Keto Pizza Crust with Almond Flour
Craving a pizza night? Try this keto pizza crust made with almond flour, and top it with your favorite toppings! Ready in 30 minutes or less.
Servings: 8 servings
Calories: 343kcal
Equipment
- 12-inch pizza stone (you can use a large baking sheet or pizza pan instead)
- Pizza Cutter
- Rolling Pin
- mixing bowls
- Rubber Spatula
Ingredients
For the crust
- 4 ounces Bob's Red Mill almond flour (1 cup)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 ounces cream cheese
- 6 ounces shredded mozzarella cheese, low-moisture part skim (1.5 cups)
- 1 large egg, room temperature
- ½ tablespoon olive oil (if needed to handle the dough easier)
For the toppings
- 4.5 ounces pizza sauce (about half a cup. store-bought or homemade, look for one with no added sugar)
- 8 leaves torn fresh basil (optional)
- 6 ounces fresh mozzarella cheese
- 2 ounces shredded mozzarella cheese, low-moisture part skim
- 1 ounce grated parmesan cheese (optional and to taste)
- 3 ounces pepperoni
- red pepper flakes, grated parmesan for serving
Instructions
- Preheat the oven to 450°F. If using a pizza stone, place it in there while the oven heats up so it can heat up with it. In a bowl, combine almond flour, baking powder, and salt. Set aside.
- In a microwave-safe bowl, add shredded mozzarella cheese and cream cheese., microwave for 45 seconds to 1 minute to melt the cheese. Combine using a rubber spatula, then add in the dry ingredients and the egg. Using your hands with a bit of olive oil (if needed if the dough is very sticky) knead the dough.
- Place the dough between two pieces of parchment paper, and using a rolling pin, roll the dough into a round shape. It should be about ¼-inch thick. Place on the hot pizza stone with the parchment paper, and then par-bake the crust for 4-6 minutes until the crust is golden brown.
- Add pizza sauce, torn basil (optional) then top with fresh mozzarella, shredded mozzarella, parmesan, and pepperonis. Bake for 5-8 minutes until the cheese melts. You can also broil the pizza for 2-3 minutes for the cheese to get nice and brown and bubbly if you like.
- When the pizza comes out of the oven, top it with more parmesan and red pepper flakes if desired. Let cool for a few minutes before digging in, enjoy!
- Store leftovers in the fridge in an airtight container for up to 5 days. Reheat gently in the microwave, in the oven, or air fryer.
Notes
- Nutrition facts are for one slice of pizza. Pepperoni, basil, pizza sauce, and cheese are included in the nutrition facts for this recipe. Any additional toppings are not included.
- Use your favorite toppings. Some other tasty topping ideas are fresh garlic, onions, mushrooms, green bell peppers, olives, prosciutto, Italian sausage, and more. Please note that the toppings you choose will impact the macros.
- Feel free to add seasonings like oregano, Italian seasoning, and garlic powder to your pizza crust if desired.
- Don't skip preheating the pizza stone (if using a pizza stone) as it will help ensure a nice crispy crust. If you don't have a pizza stone, don't worry, a large baking sheet or pizza pan will work just fine. It would be wise to pre-heat those in the oven as well. Placing the dough on a hot surface will help ensure a crispy crust.
- For best results, always par bake the crust for a few minutes. This allows for the crust to get nice and crispy before adding toppings.
- Don't overload the pizza with too much sauce or toppings, as this will make the pizza soggy.
- Reheat the dough if it becomes too hard to work with. If you're finding it too difficult to make the dough come together, reheat it in short spurts in the microwave until it is pliable and easy to use.
Nutrition
Calories: 343kcal | Carbohydrates: 6g | Protein: 19g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 991mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g | Vitamin A: 590IU | Vitamin C: 1mg | Calcium: 357mg | Iron: 1mg