Keto//Gluten Free//Paleo Pizza
Pizza is one of those foods that 99% of people love (not official data but I am pretty sure of it). Thin crust, thick crust, deep dish, cheese, pepperoni, margherita and all of the topping options in the world for all different tastes! But what about for us Low-carb, Keto, Paleo or gluten free people? I mean, sure you can try to make a cauliflower crust and that might just kill that pizza craving. But really, if I want to eat pizza without suffering the consequences of eating all the carbs, I want to have that chewy, cheesy, bread like texture experience. And so I started experimenting with different types of keto dough.
I really like yeast based doughs, not only because of the texture I am able to achieve but also because of that flavor the yeast provides, which gets me as close as it gets to the real deal. I have tried the fathead pizza crust and it is great, however, since there is already so much cheese and dairy as a topping I wanted to try to make something that didn't use any cheese or dairy on the crust as well. We do have a mild sensitivity to dairy at our house, and so one of the pizzas had to have a little less cheese as a topping, and sometimes we use dairy free or vegan cheeses as well.
The texture of this crust was chewy and on the thicker side. I have not tried to make this crust thin, but I am not sure it would work with this recipe since we need to use our hands to stretch out the dough to pizza shape and thickness.
Using yeast does take a little extra care and time, but I promise you it will be worth it! Also always remember to have all your ingredients at room temperature when using yeast. Check out this recipe and let us know what you think!
Keto//Paleo//Gluten Free Pizza Crust - 8 Servings
What you will need:
Add yeast, maple syrup and warm water to a large bowl and cover bowl with a kitchen towel. Allow to rest for 7 minutes. The mixture should have foamy top.
Mix your dry ingredients while the yeast is proofing and whisk until thoroughly mixed. Set aside.
Once your yeast is proofed, add in the egg whites, olive oil and vinegar. Mix with an electric mixer for a couple minutes until frothy. Add the dry ingredients in two batches, mixing until thoroughly incorporated.
Line a pizza dish with parchment paper and grease with olive oil. Wet your hands and start spreading the dough on top of the parchment paper into pizza shape and desired thickness.
Cover it with a kitchen towel (try not to let the towel rest right on top of the dough) and let the dough proof for 40-50 minutes or longer if needed.The dough will puff up. Pre-heat the oven to 350 degrees while the dough is proofing.
After the dough has proofed transfer it to the oven and blind bake it ( with no toppings) for about 12 minutes or until it starts to brown. Remove from oven, add any topping you would like and bake it again for another 15-20 minutes until your toppings are nicely browned and bubbly.