Description
This Low Carb Pizza Crust recipe offers a delicious, keto-friendly alternative to traditional pizza dough, using mozzarella, Parmesan, and almond flour to create a cheesy, flavorful base that’s perfect for those watching their carbohydrate intake. It’s quick to prepare, baked to golden perfection, and serves 8 slices.
Ingredients
Scale
Cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Dry Ingredients
- 1/4 cup almond flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
Others
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients and Cheese: In a large bowl, mix shredded mozzarella, grated Parmesan, almond flour, garlic powder, Italian seasoning, and salt until well combined.
- Add Eggs and Form Dough: Crack in the eggs and stir thoroughly until a sticky dough forms that can be worked with.
- Shape the Crust: Place the dough on the prepared baking sheet and flatten it into an even, 1/4-inch thick circle or rectangle to form the pizza crust.
- Bake the Crust: Bake the crust for 12 to 15 minutes, or until it turns golden brown and is slightly firm to the touch, indicating it is cooked through.
- Add Toppings and Bake: Remove the crust from the oven, add your favorite pizza toppings, then return it to the oven and bake for an additional 8 to 10 minutes to melt the toppings and blend the flavors.
- Slice and Serve: Let the pizza cool slightly, slice into 8 pieces, and serve warm for the best taste and texture.
Notes
- Use finely shredded mozzarella for easier melting and mixing.
- Allow the crust to cool slightly before adding toppings to prevent sogginess.
- This crust freezes well; bake and cool, then freeze wrapped tightly for up to 1 month.
- For a crispier crust, bake an extra 2-3 minutes before adding toppings.
