Low Carb Pizza Crust
Servings 8 Slices
Prep. Preheat oven to 425 F and line a rimmed baking sheet with parchment paper. Place a bowl of water above your work station (you'll need this to form the dough).
Combine. Mix almond flour (1 3/4 cup) (note 1), baking powder (1 teaspoon), salt (1/2 teaspoon), and psyllium husk (2 tablespoons) (note 2) together in a large bowl. Pour boiling water (2/3 cup) over the dry ingredients. Stir and fold to combine, then form the dough into a ball.
Shape. Dip your hands in the bowl of water and transfer dough to your prepared baking sheet. Use wet hands to press the dough into a 10” circle. Fold over the edges to form a crust. Use wet hands to smooth any cracks that have formed in the dough so your surface is smooth.
Top + bake. Top your dough with sauce, then cheese (1 cup), then toppings. Bake in preheated oven for 18-22 minutes, or until the toppings are golden brown and the dough is cooked through. Wait 8 minutes before slicing, and enjoy!
- Almond Flour. Using fine-grained almond flour, such as Bob's Red Mill, Trader Joe's, or Costco brands will give your pizza the best texture.
- Psyllium Husk, if using a brand other than NOW, your pizza may turn blue-ish purple and will absorb different amounts of liquid. For this reason, I only recommend NOW Psyllium Husk Powder
- Prebaking the crust? Go for it! You may want to brush the crust with oil to prevent the surface from burning.
- Nutritional information is based on 1 slice, if you cut your dough into 8 slices and includes the cheese and pizza sauce (but no additional toppings):
Calories: 128kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Cholesterol: 0mg | Fiber: 4g | Sugar: 0g | Net Carbs: 2g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com