Keto Pizza Crust: Almond-Coconut Blend
This versatile, low-carbohydrate pizza crust offers a delicious, diabetic-friendly foundation for your favorite toppings. Crafted from a blend of almond and coconut flours, it delivers an excellent texture and taste for a truly satisfying keto pizza experience.
Ingredients
Cheese & Fat:
- 8 ounces 226.8g pre-shredded, part-skim mozzarella cheese
- 6 tablespoons plus 2 teaspoons 94.67g unsalted butter
Egg Binder:
- 1 large egg approx. 50g
- 1 large egg yolk approx. 17g
Flour Blend & Thickeners:
- ⅔ cup 74.67g blanched almond flour, plus extra for dusting
- ⅓ cup 40g coconut flour
- ¼ teaspoon 0.9g xanthan gum
Flour Blend & Thickeners:
- 2⅔ teaspoons 10.67g baking powder
- ½ teaspoon 0.5g dried oregano
- ⅓ teaspoon 2g salt
Instructions
Prepare the Dough:
- Surface Preparation: Lightly dust a clean, dry countertop or a large silicone baking mat with a small amount of almond flour.
- Melt Cheese and Butter: In a medium saucepan set over low to medium-low heat, gently melt the shredded mozzarella cheese and butter. Stir frequently until the mixture is smooth and well combined.
- Combine Ingredients: Remove the saucepan from the heat. Incorporate the almond flour, coconut flour, xanthan gum, baking powder, dried oregano, and salt into the melted cheese mixture. Add the large egg and egg yolk. Vigorously stir with a sturdy spatula, ensuring all ingredients are thoroughly integrated and a cohesive dough begins to form. The dough might initially appear somewhat streaky with cheese; continue to work it in the pan.
- Knead Dough: Transfer the warm dough to your prepared work surface. Briefly knead the dough for about 1-2 minutes, or until it becomes uniform in texture and any cheese streaks are incorporated. If the dough feels overly tacky, incrementally add a little more almond flour (a teaspoon at a time) until it's manageable.
Form and Bake the Crust:
- Oven Setup: Preheat your oven to 350°F (177°C). Position an oven rack in the center.
- Roll Out Dough: Place the dough ball between two large sheets of parchment paper. Using a rolling pin, roll the dough into a circle approximately 14 inches in diameter for a single large crust, aiming for an even thickness. Carefully peel off the top layer of parchment paper. If desired, you can gently roll or pinch the edges of the dough to form a slightly raised border.
- Initial Bake: Slide the parchment paper holding the dough onto a large baking sheet or a pizza stone. Bake for 12 to 18 minutes. The crust is ready when it appears set, is starting to turn a light golden brown, and feels firm to the touch.
- Add Toppings (Optional): Carefully remove the partially baked crust from the oven. Distribute your preferred low-carbohydrate toppings evenly over the surface. Return the topped crust to the oven and continue baking until the toppings are heated through and any cheese is melted and bubbly (typically an additional 5-10 minutes, depending on toppings).
Notes
- Leftover topped pizza can be stored in an airtight container in the refrigerator for up to 4 days. An un-topped, baked crust can be tightly wrapped and frozen for up to 2 months; thaw in the refrigerator before topping and reheating.
- Calories: 265 kcal
- Fat: 22g
- Protein: 12.1g
- Total Carbohydrates: 6.2g
- Dietary Fiber: 2.9g
- Net Carbohydrates: 3.3g