Keto Recipe: Keto Pizza Crust (Not Fat Head)

Keto Pizza Crust (Not Fat Head)

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  1. Hi u/sammysamgirl! Big fan of yours. I looked at your keto flour mix which looks awesome, but the nutrition information on the bag says it’s 3 net carbs for 1/4 cup, not 3/4 cup. Am I missing something??

  2. Definitely will be purchasing soon, I’m in Canada and it’s nice to support local keto products made in Canada. Your recipes are great, wish you great success.

  3. Looks tasty!

    One recommendation is to perforate the crust with a fork so the crust doesn’t bubble up.

  4. This is hands-down the best keto pizza I’ve ever made. The fact that I re-heated the leftovers for lunch on the same day for dinner is a pretty good sign.

    This has the texture and taste of real pizza and it bakes beautifully. Little air pockets form and the dough rises so well. It’s made with yeast like tradition pizza and is much lighter than other keto pizza crusts in terms of texture.

    This is made using my [“Keto Bread & Pastry Flour”]( This is something I’ve worked for years to be able to develop. It’s a keto white flour replacement. It works in a ton of recipes. Not just pizza. It comes in a 1.5LB bag which is about almost 6x the size of most keto mixes and is 3 NET carbs for 1/4 cup of flour. It can make about 6 keto pizza crusts or any other keto recipes you want to use it in. **Note, it does contain gluten for those that have an allergy.*

    I really, really hope you like it. I’m shipping from Canada so it’s been tough for me to get the brand established with shipping costs here but I’ve done my best to make it available to those in Canada and the US and am working on expanding internationally (as well as getting it into retailers at some point).

    Without further ado, here’s the pizza crust recipe:

    **Pizza Recipe Full Blog Post with Video & Tips:** [**Keto Pizza Crust (Full Post)**](

    ***Keto Pizza Crust Recipe*.**


    – 1 cup warm water, 250ml (think bath-water warm)

    – 2 tsp monkfruit sweetener, 8g (or any sweetener)

    – 1 tsp active dry yeast, 4g

    – 1 tsp white sugar, 4g (or 1 tbsp inulin, 8g)

    – 2 cups + 2 tbsp [Mouthwatering Motivation Keto Bread & Pastry Flour](, 235g

    – 1 tsp salt- 1 tbsp italian spices (optional)


    1. Add the warm water to a large bowl. 
    2. Add the sweetener, yeast and sugar. Stir together then cover with plastic wrap and let sit for ~3 minutes or until it’s started to get foamy/frothy. 
    3. Add the olive oil, Keto Bread & Pastry Flour, italian spices and salt to the bowl.
    4. Use a spoon or spatula to stir everything until a dough begins to form. When the dough becomes to hard to stir, use your hands to knead it.
    5. Knead the dough for about 3-4 minutes or until you can form a relatively smooth ball (see video for a better example of this).
    6. Place your ball of dough into a clean olive oil greased bowl. Turn the dough once to lightly coat all sides of the ball with olive oil. 
    7. Cover the bowl with plastic wrap or a clean towel and place it somewhere warm to rise for 1 1/2 hours or until doubled in size. Pre-heat your oven to 425*F towards the end of the rising time. (I like to heat a cup of water in the microwave for 1 minute, then place the bowl of dough in beside the water and shut the door). 
    8. Once your dough has risen, turn it out onto an olive oil greased baking sheet or pizza pan. Break the dough in half to make one small pizza and wrap the other half in plastic wrap and place in a ziplock bag in the freezer to use another day. (Note: You can make a large pizza with all of the dough, just be sure to watch the pizza and increase your baking time slightly if needed). 
    9. Use your fingers to press the dough out into a thin circle. If the dough springs back, let it sit in its current position for a couple minutes, then continue to press it into a circle (this just gives the gluten some time to relax again). Use a fork to gently poke some holes in the dough. 
    10. Brush the top of the dough with a bit of olive oil then add whichever toppings you’d like.
    11. For this pizza I used ~3 tbsp low carb pizza sauce, 1/2 tbsp italian spices, about 1/2 cup shredded mozzarella cheese and 8 slices of pepperoni.
    12. Place the pizza in the pre-heated oven on the top rack for 10-14 minutes or until lightly browned and toppings are warm and cheese is melted. (you may want to play around with this but if your oven heats mainly from the bottom-up, you’ll want to place it higher to prevent the bottom of the crust from cooking too quickly).
    13. Serve warm. Slice into 4 large pieces or 8 smaller pieces. This pizza crust is VERY filling so you’ll find a smaller serving is sufficient compared to traditional pizza. Enjoy the best keto pizza crust!

    **Nutrition for 1/4 of pizza (crust made using 1/2 of the total dough the recipe makes) -NO TOPPINGS:121 calories | 3.9g fat | 3.4g NET carbs | 12.2g protein | 7.4g fiber**


    **Nutrition for 1/4 of pizza (crust made using 1/2 of the total dough the recipe makes) -WITH TOPPINGS: 203 calories | 10.5g fat | 3.5 NET carbs | 17.1g protein | 7.6g fiber**

  5. Long time fan and all round lazy guy…having the flour premade is a beauty! Order placed. Thanks for all the effort you put into your vision, Sam. Ps. Really looking forward to this pizza dough…how well do you think it would do in a bread maker? (there’s that lazy boi thing!)

  6. Looks good, but man you need to up your ratio of pepperoni to crust.

  7. Sam!

    You’re awesome. Seriously, you’re such a motivational person. Not just in the “eating keto” realm, but as a business inspiration as well!

  8. I wanna try this but I have a severe peanut allergy so I’m spooked 🙁

  9. Out of interest, what is the organic unbleached wheat flour in the mix for?

    Whilst I do not believe in the keto police at all, there will just be a bunch of people that say “but wheat flour isn’t keto”

    I’m presuming it’s for a structural element, and given that it’s only just above the xanthan gum in the ingredients list, it’s likely only a minimal element of the mix?

  10. How much does it stick to the pan? Do you recommend using a silicone mat?

  11. I just purchased two bags of your flour. Could I use this flour to make a chaffle? If so, how much flour would I use? Would you consider coming up with a recipe for this?

  12. So a bag of this flower will make 3 mini pizzas.. a bag is $40 shipped… oooof

  13. Why did you choose lupin flour over coconut flour for your mix ?

    The results look amazing ?

    Your ingredients are certainly premium – including Monk Fruit ?

  14. I noticed on the flour mix it says 28 grams or .25 cups. I see on google is says 28 grams are 1/8 cup. Am I wrong about this?

  15. I was interested but don’t tolerate artificial sweeteners very well and never like the taste. Why does the flour itself have monkfruit sweetener in it?


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