One of the most difficult aspects of a keto/low-carb diet for me is: pizza. It there is real pizza in the room, it will call to me like the ring calls to Frodo in Lord of the Rings. Previously, I made a baseline pizza crust that was pretty damned good and worked extremely well as a starting point, but I knew it could be made better. After tons of feedback, trial and error, and discovery of ingredients, I’ve come to the next iteration of this pizza crust and let me say this: it’s effing good.
Still not perfect, but holy great balls of fire is it freakin’ good.
So what’s different?
One of the major changes to the crust is the replacement oif coconut flour and addition of lupin flour. I’m not exactly sure how I wasn’t aware of lupin flour until I made the the amazing keto pasta, but it has been a game changer for baked goods. However, it’s not a replacement for the other nut flours – this bean flour can best be described as ‘winner of the best supporting actor’ award when added to recipes. In just the right proportions, it adds great fluffiness, the right amount of water absorption, and nullifies some of the other nut flour flavors.
The other major change is the addition of gelatin. Yes, you read that correctly: gelatin. I was struggling with maintaining moisture in the dough and making it nice and soft. On a complete whim, I decided to add konjac powder – and it worked shockingly well. However, considering konjac powder (glucomannan powder) is not as readily available, I tried it with gelatin and it worked just as well, it not better. Key lesson: don’t skip the gelatin. otherwise, your crust will be rather dry and will have the consistency of day old fresh bread rather than the crunchy suppleness of a good pizza crust.
Seems like a lot of stuff…
Compared to a traditional pizza dough, yes, it’s a few more ingredients. However, we aren’t jumping through a bunch of hoops to make something that tastes meh (I’m looking at you cauliflower crust pizza). We merely need to bloom our yeast, throw our ingredients into a food processor, then lay out the dough to rise. Once we make it, trust me: it’s absolutely worth the wait.
Can I substitute for coconut flour?
Do not substitute a thing. I hate to say it, but this recipe is akin to a perfectly tuned piano. I know it’s not perfect and as a community, I think we can come together and improve on it. However, replacing flours will throw off all the proportions of water, oil, salt, rise time, etc. If you’re allergic to almond flour, I hate to say it, but this recipe is not viable for you. I hope to make a nut free version someday, but we need to figure out what this one requires first!
Wheat gluten? Seriously?
Yes, wheat gluten. If you choose not to eat wheat gluten due to how your body reacts to it, allergies, etc, more power to you. I’ve tried to use xanthan gum, but it simply does not work. Maybe once we have the perfect recipe we can start tweaking it to replace the gluten, but as of this point in time, I haven’t been able to find a substitute.
Before you tell me that wheat gluten is bad for me: sure, it might be, but different bodies react different. BUT, the alternative is me eating an entire ‘real’ pizza that will wreck my diet and me feel like complete crap afterwards due to the carb overload, to which I will subsequently kick myself for eating the entire pizza and sliding back on my goals. This is the replacement for that. Given the choice between eating an entire ‘real’ pizza (with gluten) or a low carb version (with gluten), I’ll take the low-carb keto pizza every time and not feel guilty for it in the slightest.
That pizza looks small…
This entire pizza might look small, but don’t be fooled – it serves two. It’s so high in fiber and protein that it will fill you up and keep you full for a long long time. How do I know? Because I ate an entire pizza and didn’t eat for a day – and I eat a lot. I find it best to make two smaller pizzas out of the dough – one for now, another for later. Half a pizza per person – trust me.
Why not make half the recipe for 1 personal pizza?
The reason we make the entire recipe and split it into two is because of the yeast. The entire dough only requires 1/4 tsp of yeast (1g). One of the problems with the previous baseline recipe is that it was too ‘yeasty’ – but it’s not easy to get 1/8 tsp or 1/2 a gram of yeast. So, we double it and split it into two. Also – who doesn’t like more pizza?
Can this be frozen?
Abso-freakin-lutely. This works really well frozen! You can put toppings on it before or after and it will work. Of course, it will take a bit longer to cook, so simply keep an eye on it to prevent it from burning!
Does the dough need to rise?
Yes! Allowing the dough to rest allows the yeast to do it’s thing leading to the best keto pizza dough. The rising time will depend on the yeast your are using but while using instant yeast, I found the best rise came from 3 hours of allowing it to rest in 80-85 degrees Fahrenheit. I know that’s a long time to wait, but I think it’s worth it. I haven’t tried letting it rise longer, but it’s possible it might work even better!
What’s the key to the crust?
There are a few keys to the crust: the first is to make sure you use gelatin. This will keep the crust moist, but also chewy. You also want to make sure you make your almond flour as fine as possible to make the texture less grainy. The third tip is to make the crust by shaping it with your finger tips instead of rolling it out. If you leave the crust flat or fold it over, it will burn and make you very very sad.
Not in the mood for pizza?
If you’re not in the mood for pizza, but still want some Italian, how about some Keto Pasta? Or, maybe even some Chicken Parmesan!
Keto Pizza v2.0
This is the second version of the keto pizza crust and it is amazing!
Ingredients
- 12g sugar (2.5 tsp)
- 50ml hot water (1.69 oz) (see temperature range on yeast)
- ~1.5g (3/8 tsp = 1/4 + 1/8 tsp) active yeast
- 160g almond flour (5.64 oz)
- 90g wheat gluten (3.17 oz)
- 40g lupin flour (1.41 oz)
- 4g kosher salt (~3/4 tsp)
- (14g) gelatin (1/2oz)
- 30g extra virgin olive oil (2.25 tbsp)
- 170ml cold water (5.75 oz)
Instructions
Preparing the Yeast
Read the instructions on your yeast and follow the instructions for best results. These are the instructions on how I prepare my yeast.
- In a decent sized cup, weigh out the required sugar.
- Heat some water until it is a few degrees hotter than your intended temperature range.
- Add hot water into the cup with sugar until you have roughly 50ml (or grams, since water is 1:1 gram to milliliter equivalent). Stir to dissolve the sugar.
- Using an instant read thermometer, continually check for when the water temperature falls within the range of ideal temperature on your yeast. For my yeast, it was 108°-110°F (42°-43°C). Once within range, add the yeast and stir to ensure the yeast is all in the water. Set aside for 10 minutes.
- In the meantime, into a food processor, combine the almond flour, wheat gluten, lupin flour, salt, and gelatin. NOTE: If your almond flour is not super fine, run it through the food processor a few times to get it there. It will help reduce any graininess texture in the final crust.
- Blend the mixture until it is evenly mixed.
- Measure out 30g of extra virgin olive oil into the food processor.
- Once the yeast has bloomed for 10 minutes (it should have a lot of foam), add it into the dry ingredients.
- Add small amounts from the 170ml of cold water into the cup with the yeast and swirl it around to get all the yeast. Then add the water to the dry ingredients. Doing this multiple times will ensure you get the maximum yeast transfer!
- Cap and run the food processor on low or 'Dough' setting until the dough forms a loose ball. This should take 45 seconds to a minute max. Do not over process! The friction creates heat and will impact the dough - too much processing will also make the gluten too stiff!
- Remove the dough from the food processor onto a cutting board.
- Lightly coat a large bowl or quart container with olive oil.
- Using your hands, knead the dough until it feels consistent, then roll into a ball. If you decide to split the dough, this is the perfect time to do so
- Place the dough into the oiled container.
- Cover the dough with a tea towel or a paper towel and place in a dark warm area, ideally between 80-85°F (26-29°C) for 1.5-3 hours.
To Cook
- Preheat the oven to 450°F/232°C.
- On a baking tray, add parchment paper, then place your dough.
- Flatten out your dough using your fingertips, working from the middle outwards. Ideally, you want to make a well in the center with a raised rim on the outside for the crust.
- Place your desired toppings onto the pizza.
- Place the pizza into the oven for 10-12 minutes or until desired cooking level. (cooking time will vary depending on size)
- Remove and let cool - it will be guava lava hot!
- Cut and enjoy!
Notes
- You can freeze the pizza dough in the pie shape for a later date! Simply use a ziploc bag.
- After the dough has risen, you can keep it in the fridge for a few days with no issue.
- You dont have to use a food processor: a stand mixer or hands work just as well, but take longer!
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Nutrition Information
Yield 4 Serving Size 1/4 pieAmount Per Serving Calories 480Total Fat 34.25gCarbohydrates 15.25gNet Carbohydrates 7.5gFiber 7.75gSugar 0gProtein 33.5g
Wow! Just made this recipe today – taste like the real thing!
Thank you for not only for your recipes but your entertaining videos.
Hi Dennis, thank you for all your hard work and creativity! I had just enough lupin flour leftover to try this 2.0 recipe and I was very impressed with the results. I used the gelatin, although I am one of those keto geeks with a whole big container of powder glucomannan on hand. The crust was soft, thick and chewy, but I was hoping for a little crispness. I baked the recipe into 1 large pie, used a large pizza stone in a convection oven set to 450, preheated the stone for 1 hr, and since I love well-done pizza, allowed the cheese to get very well-browned and crust itself approached blackness. Bottom of crust had beautiful dark brown, almost black, oven marks, but there was no crunch when biting into crust. Believe me when I say that this is hands down the best keto pizza recipe ever, but I would like to try it with glucomannan…how much did you use? Best, Lois
Hmm, that’s weird that it didnt get any crunch. I basically did a 1:1 with the konjac powder. I wonder if the stone had an impact
Hi Dennis, I got your Lupin flour. Just need to buy the konjac. So glad I went to your website to see the proportion. So just sub the 14gr gelatin with konjac?
Would love to find a small bottle. I don’t know what else to make with it. I don’t have a pasta roller.
Thanks!!! Judy
The konjac works 1:1 with the gelatin! Konjac powder will be required for my next recipe – it’s also what can be used to make shirataki noodles!
Convection oven results in more chewy and less crispy texture with both dough and cookies.
Awesome recipe. I did try to replicate the lack of crispiness in the crust that Lois had by baking some of it on the parchment and baking pan with the pizza steel (just an old upside down baking pan). That did result in a subpar bottom crust. The pizza bottom on the parchment lined pan without steel was nice and crispy. I think maybe the parchment and hot stone/steel created some steam? My favorite pizza recipe keto was through Milk Street.I believe the dough sat in the fridge for 1-2 days before using… I plan on trying that next time just for the heck of it to see if it results in better flavor. Granted, this recipe crust had fantastic flavor already!
That should’ve been favorite pizza recipe pre-keto!
I did leave my dough in the fridge for 24 hours, It wasn’t really the cold ferment that you get with sourdough. It was delicious, it didn’t smell much different than yesterday though.
Bummer. I was hoping I could get that thin crust pizza experience with the crunch or crispness. I don’t think I will get the ingredients to try, if others didn’t get the crispness to the crust.
You can roll it thin and parbake it for 3-5 minutes. If you have a pizza stone or simply want to reheat it the next day in a cast iron skillet, it will definitely get crisp!
Love the recipe! It works great as calzone dough as well, although you’ll need to bake it around 20 minutes.
That’s awesome! It’s definitely a good stepping stone into a foray of dishes that have been hampered by decent bread-like-doughs. I’m excited to see what the community does with it (like your calzones!)
Hi, Dennis! I love pizza too, but I’m trying to keep on a keto diet. I’ve tried your first recipe, and liked it a lot! And I know you said to do not substitute a thing, but I can´t find lupin flour in Brazil. So, I was thinking of using eggplant flour to substitute lupin flour. I’ve read that lupin flour is bitter. Doesn’t the dough get a little bitter? Eggplant flour is also bitter, but makes a wonderful dough!
Hello! That’s unfortunate you cant get any lupin flour – it’s a really interesting ingredient. As far as eggplant flour – I can’t say – it’s something Ive never even seen, but will have to investigate! I’d try with the eggplant flour and see how it comes out. When you mix the dough, just make sure you have the right consistency – not too wet, not too dry.
Lupin flour is interesting in that each brand is very different. Some are almost inedible in terms of bitterness, while others are pretty good. There are also different lupin beans: white vs yellow, which is something that isnt widely known.
Hi Dennis! I am NOT a fan of almond flour in any baked good. So I was apprehensive in trying this recipe. My typical go to “chicken crust” stopped doing it for me recently, and I came across this recipe after days of searching. It smelled blissfully wonderful as I kneaded it; nothing like the scent of yeast! I froze it, pulled it out today, and nervously baked a cheese pizza. And HOLY CRAP, it is SO GOOD! Not a hint of almond flour, chewy, and even the color of a wheat flour crust. Very well done; take a black tie bow sir. Will most definitely make this again.
Awesome! I’m glad you liked it! It’s not perfect, but it’s a giant leap in the right direction (imo)!
Made it tonight. It is a real pizza and anyone who is eating it who didn’t know it was low carb would just be curious what flour was used. That is an amazing compliment.
That’s awesome! It’s not the final stop, but this recipe is a jump in the right direction =)
The taste was really good, texture was good.. but my dough didn’t rise :sadface: I imagine it would’ve been spectacular if it did.. any guesses as to why this would happen? Yeast properly activated and proofed; I’m also a very seasoned baker & cook…
Hmm that’s odd. Was it maybe too cool out?
Hey there,
First off, thanks for your awesome recipes!! I am a very rare breed, as I am a keto vegetarian and needless to say I cannot have gelatin. So, was wondering if I could use Agar? I have heard that it is a 1:1 ratio for gelatin…..thoughts?
Not sure about agar, but you can use the same amount of konjac (glucomannan) powder!
Hey Dennis!
Thanks for replying so quickly. I just wanted to touch base and let everyone know that may be in the same situation I am that the Agar worked beautifully! This is hands down the best keto pizza out there!
I love the recipe. I am subscribing to your channel. I learned about you from your podcast with Steve from Serious Keto.
I did freeze the second pizza and I am wondering about the baking directions for that?
Thank you kindly!
Thanks Carol! For the frozen pizza, just cook as you would normally. If you didnt put toppings before you froze it, you can parbake it for 3-5 minutes, then add the toppings and continue baking! Glad to have you over from Steve’s channel =)
My husband and I ate pizza at least weekly before we decided to try and cut out the carbs again and we have so much more hope for success than we did when we first tried keto several years ago.
We’ve been talking about our pizza plans for days in advance. We agreed that while it lacked a bit of the chew and crispness of a standard pizza, it was so satisfying as a bread product . . . Really our first non carbalose adventure. . . It’s such a relief to find recipes that make us think this is doable for the long term.
It’s definitely do-able long term if it’s what you want to do! One neat trick is to parbake the dough four 3-5 minutes before placing the toppings and finish baking! This gives it a bit more crisp – and if you use a pizza steel, even better!
Crispy and delicious!!! So much better than fathead! Loved it. It is very filling, next time I’ll divide the dough. I love having leftover pizza… it’s almost unheard of in my house.
I did leave my dough in the fridge for 24 hours, It wasn’t really the cold ferment that you get with sourdough. It was delicious, it didn’t smell much different than yesterday though.
This just in… my Partner ate the leftover pizza that I made the other day and gave me rave reviews!!! He said “You could have told me this pizza was from the north end (Boston) and I would have believed you!” He excitedly told me how he reheated it in the air fryer and how it was bubbly and crisp. He said that he’d rather eat this dough “no matter what it’s made of, instead of frozen pizza”. I told him that I added some ground cricket’s for extra protein ?. I’m going to make a bunch of dough and freeze it, for when he’s in the mood for pizza. Oh, he is a skinny guy not on a low carb diet.
Dear Dennis, thank you so much for all your hard work! It was absolutely fabulous! I loved that segment “questions from the future.” My vice is pancakes…fluffy, diner style pancakes. Is that something you think you would ever tackle? Just throwing it out there.
I’ve done pancakes (but havent posted the recipe for some odd reason!). I do plan on revisiting pancakes in the near future, but in the meantime, here is the video!: https://youtu.be/meVfI2Z2JKk
I don’t recall seeing you add oil to the dough in the food processor yet the recipe says to do so. Are we supposed to or just use it to coat the container the dough rises in. Perhaps adding or not adding the oil to the dough effects the crust?
You need to add oil to the dough AND some into the container to prevent it from sticking and drying out too much. It was the part of the video where i placed the food processor onto the scale!
Thanks, The first time I made this I threw everything into the food processor and it came out a wet mess instead of dough. This time I followed your instructions to a T and it came out perfectly! You are a Low Carb rockstar! Thank you as you are consistently great with every recipie I’ve tried so far!
Thanks! The pizza recipe is typically pretty hardy (unlike the pasta, which can be very finicky)
When I started Keto last July, I gave myself an out – a cheat meal but with conditions – you can have pizza. However it has to be from your all-time favorite pizza place. For me, this is back in my college town – 3 hours away. A place I had not been in many years. I’ve been there 3 times this year.
Yesterday I made this recipe. New to yeast, new to the food processor to be honest (pro tip – put the blade in before adding ingredients). I followed the ingredients exactly except the gelatin packet I bought only had 10g (will use full amount next time). I went the non-hero route, splitting the dough in half and freezing one for later. When baking, I did the crust by itself for 8 minutes, then put sauce and toppings on and baked for another 8 minutes.
Let me just say that the crust is amazing, hands down better than all the other keto crusts I’ve tried. Far superior to my previous favorite pizza ‘cracker’ made with pork rinds. I found this pizza didn’t affect my blood sugar or ketone levels, didn’t make me feel bloated, and didn’t prevent me from doing my typical 5 mile walk after my last meal of the day. It felt and handled like pizza should.
It’s a game-changer, paradigm-shifter, whatever you want to call it. But there is a problem. As another favorite YouTube chef from down under says, “F&$k Jar Sauce”… so my request, Dennis– in my best Doc Brown imitation… no no no no no… your pizza crust turns out fine, Dennis. Its the sauce. Something has to be done about the sauce!
in the works =)
Made it tonight, and it was absolutely delicious. What I like most is that it doesn’t have that gummy texture you get with xanthan gum. You definitely get the keto pizza award for satisfying our taste buds and imaginations with you creative storytelling.
Awesome! Glad you liked it!
I think our friend from Brazil must refer to chickpea flour.
If you don’t know it, I highly recommend it. Chickpea flour is used to make the exquisite Italian farinata.
Regarding your recipe I send you my sincere congratulations, it works wonderfully! I send you a fraternal hug from Argentine.
Thanks! The problem with chickpea flour is that it’s not low-carb 🙁
Hi. Do you think substituting the sugar with inulin would work?
Yes! I’ve done some tests since and inulin works – and will be part of v3.0 =)
Excellent recipe Dennis! I knew when I was kneading the dough that it just had the “it” factor for both feel and smell (I’ve been dough master at a couple different places I’ve worked). I preheated a pizza steel at 450 and then sat the constructed pizza with parchment paper underneath directly back on the steel and baked as instructed.
Delicious and met my expectations. I had many of the ingredients on hand but will use your links going forward to reward your efforts. It was a bit more sour than I expected which is fine, reminding me of sourdough (using Bob’s Vital Wheat Gluten, CostCo Almond Flour and Anthony’s Lupin Flour). No issues with uneven cooking, burning and not even a hint of weird coconut or cauliflower flavor, because it has NONE (and has no place in a piece of pizza IMO). It might have been a tad on the dry side but certainly not a deal breaker considering the high fiber and protein content and lack of carbs. What heck did I even just say? Aren’t we talking about pizza here? Yeah, eat your greasy carby pizza world. You get the pizza but I get the chicks.
Anyway, 12 minutes and about 5 minutes to cool and I had the best (and cheapest) slice of KETO pizza to date. I tried following your rule to only eat 2 pieces but ate 3. Now I’m rubbing my considerably less round belly than I had when I started strict KETO 6 months ago. Now I have a solid at home pizza recipe to add to my cookbook. I eat gluten free when eating pizza out and it doesn’t throw me too out of whack.
Glad you enjoyed it! Here’s to working towards 3.0 and an even better pizza!
I just made this for the 4th time tonight. There is a local place that does a pie called “Grandpa Pete”. It comes with red sauce, cheese, sausage, jalapenos and mushrooms. It is fabulous, but I eat that with their gluten free crust to reduce carbs and inflammation. I’m like, “I can do this at home”, and thought it those ingredients would work well with the BTK 2.0 crust. It turned out absolutely delicious! So good Dennis, you deserve some kind of award for this. I guess I’ll buy my stuff for this via your links so that you at least get a bit of credit somehow. Thank you so much for your efforts on this! Your videos are creative and funny too 🙂
Today I made crunchy garlic bread sticks and cinnamon and swerve brown sugar crunchy sticks. I mean crunchy, like pretzel crunchy! With the dough divided in two. For the sweet sticks I rolled the dough very thin, I covered it in butter sprinkled sweetener and cinnamon and cut them into bite size pieces. I used the same method for the savory part, except I brushed olive oil on it then sprinkled cheese and granulated garlic. These were amazing! Thank you for this dough recipe, Dennis. It’s so versatile.
For those who don’t have a scale to measure metric, you can get by with 1 1/3 cup almond flour, 2/3 cup wheat gluten, 1/3 cup lupin flour, gelatin is 2 packages of 1/4 oz each. Is that about right?
That’s about right. However, I highly highly highly recommend a scale. The ozeri one on Amazon is about ~$11 USD and is incredible. Low-carb/Keto baking is super finicky down to the gram and volume measurements are unreliable!
Do you think adding baking soda to the dry ingredients would produce a better crust?
better crust in terms of what aspect? Baking powder is usually added to get things to rise – which we wont need because of the yeast. I dont believe baking soda/baking powder add anything in terms of crispiness
Has anyone used coconut sugar to start the yeast? We don’t have any regular sugar in the house.
As long as it has some sort of sugar that the yeast can eat, it will be good! Coconut sugar at the end of the day is still actually sugar, so it will work!
Hi Dennis,
Loving your recipes and enthusiasm for pizza journeys!
One thing I noticed that 1/4 of the pizza is 480 calories. I just made a pizza using normal tipo 00 flour (160g) with 100g mozzarella and tomato sauce and it came to 790 calories for the whole pizza?
I think 480 for a 1/4 pizza is a lot no? That would mean a pizza is 2000 cals nearly!
I do not mean to be a spoil sport but just confused at this!
Yeah – it’s not a light calorie pizza. However, it’s not that higher calorie than a regular pizza. That quarter pizza can also be stretched thinner to make bigger slices!
I made this recipe as is, following all the instructions and pressing the dough out onto a 12″ nonstick pizza pan, topped it with sauce / toppings / cheese. Pizza came out well when looked at the top, but the bottom was very soft instead of crispy (droopy when you pick up a slice). Any ideas on what I could do to get a hard bottom crust?
Flavor was on point though, so excellent job there!
I would parbake it for 5 minutes before adding toppings. Not having maximum airflow underneath means you have to give it some time to rid the moisture!
Hi Dennis,
Your videos are so hilarious! Thank you for all your hard work. I wonder if Keto.luna’s keto flour would work with your recipe. I have really enjoyed some of her quick breads and am planning to try some of her more difficult recipes. Also curious if one of the paneer bread recipes from Vernaz (Steve made pan crackers with paneer) might be something to try. I am certain you will crack the code. Can’t wait for the ice cream part 2.
Thanks so much,
Lisa
Thanks Lisa! I need to play around with Keto Luna’s recipes – havent gotten around to it, but there might be aspects that can be incorporated!
You ate the whole pizza without busting a gut?!? Props! Almond four sits like a rock in the belly! Tasty recipe though! Good job!
But the video lacked one of the shots of you licking a spoon or whisk.
Which, as I’ve noted before, is incredibly hot.
Haha, thanks! There was no spoon or whisk to lick so, thus the missing shot ?
By far the best tasting Keto crust out there. Instead of making one large pie, I divide into four pieces and make 4 individual pies. I form a rough circle and place between 2 sheets of parchment and use my rolling pin to make a not too perfect Ten inch round. It’s nice and thin, bottom browns nicely, crispy edges, but still pliable. It’s not VPN, but I’ll eat it and be happy. Thanks for the recipe.
Glad you enjoy it!
I have been an avid pizza maker for years, recently gone keto. I have made it my mission to find a decent low-carb, true yeast-leavened dough. I have tried using King Arthur Keto Wheat Flour, Carbalose, Divided Sunset Keto Friendly Flour. None worked as well or tasted as good as your v2.0 recipe, so congrats and thank you!
Some questions: First, is it possible to get more rise and an airier cornicione by upping the wheat gluten? I know you have finely tuned this recipe, but I would love to know more about how the ingredients interact. Yours resembles American chain-style or New York style crusts. Is it possible to get closer to an “artisan-style” crust, or even, dare I say it, Neapolitan style?
Next, other keto dough recipes use way more yeast, while yours is more like a professional long-ferment dough, which I appreciate. I am still puzzled about the sugar. Bread flour has little or no sugar content, so it must metabolize other carbohydrates. Almond flour has 1g sugars in a 13g serving (7.7%!) and lupin flour has 1g sugar in a 29g serving size. Shouldn’t this be sufficient food for fermentation, given enough yeast and enough time?
I tried with more gluten, but it started to border on the ‘too tough to chew’ – maybe it was too overworked, but there’s definitely room for growth. The sugar for the yeast just helps jump start it – much like traditional pizza dough. I am however, playing around with some alternatives in other recipes (i.e. using inulin in place of sugar). there’s definitely room for improvement, but the problem space is proportions and even brands
Thanks for the reply, Dennis. I was going to ask about inulin, as I have seen it used in keto bread recipes.
Another thought: I use an overnight poolish for my “real” pizza dough. (Sigh.) It is just flour and water and a very small amount of yeast. It jump-starts the yeast, but also adds more complex and yummy, bready flavors to the crust. The yeast has to feed on the carbs in the flour, turning them into sugars, then into CO2 and alcohol. Would it be possible to use a small poolish in place of the sugar water? This means we are counting on the yeast to eat most of the carbs in the flour, just as we are counting on it to eat the 12g of sugar in your recipe. Or are there carbs in the flour that yeast can’t metabolize, but that we (unfortunately) can?
Sorry, I am a pizza geek too 🙂
Hi Dennis,
I scaled down the ingredients and made pizza chaffles. I only added egg whites and used yeast flakes instead of proofing instant yeast. Then used all your ingredients. To make it crispy, I used shredded mozzarella and then applied the dough on top in the mini dash. Then put the toppings on and broiled in oven. It was like eating Ellio’s pizza when we were kids.
Really really close to real pizza. Crispy and soft.
Thanks!
Hi Dennis,
I made pizza chaffles with this by adding egg whites and substituting yeast flakes instead of proofing instant yeast. After cooking in mini dash, I added toppings and broiled in oven.
Tasted like Ellio’s pizza but just better.
Ahhhh mazing!
Awesome! That sounds like a legit variation!
Hi Dennis,
I’ve been working on various low carb foods as I’m diabetic, with varying degrees of success. I’m pretty new to your recipes but I made the pasta and it’s fabulous! My question is, every time I try a new recipe I need to purchase yet another few ingredients. For the thickener, I’ve got psyllium husk powder, guar gum and xantham gum. Question is, can I sub the gelatin with any of the above, or do I need to buy yet another bulk fiber like Konjac Glucomannan Powder?
The konjac has a few uses, but for the most part, you can bypass it. However, it IS critical for a few recipes (like my fries recipe). The nice thing about a lot of these powders is that a purchase will last you a LONG time. I experiment more than most people, and I’ve only gone through 1 bag of xanthan gum (a small one) in 3 years!
5 stars. 500 stars. Oh my word. I wish I could post a picture. First, of my epic pizza. Next, of my face eating my epic pizza. MAGICAL.
Made exactly as described, except I have a stand mixer, not a food processor. I used the paddle attachment until things were well blended, then switched to the dough hook for a few minutes until it was coming together and wasnt just paste. I got a little scared because the dough was VERY sticky and soft at this point, nothing like the dough ball in the video. I have lots of experience with high hydration doughs, so I just oiled my hands, kneaded it into two balls, and let them rise in a closed oven beside a bowl of boiled water (for steamy coziness).
After 3 hrs, it was gloriously bubbled and risen. I gently stretched them on two parchment rounds with a lift-and-pull motion and gentle patting (don’t pop those bubbles!). They were both around 10 inches with a gentle crust rim, and fairly thin. In the meantime, I had heated my cast iron pizza pan to a billion degrees. I put the topped pizza – parchment and all – into the pan. After 7 minutes, I lifted the edge and pulled out the parchment to let it finish crisping straight on the pan.
After 12 minutes, it was done. It looked and smelled and felt like real pizza and I was terrified to bite into it and be heartbroken. BUT NO, it is epically fantastic. I will be making this constantly – until Mr. Bearded Black Tie finishes version 3.0, I will never stray again. Even non-Keto husband loved it.
But here are my humble tips:
1. Long rise is better. 3 hrs was great, and keep it warm and humid. Watch to see when it doubles in size.
2. Handle it gently – don’t pop the bubbles you worked so hard to make.
3. Don’t overtop your pizza – a classic rookie move. It makes it too wet and heavy for a delicate crust to cook and rise properly. Keep it simple and use fewer, better toppings. Especially make sure your sauce is not watery.
4. Try the blazing hot cast iron pan trick. I got a crispy bottom and it was awesome. The crust made *genuine* crust noises as I bit it!! BUT, once you pull it out of the oven, transfer it to a cooling rack (not a cutting board) to cool for a few minutes. On a cutting board, the hot pizza steams the crust and makes it soft and soggy.
The extreme middle of the crust was the tiniest bit undercooked (above the crispy bottom). Next time, I will try the parbake trick and see how it goes.
Thank you SO MUCH for changing pizza & movie night from a sad substitute to a delicious masterpiece.
Awesome! Glad you liked it! One thing to prevent the undercooking in the middle is to parbake it for 3-5 minutes before adding the toppings!
Hi Dennis, thanks for the recipe. Regarding the lupin flour, you mentioned that this product differs between brands and I don’t want to get something that’s going to taste bitter, Your link on the YouTube page took me to a brand on Amazon that is no longer available and I haven’t been able to find it elsewhere. However, underneath the recipe on this page is a different brand with an Amazon link…Lupina…and that one IS available. So are you saying this one will taste all right too? Sorry, I just wanted to be sure. I apologize if someone already asked this and I missed it.
Both Lupina and Aviate will be great. I’ve use the Stone Mountain brand as well and it’s been fine for me!
Hi Dennis, I love your work. I sent a video to my sister (the tortilla one), not for the recipe but for the laughs!
I was wondering if unflavored whey protein can be used instead of Lupine flour? It substitutes for flour in many recipes. Any input is appreciated.
It’s possible, but I’m not sure it would work well. protein powder gets very wet and sticky, unlike lupin flour. I do intend to do some more experimentation for v3.0!
Has anyone tried freezing the dough before rolling it out? You know like the frozen (non keto) pizzz dough balls you might find at the superarket.
Dennis,
I just want to say thanks for all you do and to just let you know that you are amazing and so appreciated. Now on to the review, this dough is out of this world. I have tried so many different keto pizza dough recipes and they all have fallen short on flavor or they just feel so heavy in your stomach. I started watching your video because they were pretty funny and when I learned a little about your cooking knowledge I began trying your recipes and found that I liked them. I was hoping that you would come up with a bread recipe and then one day I had the idea of trying your pizza dough for bagels. To begin with I have to say that the dough is pretty forgiving to work with. I am not a fan of almond flour as I feel that the raw taste of the almonds is just too off putting to me. I have fixed that problem by toasting my flour in a dry pan until it is lightly brown. It really improved on the flavor. And when I say that the dough is forgiving and easy to work with I mean it as I had started to make the recipe and had an emergency come up and had to leave I left all the dry ingredients in the food processor on the counter. It sat on my counter for four days until I could return. I thought about tossing it but figured this was a test run for bagels and would proceed as planned. I finished the recipe and divided it into 8 little bagels and one of the bagels I boiled in water for about a minute on each side but pulled it out because I was afraid it was going to fall apart. I placed all 8 bagels on a cookie sheet and applied an egg wash and sprinkled them with everything bagel seasoning and baked them for like 22 minutes and the boiled one for 25 minutes. They all tasted really good the boiled one had a different texture and didn’t brown up like the others did but still tasted pretty darn good. Would I say that they were bagels, no but they were the closest thing to a keto bagel I’ve come across. The dough wasn’t wet like fat head dough can be when you slice into it. There was no funny aftertaste what so ever, even my husband who is not always a willing guinea pig tried them and liked them. I figured I’d pass this on to you and see if you could improve on them. Oh and as a pizza dough it’s spot on in my book, keep up the good work.
Thanks! That’s good to know and will use the info when I attempt bagels!
No salt? Just made dough but a bit worried…
It definitely has salt- did you miss it in the typed recipe?
Dennis,
Newbie to keto here so I may be asking an obvious question to the professionals, but i’ve notice the nutritional value of 0g Sugar when the recipe calls for 12g of sugar. What am I missing.
I wrote it up under the premise that the yeast will consume all the sugar!
Hi Dennis, do you use defatted almond flour in your recipes or non-defatted flour (which would be ground almonds actually)? The product from your link seems to be non-defatted, so I used that and the pizza was very good, but I‘m wondering if I could use defatted flour instead or get a crispier crust (and make it less filling as well)?
Thank you so much for this amazing recipe!
The almond flour I use is just ground up almonds – not de-fatted. Not sure if it would crisp up more or less if de-fatted almond flour is used!
Hi Dennis. I discovered you from Dave at Serious Keto. I can’t wait to try this recipe. Question though, you have 2 different brand lupin flours linked. One is Lupina and the other Modern Mtn. Do you have a preference or are they both good? I really enjoyed your videos. Not what I was expecting from something called Black Tie Kitchen! Very funny and I like your views. I would rather eat this low carb pizza than a whole regular pizza on my own (I can do it too!).I can’t wait to watch more of your videos. Thank you!
I like lupina, but both work well!
I’m looking forward to trying this recipe…I so miss pizza! Please share your recommendation for pizza sauce…that’s a key ingredient and I don’t want to take the trial and error approach!
Whatever sauce you like that the store sells! I actually filmed an entire video on making a pizza sauce, but I never posted it – planning on doing that in the future!
Hey Dennis…about to make the pizza. I notice in the video you refer to “instant” yeast but in the full recipe it calls for “active” yeast. Im going to go with the “active” yeast. Thanks for the recipe.
Either should work – just follow the instructions on the package and you should be good!
I made this in my bread maker machine and it came out very nice. I put the water and oil (with the salt) on the bottom, then most of the dry ingredients on top, and on the very top, the yeast (I didn’t pre-bloom it in warm water). It did taste like whole wheat pizza crust, so I might add some stevia or erythitol to the mix to cut the slight bitter/wheat taste.
Just wanted to share should anyone want to try in a bread maker.
Glad it worked! Thanks for reporting back on it!
Hey Dennis, just wondering if you think there would be any benefit to letting the gelatin bloom before adding?
You can try it, but the problem with that is, it will be a complete pain to mix it in evenly (if even possible). That’s why I add it and let it half bloom while it is proofing! If you do try it though, one thing to consider is not overworking the gluten, or you will have a super rubbery pizza!