Only 1 net carb per serving (2 slices). Don’t let the unusual color of this pizza crust deceive you. It has great flavor and an authentic bread-like texture despite its appearance and carb count. Rolling it out is a little tricky (see the “notes” in the recipe card), but be patient and you’ll be rewarded in the most delicious way!

RUSTIC LOW CARB PIZZA CRUST

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Prep Time 10

Cook Time 20

Total Time 30

Course Pizza Crust

Cuisine American

Servings

Calories 150 kcal

Ingredients

½ teaspoon olive oil
1½ cups warm water
2 teaspoons active dry yeast
1 teaspoon sugar
½ cup (2 ounces) coconut flour
¼ cup (1 ounce) almond flour
3 tablespoons (1½ ounces) psyllium husk powder
½ teaspoon salt
¼ teaspoon garlic powder

Instructions

Preheat the oven to 425 degrees. Place a 12-inch circle of parchment paper in the center of a 14-inch round pizza tray and brush it with the olive oil.
Pour the water into a small bowl. Add the yeast and sugar and stir. Let it sit until the surface is foamy/bubbly, about 5 minutes.
In a bowl whisk together the coconut flour, almond flour, psyllium husk powder, salt, and garlic powder.
Add the yeast mixture and mix well.
Dump the dough in the center of the pizza tray/parchment paper. Using the pizza roller, roll the dough out to the edge of the parchment. (See notes).
Bake on the bottom rack of the oven for 15 minutes.
Using an offset spatula, loosen the crust from the parchment paper and slide it onto a 14-inch round pizza screen.
Bake for 5 minutes more on the pizza screen or until the bottom of the crust is nicely browned.
Slide the crust back onto the pizza tray (minus the parchment paper), layer on toppings of your choice, and return to the oven for another 5-7 minutes or until toppings are melted and/or heated through.

NOTES

The hardest/most time-consuming part of making this crust is rolling it out. The edges will split as you roll outward and the parchment may buckle a bit. Do your best to keep the parchment flat and press and patch any holes or splits as you roll. It’s normal for the edges of the crust to be a little ragged. You can fold them under or over to make them neater if you wish.

NUTRITION

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RUSTIC LOW CARB PIZZA CRUST