4 Ingredient Keto Pizza Dough (No eggs, No Dairy)
Easy low carb pizza dough has no eggs, and no dairy, with only 4 simple ingredients. Great for keto pizzas, panzos, and deep dish.
This pizza crust is quick and easy with only 3g net carbs per slice.
Looking for a low carb pizza sauce? Try my 20 minute low carb marinara
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost or effort to you, I will earn a small commission if you click through the link and make a purchase.
Why You Will Love This
- Easy to find simple low carb ingredients
- No eggs, and No dairy
- Sturdy like regular pizza, no floppy, flimsy slices
- Ready in under 1 hour for a quick dinner
- A lighter alternative to heavier low carb crusts
What You Need To Know
Below are some key details to help you make this recipe perfect every time.
For a full set if directions and the ingredient list Jump to the recipe card to make it now!
What are the 4 ingredients?
- Psyllium Husk
- Almond flour
- Baking powder
- Warm water
- salt
Ok technically that’s 5 but salt doesnt count, everyone has salt. But no eggs, no dairy, no perishables, nothing crazy or out of the ordinary.
Mix the Dry Ingredients First
Its just easier to get everything mixed properly. This way you know that everything is evenly distributed throughout the dough.
Baking Soda instead of baking powder?
You can use baking soda instead but you need to add a few tablespoon of vinegar to the dough when you add the water to activate the baking soda.
You must let the dough rest
After adding the wet ingredients to the dough and you have mixed everything very thoroughly so there are no dry spots, you need to let the dough rest.
It wont rise or anything, but both almond flour and psyllium husk take a while to get along with water.
Letting it rest before working with ensure the dough is properly hydrated and will be easier to form into a pizza crust.
How to roll out the dough
After resting make the dough into a ball and sandwich it between two large pieces of parchment paper.
Flatten the dough as much as you can with you hands and finish it off using a rolling pin until the crust is the size and thickness you want.
I like to aim for at least 1/4″ [6mm] thick and around 12-14″ in diameter.
Repair and form the crust
After flattening peel back the top layer parchment only to expose the crust.
Wet your fingers and use them to form the edge of the crust by pinching the edge.
Repair any holes or crack formed in the crust.
Cooking Tips
Pre-Bake The Crust
For making a pizza its best to pre-bake the crust for 8-10 minutes before adding sauce and toppings.
This ensures the crust will be properly cooked when the pizza is done.
Use a pizza stone
A pizza stone will cook this dough very evenly. If you don’t have a pizza stone then use a sturdy baking tray.
Cook on parchment paper
Save yourself the hassle and place a piece of parchment paper (not wax paper!) between the crust and the baking tray or pizza stone.
Not only is it easy clean up but it will keep the dough from sticking.
Rest the crust before topping
After pre-baking, let the un-topped crust cool for a few minutes before saucing.
Low Carb tomato Sauce
Regular pizza sauce is usually high in sugar.
For a low sugar pizza sauce you can use Rao’s tomato sauce, or just straight tomato paste which is my go to.
I also have a 20 minute low carb marinara sauce that works well!
Re-Bake The Pizza
After adding topping, bake the pizza in a 425F oven for 10-15 minutes or until the cheese had started to brown.
There are no raw ingredients in this crust so once the cheese is ready you pizza is ready too!
Rest the pizza again
After topping and re-baking, let the pizza rest and cool for 5 or so minutes before slicing and serving.
This will let the toppings firm up and prevent them from just falling off the pizza as you eat.
Slice & Serve!
That’s it! Dinner is ready!
That was no more difficult than making a traditional pizza crust, it’s actually a little easier I think.
A low carb dinner ready in under 1 hour the whole family can enjoy.
Low Carb Pizza Crust (No eggs, No Diary)
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Equipment
- Large Mixing Bowl
- Rolling Pin
- Pizza Stone/Baking sheet
Ingredients
Dry Ingredients
- 1 ½ cups Almond Flour
- ½ cup Psyllium Husk
- 1 teaspoon Baking powder see notes for baking soda
- salt
Wet Ingredients
- 1 cup Warm water
Instructions
- Preheat oven to 400°F [205°C]
- Mix dry ingredients. Add the almond flour, psyllium husk, baking powder, and a sprinkle of salt to a large mixing bowl and combine well.1 ½ cups Almond Flour, ½ cup Psyllium Husk, 1 teaspoon Baking powder, salt
- Mix in the water and rest. Add the warm water to the dry ingredients and combine thoroughly to ensure there are no dry spots left in the mix. Allow the pizza dough to rest for at least 5 minutes before working.1 cup Warm water
- Roll out the dough to form the crust. Roll the dough into a large ball and place on a large piece of parchment. Lay another piece of parchment on top and flatten the dough ball between the two sheets using your hands to start and then roll out evenly with a rolling pin.
- Peel back parchment and form the crust. Once the dough is about ¼" [6mm] thick. Peel back top layer of parchment paper, and wet your fingers to repair any cracks in your pizza crust. Use you finger to pinch and clean up the edge to form a round crust.
- Pre-bake the crust for 8-10 minutes. Place on a pizza stone or a large baking sheet and sprinkle the crust with salt. Bake in a 400°F [205°C] oven for 8-10 minutes until the crust is firm. Remove and cool for a few minutes before topping.
- Top the pizza and bake again. Top the pizza with low carb tomato sauce, or tomato paste then sprinkle with cheese, pepperoni, and any other desired toppings. Bake topped pizza at 425°F [220°C] for an additional 10-15 minutes, or until the cheese is cooked and ready.
- Rest the pizza and serve! Let the pizza rest and cool for at least 5 minutes before slicing and serving. Enjoy!
Notes
- Makes one full 12 - 14 inch pizza
- Baking Soda: If using baking soda instead of baking powder add 2 tablespoons of apple cider vinegar with the water to activate the soda.
- Egg free, dairy free, no raw ingredients. This keto pizza crust is egg and dairy free and contains no raw ingredients so the cooking time in not crucial. You can cook your keto pizza dough longer or shorter depending on how you like your crust done.
- This low carb dough can be used in any place you would use normal pizza dough. Pizzas, pizza pockets, keto panzerotti, deep dish pizza, calzones, pizza bagels!
Nutrition
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
Try the free recipe calculator at Cronometer
Can you freeze this dough?
I have not tried freezing (but I will!) the dough although I suppose you could. The main concern would be it drying out, you may need to rehydrate it a little bit after its thawed to make it workable.
Have you tried freezing the dough?
I have made this several time we love this pizza crust. I’m making it for a large family gathering, probably 4 crust can the dough be frozen after cooking it?
I have not tried freezing it. I suspect it would be fine, but may require some additional hydration once thawed to make it workable. Im so glad to hear you like it! If you do try freeing it I would love to hear how it goes.