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
Janice says
Can you make this crust and freeze for later use? I know that some things don’t react well to freezing.
kim says
Any suggestions for a cheese free version of a pizza crust (I know, what’s the point of pizza with no cheese). All the grain-free crusts seem to call for cheese in the crust and I unfortunately have to be dairy free.
Darcy says
I wonder if soft tofu would behave similar to cheese? Also possibly pureed white beans? Refried beans? Totally guessing. I don’t have the energy to test it. I have something like CFS.
Mellissa Sevigny says
Kim I think the cheese helps act as a binder, if you were going cheese free you’d have to increase the egg. One of my future cookbook outlines is The Dairy Free Low Carber and I’ll be working on a cheese free recipe for that. Not sure when that will be but check back!
LindaB says
Just a thought…a lot of people are talking about their food sensitivities on this blog. I recently had a blood test through AlCat Labs and found out, scientifically, which foods my body was treating as an invader and therefore producing allergic reactions. After removing them (there were many!) for 8 -10 months, I’ve reintroduced most of them back into my diet with no problems. My point is, I NEVER would have suspected most of the identified foods without help. One of the things that was identified was a SEVERE INTOLERANCE to Gluten. As soon as I stopped eating gluten, the rash on my scalp and back of elbows disappeared. I have later discovered that I have Dermatitis herpetiformis – a condition of celiac disease. I never would have figured it out without the blood test.
Mellissa Sevigny says
This is really interesting Linda, thanks for sharing! I’d love to have one of those tests done, I’ll have to look into it! Glad you were able to find out what your triggers were!
Nicole says
LindaB–can you please tell me which exact test you got from the Alcat site? There are quite a few to choose from when it comes to food allergies. Thanks!
Mcuevas says
Hi Mellissa, I just discovered your blog and am loving all the recipes you have! But I had a question… I really want to make this crust but cant add the hemp seeds, can I sub with something else or add more of one of the other ingredients?
Thank you for all your wonderful recipes, they are helping me out so much!
Michelle
Mellissa Sevigny says
Try subbing in almond flour for the hemp seeds Michelle! Hope you like it!
Clockwork Rabbit says
What about the texture of the old flax crust were you aiming to change? The new one looks more cracker like. Is that what you intended? I’m on the fence on which one to try first since my family isn’t a huge fan of thin crisp crust.
Mellissa Sevigny says
The edges of this got a little crisp (which I like) but the interior stayed more bread-like which was great. The older recipe has a much stronger flax flavor and the texture, while ok, has a little of that flax slimey-ness to it that some people really don’t like. I’d go with this one for your first try!
Anonymous says
Mellissa, I’ve done the chicken/cheese pizza crust from yourlighterside.com, and it’s wonderful! Jamie has some excellent recipes, not just pizza. I fixed her loaded baked potato salad (it uses cauliflower, but it’s wonderful). I have to say, I’m so grateful to find these blogs! I’ve wrestled with major food allergies (everything except zucchini and cabbage!) for years, and now I’ll be able to have a treat now and then without resorting to sugar and grains! Thanks so much for sharing with the world!
Mary in Nashville
Mellissa Sevigny says
Thanks Mary, I love Jamie’s blog too! I haven’t tried the baked “potato” salad though, that sounds yummy!
R Patrick says
This pizza crust was delightful today. I made it despite my suspicious nature. But since adding low carb to my already gluten free world, I’ve taken a few risks. Thanks so much for the recipe. I’m going to make crackers too. I ned cheese but it’s not the same without some crunch. Please keep writing.
Mellissa Sevigny says
Thanks so much, glad that your risk paid off and that you liked it! :)
Anonymous says
Loved, loved, loved this pizza crust. I have no intolerances to flax or hemp – thankfully. This pizza is my new favorite thing. Thank you!!!
CT
Mellissa Sevigny says
Thanks CT!!!
Charity says
Thanks for your recipes! I cook for my parents once a week, and they always look forward to seeing what new recipe I try out! This pizza crust was a big success! :)
Mellissa Sevigny says
Thanks so much for the feedback Charity, I’m so glad that you and your parents enjoyed this recipe!
Keliah Angelis says
I’ve seen pizza crusts made of ground or pureed chicken breasts. I don’t know the logistics of it, but I’ve read somewhere of taking the cooked, ground up chicken breasts, mixing it with something – I’m assuming egg – and then flattening it out on a pizza pan. Then topping with sauce, cheese, and whatever toppings. Maybe see about developing something there for a total grain free crust.
Mellissa Sevigny says
I’ve think I’ve seen them on Pinterest before but have never tried it either! Will have to do some experimenting! Let me know if you try it and what the verdict is!