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+ servings

Fluffy Low Carb Pizza Crust

This recipe is designed to teach people how to make low carb pizza crust that is soft and fluffy just like regular pizza
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 inch pizza

Ingredients

  • 1 cup almond flour, or gluten free flour of your choice
  • 1 cup vital wheat gluten
  • 1 cup chickpea flour, or gluten free flour of your choice almond flour is a good substitute if going keto
  • 1 tsp seasoned salt
  • 1/4 cup grated fresh Parmesan not from the can
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 TBS instant yeast
  • 1 cup warm water
  • 3 TBS olive oil, or oil of your choice
  • 3 TBS honey this is to feed the yeast it does not effect carbs
  • 1 large room temperature egg

Instructions

  • Preheat oven to 400 degrees. Line a 12 inch pizza pan with parchment paper
  • In a large mixing bowl whisk together almond flour, vital wheat gluten, chickpea flour, salt, shredded Parmesan, garlic powder, onion powder, and instant yeast until no flour lumps are left in the bowl
  • In a large mixer bowl combine warm water, oil, honey and egg. Beat on low for 30 seconds or until no dry ingredients are left in the bowl
  • Change paddle attachment out to a dough hook attachment. Beat on high for 3 minutes. Scrap down the sides of the bowl and beat on high 3 more minutes or until the dough is nice and stretchy
  • Press dough evenly onto prepared pizza pan and cover with sprayed plastic wrap. Place dough in a warm draft free area and let rise for 20 minutes
  • Bake at 400 degrees for 10 minutes or until slightly golden. Let cool for at least 10 minutes before using.
  • To use: top the crust with desired sauce and toppings and bake at 400 for 10 more minutes or until the toppings are warm and any cheese is melted

Notes

A 12 inch pizza yields about 8 slices
each slice plus toppings contain about 12.5 net carbs
if substituting garbanzo flour for almond flour 1 slice plus toppings contain about 8g net carbs