Steps to make Tasty, Lower-Carb Pizza Crust in your own home

 

How to Make FATHEAD DOUGH | The BEST Keto Pizza Dough | KETO DOUGH RECIPE

Video taken from the channel: KetoFocus


 

Low Carb Chicken Crust Pizza • Tasty

Video taken from the channel: Tasty


 

LOW CARB PIZZA DOUGH

Video taken from the channel: CHIC PEA


 

KETO PIZZA DOUGH RECIPE

Video taken from the channel: LowCarbLlama


 

Healthy Cauliflower Pizza

Video taken from the channel: Tasty


 

The Best Cauliflower Pizza Crust Recipe That Won’t Fall Apart

Video taken from the channel: Chef Buck


 

CAULIFLOWER PIZZA CRUST | best low-carb + keto pizza crust

Video taken from the channel: Downshiftology


Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside. Place cauliflower in a food processor; pulse until finely ground and resembles rice. Transfer to a large saucepan and cover with water. Bring to a boil, cover then reduce heat and simmer for 7 minutes. Bake the pizza crust in your preheated oven for about 8 minutes or until the crust starts to have brown in some spots.

The crust may poof up while baking, once done, simply set the crust aside to cool down. (To minimize the crust “puff,” simply prick the crust all over with a fork before baking.) Spread your pizza sauce evenly over the crust. You have the option to either make a crispy low carb pizza crust or a chewy thick crust. To make a crispy thin crust, you’ll roll out the low carb dough to about 5mm/0.2” thin.

Try to make a circle as best as you can, but you probably won’t be able. Optionalseasonings such as salt as needed for taste. How to make this Easy Low Carb Pizza Crust. Preheat your oven to 450 and prep a pan for nonstick. This pizza crust works well with a pan or an oven-safe cast iron skillet.

I like to use parchment paper for my pizza because it allows for easy removal from the pan. In a large mixing bowl, blend together your ingredients. Compact the dough into a large ball. Spread dough: Place the dough between two pieces of parchment paper and roll out to a 1/4-inch thick circle.

Remove the top piece of parchment paper and transfer the crust to the prepared pizza tray. Using a fork, poke a few times to prevent bubbling. The secret to making a low carb pizza crust is certainly in the main ingredients that are used. When you make a normal pizza crust you are usually using flour, yeast and water.

While some crust recipes may vary, these are the usual ingredients that you will find in a pizza crust recipe. Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.

Slide the pizza. Make the base pizza crust by softening the cheese & cream cheese. Add the low carb flour of choice: almond flour or coconut flour. Roll the dough into the ball and it will be slightly sticky, so it helps to lightly oil or wet your hands.

Shape the soft low carb pizza. Do you miss pizza on low carb? There’s no need to – there are many great low-carb pizza options, with crusts made from cheese, cauliflower, protein powder, almond flour or even meat.Here’s your complete guide to making hot, fresh and delicious pizza at home — from crust. Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home.

She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb.

List of related literature:

To get just the right balance of crisp bottom and thick, chewy center for our pan pizza crust, we grease the pan with a good dose of olive oil (3 tablespoons) for crispness and then press in a hefty 1­pound piece of dough to ensure that there is plenty of crust to go around.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

I used that crust as my inspiration for this one and made just a few changes to make it low carb.

“The Ultimate Keto Cookbook: 270+ Recipes for Incredible Low-Carb Meals” by Brittany Angell
from The Ultimate Keto Cookbook: 270+ Recipes for Incredible Low-Carb Meals
by Brittany Angell
Page Street Publishing, 2020

Spread the mixture over each pizza crust to within 1 inch of the edge.

“Red Light, Green Light, Eat Right: The Food Solution That Lets Kids Be Kids” by Joanna Dolgoff
from Red Light, Green Light, Eat Right: The Food Solution That Lets Kids Be Kids
by Joanna Dolgoff
Potter/Ten Speed/Harmony/Rodale, 2009

Spread the pizza crust mixture into a circle on the prepared baking sheet.

“The A-List Diet: Lose up to 15 Pounds and Look and Feel Younger in Just 2 Weeks” by Fred Pescatore
from The A-List Diet: Lose up to 15 Pounds and Look and Feel Younger in Just 2 Weeks
by Fred Pescatore
BenBella Books, Incorporated, 2017

Start with a whole—wheat crust (you can get them at nearly any grocery store) and spread tomato sauce (or a white sauce or pesto, if you want to get really creative) over the crust with the back of a spoon.

“Girl to Girl: Honest Talk About Growing Up and Your Changing Body” by Sarah O'Leary Burningham, Alli Arnold
from Girl to Girl: Honest Talk About Growing Up and Your Changing Body
by Sarah O’Leary Burningham, Alli Arnold
Chronicle Books LLC, 2013

Add the top crust and stick together both crusts, pinching away any excess dough.

“Romanian Cookbook” by Community Center Romanian, Romanian Community Center of Sacramento
from Romanian Cookbook
by Community Center Romanian, Romanian Community Center of Sacramento
Reflection Pub., 2010

Bake the pizza crust for 8 minutes, until the dough rises and browns a bit.

“The Engine 2 Cookbook: More than 130 Lip-Smacking, Rib-Sticking, Body-Slimming Recipes to Live Plant-Strong” by Rip Esselstyn, Jane Esselstyn
from The Engine 2 Cookbook: More than 130 Lip-Smacking, Rib-Sticking, Body-Slimming Recipes to Live Plant-Strong
by Rip Esselstyn, Jane Esselstyn
Grand Central Publishing, 2017

Take a break from the pizza-chain version and give my low-carb recipe a try.

“From Junk Food to Joy Food: All the Foods You Love to Eat......Only Better” by Joy Bauer
from From Junk Food to Joy Food: All the Foods You Love to Eat……Only Better
by Joy Bauer
Hay House, 2016

I like to mix a little less water into this dough—about 57% hydration—so the pizza crust stays thin and gets really crisp.

“Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]” by Marc Vetri, David Joachim
from Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]
by Marc Vetri, David Joachim
Potter/Ten Speed/Harmony/Rodale, 2018

In a large bowl, combine the crust ingredients and mix very well.

“Easy Keto Dinners: Flavorful Low-Carb Meals For Any Night of the Week” by Carolyn Ketchum
from Easy Keto Dinners: Flavorful Low-Carb Meals For Any Night of the Week
by Carolyn Ketchum
Victory Belt Publishing, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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51 comments

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  • Your method makes so much sense. I just about gave up trying but this Italian girl still has hope to make a proper keto pizza!!! I can’t wait to try this recipe tomorrow!!!

  • The pizza taste pretty good, it’s just if you want a healthier pizza just add less cheese than what the video showed. You don’t even need cheese really, it still tastes pretty good without it.

  • I’m very new to keto, but I think this is the 1st Fathead dough recipe I’ve come across where it uses baking powder & Xantham Gum.

  • I guess being raised Italian & somewhat of a food snob, I cannot bring myself to say it’s delicious. It’s edible, but not even remotely like pizza dough. I would prefer to splurge one evening and have real traditional pizza & then fast & eat Keto clean.

  • Here’s the recipe…

    Low Carb Chicken Crust Pizza • Tasty

    450gm Chicken mince
    ½ cup Mozzarella shredded
    ½ cup Parmesan shredded
    1 Egg
    1 Tbspn Frank’s red hot original
    1 Tspn Oregano
    ½ Tspn Salt
    ½ Tspn Pepper

    Bake crust 20min at 200 degrees

    ½ Cup Pizza Sauce
    ¼ Cup Mozzarella
    1 Jalapeno
    2 Spring Onions

    Bake again 6-8min at 200 degrees

  • To all of you who are wondering it the recipe works without Xanthan gun: it does ��

    I have replaced it with psyllium. Here is a link to other substitutes you could use, like flex seeds or chia seeds.
    https://gluten-free-bread.org/5-alternatives-to-xanthan-gum-and-guar-gum-in-gluten-free-baking

  • You can also put a thin layer of parmesan on the parchment before the cauliflower mixture and it may add crunch in the end but yeah, I am definitely making this this week.

  • I want to ask u, should the final product taste a bit like cauliflower?? I did my pizza today with toppings and everything and perfected every detail but although it wasnt bad I can still taste an unpleasant taste of the cauliflower, is that normal or are there ways to competely mask it? The Pizza sauce nor the toppings nor the cheese nor the spices were able to mask its taste lool sooo helpp plz

  • The recpie is amazing but if u don’t eat egg then grind 1 tbsp of flax seeds and add water and leave aside for 10 mins and it’ll have a gelly consistency jst like egg.. put that in the mixture instead of the egg and enjoy..! ��❤️

  • 0:14 respectfully disagree. pizza is all about the crust, and the styles of pizza are most clearly differentiated by their crust styles. that’s why keto ‘pizza’ will never be a thing

  • Hello. Although I am not allergic to gluten, I’ve found over the years my tummygets super bloated and I retain fluid around my hips. To the point where my jeans are super uncomfortable. This recipe looks quite interesting. I shall try it out. Fingers crossed I can start eating pizza again. Thankyou for the video.

  • Here is a small tip that I did today: I added some yeast because you know what else has yeast? traditional pizza dough:) It added flavour and was closer to a traditional pizza crust.

  • I’ve done everything wrong. But it still came out GREAT. Is this a magic?
    First, I didn’t use a hand mixer. Everything I did was by hand. Then I changed the order (I didn’t want to mix a raw egg with a very hot melted cheese) so I added almond flour and then the egg.
    I also forgot to use the baking powder.
    I also forgot to bake only the dough and then the dough with the toppings (I baked the dough with the toppings on top altogether!)
    And incredibly it worked! I think that due to the lack of baking powder it didn’t grow and it was perfect at the end. I wish I could upload a picture here…I’ll continue doing like this from now on.

  • I make this pizza crust quite often. It’s so good. You can hardly tell the difference from a bread crust. I don’t used the hot sauce. I add turkey pepperoni and cheese for topping.

  • I tried this recipe and the pizza is very filling and it tastes good.
    Tip: use real mozzarella because, if you use imitation the dough will get too sticky and unmanageable, I had to add more almond flour because of it.

  • My opinion on cauliflower pizza:
    I didn’t make exactly this recipe, I watched and read many different ones and then eyeballed the ingredients. (for example way less cheese, but for example a tablespoon of flour). Overall:
    It tastes pretty good! Of course, it doesn’t taste like an actual pizza crust, but with good toppings and some time in the oven, this is delicious. The crust doesn’t really taste Like cauliflower after baking too. One thing is: you can eat one of those in like five minutes since you don’t have to do a lot of chewing because of the lack of, you know, actual crust. I can absolutely recommend it though!

  • you don’t turn it around a little to cook the other side so its a little golden so its real crunchy when you put the cheeses and sauces that will weight it down. I like very crunchy so I broil on one side, turn it around broil it there too and then turn it around again so the side that the cheese and toppings go on won’t mush it

  • You should change the picture. The video is pretty good but the picture being click bait makes me not want to watch anything else you have.

  • This tracks to about 450 calories for 1 SLICE of just the dough. Not even including sauce, cheese and additional toppings. Yes it’s low carb, but that seems really high to me

  • Why on earth SOOO FAST? It was impossible to even read the ingredients from the speed and I had to watch each part 3 times!!? Why the mad rush??

  • For the lazy people, here are the macros for the whole pizza, including sauce and pepperoni (as I have calculated this for myself):
    3,452 Calories, 17g Net Carbs, 44g Carbs, 27g Fiber, 241g Fat, 271g Protein

    I tried to use lowest carb ingredients I could find, but it will depend on what brand you use. Divide by number of slices for your serving size. I could easily down this whole pizza as my only meal for the day and call it a “cheat meal”. Perfect for after a night of drinking 😉

  • AWESOME!!!! But MICROWAY?? You are RUINING your ORGANIC food!! NEVER USE MICROWAY!! I stop�� Bcs is unhealthy!! since I stop USING MICROWAY. �� NEVER loose hair. ❤ again!!!❤❤

  • I made mozzarella sticks pretty much. It wasn’t quite like traditional mozzarella sticks with the cheese in the middle and the bread crumbs on the outside. It was all blended together but still really good I also added some seasoning to the dough mixer.

  • I keep looking for a good cauliflower pizza for to go. I’ve found a couple. Most keep burning the bottom. As much as I like crispy pizza, if you go to far the burnt taste of cauliflower and cheese is no good…

  • I have tried many different fathead doughs and I just can’t get behind it for pizza. I instead go and buy low carb tortillas that are 3g carbs net per. One of those with sauce and toppings is around 10g of carbs net. A couple of those for dinner and I can easily stay around my 25g of carbs per day goal. It tastes a lot better as a pizza then fathead dough imo, and is a lot easier.

  • i made this once. by the time i finished the “dough” i was dry heaving just imagining having to add yet more cheese and ingest this into my body. just watching this makes me sick.

  • Please change your thumbnail to match the pizza you made. I was looking forward to a crust like in the thumbnail and what you made is no where close to that. It’s not even risen.

  • Turned out kinda soggy and bad, I’m afraid. I’ll try cooking it on a stone some time and see if it turns out differently but a parchment lined baking sheet produced something with the consistency of quiche. lol (and before anyone asks, yes I drained all the moisture out of the cauliflower before baking)

  • I’m on low carb and low sugar. Going to try this but have to be careful not to use too much cheese as im allergic to dairy. But i get so hungry for pizza im gonna try this any way. Won’t hurt to cheat once in a while

  • Now that I know you are a Virgo (we spoke of this on a recent post) I know I can 100% trust your recipes to come out! Thanks Virg. 😉 from Santa Barbara, CA

  • I guess you could juice the cauliflower (if you have a centrifugal juicer) and keep the pulp that you would normally discard, then saute the pulp and squeeze any remaining juice etc though there should be less water because you’ve already juiced it. Not tried this though..

  • Excellent recipe! My recommendation, used two eggs and bake for 20 minutes. Let it rest in the oven (turned off with residual heat) for about 30 minutes before adding the toppings.

  • I put this into my fitness pal and using Bob’s red mill almond flour just 1/4 of this pizza is a whopping 23.1 carbs, 18.6 net carbs:/

  • Just finished making two pizza crusts. They both turned out as you described, each having an abundance of “structural integrity”. LOL. The first still had too much moisture. For the second one, I let it set for 30 minutes per side (flipping in between) so as to let it thoroughly cool and dry out before loading it. So much better. A couple of hours may even be better. Dry is the name of the game when it comes to Cauli pizza. An no…it’s not like eating flour crust pizza. But with a little imagination, some wonderful spices and a little patience you will come to love it. All the goodness without the killer carbs. Good job Chef Buck!!! 😉

  • OMG…..I just made your pizza plus sausage and peppers and it was the best pizza I have ever had. That crust was excellent. I didn’t have shredded Parmesan so I used the Kraft Parmesan you get in a great big jar and used 3/4 cup versus a cup and it turned out fabulous. Thank you

  • I was sold on your recipe when you started throwing your whole pizza around! A couple other people’s videos claim to have cauliflower crusts that don’t fall apart, and they had to pick up a slice with both hands.

  • Looks yummy….but i never eat tamatoes anymore they have lectins which cause inflamatiom in our gut but unless pressure cook them first. Pizza looks reallllyyyy good��

  • I tried this but had to alter it a smidge because I only had 4.8oz of cheese so I added 2 oz of cream cheese to make it up. It was the best & easiest Keto dough. I made both pizza & mini cinnamon pecan rolls. Thank you ����

  • Looks delicious! I cannot wait to make them! Question: If I wanted to use bella mushrooms on this puzza, would you recommend precooking like the spinach or place raw on top to cook? I was thinking about the moisture content in some of the veggies I eat. I would think they may make the crust soggy. Thoughts?

    Thank you for all you do. The way you teach gives me confidence to try too!

  • I made this tonight and it is in the oven! It looks beautiful just like a regular pizza. Perfect for me (vegetarian) and my husband (diabetic)!

  • Making this as I watch it and almost cried because I realize I forgot to cook the cauliflower to get rid of the water ������ I hope it still comes out good because I used the last of my Parmesan for this.

    *P.S. New subscriber ☺️

  • Love your dry, dad sense of humor! My kids stop laughing at my dad jokes years ago. I symphatize with you my friend. They don’t appreciate genuine gift!

  • These days you can buy frozen cauliflower flower pizza… Wondering if all this work is just worth buying a frozen one. But this one does look pretty good ��

  • I am allergic to almonds so I tried this with other flours. I used a mixture of leftover lupinus flour, flax flour and peanut flour. It worked well. I think the almond flour can be sustituted for any keto flour.

  • Can u please try to make a pizza dough using almond flour or coconut flour they are all low carb flour and healthy i want to see how u will do it

  • HMMMM I DUNNO… CHICKEN IS DELICIOUS BUT I LIKE IT CHOPPED AND BITE SIZED ON A PIZZA…… ITS DIFFERENT THOUGH. BUT I EAT WHOLE PIZZAS….. I CAN DOWN TWO ON A DRUNKEN NIGHT! YAAAAAAAZZZZZZ

  • That one bite before baking it with the toppings! I can relate, usually when I’m in the kitchen I am full loong before dinner is ready

  • Marriage supper of the lamb dictated by Susan Davis words from God on YouTube. Tell ppl bout this important. Hell is real ppl! Ezekiel 33:1-9. Don’t warn their bloods be on your hands. Don’t delete this comment!

    Keep God’s ten commandments and love thy neighbor as yourself keep Sabbath day Saturday keep it holy. Live holy be holy. Read kjv Bible daily n lord prayer. Mark 12:30.

    Yahushua ha mashiach Jesus Christ says I am the way the truth and the life no man cometh unto the Father but by me.

    Father Abba Son Yahushua and holy ghost are one Holy Trinity amen

  • DIOPORCO COSA ASPETTIAMO A BOMBARDARE STI TERRORISTI CULINARI, C’HO LA BISNONNA CHE SI RIVOLTA NELLA TOMBA E NON SONO MANCO TERRONE
    QUESTA SI CHIAMA VIOLENZA PSICOLOGICA
    E LO FATE SOLO PER NON MANGIARE UN CAZZO DI DISCO DI IMPASTO, PERCHÉ POLLO+UOVA+FORMAGGIO È PERFETTAMENTE ACCETTABILE MA ACQUA FARINA E LIEVITO NO
    PORCODDDDDDDIO

  • Is there a substitute for xantham gum? Or can I just skip that?
    And also: Can I use a boll of mozzarella, or does it have to be the shredded one? Thanks for making this video!

  • We played a tequila shot game during this 14 minute video everytime he said “boom”. Nobody was in a fit state to make it after. Hahaha.