Yes you heard it right, it’s a keto pizza crust recipe with NO EGGS OR CHEESE.
*NOTE – this recipe was originally published Dec. 29th 2018 but has been since been changed and updated as of July 13th 2019.
Maybe it’s just me, but I am kind of getting tired of fathead dough. It’s a pain (for me) to make and I’m over the taste. It was delicious at first but you know when you eat too many of one thing and then you never want to eat it again? That’s me right now with fathead. No thank you!
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So after perfecting my keto buns, I decided to tweak the recipe a bit to make it a nice pizza crust. This recipe is great because it has no eggs, no cheese and you can top it with all protein and fat heavy toppings like bacon and cheese!
Now, this recipe does use whey protein, which is a milk product, but you can easily turn it vegan by using hemp protein powder or another type of protein powder. Just make sure it has no additives in it, like flavour, sugar, extra xanthan gum etc.. otherwise your recipe may turn out pretty gross. Trust me, I’ve tried.
This will most likely be the last (maybe) bread recipe for a while as I head back to Ireland next week. Lots more stuff coming your way!
**nutritional information is per slice of CRUST only.
If you like this recipe, make sure to check out my white bread recipe, pizza casserole or pizza bagels!
Keto Pizza Crust (No eggs, cheese)
A new kind of keto pizza dough that takes about 5 minutes to make! The best part, it is fathead free! So no eggs, no mozzarella!
Ingredients
- 2 cups (200g) almond flour
- 1 1/4 cup (75g) whey protein isolate (or casein)
- 1 tsp xanthan gum
- 2 tsp baking powder
- 3/4 cup (180ml) + 2 tbsp water
- 1/4 cup (60ml) olive oil
- salt
- choice of toppings
Instructions
- In a mixing bowl, whisk together your almond flour, protein powder, salt, xanthan gum and baking powder.
- Pour in the oil and warm water. Mix thoroughly until a dough forms.
- Place the dough onto a piece of parchment paper and use wet hands to make it flat and a pizza shape. NOTE: do not roll with a rolling pin & extra parchment. It will not work and the dough will just stick to the parchment.
- Make sure the middle of the dough (where you want your toppings) is fairly thin. It does rise a little in the oven and its best thin and crunchy.
- Once you have a circle of dough, bake for 10 minutes at 350°F/175°C
- Take out and add your fav toppings. I used sugar free tomato sauce,, mozzarella and pepperoni.
- Bake at 350°F/175°C for 15-20 minutes or until the crust is a golden brown.
- Take out and enjoy!
Notes
This makes between 8-10 slices.
Nutritional Information per slice:
- CALS: 209
- FAT: 16.6
- CARBS: 4.8
- FIBRE: 2.4
- NET CARBS 2.8
- PROTEIN: 12.6
46 comments
great alternative to fathead dough. I added some oregano and garlic powder to the dry ingredients just out of habit. The first time i made it i didn’t flattened it out and the crust was super thick and somewhat overpowering. The 2nd time i made it i flattened it out more. It still was thick and held well and was super delicious.. B/c the crust is thicker you can add more sauce, cheese, meat and extra’s to it. I will definitely be using this again. The kids even loved it and thought it was non-keto due to the crust.
I love your recipes !! This crust came out amazing I messed up however because I didn’t make the crust thin so the middle was still soft but luckily I saved it with longer baking lol live and learn! Thank you for this recipe, question I used a zero carb protein so are the macros less? Or did you also use zero carb protein
no, actually mine was 3 carbs per 100g so your macros will probably be a bit lower than mine!
Can I use pea protein instead of whey?
Yes! but it might add a few carbs!
OH MY GOODNESS! This is so good! So, I found your recipe for no cheese rolls and loved them and knew I had to make this crust because I don’t 100% love fathead dough but was willing to eat that to have pizza for keto… #1stWorldProblems. ? I made this recipe but added 2 teaspoons of garlic salt to the dough and baked it on my 9×13 pampered chef stone (no parchment paper) with a little olive oil on the bottom. I also cooked the dough for 8 minutes before adding toppings to prevent a soggy middle, and added uncured pepperoni, sprinkles of oregano, mozzarella cheese and sugar free pizza sauce (casa vino); cooked for 8 more minutes w/ toppings. Absolutely perfect and tastes like the home kit pizzas I used to make growing up. So glad you figured this out for us — thanks! And, by using the large stone and with the crust being so thick (have I also mentioned my family loves deep dish pizza?!), I can cut them into 12 squares and use that as my total servings, especially since I added some extra ingredients. One other love is that your recipe is easily importable into myfitnesspal so I didn’t have to type everything but adjust for my extra ingredients, brands and servings. For the love of pizza, YAY!!!!
Is there a way to use coconut flour instead of almond flour? My daughter is allergic to nuts so we are a nut free house.
I have a nut allergy as well, and have had luck on recipes with substituting coconut flour using 1/3 the amount called for and adding some additional liquid.
I have found using sunflower seed flour substitute exactly for almond flour in most recipes 🙂
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Really liking the sound of this cheeseless pizza crust. One query about the protein powder – what is the difference with Isolate or straightforward protein powder? Also, would swapping it out for straightforward make a difference? I ask as Isolate is vastly more expensive (in uk)? Tia
Hey there! So straightforward protein powder usually contains two types of whey – isolate and concentrate – as well as many additives and flavouring (even if unflavoured) – I usually use whey isolate because it rarely, if ever has additives. You can swap it out for regular protein powder and it would make no difference at all (i’ve tried!) If you are doing strict keto – just make sure the carbs on the protein should be under 3 per 100g. Hope that helps!
Thank you for your informative and helpful response. I’ll consider those points, when i next need to replenish.
my day was pretty runny not much thicker than a cake batter can you please let us know the consistency it is supposed to be I don’t know if I did something wrong or not.
It should be thick but it shouldn’t be runny. It shouldn’t be able to pour.
Any ideas for substituting or omitting the X.Gum…i hate it’s chewy taste. Can I use chi seeds, flax meal or beef gelatin perhaps? Any suggestions would be great ?
psyllium husk or chia seeds should work but I havent tried it to be honest!
I tried this tonight. I halved the recipe for a “personal” size pizza, but the dough was runny. I added more almond flour, whey powder & xanthan until it made a dough that held together And could pat easily. It turned out more like a small pizza, with 8 small slices. I’ll eat 2-4 slices. Next time, I will thin the dough out more, as it is a bit too thick for me & almond flour. The dough kind of reminds me of the ‘cardboard’ frozen pizzas. ? Thank you for the recipe!
I agree it needs to be thinned out otherwise it can get too thick! Hope it didn’t taste like cardboard though! 😉
Unfortunately mine did taste very dry and like cardboard. Any idea how to make it less dry tasting???
Made this tonight subbing 1/4 cup (+ a few tsp) coconut flour for the almond flour – came out amazing! It was very sticky but came out fine after baking.
Wow! Good to know!!!
How much salt?
1/2 tsp
Thanks. I guessed right. ?
Any thoughts on adding yeast to give it the bready taste? I’m no food chemist so I wouldn’t attempt to experiment, but would be awesome to have a non-fathead yeasty base mmmm. Thanks for all your amazing recipes 🙂
yup you can definitely do that. just proof the yeast in the warm water (and add 1-2 tsp of sugar) before adding to the dry ingredients.
Let it rise before putting it in the oven for the first bake!
This was the best pizza crust I have made while living keto! I can’t wait to make a breakfast pizza!
I only have chocolate flavored protein powder. Do you use vanilla?
I use unflavored!
That’s make a great dessert pizza with fruit and yogurt on top!
Can this dough be made and put in the fridge for making later? Not sure if it being chilled affects it.
It should be fine just cover it tightly so it won’t dry out 🙂
I liked the baked consistency of this, but I was worried it would be too thin and I’d tear a hole in the dough. It was much too thick, so it will take done experimenting. I did add powdered garlic, Parmesan and Italian herb mix to it. The flavor was great! I’m thinking it would make dome great rolls or crackers, too. Thanks for sharing!
Hi , I LOVE your blog !! My question: Can we make all the steps just before add toppings an freeze it for future use ? 🙂
I think that should be fine!
Made this. I only pressed it out into a 12 inch circle. It came out too thick and dry for our taste. I think next time I will press it out into a 16 inch circle, or make 2 crusts from one recipe.
Hi! would you have any recommendations to make it less “sticky”? i’m just curious as i’d like to use this as a base for like bagel shapes or something! just something to make it easier to work with.
Thanks!
I dont have any ideas on how to make it less sticky but I do recommend using wet hands when forming the dough – that will help and the dough won’t stick to your hands as much
I made this tonight as written, that is my habit the first time I try a recipe. I let the dough rest 5 minutes after mixing then spread it out to about 15 inches. Came out a little too thick. Next time, and it won’t be long before I try it again I will try to get it thinner and flavor the dough and try yeasting both of which as mentioned in the comments.
I quartered this recipe since it was just for me and found it amazing in taste and texture! I too am burned out on Fathead dough and also have a 3lb canister of whey protein powder to get thru, so I think this crust recipe is going into heavy rotation and can’t wait to try some experiments with it! Thanks!
Omg thank you!!! I have been messing with so very many attempts at keto crusts for our pizzas since my husband had to switch to a ketogenic diet for a medical condition and I can’t tell you how thrilled I am for something that isn’t made of cheese or doesn’t taste like coconut. I added a few teaspoons of yeast and a pinch of sugar to the warm water mixture and although the dough was wet as anything, I went with it and patted it into a large circle before par-baking it. I ended up flipped the crust over and topping the browned base before finishing it and it’s really lovely. Mine isn’t cracker-thin, but is holding up beautifully to toppings enough to pick up and eat. Thank you SO much!
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I LOVE pizza. In my quest to find the perfect, most authentic Ketogenic crust, I’ve tried cauliflower, two versions of the fathead dough and another whey protein isolate crust. This is, by far, THE BEST YET!!!! And, “YES,” it can be ROLLED OUT: Just spray avocado or olive oil cooking spray on your parchment paper (both bottom and top) before hand and roll to your heart’s content, it will NOT stick. I cut the recipe in half and easily rolled out a medium size pizza with six slices! Thank you soooo much for such an incredible recipe!
Can you omit the whey protein? It’s not easy to find in rural North Dakota plus it’s pricey.
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