Pizza Crust!

They are ugly ducklings but I promise they are GOOD. I am just bad at making circles.

Pizza on keto has a ton of different pizza recipes. Some of them are actually really good. Fat head dough, for example, is a wonderful example of that. Though to me none of them really hit that same spot. They were too floppy, or they were too rich. I needed something I could devour and not feel like I just flat out over indulged. This is what hit that spot.

Pizza! Heck Yea! Why should I bother making this over any other recipe though?

Well, I can’t make you or anything. I think this one is definitely something to add to the rotation at least. It has REAL WHEAT in it, and *yeast*. The things that make a normal pizza crust flavored like pizza. Remember, this is dirty keto. I cook what taste good and fits in my macros. This is definitely something that fits that bill.

Wheat? Yeast?

  • Wheat Gluten: It is the protein from bread that gets a bad rep. Some people get inflammation, or flat out violently ill from it yes. That populace is not very big though! It is what makes a dough stretchy and that is what we want. All protein very little residual carbs
  • Instant Yeast can be added directly to dry ingredients. It does not need to be fed sugar. I repeat, it DOES NOT NEED SUGAR. There is some myth that all yeast needs to be activated in water with sugar. No, not the case for instant yeast, it is already active.
Let’s get down to cooking! This one takes some time but it is worth it!

What you knead (haha Dad joke):

  • 1/2 cup of almond flour
  • 1/3 a cut vital wheat gluten
  • 3 tablespoons whole psyllium husk
  • 1.5 tablespoons of chia seeds
  • 1 tsp instant yeast
  • 1 cup of warm water (filtered is better)
  • 1 tablespoon olive oil
  • 1 tsp sweetner
  • pinch of salt.
  • Optional: Garlic Powder and Italian herbs
Who is pumped for pizza? We are!

Equipment:

  • 2 pieces of parchment paper
  • A pizza pan with wholes preferably
  • Measuring cups
  • Measuring spoons
  • Fork for initial mixing
  • A bowl big enough for the dough
  • A smaller bowl

How it is done:

  • First put your Chia seeds into the smaller bowl with 3 tablespoons of water to make it bloom about 10 minutes.
  • Next, preheat the oven to 375 F
  • In your larger bowl add the wheat gluten, almond flour, salt, sweetner and psyllium husk.
  • Add the yeast to one side away from the other ingredients.
  • Add your olive oil and chia to the opposite side of the bowl
  • At this point slowly start to mix in the water. You will not need the whole cup, but you want to add and slowly mix until it is not crumbly and sticks to your hand a little bit.
  • Once it is sticky place it on some parchment and start kneading. Rolling the dough roughly, twisting and doing the same. This takes about 15 minutes of good elbow grease. You could put it in with a dough hook on low and scrape the sides often too. You will know it is done when it starts to stretch instead of just falling apart when you pull it.
  • Put it back in the bowl and cover it with a warm towel. If your room is cold find a warm place for it. Maybe in a room with a space heater that is warmer.
  • Let it proof for 2 hours.
  • After the proofing it will get a bit bigger, not quite double in size but larger still. and when you press on it you hear bubbles popping.
  • At this point divide it into 2 and place one at a time between the two sheets of parchment and roll it to the size you want.
  • Bake on 375 for 10 minutes on a piece of parchment
  • After the 10 minutes take it out and flip it directly on the pizza pan. Should slide off easily.
  • Cook another 10 minutes.
  • After this cook time you can take it out and top it. Your favorite low carb sauce, cheese, meats. Whatever you want!
  • Cook it until the cheese is bubbly to your preference!
  • Enjoy!

Now the pictures for the visual learners among us.

The ingredients!
This is the brand I use for wheat gluten. Not sponsored, obviously. I just wanted you to see an example. Red mill and Anthony’s has some as well!
Gluten, almond flour salt and Pysllium
Salt, sweetner, garlic power and herbs added
Chia, yeast, and oil added. The yeast is the granules in the top right. Notice they are touching NOTHING.
Mix and then knead. That is my counter top. I cleaned it first this is it in the middle of the knead. I did not take pictures of the finished texture or size of ball. I will update next time I do this recipe, I think that is an important step I missed.
Once kneaded put in the bowl again and cover with warm towel
After two hours of proofing. It is a little “spongier” feeling and when I press on it I hear some bubbles
Half the dough rolled out and placed on the pizza pan. It was about 10 inches total, maybe a hair smaller because I am not good at making circles. it should try and rebound on itself a little because of gluten development
Cooked once, flipped onto the tray for second cooking.
Notice the edges darkened a little? Perfect. Sauce, cheese, top.
Cut and on a plate to share. They are good, really good. Edges are crisp, it holds up to holding it and it tastes like that yeast dough we all love and crave.
The texture of the piece. Some bubbles from the yeast, it is standing up and not flopping over. 🙂

That is it! It is definitely not the most “time friendly” recipe. Though somethings are worth the wait. I feel like this is one. My husband loved it, my mother was impressed, and my friend was curious enough to try it and did not know it was keto. So, I think that is a win! Give it a try, it is worth it!

Now for the macros! According to my fitness pal, for one half recipe of this dough it is a total of 365 calories 23.2g of fat 22.6 grams of protein 22 TOTAL carbs with 15.1 Grams of Fiber. Meaning it is only a total of 5.9 NET carbs.

Let me know if you try this, or have any questions for me!

Published by tastydirtyketo

Hello everyone! I am a thirty something wanting to help others enjoy food that taste good, and is low in carbs. Ketoers, Diabetics, and just people who don't want their kids addicted to the sweet white stuff. Who I am does not matter as much as what I do. That is make recipes, review some snacks, and try and make life easier.

One thought on “Pizza Crust!

  1. I tried this last night after Debbie made the finished pizzas. They were delicious. It was a thin crust pizza with sauce, cheese and real bacon. The best part, it wasn’t the least bit greasy, you know, that feeling on your hands after eating regular pizza? This tops some of the best thin crust pizzas I have had from chain pizza places. You really should try it.

    Like

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