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Extra Fluffy Pizza Dough 🍕 gluten free, keto & paleo

That’s right, this gluten free, paleo and keto pizza dough is extra fluffy, properly sturdy and crazy tasty. Use it for actual pizza, or go for garlic bread, flatbread or even cinnamon roll bites!

Gluten Free, Paleo & Keto Pizza Dough #keto #lowcarb #healthyrecipes #dairyfree #glutenfree #paleo #pizza
Gluten Free, Paleo & Keto Pizza Dough #keto #lowcarb #healthyrecipes #dairyfree #glutenfree #paleo #pizza

Paleo & Keto Pizza Dough 🍕

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 the site.

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!

Think of it as a cross between our basic yeast pizza and focaccia. An ideal love child!

The Deets

Making this paleo and keto pizza dough 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 dough

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

Gluten Free, Paleo & Keto Pizza Dough #keto #lowcarb #healthyrecipes #dairyfree #glutenfree #paleo #pizza
Gluten Free, Paleo & Keto Pizza Dough #keto #lowcarb #healthyrecipes #dairyfree #glutenfree #paleo #pizza

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.

Gluten Free, Paleo & Keto Pizza Dough #keto #lowcarb #healthyrecipes #dairyfree #glutenfree #paleo #pizza
Gluten Free, Paleo & Keto Pizza Dough #keto #lowcarb #healthyrecipes #dairyfree #glutenfree #paleo #pizza

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.

Gluten Free, Paleo & Keto Pizza Dough #keto #lowcarb #healthyrecipes #dairyfree #glutenfree #paleo #pizza
Gluten Free, Paleo & Keto Pizza Dough #keto #lowcarb #healthyrecipes #dairyfree #glutenfree #paleo #pizza

The Ingredients & Possible Subs

This pizza dough 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 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 we’ve only tried (and are super happy!) with Isopure’s Zero Carb Unflavored. I’m still experimenting with more subs here, but a few of you reported back successfully back on our  soft ‘n fluffy sandwich bread that collagen and hemp pro protein powder worked (I cannot guarantee these subs yet though!).

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.

Gluten Free, Paleo & Keto Pizza Dough #keto #lowcarb #healthyrecipes #dairyfree #glutenfree #paleo #pizza
Gluten Free, Paleo & Keto Pizza Dough #keto #lowcarb #healthyrecipes #dairyfree #glutenfree #paleo #pizza
Gluten Free, Paleo & Keto Pizza Dough #keto #lowcarb #healthyrecipes #dairyfree #glutenfree #paleo #pizza
Gluten Free, Paleo & Keto Pizza Dough #keto #lowcarb #healthyrecipes #dairyfree #glutenfree #paleo #pizza

Gluten Free, Paleo & Keto Pizza Dough #keto #lowcarb #healthyrecipes #dairyfree #glutenfree #paleo #pizza

Gluten Free, Paleo & Keto Pizza Dough

That's right, this gluten free, paleo and keto pizza dough is extra fluffy, properly sturdy and crazy tasty. Use it for actual pizza, or go for garlic bread, flatbread or even cinnamon roll bites. 
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
5 from 7 votes
Prep Time 20 mins
Cook Time 20 mins
Proofing Time 45 mins
Total Time 40 mins
Course Bread, Main, Pizza
Cuisine American, Italian
Servings 8 slices
Calories 190 kcal


For the keto pizza dough


  • Our keto pizza dough 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, psyllium husk (or flaxseed meal), 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 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. 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 dairy free, gluten free, grain free, keto, low carb, paleo
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

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More Yeast Breads 🍞


  1. Ghunwa says:

    Can I use instant yeast instead of active dry yeast? Would I still need to add the sugar to the dough, in that case?
    Thank you!

  2. Philip Caban says:

    Awesome recipe, love it. Thanks so much.

    Any guidance for reheating? When it’s straight out if the oven it’s amazing. Anything I should/can do to make it like it was just made?

    Thanks so much

  3. Melissa says:

    This is the best keto pizza that I’ve tasted! Thank-you so much!..I’ve been looking for a good keto yeast crust for months, and I just found yours, it’s awesome!…I’m not too sure why but i found baking the crust @350 for 10 minutes first, and then placing the toppings on..and then another 10 minutes after to be the perfect time for me….Again I l LOVE this keto yeast pizza, it’s my new goto recipe…especially when I miss dominoes (:

  4. Kelli says:

    Hi Paola,
    I’m a huge fan!! Question: so I blind bake the pizza dough in parchment paper (doing that now, it rose beautifully), do I remove parchment paper when cooking with toppings? I’m thinking I might even flip it over once, for more crisping during blind bake. Thoughts?

  5. Vanessa says:

    Another fantastic recipe! You truly are a wizard. I just made the crust and topped it with sugar free BBQ sauce, chicken, bacon and cheddar cheese and it was absolutely amazing. Thank you so much for developing this!

    Just a quick question – the nutrition info is listed for one slice. How many slices are you estimating per pizza dough? (Sorry if I missed this somewhere in the write up!)

    Thanks again!

  6. Jen says:

    This is the best keto pizza crust I have ever had! The recipe and instructions worked like a dream. I can’t waiy to try using the dough for other things. Thank you so much for an amazing recipe!

  7. Mike says:

    Hi there, big fan of all of your recipes but this is the first one that really didn’t work out for me. I measured my ingredients, proofed the yeast successfully, let it rise, everything – but when I blind baked the crust, I had to blind bake it twice as long as recommended and it still didn’t bake golden brown. I ended up adding toppings and baking it for double the recommended amount of time again, and the crust still ended up crumbly and fell apart. Not sure what I did wrong but I spent the money on all those ingredients so I’ll be sure to try again. Thanks, love your site!

    • Paola says:

      Hi Mike! I’m not sure what went wrong either if it proofed correctly etc… all I can think of is a difference in oven? The crust shouldn’t be crumbly at all though… so and chance an of the binding ingredients got left out (say the xanthin gum?). Or another option is that you used very large eggs and too much moisture was added? It’s sometimes a bit hard for me to diagnose problems without more details of dough behavior (and of course being in the kitchen with you).

  8. DL says:

    If I want to save the dough for baking later, do I just roll it into a ball and freeze, or refrigerate, depending, and roll it out later?

    • Paola says:

      You need to bake it because of the yeast, otherwise it won’t rise. I would blind bake it (i.e. without the toppings), freeze, add toppings and bake xo!

  9. Valérie says:

    Hi! I was wondering whether your recipes calling for yeast (like this one) could be made with something else instead? I’ve got a yeast intolerance but these look delish! 🙁 Thank you for all that you do x

  10. RueBee says:

    I started Keto over 90 days ago and each week I try a new recipe of yours. You NEVER disapoint from you grain free granola (we make a batch a werk in this house!) to your bagels, chia seed pudding, and now this perfect pizza, everything is amazing. Your tips and tricks are always perfect and go to show how dedicated you are. I cannot thank you enough for helping me get on the path to my healthiest self. xo

    • Paola says:

      It’s when you bake without the toppings (it’s mostly used when it comes to baking pies and quiche, you bake the crust first and then add filings) xo!

  11. Jennifer F says:

    You work magic in the kitchen Paola! We missed fluffy pizza crust so much and this one more than surpassed our expectations!

  12. Ryan says:

    I don’t mean to nitpick too much here, but I do think it should be pointed out that adding yeast does NOT reduce the sugar count to zero. Depending on a wide variety of variables (length of rise time, health of yeast, whether the yeast are dividing vs. metabolizing, temperature, etc. etc.), there will be sugar remaining in the final product. Beer starts off with lots and lots of sugar, and the final product has much less sugar — but nobody would claim it has zero! In fact, it is one of the main problems that homebrewers face: excess residual sugar (despite weeks of fermentation).

    TLDR; the yeast won’t digest *all* the sugar, so if you are very strict about avoiding sugar, this might not be a good choice.

    • Paola says:

      Hi Ryan! Please note that if you’re not comfortable with the (tiny amount!) of added sugar to feed the yeast you can always just do inulin.

      And I get your comment about the beer, but also note that those are very different ratios of sugar to yeast. So just use inulin 😉 xo!

  13. Elaine says:

    This looks great! And great to know inulin works. I’ve been keto for 3 1/2 years and don’t have any sugar of any kind in the house!

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