Low Carb Pizza Crust

The fine low carb pizza crust recipe made with out eggs or cheese. A flavorsome bread taste, crispy puffy edges and most effective 2.7 grams internet carbs consistent with serve. Plus, this is a additionally a gluten free pizza crust with no yeast, a hundred % plant primarily based.

You understand how plenty I love bread that doesn’t taste eggy. I already percentage my egg loose keto bread loaf recipe with you and this vegan keto pizza crust is some other delicious low carb baking creation that taste just like the real component

Ingredients

US Customary - Metric

1/4 cup Almond Flour
1/2 cup Coconut Flour
3 tablespoons Whole Psyllium Husk
1/2 teaspoon Garlic powder
1/4 teaspoon salt
2 teaspoon Baking powder OR 2 teaspoon active dry yeast + 1 teaspoon sugar (sugar feed yeast and NO sugar will be left in the recipe!)
1 teaspoon Apple cider vinegar
1 cup Lukewarm water think 38C/bath temperature

Instructions

Preheat oven to 220C (430F).

Yeast preparation - optional !

If you want to use active dried yeast in this recipe (recommended for a puffy crust and lovely bread flavor), you must reactivate yeast. In a bowl, add yeast with 1 teaspoon sugar (don't worry, the yeast consume sugar and no sugar is left at the end of the recipe!). Cover with the lukewarm water required by the recipe (think bath temperature, not burning water or it will kill the yeast). Stir and set aside 10 minutes until the yeast is activated.
In another medium size mixing bowl stir together : coconut flour, almond flour, whole psyllium husk, salt, garlic powder and baking powder (only if you are not using yeast in step above !).
Pour the apple cider vinegar and lukewarm water onto the dry ingredients and combine with a spoon. It is very liquid at first and dry out as you go, forming a pizza dough. After 30 seconds, use your hands to knead the dough. Knead for 60-90 seconds with your hands squeezing the dough to make sure the fiber are well in contact with liquid and binds. Form a ball and set aside 10 minutes, in the mixing bowl, at room temperature.
Slightly grease a piece of parchment paper with olive oil, place the dough ball in the center, add another piece of parchment paper on top and press gently/low pressure to flatten roughly.
Use a rolling pin to roll the dough into a disc. Don't press much on the roller pin to keep a decent dough thickness and keep some air in the dough. If you roll it too thin the dough will be good too but crispier.
Shape puffy pizza edge borders, use your fingers and artistic mind! Simply roll the border of the dough into a cylinder don't over press to keep air and it will make a puffy crispy pizza edge. Make sure you look at my video below to watch the technique ! My tip is to work the dough as if you play with kids playdoh, giving the pizza edge border the exact shape you want to see when out of the oven. The borders will slightly puff when baking especially if you are using yeast but don't expect those puffy edge to form by themself, you must shape them to make this happen!
Slide the piece of parchment paper (with the pizza crust on it) onto a baking tray or pizza baking rack.
Prebake the pizza crust for 15 minutes at 220 C.
Remove from the oven, spread unsweetened tomato passata (or cream or spread you love) and grated cheese of your choice (mozzarella or vegan style 'cheese' if you are keto vegan)
Return the pizza to the oven for 10 minutes at 220C then switch to grill mode for 1-2 minutes to grill cheese on top.
Serve immediately.