Keto Pizza Dough

keto pizza crust
keto pizza crust

Looking for keto pizza crust ??

Watch the full video from the experienced user who explains in detail below.

Pan size: 14 inch (36 cm) pizza pan

⅔ cup (95g) vital wheat gluten (I used Anthony’s Vital Wheat Gluten)
¼ cup (37g) flaxseed meal
¼ cup (25g) oat fiber
1 tablespoon (13g) powdered erythritol
¼ teaspoon (0.5g) xanthan gum
¼ teaspoon (1g) salt
2 ½ teaspoons (8g) instant dry yeast
½ cup (120mL) warm water
1 teaspoon (7g) honey (to feed the yeast)
1 large egg at room temperature
1 tablespoon (15g) softened unsalted butter

Bake at 425°F (218°C) for 10 minutes.
Bake at 425°F (218°C) for another 6-10 minutes.

Yields 8 servings (macros per slice)
FIBER: 5.5g
FAT: 3.8g

** Macros provided is for the dough only, pizza sauce and toppings are not included.

** This is not a gluten-free recipe. If you’re sensitive to gluten and following a gluten-free diet, I’m sorry this recipe is not for you.

NOTE: For best results, I highly recommend using the metric/gram measurements (using a digital scale), rather than the standard/cup measurements.

Tamaño de la bandeja: bandeja para pizza de 14 pulgadas (36 cm)

⅔ taza (95 g) de gluten de trigo vital (yo utilicé Gluten de trigo vital de Anthony)
¼ de taza (37 g) de harina de linaza
¼ de taza (25 g) de fibra de avena
1 cucharada (13 g) de eritritol en polvo
¼ de cucharadita (0,5 g) de goma xantana
¼ de cucharadita (1 g) de sal
2 ½ cucharaditas (8 g) de levadura seca instantánea
½ taza (120 ml) de agua tibia
1 cucharadita (7 g) de miel (para alimentar la levadura)
1 huevo grande a temperatura ambiente
1 cucharada (15 g) de mantequilla ablandada sin sal

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Hornee a 425 ° F (218 ° C) durante 10 minutos.
Hornee a 425 ° F (218 ° C) durante otros 6-10 minutos.

Rinde 8 porciones (macros por rebanada)
FIBRA: 5,5 g
GRASA: 3.8g
** Las macros proporcionadas son solo para la masa, la salsa de pizza y los aderezos no están incluidos.

** Esta no es una receta sin gluten. Si es sensible al gluten y sigue una dieta sin gluten, lamento que esta receta no sea para usted.

Dimensioni della teglia: teglia per pizza da 14 pollici (36 cm)

⅔ tazza (95 g) di glutine di frumento vitale (ho usato il glutine di frumento vitale di Anthony)
¼ di tazza (37 g) di farina di semi di lino
¼ di tazza (25 g) di fibra d’avena
1 cucchiaio (13 g) di eritritolo in polvere
¼ di cucchiaino (0,5 g) di gomma xantana
¼ di cucchiaino (1 g) di sale
2 cucchiaini e mezzo (8 g) di lievito secco istantaneo
½ tazza (120 ml) di acqua calda
1 cucchiaino (7 g) di miele (per nutrire il lievito)
1 uovo grande a temperatura ambiente
1 cucchiaio (15 g) di burro non salato ammorbidito

Infornare a 218 ° C per 10 minuti.
Infornare a 218 ° C per altri 6-10 minuti.

Produce 8 porzioni (macro per fetta)
FIBRA: 5,5 g
GRASSI: 3,8 g
** Le macro fornite sono solo per l’impasto, salsa per pizza e condimenti non sono inclusi.

** Questa non è una ricetta senza glutine. Se sei sensibile al glutine e segui una dieta priva di glutine, mi dispiace che questa ricetta non sia per te.

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Taille de la casserole: Plaque à pizza de 14 pouces (36 cm)

⅔ tasse (95 g) de gluten de blé vital (j’ai utilisé le gluten de blé Vital d’Anthony)
¼ tasse (37 g) de farine de lin
¼ tasse (25 g) de fibres d’avoine
1 cuillère à soupe (13g) d’érythritol en poudre
¼ cuillère à café (0,5 g) de gomme xanthane
¼ cuillère à café (1 g) de sel
2 cuillères à café et demie (8 g) de levure sèche instantanée
½ tasse (120 ml) d’eau tiède
1 cuillère à café (7g) de miel (pour nourrir la levure)
1 gros œuf à température ambiante
1 cuillère à soupe (15g) de beurre non salé ramolli

Cuire au four à 425 ° F (218 ° C) pendant 10 minutes.
Cuire au four à 425 ° F (218 ° C) pendant encore 6 à 10 minutes.

Donne 8 portions (macros par tranche)
FIBRE: 5,5 g
GRAISSE: 3,8 g
** Les macros fournies concernent uniquement la pâte, la sauce à pizza et les garnitures ne sont pas incluses.

** Ce n’est pas une recette sans gluten. Si vous êtes sensible au gluten et suivez un régime sans gluten, je suis désolé que cette recette ne soit pas pour vous.


Inform a person interested in keto pizza crust and make it best freinds thank you again.

28 thoughts on “Keto Pizza Dough”

  1. Made your pizza today and honestly it came out just like restaurant style! What a simple and perfect recipe, this is a keeper for me. Thank you for developing it as I have tried a few, this by far is the simplest in ingredients and process. I've been on Keto for for 4 years and when a recipe like this comes along, well I add it to my arsenal of fool proof recipes. I am grateful. :]

  2. Hello, I dont have stand mixer , can I use food processor , to mix the dough..

  3. Another perfect recipe ☺️🙏🏻 and another obstacle for me😔 I can’t find oat fiber in Turkey. Is there a substitute for that ingredient you can recommend, so that it will still be keto friendly 🙏🏻☺️

  4. Thank you for the recipe 😘 ☺️
    I have a question, please. Can I replace oat fiber with psyllium husk? I can't seem to find it here in France. I looked everywhere.. thank you in advance

  5. I want to make this but have been unable to find oat fiber where I live. Can you skip it or substitute it? Maybe with psyllium husks?

  6. HI, can vital wheat gluten be replaced by whey protein? Thank you


  8. Bueno, la estoy haciendo hoy , me dio antojo, y le heche a la masa hierbas italianas para saber cómo está con ella , ahora mismo está en el horno para que suba la masa y la comeré con mi familia para la noche, los haré calzone 😍😍😍

  9. Hoy la preparé y sabe a pizza integral🤤 me encantó a mi y a mi familia, muchísimas gracias por compartir la receta y me encanta que en la caja de información dejan los ingredientes en español y en gramos 😊 saludos desde Monterrey, N.L. 🤠👍🏻

  10. This was pretty good! I got rid of the honey and substituted 1 teaspoon of granulated sugar bc it contains only four carbs as opposed to the honey that has seven. I'm going to try this for some cheese calzones

  11. I made this today and it was wonderful! I cut the dough in half and did a personal pan sized portion for myself. I did a Greek style pizza with oil, Kalamata olives, feta, spinach, and grilled chicken. Yum! Thank you for all your wonderful recipes! I'm always excited to see what's next! 🙂

  12. Ciao!!!ieri é arrivato da Amazon il glutine di grano, non c è la parola "vitale"..spero vada bene perché oggi ho troppa voglia di farmi questa pizza!!!ti farò sapere😍

  13. I just made this pizza dough and it's a lot better than most keto pizza doughs. This one is more bread like. It tastes similar to a wheat crust. I'll definitely make this again with a few minor adjustments. Thanks so much for all of your great recipes!

  14. I ended up making this with Almond Flour instead, and it just tastes so good!
    The question I have is tho! With almond flour the dough is really really wet and sticky during the kneading/rolling phase, despite being well done.
    Do you know what I could add or increase to make it less wet without killing it?

  15. I usually disappointed with the keto bread and dough recipes online but this one just perfect. Thanks for sharing.

  16. I made this pizza crust tonight for dinner and it was great! I’ve been looking for a good pizza crust that fills that bread texture/taste void and this is it. Thank you! Will definitely be my go to from now on.

  17. Wow 😍😍
    I really really LOVE your channel and i appreciate the effort you're putting into it , your recipes never fail me
    I was wondering if there is any substitutes to oat fiber? 'cause here in turkey there's no such a thing even online
    And i have a request as well 😅😅 could you please try to make custard cream buns and filled donuts , i realy miss them during keto

  18. can you please help us with a "flour" tortilla recipe using wheat gluten, flaxseed meal and oat fiber please? the price of low carb tortillas have risen too much where we live and we aren't too crazy for almond flour.

  19. was looking on Amazon and found your pizza pan brand, but not the one your using. What size is it? Also, I read the 1% reviews and just about every brand says the coatings come off or the holes in the pan make the crust stick. Yours looks new ( all your stuff does LOL) what's your review of the pan? You should include the equipment used in your vids and where to get it. Thanks

  20. Thank you! #Q1. Can you freeze these dough for later use?
    #Q2.If so, is it better to have the unbaked dough in the freezer or have it first baked with the toppings and THEN freeze it?

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