Low Carb, Dairy & Nut Free Thin Crust Pizza is my newest obsession. Nine minutes in the oven and it’s ready to top however you like.
This single-serve recipe yields a crispy 20cm (8″) crust with just 5g net carbs — a perfect low-carb option for pizza lovers.
You don’t need to give up pizza on a low-carb plan. There are many keto-friendly crusts — fat-head, almond flour, meat-based, cauliflower, broccoli or zucchini. If you want a simple, low-calorie, dairy-free and nut-free crust, this recipe fits the bill.
Wholesome, economical and straightforward to prepare. Even if you’ve never made pizza at home, the clear steps below will get you a great result without melting mozzarella or using expensive almond flour. No excessive calories or heavy cheese needed.
How to Make Low Carb, Dairy & Nut Free Thin Crust Pizza
Weigh and mix the dry ingredients, whisk together the liquids, combine and form a dough ball, then flatten into a thin disc. Bake briefly, cool, add toppings and finish under the grill or in a hot oven.
Voilá — dinner is ready.
You can make several crusts and freeze them for quick meals. They defrost quickly and are easy to top and reheat under a grill or in a hot oven.
If you prefer a thicker or different-style crust, try other recipes such as Zucchizza, Lupin Fathead, High-Fibre Fathead or Roasted Eggplant Mini Pizzas for variety.
Enjoy!
- 15g lupin flour
- 10g oat fibre
- 30g coconut flour
- 1/4 tsp xanthan gum
- 1/2 tsp baking powder
- 1/8 tsp fine Himalayan pink salt
- 1 extra-large egg (55g)
- 10g extra virgin olive oil
- 25g cold water
- Whisk the egg, olive oil and cold water together until combined.
- Sift, weigh and mix the dry ingredients, then add them to the egg mixture and stir well with a fork.
- Wear disposable food-safe gloves and work the mixture briefly between your hands until it forms a smooth ball.
- Preheat the oven to 220°C (static) or use a pizza setting if available.
- Place a sheet of cling film on your work surface, dust lightly with oat fibre and set the dough ball in the centre; flatten with your fingertips and dust the top with more oat fibre.
- Cover with another sheet of cling film and spread the dough outward with a small rolling pin, repositioning the film or adjusting the shape with your fingers as needed.
- Continue until you have a very thin disk about 20cm (8″) across. To create a raised edge for toppings, roll the rim inward so the final circle measures about 24cm (9″).
- Cut a piece of non-stick baking paper slightly larger than your dough disk.
- Using the bottom cling film to help, transfer the dough onto your hand, then place the baking paper over it and flip onto the oven rack.
- Prick the dough all over with a fork and bake on the lowest oven shelf for around 9–10 minutes, until golden and puffed in places.
- Remove and let cool completely before adding cold tomato sauce and toppings. Finish under the grill or in a hot oven for a few minutes to melt or warm the toppings.