Low Carb, Dairy & Nut Free Thin Crust Pizza is my newest obsession. 9 minutes baking and it’s ready to customise with the toppings of your choice.
This single-serve recipe makes a deliciously crispy, 20cm/8″ crust that has just 5g net carbs.
There is absolutely no need to miss pizza on the low-carb lifestyle. Making a suitable crust is easy when you know how. And there are plenty of keto/ low-carb options to choose from. Fat-head. Almond flour. Meat. Cauliflower. Broccoli. Zucchini. It’s up to you which crust suits you best. But if you’re keen on a simple, low-calorie, dairy-free and nut-free version, my Low Carb, Dairy & Nut Free Thin Crust Pizza is the perfect choice.
Wholesome ingredients, economical, and fun to make. Even if you’ve never created pizza from scratch at home, follow my detailed instructions and you’ll be a pro in no time. No faffing about melting mozzarella and trying to knead it with ‘flour’ until it resembles a dough. No need for expensive almond flour. And no worries about too many calories, or protein, or fat, or excessive amounts of cheese.
How to Make Low Carb, Dairy & Nut FreeThin Crust Pizza
All you have to do is weigh and mix the dry ingredients, combine the liquids and stir with a fork. Then form a dough ball and flatten it to either a traditional circle or a square. Bake it, cool it, pile on your toppings, heat it. Voilá! Dinner is served 🙂
You can make several of these pizza crusts and store them in your freezer so they’re ready to whip out when you’re in a hurry. They’ll defrost quickly and beautifully – ready for your favourite toppings before going under the grill (or hot oven).
If you prefer a chunkier crust, why not try my other recipes: Zucchizza, Lupin Fathead, High-Fibre Fathead. Or for something completely different, my Roasted Eggplant Mini Pizzas.
Enjoy!
- Yield: 1 x 8"crust
- Serving: 1
- Calories: 290
- Fat: 18.5g
- Net Carbs: 5g
- Protein: 18g
- 15g lupin flour (U.S. option HERE, or world-wide supply HERE - use code QUEENKETO5 for discount at checkout)
- 10g oat fibre (U.S. option HERE)
- 30g coconut flour (U.S. option HERE)
- ¼ tsp xanthan gum (U.S. option HERE)
- ½ tsp baking powder
- ⅛ tsp fine Himalayan pink salt (U.S. option HERE)
- 1 extra large egg (55g)
- 10g extra virgin olive oil (U.S. option HERE)
- 25g cold water
- manually beat egg, oil and water until emulsified.
- sift, weigh and mix dry ingredients, then pour them into the egg mixture and combine well, using a fork.
- wearing disposable food-safe gloves (U.S. option HERE), work the dough between your hands for a minute or so until smooth, finally shaping it into a ball.
- pre-heat oven to 220°C static (top + bottom heat) or pizza setting (fan + bottom heat).
- place a sheet of cling film over your worktop, dust it with a bit of oat fibre and position the dough ball onto the centre; flatten it using your fingertips, then dust it with a little oat fibre.
- place another piece of cling film over the dough and start spreading it outwards with a small rolling pin - you may need to reposition the cling film, and/or adjust the dough shape with your fingers a few times.
- keep turning and spreading the dough until you obtain a very thin disc measuring 20cm/8" in diameter; if you wish, you can roll the edge inwards to create a 'lip' that will contain your toppings, in which case your circle should have a diameter of about 24cm (9").
- cut a piece of non-stick baking paper, shaped the same as your pizza dough and a few cm larger.
- with one hand, and using the bottom cling film as an aid, flip the dough disk onto your other hand, then place the baking paper over it and flip it again over your oven rack.
- prick the dough all over with a fork, then bake on the lowest oven level for about 10 minutes (every oven behaves differently) until golden and unevenly puffy.
- remove from oven and let cool completely before adding your choice of toppings and baking (or grilling/broiling) for a few minutes.
Both your tomato sauce and your crust must be cold - unless you want a soggy pizza.
This pizza crust will keep for up to 3 days if wrapped in cling film and refrigerated. It can also be frozen for later use.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Your feedback matters to me! Please leave a comment below. If you try this recipe, you’ll make my day by sharing a photo on social media with the hashtag #queenketo. Thank you! 🙂
Can psyllium husk replace oat fiber?
Not in this recipe, Peggy.
This Keto Diet blog is literally the BEST community that I’ve found online, I read this everyday and try out many of these great recipes. I’m so fortunate that I found this site. It has helped me not only to lose weight but to keep it off. I hope this can help some others with weight loss and an overall healthier life! Thanks again for the quality content and online experience!
nice share
Thank you!