Cooking Tips > Cooking for Special Diets > Keto & Low-Carb > How do I make a low-carb pizza?

How do I make a low-carb pizza?

Craving pizza on a keto or low-carb diet? No problem! This guide provides a step-by-step approach to making a delicious and satisfying low-carb pizza, from crust alternatives to topping ideas.

Choosing Your Low-Carb Crust

The key to a low-carb pizza is the crust. Here are a few popular options: <ul> <li><strong>Cauliflower Crust:</strong> Made from riced cauliflower, cheese, and eggs. It's a classic keto pizza crust option. </li> <li><strong>Almond Flour Crust:</strong> Almond flour provides a nutty flavor and a slightly denser texture. </li> <li><strong>Coconut Flour Crust:</strong> Coconut flour is very absorbent, so you'll need to adjust the wet ingredients accordingly. It creates a slightly sweeter crust. </li> <li><strong>Fathead Dough:</strong> This dough uses mozzarella cheese, cream cheese, and almond flour. It's known for its stretchy, pizza-like texture.</li> </ul> We'll focus on the almond flour crust recipe for this tutorial, but the toppings and baking principles apply to all crust types.

Almond Flour Pizza Crust Recipe

<strong>Ingredients:</strong> <ul> <li>1 ½ cups almond flour</li> <li>2 tbsp psyllium husk powder</li> <li>1 tsp baking powder</li> <li>½ tsp salt</li> <li>1 ½ cups shredded mozzarella cheese</li> <li>2 tbsp cream cheese, softened</li> <li>1 large egg, beaten</li> </ul> <strong>Instructions:</strong> <ol> <li>Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.</li> <li>In a large bowl, combine the almond flour, psyllium husk powder, baking powder, and salt.</li> <li>In a microwave-safe bowl, melt the mozzarella and cream cheese together until smooth. Stir every 30 seconds to prevent burning. About 1 minute.</li> <li>Add the melted cheese to the dry ingredients, followed by the egg. Mix until a dough forms.</li> <li>Place the dough between two sheets of parchment paper and roll it out to your desired thickness (about 1/4 inch).</li> <li>Carefully transfer the dough (with the parchment paper) to the baking sheet. Poke holes in the dough with a fork to prevent it from puffing up too much.</li> <li>Bake for 12-15 minutes, or until lightly golden brown. This par-baking helps ensure a crispy crust.</li> </ol>

Low-Carb Pizza Toppings

Now for the fun part! Choose your favorite low-carb toppings: <ul> <li><strong>Sauce:</strong> Use a sugar-free marinara sauce or a pesto sauce. Avoid traditional pizza sauces that are often high in sugar.</li> <li><strong>Cheese:</strong> Mozzarella, provolone, cheddar, parmesan – the possibilities are endless!</li> <li><strong>Meats:</strong> Pepperoni, sausage (check for added sugars), bacon, ham, grilled chicken, cooked ground beef.</li> <li><strong>Vegetables:</strong> Mushrooms, bell peppers, onions (in moderation), spinach, olives, tomatoes (in moderation).</li> </ul>

Assembling and Baking Your Pizza

<ol> <li>Preheat your oven to 450°F (232°C).</li> <li>Spread your chosen sauce evenly over the par-baked crust.</li> <li>Add your favorite toppings.</li> <li>Bake for 8-10 minutes, or until the cheese is melted and bubbly, and the toppings are heated through.</li> <li>Let cool slightly before slicing and serving.</li> </ol>

Tips for Success

<ul> <li><strong>Par-bake the crust:</strong> This helps prevent a soggy crust. </li> <li><strong>Don't overload the toppings:</strong> Too many toppings can make the crust soggy. </li> <li><strong>Use a pizza stone or baking steel:</strong> These tools help distribute heat evenly and create a crispier crust. </li> <li><strong>Adjust baking time based on your oven:</strong> Ovens can vary, so keep an eye on your pizza and adjust the baking time accordingly.</li> </ul>

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FAQ

  • Can I freeze the low-carb pizza crust?

    Yes, you can freeze the par-baked crust. Let it cool completely, then wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw completely before adding toppings and baking.
  • What can I use instead of psyllium husk powder?

    Psyllium husk powder helps bind the dough. You can try using flaxseed meal as a substitute, but the texture might be slightly different.
  • My crust is too crumbly. What did I do wrong?

    This usually means there isn't enough moisture in the dough. Try adding a little more egg or a tablespoon of water at a time until the dough comes together.