This recipe is posted as a courtesy to those following a variety of low-carb diets (not necessarily Meal Plans designed by me). This recipe may or may not be appropriate for you.
Most have made “fathead pizza” — with it’s decadent cheese-rich crust and have tried their hand at it’s more virtuous cousin, “cauliflower pizza”, yet still wish there was such a thing as an authentic yeast-raised crust made with low carb-friendly ‘flour’. Now there is!
Don’t get me wrong. I really enjoy Crisp Keto Pizza, which is my yeasty adaptation of the familiar fathead dough, but I really find dough made from cheese just too rich. My Crispy Cauliflower Pizza is also very good, but I longed for regular pizza crust made from a low-carb friendly ‘flour’ that had a wonderful yeasty smell as it’s rising and baking and that had the taste and texture of real pizza.
This is real yeast-raised thin-crust pizza with the taste and texture I’d been missing!
Individual Yeast Raised Low Carb Pizza
1 -1/3 cup almond flour
1 1/2 tsp kosher salt
1 tsp baking powder
1 tbsp traditional yeast
1/8 tsp sugar (required to feed the yeast)
6 tbsp psyllium husk powder*
4 egg whites
½ cup lukewarm water
- *Place the whole psyllium husk in a clean, dry coffee grinder and pulse several times until it’s a fine powder. This is important as using regular psyllium husk will result in the wrong texture.
- Place the lukewarm water in a Pyrex measuring cup, add the little bit of sugar and sprinkle the yeast on top and let it ‘proof’ (multiply and foam) for 10 minutes.
3. In the bowl of a food processor, add the almond flour, powdered psyllium powder, baking powder and salt and pulse until well mixed.
4. Add the egg whites and then add the foamed yeast mixture and pulse the food processor until the dough begins to come together, then pulse the food processor a few more times until it forms a ball on the blade.
5. Remove the dough from the food processor and then knead it a few times until it forms a smooth ball. Place the dough on a clean work surface, cover it with a cotton tea towel and let it rest and rise for 15-20 minutes minutes before beginning to make the pizza. It should look slightly puffy and risen.
6. Preheat a stick proof skillet to a medium-high heat and cut the ball of dough in half and then each half in 1/4 so that there are eight sections.
7. Roll each section into a 1” ball.
8. Lining a tortilla press with a piece of heavy plastic**, place one of the 1″ balls (it will continue to rise, so may be slightly larger at this point!) in the press and press well until it is about 5″ round, but not too thin.
**If you don’t have a tortilla press, it can be rolled out between sheets of heavy plastic or parchment paper until each piece of dough is 5-inches in diameter.
**Note: I cut open a large freezer weight zipper-style bag to use in the tortilla press when pressing the dough. By peeling one side open, it makes it easy to peel off the other side before transferring the dough to the preheated skillet
9. Immediately transfer the pressed dough onto the preheated non-stick skillet and bake for ~2-3 minutes then flip it over using a spatula and cook until “just” cooked (maybe another 10-15 seconds, maximum.
10. Set aside each of the pre-baked pizza crusts on a cooling rack.
11. Preheat oven to 400 degrees F. Have the top rack of the oven in the middle (not too close to the broiler element).
12. Dress and assemble your pizza to taste. I used homemade pizza sauce, grated mozzarella cheese, sliced turkey pepperoni and anchovy fillets (yes, I like them!) but toppings can be according to your imagination and what you have on hand.
13. When all the pizzas are assembled, change the setting on the stove to “broil” and place the two baking pans with the dressed pizzas in the oven and allow to broil until bubbly. Keep an eye on them because they can go from perfect to burnt in no time.
14. Remove the baking pans and place on cooling racks for a few minutes, then serve.
15. Serve and enjoy!
Macros (per plain crust)
Energy: 255 kcals
Protein: 12.5 g
Total Carbs: 22.4 g – Fiber: 11.7 g = Net Carbs: 10.8 g*
Fat: 3.3 g
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