Low-Carb, Gluten-Free, Yeast-Free Pizza Crust

Cherie ♦ September 28, 2011 ♦ Leave Your Comment

Pizza. I’m not a huge bread person but I do love my pizza. I recall with great fondness when I found a place in Phoenix several years into my new gluten-free life that actually made and served gluten-free pizza. We immediately got into the car and drove the nearly 90 miles from Tucson just to get pizza. Between my hubby, our teenage son, and myself, we polished off 3 entire pizzas. It was the closest I’ve ever come to actually throwing up from sheer gluttony. And in public, no less.

As the years have gone on, I’ve honed and perfected my own pizza crust recipe and while I was in business (Glutenada) it was a best-seller. I posted the recipe nearly 2 years ago on the blog (click here to view it) but unfortunately, with my diabetes diagnosis came the reality that pizza was likely going to be a thing of the past. For real this time.

Then the other night I got to thinking – what if I could make a crust with almond flour? With a bit of coconut flour and some xanthan gum tossed in, it could work… or it could be a huge failure. With my confidence high I marched into the kitchen and set out to make pizza. And to my great delight, it WAS a success. The crust was chewy and had a nice chew and bite to it. There were not “off” flavors and after it sat out for a few hours while we went shopping (whoops, forgot to wrap and chill it prior to our leaving) it was even better. Totally yum and an awesome texture.

Unlike my old pizza crust recipe, this one doesn’t require yeast. I find that it doesn’t sit well w/me so I left it out (plus, I didn’t have any on-hand) and its definitely not necessary for this new low-carb recipe.

I covered this with the lowest carb (6 carbs per 1/2 cup) marinara sauce I could find, handfuls of mozzarella, and a vast amount of pepperoni. And there ya go – 8 slices of pizza with approx 4-5 carbs per slice. That works for me!

Low-Carb/Yeast-Free/Gluten-Free Pizza Crust
makes a large (12-16 inch) pizza

1 3/4 cups almond flour
1/4 cup coconut flour
3 eggs
1/4 cup olive or coconut oil
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp italian seasoning (optional)
1/2 tsp xanthan gum
2 – 4 Tbl coconut milk (plain, unsweetened)

Beat eggs and oil until thick. Stir in remaining ingredients (except coconut milk).

Add enough milk so mixture resembles wet cement. Not thick but not runny. Maybe like a thick cake batter.

Grease pizza pan or line baking sheet with parchment paper or a silpat silicone mat (my personal choice). Spread batter out as thin/thick as you’d like and smooth the top.

Bake at 410F for 10-15 minutes (depending on thickness) or until lightly browned and top springs back when gently touched.

Remove from oven and load up with sauce, cheese, toppings as desired. Bake an additional 5-10 minutes or until cheese is melted.

Remove from oven and let cool for 6-7 minutes before slicing and enjoying.

This crust would also make great focaccia. Prepare recipe as directed except spread approx 3/4 inch thick on baking sheet. Bake until done and let cool before slicing and dipping into sauce or using for yummy sandwiches.

A note about coconut milk: I purchase the plain, unsweetened version which has an astounding 1 carb per cup. A real diet-breaker, I know. haha!

Carb Count
21 carbs for almond flour
6 carbs for coconut flour
2 carbs for eggs, coconut milk

TOTAL: 29 carbs

4 servings = 7.25 carbs
6 servings = 4.8 carbs
8 servings = 3.6 carbs
10 servings = 2.9 carbs

Note that final carb count will vary depending upon toppings/sauce used for your pizza. Carb counts above are for CRUST ONLY.