This keto pizza crust is an older low carb pizza crust recipe that I had gotten rid of because Fathead Dough became so popular. I recently brought it back due to popular demand and lots of requests from readers who have been looking for it again. It’s got 29g protein per serving, and is gluten free.
To go straight to this keto pizza crust recipe, hit the jump to recipe button at the top of the page!
UPDATE: When I wrote this keto pizza crust post and was dealing with these allergies back in South Carolina, I had an undiagnosed condition called MCAS (Mast Cell Activation Syndrome) which was causing my reactions to a lot of foods and other triggers. I still have it, but after leaving SC and the many chemicals used in farming near where we lived, as well as the high pollen counts of a few plants I’m allergic to, I now have my symptoms under control.
I’ve come to realize in the last week that I have been in a toxic relationship. I had a feeling that I needed to end it, but I was in denial for months. The other night was the straw that broke the camel’s back. It was a difficult break-up, but I have to do what’s best for me in the long run so I ended it. It’s a real comfort to know that I’ll have the support of my peeps during this difficult time. Goodbye flax, it was fun while it lasted…
Unfortunately it’s true, flax and I are done for good. I made this delicious keto pizza crust the other night and couldn’t wait to share it with you guys. It was so yummy that I ate 2 small pieces cold the next morning – and that’s when it happened. I started having the allergy symptoms that I was experiencing this spring and it freaked me out. Heart palpitations, tingling throat and lips, etc.
I had long realized that stevia products, and at this point pretty much all artificial sweeteners, were giving me a reaction. The other day I realized that flax, which I haven’t eaten in awhile was also present in almost every instance that ended me up in the ER.
I love using flax because it’s loaded with Omega 3’s and basically zero carb, but obviously I can’t risk my health over it. Ironically, this low carb pizza crust recipe was an attempt to reduce the amount of flax in my original flax and parmesan pizza crust to improve the flavor and texture. Now I’ll be working on a keto pizza crust that omits the flax altogether.
Update 2: This is my flax free easy keto dough recipe that I use to make low carb pizza now when I’m on keto.
But in the meantime, just because I won’t be eating this keto pizza crust doesn’t mean you can’t! It was pretty awesome tasting if I do say so – and so easy to make!Â
The carbs are higher than the original low carb flax pizza crust, but I think the flavor and texture is much better. This recipe makes one 10″ pie which is more than enough for two people as it’s very dense and filling. This keto pizza is topped with sauce, spinach, italian sausage, and a four cheese blend.Â
It was simple but really good – even the next morning!Â
Keto Pizza Crust
- Total Time: 40 minutes
- Yield: (1) 10″ pizza
- Diet: Diabetic
Description
A low carb and gluten free high protein keto pizza crust made with ground flax.
Ingredients
- 1/2 cup flax meal
- 1/4 cup coconut flour
- 1/4 cup hemp seeds
- 1/2 cup parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon baking powder
- 2 eggs
Instructions
- Combine all of the dry ingredients and mix well.
- Add the 2 eggs and stir until a dough forms.
- Press or roll into a 10″ circle on a parchment lined cookie sheet.
- Bake in a preheated 350 degree (F) oven for 12 minutes.
- Remove from the oven and add your desired toppings.
- Return to the oven for another 18-20 minutes until the cheese is melted and the crust is golden brown.
Notes
If you can’t get hemp seeds you can use almond meal/flour instead, but it will alter the nutrition information.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: keto main dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 pizza (crust only)
- Calories: 493
- Fat: 33g
- Carbohydrates: 5.5g net
- Protein: 29g
Anonymous says
I sympathize with your flax problem… I have PCOS and must avoid it (although there are conflicting opinions out there on the matter). While on the hunt for a good low carb pizza base, I found one I love on a webside called T-Nation (T for testosterone!) http://tnation.t-nation.com/free_online_forum/diet_performance_nutrition_bodybuilding_velocity_recipe/food_friday_glutenfree_pizza_crust
Yes, this recipe calls for a total of 2 tbsp of milled flax seeds but I have replaced it with ground almonds and found it to be good (if a little more grainy). May need a little tweaking but could be a good start for you!
Layla
P.S. Love your recipes!
Mellissa Sevigny says
Thanks Layla, I’ll check it out!
Anonymous says
A tip for the cauliflower….juice it. Then take the pulp and toss it in a cheesecloth to squeeze out any remaining water. Then you will have a pulp that you can actually spread and mix pretty easily without putting it in the microwave.
Mellissa Sevigny says
That’s a cool idea! I have a juicer, I’m going to have to drag it out and try this soon! Thanks for sharing!
Michelle @ Find Your Balance says
How interesting. I once had an allergic reaction I thought was caused by chia seeds, but I’m still not sure if that was it.
Mellissa Sevigny says
It’s scary to not know what causes a reaction because then you never know if and when it will happen again! I hope you never have to find out!
Anonymous says
Wow, this looks super. Sorry to hear about your flax problems. Having just discovered myself to having a gluten problem, one that is causing painful flareups on my scalp, Dermatitis herpetiformis, so I am going gluten free and was needing recipes, etc., and just logged into your site. Have you tried replacing flax with ground chia seeds? They are an excellent source of Omega 3’s! Or how about quinoa flakes? Love your site! Barefootcookingirl (BCG)
Mellissa Sevigny says
Welcome BCG! I don’t like the flavor of chia seeds but I haven’t tried the quinoa flakes – will have to look into it, thanks for sharing! Hope the gluten free route helps your symptoms!
ngyoung says
I think I may have the same problem. I haven’t had flax for longer then I can remember and I just tried a flax cracker from a co-worker who is a little more strict low carber and the back of my throat is a little tingly. It is similar to the feeling that I get on many raw fruits, especially apples, cherries, and peaches. I haven’t had to go to the ER or anything but I ate those fruits all the time like most kids. After high school at a job I had during college I took an apple from a basket in the breakroom and soon after eating it the inside of my lips and gums started burning and swelling a little, followed by getting an itchy throat. I thought I must have cut up my mouth on the skin but it happened again when I tried a peeled apple. I was already aware of having seasonal allergies to certain pollen and a few years later finally came across an article that explained what was happening. Basically it is that it happens later in life for some people’s bodies to be less discriminant towards similar characteristics that some fruits or veggies have with air born pollen. It doesn’t effect me though if I have apple sauce or cooked apples. Same with the other fruits. The process of baking kills off whatever protein or whatever that is triggering the attack. For some reason the apple slices from McDonalds don’t effect me as strongly as well, I assume from something they dose them with to keep from browning.
Here is the wiki page on the syndrome: http://en.wikipedia.org/wiki/Oral_allergy_syndrome
Mellissa Sevigny says
I actually discovered this same thing about myself a few months ago NG! I had never heard of oral allergy syndrome but just this year I started having all of these weird reactions so I was doing a bunch of research and came across it. My triggers are stevia, chamomile, echinacea, goldenseal and ragweed – but my crossover issues so far have been caused by peaches, persimmons, and now I get the same reaction from the flax. Haven’t had a reaction to any other fruits yet, but I read that every person is different and that you might only react to one or two. I’m hoping it doesn’t get worse as I get older! Can you eat cooked apples? I read that the proteins that cause the crossover reaction are changed by cooking so that the body doesn’t recognize and react to them the same way. Thanks for sharing the link! I hope that this will help others who are dealing with the same thing and have never heard of OAS before!
DanuMaeve says
For me it wasn’t the flax it was the hemp…I had purchased some hemp protein powder. All of a sudden I was allergic to my cat. Stopped the hemp. Animal allergy went away. No psyllium fiber for me either. Makes it interesting trying to get fiber in.
Mellissa Sevigny says
Wow! I sprinkle hemp seeds on my avocado along with lemon juice, salt and pepper (so good!) and it never gives me a problem (that I know of) but I’m going to have to experiment more to be sure! It’s so fascinating to me how our body reacts to certain foods! Glad you were able to figure out what your problem was so you didn’t have to get rid of your kitty!
Eric says
I understand that in France they have banned flaxseed oil because it becomes toxic when heated. Makes me start to wonder about adding the ground seed to anything that is being cooked (although the seed itself has not been banned in France, just the oil). Maybe it is another one of those things that fits under Michael Pollan’s rule that if your grandmother wouldn’t recognize it as food, you shouldn’t eat it.
Mellissa Sevigny says
You make a good point Eric! I did know that cooking it changes the composition of it, I’ll have to experiment with it (in small amounts) raw and see if it makes a difference for me!
CJ - Food Stories says
I hate to hear about the reaction you had because the flax is so good for us :-(
Mellissa Sevigny says
I know, it kills me too CJ! I don’t get nearly enough Omega-3’s from seafood so flax was one of my “go-to” ways to get more of it! The hemp seeds are rich in Omega 3’s too but now I have to experiment and make sure those aren’t an issue either. Stupid food sensitivities!
Ross Reynolds says
There are no known allergies to hemp seed.
Jenny says
Thanks for posting about this. I never had connected the tingle in my lips to a food that wasn’t acidic. More experiments on the way for me.
Mellissa Sevigny says
Keep me posted Jenny!
ngyoung says
I suppose you have tried cauliflower crust pizza. I keep meaning to try making it but we never get around to it.
Cloberella says
I make it at least once a week. It’s fantastic. I don’t even bother with the flax or almond crust now. The key is to dehydrate the cauliflower as much as possible. This means rice it raw, microwave in an open dish with no water for 8-10 minutes, then wrap in a kitchen towel, twist and press out all the excess water you can. Then mix with 2 eggs, a cup of cheese (I use extra sharp cheddar) and the seasonings of your choice. Bake on parchment at 425 15-25 mins depending on how crispy you want it (I bake it a full 30 usually but that does burn the edges a bit). And voila you have a piazza shell.
Anonymous says
OMG! We discovered the cauliflower pizza crust and that is all we have now. I am not a pizza lover and I LOVE this… I made it while we had family visiting, they watched me make it and still thought I used flat bread as the crust becuase you could not tell that it was cauliflower…
Mellissa Sevigny says
Definitely need to try it out for myself!
Lisa says
Just discovered your blog!! I will have to try these pizza crusts. Sorry you can’t eat flax, I use it all the time!!! I also have a low carb pizza crust made with eggs, cream cheese, mozzarella and parm cheese. Same as the cauli flour crust, bake it on parchment and it is JUST like crust. Wish I could remember where I got the recipe, I’d provide the link. Thanks for your recipes here! You’ll see me often. :D
Courtney says
Lisa, Do u by any chance have an idea of the measurements you’ve used when you make the cream cheese crust? Id like to try it.
Missymonypenny says
Its called Fat head pizza. Ck it out!
m schmidt says
http://www.genaw.com/lowcarb/deep_dish_pizza.html
Lori says
Thank you, I am trying both of these.
Darcy says
I’m glad Cloberella responded. I’ve made cauliflower pizza crust one but it wasn’t crisp. I even tried to fry it in a cast iron skillet and topped ti with cheese and cooked until the cheese was melted. It didn’t crisp up. I know enough to know to squeeze out the water. I will try one more time to make a crispy crust. I will use a dehydrator after making it, to see it that helps. Then bake it with toppings. Oh and do season it as much as you can. It has a taste of cauliflower but it’s mild enough that some seasonings would probably cover it.
PS Microwaves are toxic. Russia had the presence of mind to ban them. Please consider using it less and less. Never for children’s food or anything for pets. Always stand 2+’ away while it is in operation.