fluffy type pizza crust and was not sure I would ever find it. Well here it is! This could not have come out any better, it is so light and airy and bakes up beautifully. I like the fathead pizza but it’s so heavy and so much cheese so I was looking for something more ‘authentic’. This is very easy and quick to put together and my honey thought I made a ‘regular’ pizza crust – it was so darn good! Next time I think I will add some seasonings to the dough but this is AWESOME and I will be making this often. THANK YOU THANK YOU THANK YOU!!!

  3. Sio says:

    5 stars
    I came here last night to make the Good n Proper Pizza Crust recipe and lo a new crust recipe was on deck. It’s a favorite! I love the switch to protein powder from psyllium husk. The dough is more like a batter and reminiscent of the cinnamon roll recipe.
    The recipe calls for a large skillet and I chose my 9″. Next time I will use the largest which is a 12″. I wonder if I can line the crust with parchment and use our weights for the blind bake step.
    When baked through, this makes up a satisfying and delicious pizza. I’ve done a lot of fathead pizza and it never hits the spot. With Paola’s recipes, I always have left overs and room for dessert. Thanks!

  4. Kathy says:

    5 stars
    This pizza crust was a BIG hit at our house! I didn’t have golden flaxseed so I used the milled flaxseed I had on hand; no whey protein isolate so I added the extra almond flour. Kept my hands wet and formed it into a pizza crust on a regular size pizza pan (10″ maybe?). Can’t wait to use this recipe for focaccia. My husband was still raving about the pizza hours after dinner. Thank you!

    • Paola van der Hulst says:

      Because most kitchen scales do not register small amounts, so those are generally given in t or T. xo!

  5. Owen Lee says:

    This fluffy dough I must try. Do you think I could use it to make a fluffy keto like “donut”? Could it be deep fried in coconut oil?

    • Paola van der Hulst says:

      Owen check out my actual donut (or churro) recipe! They use a type of keto choux pastry and those can be fried successfuly. No yeast, but awesome taste and texture.

  6. Myriam says:

    5 stars
    Will surely be making! I made your focaccia twice already and it’s heavenly. I’m also writing because I was terrified as I’m not a big baker, but it’s easy and you just mix everything together. Actually tastes like bread and not just cheese.

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