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.
Beverly Schaffer says
My husband isn’t thrilled with the taste of ginger. Does the ginger taste come through in the final dough?
EmilyKrill says
You'd have to really try to taste the ginger, but you can leave it out just in case. It helps the crust to rise, but it's not necessary for the recipe to work.
Wendy Stinchcomb says
I can't tell you how many recipes I have tried that claim to be the "real deal" but fall way short. But not this one! I was skeptical but enthusiastic and I was not disappointed. I tasted the base after the first baking - no almond flour dryness or aftertaste. The second baking with the toppings was even better. My husband said it tasted like Dominos pizza. I like a crisp crust rather than chewy. This came out nicely browned but chewy. Not a problem....just pop a slice into the air fryer for about 5 minutes and the crust crisped right up. We have not had pizza for about 2 years. I am excited to put it back into the rotation. I am going to make 8 individual bases that I can freeze and pull out for lunch. Just a suggestion: for the toppings bake, brush olive oil along the outside crust and sprinkle with parmisan cheese. Adds a whole different dimension - like cheesy bread.
EmilyKrill says
Oh yum. That sounds like a great way to make cheesy bread. I bet adding a little garlic would be nice too. Crisping it up in the air fryer is a great idea. Thanks for those tips. You might like my recipe for Farmer's Bread too. The dough is almost the same, but some of the almond flour is swapped out with flaxseed meal. It makes a large round loaf of bread with a nice thick crispy crust. Here's that recipe: https://www.resolutioneats.com/blog/low-carb-yeast-bread/ If you don't have flaxseed meal, you can just substitute an equal amount of almond flour.
Thanks again for writing in with these tips! Glad you guys liked the recipe.
Wendy Stinchcomb says
I am interested in making this as well as the rye bread but was wondering if you can make these in loaf pans instead of the bowls? The bowls are very elegant but not real practical for me. Thanks!
EmilyKrill says
Well, it’s doable but it won’t be pretty. When you make normal bread there are usually two rises. You let it rise, then punch the air out and let it rise a second time. But with this low carb version, it’s very hard to get a second rise out of it. That’s why the instructions are to let it rise and then bake it in the same bowl. I’ve tried baking the dough in a loaf pan, but it always caved down in the middle as it cooled and the air was expelled. It still tasted good, but the shape was kind of wonky. So, it’s doable but it won’t be the same shape as regular bread. It will likely be sunken in the middle.
Dani says
Adding some whey protein (subbing in ⅛ - ¼ cup for almond flour) and leaving the bread in the oven with the door cracked open after turning the oven off (for 10-15") can help to fight the "cave in" syndrome. One site even recommends turning the pan on its side, to lessen the gravity effects on the top, but I haven't tried that.
Also, over "proofing" (rising) the bread makes it more likely to fall after baking.
Dottye says
Delicious. I missed baking traditional yeast bread. This tasted like bread even though almond flour was used. A simple easy recipe. I do not have gluten issues but watch my carbs and sugar intake.
★★★★★
EmilyKrill says
Thanks! I appreciate you taking the time to let me know you like the crust.
Jen says
I"m going to try this on our Friday pizza night! Would you describe the crust as more chewy or crispy?
EmilyKrill says
Great! It's more chewy than crispy I'd say.
Emily says
We love to make homemade pizzas on Friday nights and I can't wait to give this crust a try!
EmilyKrill says
Yay! Hope you like it. TGIF.
Mary says
Ha! I totally remember Boboli being a big deal when it came out too! Love that your version doesn't have all those carbs!
★★★★★
EmilyKrill says
So glad someone else remembers it like I do!
Luci's Morsels says
Ooh. I love how thin and crispy this crust looks!! Those store-made crusts are usually bready and not appetizing at all. This looks like the perfect replacement!
★★★★★
EmilyKrill says
Thanks!
Jessica Formicola says
We made homemade pizza last night with this dough, and it was a total hit! Thanks for sharing!
★★★★★
EmilyKrill says
Sure thing! So glad your fam liked it.
Anita @ Daily Cooking Quest says
I have never tried an almond flour pizza dough, I'm super intrigued! Will definitely be trying once I get some almond flour.
★★★★★
EmilyKrill says
Try it! You'll love it.
Sharon Young says
How do I proof the yeast without wasting all the ingredients?
EmilyKrill says
Just follow the recipe. The first step is to proof the yeast with water and sugar. Wait to mix together the other ingredients until you know that the yeast is good.