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3 ingredient keto pizza crust - gluten free, egg free

Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 slices

Ingredients

  • 1 cup ground almond flour see note 1
  • 1 cup grated cheddar cheese or mozzarella see note 2
  • 2 Tablespoons cream cheese see note 3

Instructions

  • Place all the ingredients in a medium sized pot. Place over low heat and stir until the cheese melts and the mixture forms a dough like consistency. This should take about 5 minutes.
  • Remove the pot from the heat.
  • You can either form one large 12 inch (30 cm) pizza or divide the mixture in half for two medium sized 6 inch (15 cm) pizzas.
  • Place the dough on a sheet of parchment paper. Shape the dough with your hands to form a ball, then flatten slightly with your palm.
  • Cover the shaped dough with another sheet of parchment paper. Using a rolling pin, roll out the dough.
  • If you have decided to use up all the dough to form one pizza, then roll out to a 12 inch (30 cm) diameter circle.
  • If you have divided the dough then roll each circle out to 16 inch (15 cm) diameter.
  • Remove the parchment paper which you placed on top of the dough. Using a fork, pierce a few holes in the rolled out bases.
  • Leave the rolled out dough on the bottom sheet of parchment and slide it onto a baking tray.
  • Preheat your oven to 350°F (180°C) 160°C (fan).
  • Place the baking tray with the rolled out pizza crust on the centre rack of your oven and bake for about 5 to 8 minutes, just until golden brown. See note 4
  • Remove from the oven and cool on the baking tray for about 5 minutes. The hot baked bases are soft when removed from the ones and can break if you handle it immediately. Cooling for 5 minutes allows the crust to firm up making it easier to handle.
  • Top with your favorite ingredients and bake for another 5 minutes at the same temperature or until the cheese has melted.
  • Remove from the oven, cut into slices and serve.

Storage

    Storing baked crust WITH toppings:

    • Baked crust with toppings: store in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the microwave on for about 2 minutes or in the oven.
    • To reheat pizza in the oven: Preheat the oven to 350°F (180°C) 160°C (fan).
    • Place the pizza on a piece of foil and put it directly on the rack for even heating on the top and bottom or reheat on a sheet pan.
    • Bake for about 10 minutes or until warmed through and the cheese is melted.

    Storing baked crust WITHOUT toppings:

    • Allow the baked crusts to cool completely on a cooling rack. Either place in an airtight container or wrap in plastic wrap or place in a large freezer safe plastic zip bag. If you are freezing more than 1 pizza, separate them with a sheet of parchment paper. This keeps the bases from sticking together once frozen and prevents breaking when you are trying to separate them.
    • Freeze for up to 3 months.
    • To use frozen pizza bases: defrost in the fridge or at room temperature.
    • Top with your preferred ingredients and bake in a preheated oven of 350f for 5 to 8 minutes and until the cheese has melted.

    Notes

    *Serving size is for 1 slice (⅛) of baked crust only
    1. Almond flour: You can use store bought almond flour or crush whole almonds to make your own almond flour.
    To make your own almond flour, simply add raw peeled or unpeeled almonds to a high powered blender or grinder and blitz until a fine, powdery flour is achieved.
    2. White cheddar or mozzarella: For this recipe I used white cheddar. Either one is fine as they are both very low in carbs.
    3. Cream cheese: You can use the block or tub type cream cheese. Ensure that it is cream cheese and not cottage cheese
    4. Do not over-bake the crust: Bake the crust for just 5 to 8 minutes until light golden brown. Keep in mind that you are going to add toppings baking it for a further 5 minutes.

    Nutrition

    Serving: 1Slice | Calories: 136kcal | Carbohydrates: 3g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 88mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Calcium: 131mg | Iron: 1mg
    Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!