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.
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.Print
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
- 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
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.
*The sugar is converted to alcohol and carbon dioxide in the fermentation process, so the carbohydrates are canceled out.
- 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.
Louis Salciccioli says
Has anyone or does anyone know if you can get the dough to the point right before adding toppings and freeze the crust only for a later date?
I've ever tried it, but it should work.
I hate to say it but your liquid balance is WAY off here. I've tried to make this 3 times now and each and every time, the dough is not just "wet and sticky" it is so wet you couldn't possibly knead this. It's basically liquid. I've even added up to 1 more cup of almond or lupin flour. This is the type of consistency I could pour into a cake mold, not use as a pizza crust. It is also so sticky it actually sticks to the parchment paper.
I’m really sorry to hear this. That is a lot of ingredients to lose. I just read back through other people’s comments on this recipe and found one other person who got a dough that was too wet and gritty to use. But I’m afraid that I don’t know why it happened. These ingredient ratios have always worked for me. Sorry I don’t have an answer for you.
Hey I've got question. Does the dough have that ,,slimy" texture that you normaly get from using felxseed? Cause that makes me sick and I don't wanna waste my ingreedients.
Nope. There are no flaxseeds and it isn't slimy at all.
Nele Deinert says
You're right! It's amazing. It doesn't have that wierd texture and aftertaste that you get from flaxseed or physilliumhuskpowder. I've had so many fails but finally I found a recepie that's actually delicious and doesn't make me feel sick afterwards. Thank you so much for sharing your recepie and answering my question.
Yay! So glad you like the pizza crust. I've got some bread recipes that use a similar dough, if you are interested. https://www.resolutioneats.com/?s=yeast+bread Some of the recipes use flaxseed meal, but you can substitute almond flour 1:1 if you really don't like it.
Nele Deinert says
I will defentetly try out the bred recepie and also look waht else you got in store. I think i honastly found my Favorit food blog. Thank you so much! <3
Oh thank you! You have made my day.
This turned out perfectly! I only want to add flavors to the dough like swapping out water for tomato sauce, herbs and other natural flavors. This would easily translate to naan, and flatbreads. I tried to roll it very thin, but it was still poofy, so I will try it with less rise or no rise and see what that is like. I miss the crunch of traditional pizza so I dusted one with arrowroot...not even 1/4 tsp and it did give it a bit more crust. Thank you for this recipe!
Sure thing, adding those ingredients to the dough was a very good idea. I will have to try that. If you want a crispier dough, then you can try this recipe for standard thickness yeast risen dough. https://www.resolutioneats.com/blog/yeast-dough-pizza-crust/
I made it again, and added 12 oz cream cheese, added another 1/2 cup of vwg to make the dough. Nice flavor! I want to marry fat head to this yeast raised idea. Have you seen anyone do this? Might be good for croissant and paratha.
Hhmm. Sounds good. No, I've never added cream cheese to a yeast bread dough before. Glad it turned out well.
Oooh, I don’t know what I did wrong. Mine did not turn out— it was like wet sand- no integrity whatsoever. It is supposed to hold its weight, right?
I was bummed.
Oh dear. No, it should taste and feel like a regular risen dough crust.
Just saw a super simple yeast donut recipe on YouTube and wondered how I might make it keto. I think your keto pizza crust recipe holds the key. We're excited to give it go. We feel like scientists in our own lab! Fingers crossed!
Great! Check back in will you?
Also- you I've got this donut hole recipe that uses Carbquik baking mix. Might do the trick. https://www.resolutioneats.com/blog/low-carb-keto-air-fryer-donut-holes/
Sarah h. says
Hi i made this yesterday can you tell me how to avoid the tough exterior? The crust is yummy but im getting annoyed by the shiny tough exterior i made it as pizza qnd as bread rolls. Bready texture but exterior kinda tough.
No, the crust is what it is. If you are looking for a softer low carb pizza crust, you should give Fathead dough a try. https://www.thekitchn.com/fathead-pizza-255488
Sarah H. says
Thanks! How do i not get the crust to puff up so much i want it thin. Should i let it rise in warm oven for less than 45 min?
I’ve never tested using this dough for a thin crust, so I just don’t know the answer. But if I were to try, I’d skip the rise all together.
Sarah Hasna says
Loved the recipe when i.made second time after kneading it was sticky but it was pulling apart and stringy what can cause this?
Sounds like the liquid balance is off. If it’s too sticky to handle you should knead in more almond flour until it’s more manageable.
Paul Cobo says
I tried making a Keto Pizza crust that was with almond and coconut flour and it was terrible. It was more like a pastry dough and tasted slightly sweet and very dry.
I'm hoping this is the right balance of low carbs and with the almond and vital wheat gluten.
Question: You call for baking the dough on a cookie sheet.
Would the recipe be altered if I used instead a pizza round tray? Would this make the crust better or not?
Does the dough rising part need to be on a cookie tray for it to rise properly?
There is absolutely no reason not to use a pizza pan. The dough will rise just the same as on a cookie sheet. Quite honestly, I don't own a pizza pan, so it never occurred to me to use one.
P.S. I forgot to mention that I've been subbing lupin flour for part of the almond flour and it's amazing! I used 60% lupin flour and 40% almond flour. Delicious!
Janaya S. Lasker-Ferretti says
I've been making this in my bread machine and it's been coming out beautifully! It's really easy to do and all you have to do is roll it out. Thank you for this recipe!
Thank you so much for letting me know! I've had a couple people ask if you can make the yeast breads on my site in a bread machine, but I just didn't know the answer. I don't own a bread machine, so I haven't been able to experiment with making low carb yeast breads.
Interesting that you subbed in Lupin flour. Lupin has a much lower net carb amount than almond flour, so this is very good to know. Thanks again!
Joanne M. Madigan says
What bread setting did you use?
I don't know what you mean by bread setting. The oven temps are in the instructions.