Craving pizza? You won’t miss a thing with our BEST Keto Pizza Crust Recipe.
Have you changed your way of eating (or want to) and had to give up your favorite foods? Well, I’m here to tell you that eating healthy doesn’t mean that you have to deprive yourself, you just need to tweak the recipes a touch. But, I promise you won’t miss a thing with our BEST Keto Pizza Crust Recipe.
The BEST Keto Pizza Crust Recipe- Low Carb and Yummy
When I first began my journey towards healthier eating, I just went gluten free for a while. I was dipping my toes in the water so to speak. Heck, giving up gluten was almost too easy. Even Domino’s serves gluten free pizza. Although it never did occurr to me that these gluten free substitutes had a bunch of other carbs and fillers that weren’t good for me.
It wasn’t until I began my keto journey that I really made the change. Or I should say that the diet made a change in me?
Now that we are living on a low carb diet, I had to change the way we ate, or at least the way I looked at our food. Understanding that there are healthier alternatives for almost everything we ate before was an eye-opener. Not to mention the inner chef in me loves a challenge.
I am pleased to announce that not only does my family enjoy this pizza crust, they like it better than the gluten free one I used to make- score!
You will notice I use two different flours in this keto pizza crust recipe. I do this for a couple different reasons.
- Almond flour can be a little pricey. My local store offers the nut flour four a couple dollars cheaper than the almond flour. You can also purchase the nut flour blend I like here from my affiliate partner.
- I love the texture and consistency of the two flours blended together. The nut flour makes a nice, dense crust. While the almond flour tends to be light and fluffy.
If you desire to use only one type of flour, or you have an allergy, by all means, use one cup of the flour of your choosing.
What’s your favorite pizza combo? Be sure to pin this for later!
- 2 Cups Shredded Mozzarella Cheese
- 1/2 Cup Nut Blend Flour
- 1/2 Cup Almond Flour
- 2 oz of Cream Cheese
- 1 Egg
- 1/2 Tsp of Sea Salt
Preheat oven to 400°
Mix mozzarella cheese and cream cheese in a bowl. Microwave for one minute at a time until melted (I only needed to heat mine for two mins.). Or you can use a double broiler if you don't use a microwave.
In a separate bowl, combine all dry ingredients.
When cheese is melted, add the egg and blend. The cheese mixture will be firm but pliable.
Pour dry ingredients into the cheese mixture and thoroughly mix together.
Kneed dough for several minutes until you no longer see the cheese.
Roll out pizza dough between two sheets of parchment paper.
Place pizza dough on a sheet of parchment paper on a pizza pan or in a cast iron skillet. Our skillet is 12" for a large pizza.
Use a fork and poke holes in the crust all over.
Bake for 10 mins
Remove from oven and add pizza toppings of choice.
Bake 10 more additional minutes with toppings or until done.
Remove from oven and let cool. Slice into 8 sections.
- Pamela's Products Gluten Free Nut Flour Blend, 16 Ounce
- Nature's Eats Blanched Almond Flour, 32 Ounce
- Sherpa Pink Himalayan Salt, 2lbs Extra-Fine Grain
- Kirkland Signature Non Stick Parchment Paper, 205 sqft
- Lodge P14P3 Seasoned Cast Iron Baking and Pizza Pan, 14 Inch
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This is a guest post by Amber Bradshaw of My Homestead Life. Amber is an environmentalist, homesteader, garden and outdoor enthusiast. She is a wife, mother of three. Amber owns a contracting business with her husband, was President of the local Herb Society for the last three years, a 4-H Leader, Blogger and runs a CSA. Amber strives to get back into nature with a more sustainable and self-reliant lifestyle that fits a busy schedule and a tight budget. She lives on the east coast with her family on a little over 1/4 acre and encourages others to do big things with small spaces.