Low-Carb Pizza Crust (Keto, Vegan)
By Carine Claudepierre
Published on 11/15/2019 - Last updated on 10/26/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This Low-Carb Pizza Crust is the best keto pizza base made without eggs or cheese. A flavorsome bread flavor, crispy puffy edges, and only 2.7 grams of net carbs per serving.
Plus, this low-carb pizza base is also a gluten-free pizza crust with no yeast and is 100% plant-based.
What’s A Low-Carb Pizza Crust?
Low-Carb Pizza Crust is a keto-friendly base made with low-carb flour for a thick and puffy pizza and since it’s made without eggs, you won’t have any eggy taste!
I’ve already shared my egg-free keto bread loaf recipe, and this vegan keto pizza crust is another delicious low-carb baking creation that tastes like the real thing!
If you are tired of fathead pizza doughs, this vegan, low-carb pizza base will be your friend!
Why You’ll Love This Recipe
While most low-carb pizza bases call for eggs and cheese, this recipe is here to show you how you can actually make a delicious crispy Italian-style pizza without eggs and cheese but with a delicious bread flavor.
The secret of this egg-free low-carb pizza crust is its combo of simple ingredients and a magic rolling technique. It’s a thicker alternative to my Keto Pizza Crust.
- Gluten-Free
- Low-Carb
- Keto-Friendly
- Egg-Free
- Dairy-Free
- Vegan
- Puffy Crust
- 8 Basic Ingredients
- Ready In Under 30 Minutes.
How To Make Low-carb Pizza Crust
Making this keto pizza recipe is easy as pie. The base only takes 5 ingredients and the pizza sauce is as simple as possible.
Ingredients
To make the low-carb pizza dough, gather the following simple ingredients:
- Coconut Flour – Coconut flour is a healthy, low-carb, high-fiber flour made from ground coconut flesh. Read more about choosing the right keto-friendly flours.
- Almond Flour – Almond flour is one of the lowest-carb flour with just about 10 grams of net carbs per 100 grams, or 7 times fewer carbs than all-purpose flour.
- Psyllium Husk – psyllium husk brings a large quantity of fiber, helping make this low carb pizza puffy.
- Salt
- Garlic powder – optional but flavorsome!
- Yeast or Baking Soda – that one is up to you! Yeast is ok on keto. You will need 1 teaspoon of sugar to activate the yeast in the recipe but, the sugar will be digested by the yeast, and no sugar will be left in the recipe!
- Lukewarm water – think 95°F (35°C), bath temperature.
Making The Low-Carb Pizza Crust
The technique to create a puffy gluten-free pizza crust is to roll the dough gently, with a low pressure that keeps air in the crust.
Also, the dough is slightly sticky, so always roll between 2 pieces of parchment paper.
Next, make sure you shape fluffy pizza edges. Indeed, the gluten-free keto pizza crust won’t raise much as there is no gluten in the dough.
That is why it is important to make puffy edges to create these lovely pizza-like slices.
Work the dough as if you were playing with kids’ playdoh, giving the dough the shape you want to see when out of the oven.
The borders will slightly puff when baking, especially if you are using yeast.
Making Low-Carb Pizza Dough With Or Without Yeast
The recipe can be made with or without yeast. The yeast-free option uses baking powder.
As a result of not using yeast, the pizza dough won’t rise much, and the bread flavor won’t be as intense.
That is why I also provide a yeast option for this recipe.
Combining Ingredients
To start this recipe, proof the yeast by leaving the yeast in lukewarm water and a teaspoon of sugar to activate it.
Don’t worry, the yeast will eat all that sugar, and nothing will be left in the crust.
In another bowl, combine the dry ingredients.
Pour the apple cider vinegar into the dry ingredients and add the lukewarm water.
Start combining with a spoon before kneading with your hands.
Form a pizza dough ball and leave it in a bowl to rest for 10 minutes.
Rolling The Dough
This dough is easy to roll.
Place it on a piece of parchment paper lightly oiled with olive oil.
Roll it gently with a rolling pin until you reach your ideal thickness. My favorite is about half an inch thick.
Then use your fingers to shape the edges of the dough to make them even puffier.
Cooking The Pizza Base
Once the dough is ready, transfer it to a pizza pan or a baking sheet.
Preheat your oven to 430°F (220°C).
Pre-bake your low-carb pizza crust for 15 minutes.
Once it has started to change color, take it out to add any low-carb toppings you like.
Bake it again with the toppings for another 10 minutes at 430°F (220°C).
Topping Suggestions
There are plenty of delicious keto pizza toppings you can enjoy:
- Keto vegetables – including red pepper, olives, asparagus, spinach, zucchini, mushrooms, and more.
- Meat – pepperoni, ham, bacon, rotisserie chicken pieces, low-carb sausage.
- Cheese – a few tablespoons of any low-carb cheese like cheddar cheese, mozzarella cheese, brie, cream cheese, and Parmesan.
- Sauce – keto pizza sauce, sour cream, guacamole, mayonnaise drizzle, hot sauce.
- Seasoning – Italian seasoning, cilantro, oregano.
Storage Instructions
Yes, you can prepare the dough a day ahead and keep it in the fridge uncooked.
Another option is to pre-bake the base (15 minutes in the oven) and freeze it as is for up to 3 months.
Take it out of the freezer and thaw it for a day in the fridge or leave it in a warm oven for a few minutes before adding the toppings.
Frequently Asked Questions
No, the psyllium husk is necessary for this keto pizza recipe to give it the texture and hold properly.
No, you have to use almond flour. If you can’t have almond flour, try my cauliflower crust or my fathead pizza base.
Fathead dough is typically made with coconut flour, mozzarella, and cream cheese, but I have 3 different versions for you to try!
Yes, you can eat some yeast on a keto diet.
Even though you need sugar to activate the yeast, there is no more sugar once it has made its effect.
What happens is that the yeast feeds on sugar, and it will consume all the sugar, and none will be present in the final keto pizza dough.
So if you are craving a puffy, crispy pizza with real bread flavor, use the yeast option, you won’t regret it, and your ketosis will be safe!
This low-carb pizza base is made with only keto-friendly ingredients – including the yeast activated in sugar!
Therefore this Pizza Base ticks all the following boxes:
– Keto-friendly pizza base: with only 2.7 grams of net carbs per slice (without toppings).
– Gluten-free pizza crust: because it does not use regular flour.
– Vegan Pizza Crust: because it’s made with no cheese and no eggs.
– Diabetic-friendly pizza dough: since it doesn’t use any high-GI ingredients.
This pizza base comes at 2.7 grams of net carbs per slice without topping. Depending on the toppings you choose, a slice would be between 3 grams and 6 grams of net carbs, as long as you stick to low-carb toppings.
Compare that to the 25-60 grams of a regular wheat base pizza slice!
No, this pizza cannot be cooked in the microwave.
This recipe typically makes thick-crust pizzas with puffy edges. For a thin crust pizza, I recommend using my Almond Flour Keto Pizza Crust.
More Keto Pizza Crust Recipes
If you like keto pizza crusts, I recommend trying my other low-carb pizza crust recipes:
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Low-Carb Pizza Crust
Ingredients
- ½ cup Coconut Flour
- ¼ cup Almond Flour
- 3 tablespoons Whole Psyllium Husk
- ¼ teaspoon Salt
- ½ teaspoon Garlic Powder
- 2 teaspoons Baking Powder Or 2 teaspoons of active dry yeast + 1 teaspoon of sugar (sugar feeds the yeast and no sugar will be left in the recipe!)
- 1 cup Lukewarm Water think 35°C/95°F bath temperature
- 1 teaspoon Apple Cider Vinegar
Instructions
- Preheat the oven to 430°F (220°C).
Yeast preparation – optional!
- If you want to use active dried yeast in this recipe (recommended for a puffy crust and lovely bread flavor), you must reactivate the yeast. In a bowl, add the yeast with 1 teaspoon of sugar (don't worry, the yeast consumes all the sugar, and no sugar is left at the end of the recipe!). Cover with lukewarm water (think bath temperature, not burning water, or it would destroy the yeast). Stir and set aside 10 minutes until the yeast is activated.
- In another medium-size mixing bowl, stir together: coconut flour, almond flour, whole psyllium husk, salt, garlic powder, and baking powder (only if you are not using yeast in the step above!).
- Pour the apple cider vinegar and lukewarm water onto the dry ingredients and combine with a spoon. It is very liquid at first and dries out as you go, forming a pizza dough. After 30 seconds, use your hands to knead the dough. Knead for 60-90 seconds with your hands squeezing the dough to make sure the fiber mixes well with the liquid and binds. Form a ball and set it aside for 10 minutes, in the mixing bowl, at room temperature.
- Lightly grease a piece of parchment paper with olive oil, place the dough ball in the center, add another parchment paper on top, and press gently at low pressure to flatten roughly.
- Use a rolling pin to roll the dough into a disc of 10 inches. Don't press much on the rolling pin to keep a decent dough thickness and keep some air in the dough. If you roll it too thin, the dough would still be good but a lot crispier.
- Shape puffy pizza edges. Use your fingers and artistic mind! Roll the edge of the dough into a cylinder. Don't over-press to keep some air, and it will make a puffy, crispy pizza edge. Make sure you look at my video below to watch the technique! My tip is to work the dough as if you were playing with kids' playdoh, giving the pizza edges the exact shape you want to see when out of the oven. The edges will slightly puff when baking, especially if you are using yeast but don't expect the puffy edges to form by themself. You must shape them to make this happen!
- Slide the piece of parchment paper (with the pizza crust on it) onto a baking tray or pizza baking rack.
- Prebake the pizza crust for 15 minutes at 220°C/430°F.
- Remove from the oven, spread my keto pizza sauce (or cream or any spread you love) and grated cheese of your choice (mozzarella or vegan style 'cheese' if you are keto vegan)
- Return the pizza to the oven for 10 minutes at 220°C/430°F, then switch to grill mode for 1-2 minutes to grill the cheese on top.
- Serve immediately.
Storage
- You can make the dough the day before and store it in the fridge in an airtight container or freeze the prebaked pizza base.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
If doing the yeast option, how much water do you add to the yeast?
The way the recipe is written, I interpreted 1 cup warm water for the yeast, AND 1 cup warm water for the dry mixture? Is this wrong? Before adding the second cup of water, it looked way too thick. However, adding two cups and baking stretched the crust a ton and turned out floppy. I even tried baking an extra 10 mins. Where did I mess up?
The recipe ingredients state 1 cup lukewarm water and the first instruction says ” Cover with the lukewarm water required by the recipe”. So it means you need only 1 cup of lukewarm water for the entire recipE and you dissolve the yeast in this 1 cup of lukewarm water. If the recipe was requiring 2 cups of water the ingredients would list 2 cups of water. I hope it make sense. Enjoy the recipe.
Doh! Thanks for clarification. I prebaked two crusts, both with 2 cups of water. ANyway of saving these? I was thinking of adding olive oil to the prebaked crusts to restore some crisp to it?
You could spread some olive oil, add some spices, cut into 1″ squares and bake another 10 minutes. You know have croutons. It bake a bit longer with less olive oil by lightly spraying or no oil and bake 5-7 minutes. Once cooled you can blend in food processor and use as a crust for baked chicken or cubed beef (chicken fried steak).
Unfortunately, since you added 2 times more water and pre-bake the crust I don’t really see what to do, or may be bake them for a while no oil, I don’t think this will help. Only baking can evaporate moisture and bring back some crisp, Enjoy the recipes on the blog, XOXO Carine
Thank you for the great recipe you shared was really amazing!!
This is the best Keto pizza! I made this for dinner and everyone loved it! The texture and taste is so good! I didn’t have garlic powder so I just added yeast for the flavor and it turned out so good! Thank you so much! Such a genius recipe!
Thank YOU !Enjoy the recipes on the blog, XOXO Carine
Keto pizza was amazing!!!!! And sooo easy!! Thank you! Thank you! Thank you!!!
Made this for lunch today and I have to say thanks! I’m tired of keto crusts that taste like egg, or cauliflower. I’m glad I t ried this out. Will be making again 🙂
Can you use oat fiber instead of the husk? Just curious?
I didn’t try this option and I am not sure it will come out as well. Husk has a chew that oat fiber don’t had. Enjoy the recipes on the blog, XOXO Carine
Hi! It is amazing I found your recipe! I’m sure it is going to be just great. I have been looking for a pizza I could eat for a very long time 🙂 Just a question, it is very difficult to find Psyllium in my country, is it possible to sub for something else?
You could use xanthan gum but more like 1/4 to 1/2 tsp.
No sorry you need the psyllium husk in this recipe. Enjoy the recipe, XOXO Carine
Excellent recipe! Thank you so very much! I did use ground flaxseed instead of the phyllium husks and was Still very happy with the results!
You need whole psyllium husk for this recipe. You can find some online, click in the ingredient in my recipe and it will redirect you to Amazon to see the one I am using, Enjoy the recipe, XOXO Carine
I don’t know what I did wrong, given the good reviews, but this turned out horribly for me. As far as I know, I followed the recipe perfectly, opting for the yeast option, but the crust was awful. It tasted like apple cider vinegar and got super mushy after the toppings were put on.
I am sorry to hear that but based on the tiny amount of apple cider vinegar it’s barely possible that taste comes from the vinegar. You mention the dough is getting mushy so I suspect your brand of husk is not right for keto baking. When people are having issue with flavor and overly moist texture in egg free keto baking recipes it is always the husk that is too fine. You must use whole husk not husk powder and weight the dry ingredients for precision, cups will give average result. I hope it gets better next time. Enjoy the keto recipes on the blog, XOXO Carine
I subbed the active yeast for instant yeast (and didn’t need the sugar/water) and it was great! I needed to cook it a few more minutes as the bottom didn’t crisp but overall a hit. Thank you!
I made a double batch to create a large pizza for a crowd. Baked it on a stoneware pizza pan. Crispy on the outside, soft on the inside, and simply delicious! Definitely a win. Thank you.
Best keto pizza dough. I added a bit more water than the recipe calls for as dough wasn’t holding together but turned up perfect!
Thank you, thank you, thank you! I am a celiac who also happens to be intolerant to grains, yeast, dairy, and eggs. And pizza is my favorite food, so you can imagine how happy I am to have found your recipe! Now my family can have pizza again without guilt, and they often comment that my pizza looks better than theirs!!
Thank you so much for the lovely comment! Enjoy the keto gluten free recipes on the blog, XOXO Carine
Hi there…had two questions. How much water do you add to the yeast and sugar? And secondly, it didn’t say when to incorporate the yeast into the dry ingredients. I took a guess on both and hope it comes out right.
As I mentioned in step 1 of the recipe, if you want to use the yeast option, combine the amount of yeast with 1 teaspoon of sugar and the amount of water required in the whole recipe (1 cup). tir set aside and use in next steps , when recipe calls for water use the yeast+water mixture. I hope it helps! XOXO Carine
Hi, I just used your pizza crust recipe with the yeast. After trying so many different recipes in the past, this is by far my favourite. 🙂 It was delicious! Thank you for sharing.
I am so glad to hear that! Enjoy the recipes on the blog, XOXO Carine
hi there, love this recipe , could you make it into bread somehow? like a loaf of bread???its the best no carb crust, id love it in bread form!!! let me know how
I am not sure it will come good a a bread as it is a thin, no raise crispy crust. However I have an almond flour keto bread recipe for you here, you may love it too. Enjoy the keto recipes around here, XOOX Carine
What size pizza does the recipe make?
It make a 10 inches (25cm) pizza crust if you roll it thin or 8 inches (20cm) if you like puffy borders. Enjoy, XOXO Carine
Can I sub the coconut flour with flaxmeal? If so how much should I use?
No, you can’t do that as both fours/meal have different properties. Flaxmeal here will make the dough wet, chewy and elastic. Enjoy the recipes, XOXO Carine
I just had to comment to say thank you!! This is the BEST keto pizza dough I’ve ever tried (and I’ve tried a lot!!) It’s super easy and taste like real pizza dough! When I saw it puff up I was amazed!! Thank you!!
Thank you! I am so glad you love it to, Enjoy the keto recipes on the blog, XOXO Carine
Hello Carine
To make almond flour pizza can I use the coles brand almind flour or do i need to use a different flour?
Is coconut flour a must as I don’t like the smell?
Do I bake it twice?
First bake it..refrigetate it and bake it again?
I am not familiar with Coles almond flour. I don’t have a Cole supermarket in my country sorry. Your almond flour must be thin, golden in color. You prebake the crust without toppings then bake again until cheese melt. You can refrigerate the baked pizza and rewarm in hot oven. Enjoy, XOXO Carine
Is coconut flour a must for the almind flour pizza?
This was so much better than any low carb version I have tried. The pizza dough felt and rolled out like dough. It tasted better too. I could pick it up and eat it like a piece of crust. So much better.
It came out very well..I felt it could have been a more crisper
What would be your suggestion?
I am always in your website trying to see what recipes I can try
Thank you so much for all your tips????????
Try baking it on a preheated Pizza Stone.
Oh that is so amazing ! I am glad you are trying so many of my recipes. You can prebake the crust a little bit longer to make it crispier and roll thinner too. Enjoy the recipes. I can’t wait to see what you are making next time, XOXO Carine
Yes it is, the dough will be extremely wet and won’t roll without it. Enjoy! XOXO Carine