This Keto Yeast Dough Pizza Crust is the real deal. It's a yeast leavened low carb bread dough that is the perfect backdrop for any kind of pizza topping. And each slice has just 4g net carbs.
Picture it.
The year was 1991, and out of nowhere, something new starts showing up in grocery stores. It's called a Boboli Italian Bread Shell and it's a pre-made pizza crust that you top with your own toppings and make in your very own home.
It might not sound so important now, but I really do remember it being a pretty big deal when it first came out.
Boboli had these commercials that starred an excitable Italian named Vittorio. (Video above) There was always this back and forth between Vittorio and his mother, who yelled unhelpful advice from off screen. They were quite a pair.
Today's Keto Yeast Dough Pizza Crust recipe is quite a bit like Boboli crusts, except this one has a fraction of the carbs.
This is a recipe for a real low carb yeast dough pizza crust that you can make from the privacy of your own home. Top it with tomato sauce, cheese and your favorite toppings and bake it up. Soon your house will smell like you are in an authentic Italian pizzeria.
LOW CARB TOPPING IDEAS:
Great Keto toppings include: onions, tomatoes, green peppers, roasted red peppers, ham, sausage, bacon, pepperoni, mushrooms, spinach, prosciutto, fresh basil, garlic, eggplant, hot peppers, olives, salami, parmesan cheese, pecorino cheese, fresh mozzarella and chicken. Aside from pineapple and corn, you can use just about any pizza topping on this low carb pizza.
Now, this recipe isn't necessarily quick or easy, but it is real pizza, so it's worth a little perseverance and grit.
You'll be making a yeast bread dough, so you'll need to proof the yeast, mix up the dough, knead the dough and let it rise before baking it in the oven. The pizza crust is primarily made from almond flour and vital wheat gluten. This combination of gluten and yeast makes this low carb pizza crust the closest to the real thing that I've ever tasted.
So watch out cauliflower crust pizza.
Your days are numbered, my friend.
📋 Recipe
Keto Yeast Dough Pizza Crust
This Keto Yeast Dough Pizza Crust recipe is the real deal. It's a yeast leavened bread dough that is the perfect backdrop for any kind of pizza topping. And each slice has just 4g net carbs.
- Prep Time: 75
- Cook Time: 33
- Total Time: 1 hour 48 minutes
- Yield: 8 slices 1x
- Category: Entree
- Method: Baked
- Cuisine: Italian
- Diet: Diabetic
Ingredients
- 1 cup plus 2 tablespoons warm (like bath water) water, divided
- 1 teaspoon sugar*
- ½ teaspoon ground ginger
- 1 envelope (2 ¼ teaspoons) active dry yeast
- 1 cup vital wheat gluten
- 1 ¼ cup super fine almond flour
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- 3 tablespoons extra virgin olive oil
- ½ tablespoon melted butter
Instructions
Step 1. Cover a large cookie sheet with parchment paper.
Step 2. Add ½ cup warm water to a large bowl and mix in sugar until dissolved. Gently mix in ginger and yeast and cover the bowl with a towel. After 7-10 minutes, the mixture should be frothy with small bubbles. If it is not frothy, then the yeast is dead and you need to start over with fresh yeast.
Step 3. As you are waiting for the yeast to proof, you can mix together all of the dry ingredients. Sift all dry ingredients together into a medium-sized bowl.
Step 4. Add remaining ½ cup plus 2 tablespoons warm water and olive oil to the yeast mixture and stir to combine.
Step 5. Slowly add the dry ingredients to the wet and stir with a wooden spoon or dough hooks until fully combined.
Step 6. The dough should be sticky and rather wet. If it is too dry to knead, then add a little more water. Knead the dough for 3 minutes.
Step 7. Form the dough into a ball and place it on the parchment-covered cookie sheet. Press down on the dough with your fingers and the heels of your hands and form it into a large circular crust. It should be about 11 inches wide.
Step 8. Pre-heat the oven for 2 minutes until the temperature reaches 100-110 degrees F. Place the crust in the warm oven and allow it to rise for 45 minutes.
Step 9. Remove from the oven and pre-heat the oven to 375 degrees F.
Step 10. Brush the crust with melted butter and bake for 12-15 minutes until the crust is firm and just beginning to brown.
Step 11. Remove the crust from the oven and turn the heat up to 450 degrees F.
Step 12. Top your pizza with whatever you like and then pop it back into the 450-degree oven for another 6-8 minutes until the crust has browned and the cheese has melted.
Step 13. Allow the pizza to cool on the pan for 10 minutes before cutting into 8 slices.
Notes
*The sugar is converted to alcohol and carbon dioxide in the fermentation process, so the carbohydrates are canceled out.
Nutrition
- Serving Size: 1 slice
- Calories: 216
- Fat: 15
- Carbohydrates: 7
- Fiber: 3
- Protein: 16
If you liked this low carb yeast bread recipe, then you might like my recipes for Farmer's Bread, Rustic Italian Bread or Rye Bread.
_simon_cooks_ says
I have not made this yet but I'm a little put off by the 7g carbs per slice. Where do those come from? Just the almond flour?
By my calculations the whole pizza crust should barely have more than 15g of carbs? Unless one slice is half the pizza 😅
Emily Krill says
Each slice of the pizza crust has 7g carbs and 3g of fiber, so it's actually only got 4g net carbs per slice. Carbs and "net carbs" are not the same things. The way you calculate net carbs is to take the total amount of carbohydrates in a food and subtract the indigestible fiber because our body can’t digest it or get any energy from it. So this recipe is very low in carbohydrates compared to regular high-carb pizza which has about 30 grams more carbohydrates per slice.
Tim says
I agree. According to https://www.nutritionix.com/food/almond-flour, 1.3 cups of almond flour has 30g of carbs minus 17.5g of fiber, leaving 12.5g of net carbs. Divided by 8 slices, that would be less than 1.6g net carbs/slice.
As a double check, webmd.com says 1/4 cup of almond flour is 5g of carbs less 3g of fiber, or 2g, which would be 10g net carbs for 1-1/4 cups of flour---more or less the same result. https://www.webmd.com/diet/health-benefits-almond-flour
Joseph says
Worked well on the first try.
Thoughts:
* I doubt the baking powder is necessary and I could do without the flavor
* I rolled out two halves to rounded rectangles with sightly raised edges. They essentially filled a half sheet, on a silicone mat.
* I might have used more salt
* I proofed at 70 degrees. Even cooler might be desirable, for flavor.
* I wonder if a little milk or milk powder would be good?
* The bottom was moist when the first bake was done. It's tempting to flip it for a couple minutes after the top is done, just to get it to "soft but dry."
Good, though! 👍
★★★★★
Emily Krill says
Thanks!👍
Eric Stone says
I tried the same recipe but used my bread machine which does a double knead and double rise. The dough came out very nice. It was incredible similar to regular flour dough.
★★★★★
EmilyKrill says
Thanks so much for posting this. I've never used a bread machine, so didn't know it would work.
nate o says
Love this recipe. Just wondering if: 1. you've tried longer rise times at lower temps? And, 2. have you ever tried incorporating a folding step?
★★★★★
EmilyKrill says
I’ve actually played around with this dough quite a bit. If you do a search for “ yeast bread” on my site you’ll see a lot more options and variations. https://www.resolutioneats.com/?s=Yeast+bread