A delicious low-carb pizza crust made with keto-friendly ingredients and active sourdough starter. It bakes up crisp around the edges with a soft, chewy center and is perfect for your favorite keto toppings.
🥣 Ingredients
For the crust:
- 1 cup (120 g) almond flour
- ¼ cup (28 g) coconut flour
- ½ cup (120 g) active keto-friendly sourdough starter
- 1 large egg
- 1 tablespoon olive oil
- 1 tablespoon ground psyllium husk
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2–3 tablespoons warm water, as needed
- ½ cup shredded mozzarella cheese
For topping:
- ⅓ cup low-carb pizza sauce
- ¾ cup shredded mozzarella
- Pepperoni, cooked chicken, mushrooms, olives, or other keto-friendly toppings
- Italian seasoning, optional
- Fresh basil, optional
👩🍳 Step 1: Prepare the Dough
In a large bowl, combine the almond flour, coconut flour, psyllium husk, baking powder, salt, garlic powder, and Italian seasoning.
Mix well so the dry ingredients are evenly distributed.
🧀 Step 2: Add the Wet Ingredients
Add the active sourdough starter, egg, olive oil, and shredded mozzarella.
Mix everything together until a thick dough forms.
If the dough feels too dry or crumbly, add warm water 1 tablespoon at a time until it becomes soft and workable.
🥣 Step 3: Knead
Use your hands to gently knead the dough for about 2–3 minutes.
The dough should be soft and slightly tacky but should not be wet or sticky.
Form it into a ball.
⏰ Step 4: Rest the Dough
Cover the bowl and let the dough rest at room temperature for 30–60 minutes.
This allows the psyllium husk and coconut flour to absorb moisture and makes the dough easier to shape.
Important: This keto crust does not behave exactly like traditional wheat sourdough, so don’t expect it to double in size.
🔥 Step 5: Preheat the Oven
Preheat your oven to 450°F (230°C).
For a crispier crust, place a pizza stone, pizza steel, or heavy baking sheet in the oven while it preheats.
🍕 Step 6: Shape the Crust
Place the dough between two sheets of parchment paper.
Gently press or roll it into a round pizza crust about ¼ inch (6 mm) thick.
Remove the top parchment paper.
Pinch or slightly thicken the edges to create a pizza crust border.
🔥 Step 7: Pre-Bake
Transfer the crust, with the bottom parchment, onto the hot baking surface.
Bake for 8–10 minutes, or until the crust begins to firm up and the edges become lightly golden.
🍅 Step 8: Add Toppings
Remove the partially baked crust from the oven.
Spread a thin layer of low-carb pizza sauce over the surface.
Add shredded mozzarella and your favorite keto-friendly toppings.
Avoid adding too many wet toppings because excess moisture can make the crust soft.
🔥 Step 9: Final Bake
Return the pizza to the oven.
Bake for another 8–12 minutes, until the cheese is melted and bubbling and the edges are nicely browned.
For extra-crispy edges, broil for 1–2 minutes at the end while watching carefully.
🌿 Step 10: Cool and Serve
Remove the pizza from the oven and let it rest for 3–5 minutes.
Top with fresh basil or a sprinkle of Italian seasoning.
Slice and serve warm.
🍕 Tips for the Best Keto Sourdough Pizza
- Use an active, bubbly keto-friendly sourdough starter for the best texture.
- Don’t add too much water; keto dough needs less liquid than traditional wheat dough.
- Roll the crust fairly thin for a crispier result.
- Pre-baking is important because it prevents the crust from becoming soggy.
- A pizza stone or steel gives the best crispy bottom.
- Keep toppings relatively light.
- Store leftover pizza in the refrigerator for up to 3 days.
- Reheat in an oven or air fryer for the crispiest texture.
⏱️ Quick Recipe Details
Prep Time: 15 minutes
Rest Time: 30–60 minutes
Pre-Bake: 8–10 minutes
Final Bake: 8–12 minutes
Total Time: About 1 hour
Yield: 1 medium pizza
