Low-Carb Pizza Dough – Keto-Friendly & Actually Delicious

This low-carb pizza dough uses a combination of almond flour, psyllium husk powder, and eggs to create a base that crisps up beautifully in the oven. It's gluten-free by nature, packs in a good amount of protein and healthy fats, and clocks in at just 6g net carbs per serving. Is it identical to classic dough? No. But it's genuinely delicious in its own right—nutty, crispy, and satisfying without the carb spike.

🧂 Ingredients

👨‍🍳 Step-by-Step Instructions

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
2. Mix almond flour, psyllium husk, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk eggs, olive oil, warm water, and vinegar.
4. Pour the wet ingredients into the dry and mix quickly—the psyllium husk absorbs liquid fast.
5. Knead briefly (1–2 minutes) until a firm, slightly sticky dough forms.
6. Let rest for 5 minutes—the psyllium husk fully hydrates and the dough firms up.
7. Roll between two sheets of parchment paper to about 4–5mm thickness.
8. Pre-bake the base for 12 minutes until lightly golden and set.
9. Add toppings and return to the oven for 10–12 more minutes.

💡 Pro Tips & Troubleshooting

• 💡 Use blanched almond flour (not almond meal) for the best texture—coarser almond meal makes a grainy crust.
• 💡 Apple cider vinegar reacts with baking powder for better rise and texture.
• ⚠️ Don't skip the pre-bake—without it, the base stays soft and doesn't hold toppings.
• 💡 For a thinner, crispier base, roll to 3mm and pre-bake for 15 minutes.
• 💡 Pairs perfectly with Coke Zero—all the flavor, none of the sugar.
• ⚠️ The dough is fragile when raw—handle gently and don't stretch it like regular dough.

📊 Nutrition (per 100g dough)