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.