A gluten free low carb pizza crust that is high in fiber and protein. If you miss the taste of store bought pizza crust, then you should try this out! Only 8 net carbs for the whole crust.
Gluten Free Low Carb Pizza Crust
One thing I could eat every day without issue is pizza. It’s always been one of my favorite foods to eat. And, it also happens to be one of those foods I could never transition to low carb easily.
Even though there are alot of options for low carb crust, I’m just not a huge fan Cauliflower Pizza Crust. And any other low carb pizza crust recipe includes a lot of cheese or cream cheese. Personally, I try to limit my dairy intake so making a pizza with a lot of cheese didn’t make much sense to me.
But I’ve been trying to figure out a good pizza crust recipe since the beginning of the new year. Previous attempts resulted in a crust that didn’t taste believable. And personally, if I’m going to have pizza I want it to taste like the real thing.
Or, I’d rather just have the real thing. So it was a bit of a situation for me for a while. It wasn’t until recently that I started experimenting with a pizza crust recipe again.
It took me some time, but I feel that I’ve finally gotten my closest to real pizza crust! It was believable enough for me to gobble it all up. I based the recipe off my original Gluten Free Low Carb Tortillas recipe. Instead of using ground flax , I replaced the it with an extra tablespoon of coconut flour. And, I reduced the
And, I reduced the psyllium husk by 1/2 tbsp and used 1/2 tbsp of grated parmesan cheese instead. The husk seems to give it more “hold” which is why it’s great for flexible crusts, wraps or even really thing tortillas.
What’s great about using canned parmesan cheese is that you can find them in several flavors these days. Mama Francesca has a great selection of parmesan cheeses to choose from. And sometimes you can find a unique shredded cheese to add.
But what I like about this crust is that you could easily use it as a base for a low carb tortilla chips or even a flatbread. The biggest difference from the tortilla and the flatbread is in the baking and size. For the tortilla, you want it to crisp but you don’t want it to break; so leave it in longer.
Obviously, leave it in a lot longer to crisp up to make tortilla chips. For the bread, you want its shape to be smaller, and to keep it in the oven for less time without crisping. I’ll experiment with this more in the future.
This crust also makes a good sized personal pizza. But, you can also reduce the batter in half to make it even smaller, or increase the batter for a larger one. And to shape the batter into a large or small crust, I used a pastry mat as reference.
If you decide to reduce the batter in half, then it’s best to use a food scale. Because of the dough, it doesn’t really stick well in the measuring cups. So when you measure your batter in grams on the food scale, you can just divide it by two.
- 3 tbsp coconut flour
- ½ tbsp psyllium husk powder
- ½ tbsp parmesan cheese
- 1 tbsp Nutvia coconut oil, buttery flavored
- 2 eggs, large
- ¼ tsp baking powder
- ½ tsp salt
- ¼ tsp salt free garlic and herb
- ¼ cup water
- Preheat the oven to 350 deg F.
- In a medium sized bowl, mix together the dry ingredients of coconut flour, psyllium husk powder, parmesan cheese, baking powder, salt and salt free garlic and herb.
- In a small bowl, mix together the wet ingredients of coconut oil, eggs, and water.
- Slowly mix together the dry and wet ingredients until well mixed.
- Take the batter and shape into a ball and place on wax paper.
- Using a pastry mat, shape the batter using a rolling pin (the wax paper will be on the pastry mat and a piece of wax paper on top of the batter.
- When done, transfer to the fridge for 5-10 minutes.
- Using a cookie sheet or pan, transfer the batter to the oven. Bake on each side for 10 minutes.
- Take out of the oven and add your toppings.
- Place back in the oven until toppings are baked.
NUTRITION: One whole crust