Low-carb Pizza Base

Un-eggy, no-cheese, not-too-coconutty, fluffy, almost Keto-friendly pizza base.

This recipe is rated3.5stars.
  • Servings2 portions
  • Prep time10 minutes
  • Cook time25 minutes
  • Clean-up time10 minutes
  • Total time45 minutes
  • Tastiness
    This recipe is rated 4 out of 5 for tastiness, five being the tastiest.
  • Easiness
    This recipe is rated 2 out of 5 for recipe difficult, five being the most difficult to make.
  • Costliness
    This recipe is rated 4 out of 5 for how expensive it is to make, five being the most expensive.
  • Portion size
    This recipe is rated 4 out of 5 for portion size, five being the largest size.
  • Overall
    This recipe is rated3.5stars.

Method

  1. Preheat oven to 220°C/430°F (200°C Fan-assisted).
  2. In a bowl, add the 2 tbsp yeast with 1 tsp of sugar. Cover with warm water. Stir and set aside for 10 minutes until the yeast is activated.
  3. In another mixing bowl add 75g coconut flour, 24g almond flour, 3 tbsp whole psyllium husk, 1/4 tsp salt, 1/2 tsp garlic powder and stir together.
  4. Pour 1 tsp apple cider vinegar and warm water onto the dry ingredients and stir with a spoon for 30 seconds, then use your hands to knead the dough for around 60-90 seconds, squeezing the dough to make sure the fibre mixes well with the liquid and binds properly. Form into a ball and set aside in the mixing bowl for 10 minutes at room temperature.
  5. Lightly grease a piece of baking paper with olive oil and place the dough ball in the centre. Add another piece of baking paper on top and press gently to flatten.
  6. Roll the dough with a rolling pin into a disc of 10 inches. Don't press too heavily so that you keep some air in the dough.
  7. Shape puffy pizza borders, using your fingers. Roll the border of the dough into a cylinder, but don't over-press so that you keep some air inside (This makes a light, fluffy, crispy pizza edge).
  8. Slide the baking paper with the pizza crust on it onto a baking tray or pizza baking rack. Put in the over for an initial 15 minutes.
  9. Remove the base from the oven and add unsweetened tomato passata, cheese, and the toppings you want onto the pizza. Return the pizza to the oven for 10 minutes.
  10. Slice and eat!

This recipe is based on an original, and very American recipe found on Sweet as Honey (This link opens in a new window or tab). I’ve converted measurements to make them easier for us European types, and after some tinkering, I’ve adjusted some measurements to suit my tastes. All credit for this goes to the original author. Many thanks!

Frequently Aasked Questions

Why does this recipe have sugar in it? That’s not Keto friendly!

Don’t panic. It’s to help the yeast and is destroyed in the proofing process.

What about switching up the flour? I hate coconut flour!

You’re not alone. You can switch it for whatever flour you want. Even dust. But I’m not going to guarantee the same light, fluffy pizza base if you do. Ensure you adjust weights dependent on the flour you choose!

Do I have to use yeast? I’m an akward shit.

You could use 2 tsp baking powder instead of the yeast and sugar. But mix it in with the dry ingredients instead of trying to do the proofing process!