You'd think I was loading up for a marathon if you saw how many carbs I ate in the last two weeks. To give my poor body a break, I finally took a stab at a low-carb, gluten-free keto pizza crust that doesn't suck.
No, I'm not a keto dieter. And no, I (thankfully) haven't developed an intolerance to gluten. But I know a lot of people who fall into both of those categories, and I am a firm believer that no one should have to cut pizza out of their life entirely. So, after a lot of research and a few rounds of testing, I give you a gluten-free, low-carb keto pizza that tastes good, holds up to toppings, and can be held by the slice.
The recipe is a mash-up of this one by Caitlin Weeks, creator of the blog Grass Fed Girl, and this one by King Arthur Flour. If you have coconut flour hanging around your pantry, use 2 cups almond flour and 1/4 cup coconut flour instead of all almond. And feel free to make your own seasoning blend, too. I created some Mediterranean vibes with 1/2 teaspoon dried dill weed and 1/2 teaspoon ground fennel seed.
(For another keto pizza option, try my Cauliflower Crust!)
Gluten-Free Keto Pizza
- 2¼ cups almond flour or a mix of almond and coconut flours
- ¼ cup ground flaxseed meal
- 1 teaspoon fine sea salt
- freshly ground black pepper
- 1 teaspoon Italian seasoning or any other dried herb blend you like
- 3 large eggs
- 2 tablespoons extra-virgin olive oil
- your favorite toppings
- Preheat the oven to 400°F with a rack in the middle position.
- In a medium bowl, whisk together the flour, flaxseed meal, salt, pepper, and Italian seasoning.
- In another bowl, whisk together the eggs and oil until the mixture is frothy on top.
- Pour the egg mixture into the flour mixture, and mix with a wooden spoon until all the flour is incorporated. It should look like biscuit or cookie batter.
- Rip off two pieces of parchment paper (each about the size of a large baking sheet). Place on of the pieces flat on your counter, and scrape the dough on top. Use your hands to pat the dough into a flat, round shape, then put the other piece of parchment on top and roll the dough to a 1/4 to 1/3-inch thickness. You can make it a circle, like I did, or you can make a rectangle. Up to you!
- Peel off the top piece of parchment and transfer the dough with the bottom piece of parchment to a large baking sheet. Bake for 12 to 15 minutes, until the dough is set and the edges are just beginning to brown. Remove the crust from the oven, add your toppings, and then bake for another 10 minutes or until the cheese is bubbly and the edges are golden brown. Remove the pizza from the oven.
- Let it cool for 3 to 5 minutes before slicing.