The word “best” gets thrown around the web a lot, especially when it comes to low carb and gluten free recipes. I know, because I’ve tried a lot of them. Some have lived up their name, others, not so much, especially gluten free pizza dough recipes.
The Search for a Tasty Gluten Free Pizza Crust Recipe. The Struggle is Real.
When I had to go gluten free, and then low carb, it wasn’t that hard at first. Eating fresh healthy food was enough for me, because I felt so much better and I was losing weight. But after a few months, boredom started to set in. I was starting to eat the same things over and over, and I was watching everyone else munch on my old favorite foods.
I admit it. I had food envy.
You know that feeling you get when you’re with friends and they decide to go to get pizza for lunch? They’re over there woofing down ooey gooey pizza slices, and I’m over here like, munching on a salad. Don’t get me wrong, I love salad. But come on, it’s pizza!
It’s cliche, but necessity really is the mother of invention. Pizza recipes are the first food items I wanted to make over. I was stumped at first. I mean, how do you make gluten free pizza dough from scratch and make it taste like REAL pizza and not cardboard? Is that too much to ask?
I tried one with a cream cheese crust. I tried one with psyllium husk crust. I tried one with no crust at all. They were okay, but it wasn’t quite there in terms of authentic pizza flavor. It still left me searching for a gluten free pizza crust recipe that actually tasted like you know, real pizza.
How Do You Make Pizza Dough Without Yeast and Flour?
This recipe is actually a variation of a corn dog batter recipe I tried a while back. I was in awe of how close it tasted to the real thing.
I felt like it would lend itself to some sort of bread, so I fiddled with it to make it more substantial. The result is what I really do think is the best low carb GF pizza dough recipe I’ve made yet. It’s soft, yet firm enough to hold with your hands, and it’s so…..yeasty tasting…but without the yeast!
It’s the closest yeast free gluten free pizza crust recipe I’ve found that can compete with the real thing. Even my son liked it. And, trust me, that’s saying something.
Now, I made my fathead dough with xanthan gum, and it’s the ingredient that makes the pizza crust more like traditional pizza crust. It’s soft on the inside, but crusty on the bottom. Xanthan gum is what gives your crust what I’d call hand held-ability.
Even if you don’t have xanthan gum, don’t worry. While it’s what I’d consider an essential ingredient, you can still make the recipe without it. I have made this fathead dough without xanthan gum, but your crust will be crumbly.
This makes one, approximately 10 inch pizza crust, which makes it a perfect fathead dough recipe for one, and has 3 net carbs a slice WITHOUT toppings.
How to Make a Simple Fathead Keto Pizza Dough
Fathead Pizza Dough for One
A simple gluten free pizza crust recipe that uses no yeast, but tastes like traditional pizza.
Ingredients
- 1 1/2 cup shredded mozzarella
- 3/4 cup Almond Flour
- 1 tsp Xantham Gum
- 1 tbsp Unflavored Protein Powder
- 2 tbsp Cream Cheese
- 1 Egg
Instructions
- Preheat your oven to 400F.
- Line a baking sheet with parchment paper.
- Put mozzarella cheese and cream cheese in a microwaveable bowl. Microwave on high in 30 second increments and stir until the cheeses are completely melted.
- Set aside cheese mixture to cool. Mix the dry ingredients together in a separate bowl. Add the egg and dry ingredients to the cheese mixture and mix in completely. Dough will be a wet, ragged dough.
- Place the dough on the lined baking sheet and top with another sheet of parchment paper. Press into a circle to your desired thickness.
- Bake for 15 minutes, or until lightly brown. Remove and add your toppings. Return to oven and broil on high until cheese is melted.
- Let cool for a few minutes before slicing.
Notes
If you don't have xantham gum, don't worry. While it's what I'd consider an essential ingredient, you can still make the recipe without it, but note it will be crumbly.
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