Low Carb Pizza Crust

Prep Time 15

Cook Time 20

Total Time 35

Servings Slices

Calories 128kcal

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):

Delicious recipe from Lindsey Hyland // www.thelittlepine.com