Pizza! The most loved food in america. But, it’s not so loved if you’re diabetic or on a low carb diet.

So as you can probably imagine, trying to find a good recipe for a low carb pizza crust was not easy. It took a lot of trial and error. Nonetheless, I found a low carb pizza crust recipe that tastes like, feels, like and satisfies like “normal” pizza crust.

Another nice thing about this pizza crust is that it has lots of protein. Therefore, it keeps you full longer. As a result of that you don’t eat as much.

Problem With Low Carb Pizza Crust

The only problem there might be with this recipe is the rising process. This low carb pizza crust recipe is a yeast recipe, and if you’ve ever made a yeast bread recipe you know if you don’t follow the rising process just right your dough will not rise properly

How To Help Your Low Carb Pizza Crust Rise Properly

There are two things you can do to make sure your dough will rise properly. The first thing is probably the most important. Make sure your dough stays at an even warm temperature.

Dough temperature is the key to whether or not your dough is going to rise properly. If your dough is too hot or too cold it will not rise the way it should

One way to make sure your dough stays the right temperature is to bring all of your ingredients to room temperature before you use them. Make sure you take all of your refrigerated items, like eggs, out of the refrigerator in enough time to bring up to room temperature.

The second thing you need is to do is make sure you place your dough in a warm draft free area when it rises.

One good place to put your dough is in a warm microwave. Also, you can put your dough in a pantry or cupboard. Just make sure to keep the door shut until the rising time is done. You definitely do not want to keep your dough on your counter top to rise. It’s too drafty and the temperature changes too much.

Lastly, if you keep your dough temperature right and follow the directions in the recipe you should have great tasting low carb pizza dough

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
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Course: Main Course
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 12 inch pizza


  • 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


  • 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


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

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