Want pizza? Want it quickly? Like it crusty? Then bake a double batch of these delish, crispy and keto pizza shells and put them in the freezer. Quick and easy Pizza Night, here we come. Crunch!
May 25 2017 recipe by Maria Emmerich, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Bread
Want pizza? Want it quickly? Like it crusty? Then bake a double batch of these delish, crispy and keto pizza shells and put them in the freezer. Quick and easy Pizza Night, here we come. Crunch!
USMetric
4 servingservings
Ingredients
- 1¼ cups (5 oz.) 300 ml (140 g) almond flour
- ¼ cup (¾ oz.) 60 ml (25 g) whey protein isolate (unflavored)
- ¼ cup (11⁄3 oz.) 60 ml (40 g) ground psyllium husk powder
- ½ tsp ½ tsp salt
- 2 tbsp 2 tbsp grated Parmesan cheese
- 1 tbsp 1 tbsp Italian seasoning
- 2 tsp 2 tsp baking powder
- 2 2 eggeggs
- 1 cup 240 ml boiling water
- 1½ oz. 45 g melted butter or coconut oil, for brushing
- olive oil for greasing
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Instructions
Instructions are for 4 servings. Please modify as needed.
Preheat the oven to 350°F (176°C). Line two baking sheets with parchment paper, or use non-stick baking sheets, and lightly coat either option with olive oil.
In a medium-sized bowl, mix the dry ingredients together. Add the eggs, and stir until combined.
Slowly add boiling water to the mixture, and mix until the dough thickens, and becomes sticky. Divide the dough in half. Lightly moisten hands with olive oil, and shape the dough into two balls.
Put each ball in the center of the baking sheets, topped with a touch of olive oil. Place parchment papers on top of each ball. Lay a rolling pin, or your hands on top of the parchment papers, to shape and flatten the dough into two, 10-inch (25 cm) round, thin crusts. Discard the upper parchment papers. Using a fork, prick holes all over the crusts to help prevent bubbles from forming.
Bake on the middle rack(s) for about 20-25 minutes, or until lightly browned.
Remove, and brush with butter or coconut oil.
Increase the temperature to the Broil setting (Watch closely during this step to make sure that the crusts become crispy, yet not burnt). Broil both sides of the pizza base until light brown and crispy, approximately 1-3 minutes per side.
Set aside to cool, and then store in the freezer until you want to use them. If you can't wait, pre-heat the oven to 425 °F (218°C), add toppings and bake on the middle rack for 5-10 minutes, or until the cheese is melted, and starts to brown.
Tip!
More recipes from Maria Emmerich
- The keto bread
- Tomato basil parmesan soup
- Keto biscuits and gravy
- Easy protein noodle low carb lasagna
- Keto butter pecan cheesecake
- Instant Pot seafood bisque
- Keto pizza crust
- Turkey with bacon gravy
- Keto gyro meatballs with Greek sauce
- Keto BBQ chicken meatza with bacon
- Italian beef tips
- Pumpkin latte
- Low carb zucchini nacho chips
- Keto coconut flour bread
- Instant Pot parmesan pork
- Eggplant fries
- Old-fashioned keto cake donuts
- Teriyaki grilled steak
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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78 comments
51
Joshua
March 6 2019
I am not sure what many people are doing to get a weird consistency. I measured and followed the instructions and got a ball of dough. The only time I got a porridge like consistency was when I had double the water when I made a half batch. I rolled mine to about a 1/4 inch thick and put it in to bake. At 20 minutes I pulled it out, added some pizza sauce, cheese and pepperonis and put it back in the oven about 10 min to melt the cheese and it was delicious. I made a full batch and did like one other comment had suggested and divided it into 4 portions. My wife and I agreed that this crust had an Italian Wheat Flatbread like flavor and texture.
52
Reply to comment #5 by Rebecca
Nadean Huff
March 27 2019
I only had chocolate protein powder and it worked fine, could hardly tell. Was delicious pizza.
53
Christine
April 2 2019
I made this tonight... My only change was I added 1 tbs of oat fiber and instead of Italian seasonings, I added dried basil and powdered garlic. It was crispy and delicious!
54
Shanda Wise
April 24 2019
Complete waste of my expensive ingredients. Like many have said about, it was like of a portridge consistency.
55
Annette
April 25 2019
Was like soggy dry pastry, even though I cooked it til golden brown. Too much water for the recipe and tastes of almond. Worse than the cauliflower bases.
Reply: #57
56
Denney
May 7 2019
What do I use for "grease" for greasing the pan? I used to use just a generic vegetable shortening, surely that's not except-able?
Reply: #59
57
Reply to comment #55 by Annette
Denney
May 7 2019
I made the fathead crust for a pepperoni pizza that was quite good.
58
Reply to comment #36 by Alice
Elcy
May 7 2019
No.
59
Reply to comment #56 by Denney
Elcy
May 7 2019
Denny, vegetable shortening is horrible for your health, just put it on parchment paper.
What do I use for "grease" for greasing the pan? I used to use just a generic vegetable shortening, surely that's not except-able?
60
Reply to comment #1 by Bev
Valerie
May 12 2019
It does for me...wonder why not for you?
61
Crystal
May 17 2019
Mine turned out fine just like a pizza. I like this better than the fathead pizza crust.
62
Radwa
June 15 2019
Can it be made without protein powder?
Reply: #63
63
Reply to comment #62 by Radwa
Kristin Parker Team Diet Doctor
June 15 2019
Can it be made without protein powder?
We have not tested this recipe without the protein powder. It helps give some lift and structure to the crust that would normally come from gluten in wheat flour.
64
Catherine Jones
July 18 2019
I replaced the protein powder with coconut flour. I also didn't have italian herbs, so used oregano, basil and corriander. The tip about taking out the base at 20 mins and adding the toppings worked a treat. (Used tomato pesto, grated cheddar and pepperoni) It was really tasty. The base didn't rise much, but tasted very nice, no strong taste of almonds/coconut - probably covered up by pesto and pepperoni!! Just ate 1/2 - shared with the husband who agreed it was really nice. Thanks for the recipe!!
65
Mary White
August 23 2019
I don't like the taste of protein powder... and it's hyper processed, often not of "good" ingredients and often not actually good for us (IMO). I found whole goat's milk powder online. Maybe isn't for everyone, but it's better than cow's milk and I love goat's milk so this will fill the bill for me and this recipe.
66
widnesian
January 15 2020
Did anybody else end up with a purple dough ?
Reply: #67
67
Reply to comment #66 by widnesian
Kristin Parker Team Diet Doctor
January 16 2020
Did anybody else end up with a purple dough ?
That is due to the psyllium, but it doesn't affect taste or nutrition at all.
- 1 comment removed
69
howesthat
March 26 2020
I didnt have the Protein Powder so I used Xantham Gum instead.
It turned out great.
It didnt rise at all, in reading other reviews others have commented
that theres didnt either so I dont think it was because of the Gum.
I put in a mix of my own herbs, you couldnt taste any.
I followed the instructions for adding the water slowly & found that
When the dough formed I didnt add anymore.
I will definetly make it again.70
mkshigelski
April 9 2020
I made this tonight and it was a great success. I left out the protein powder and Italian seasoning, and i also reduced the water, only using enough to bring the dough together. It didn’t rise but had a lovely texture with no dominating flavours. Will definitely make this base again.
71
matt.calvert
May 2 2020
Looking forward to trying this. Does any unflavoured protein powder work?
For example, whey protein concentrate vs whey protein isolate vs pea protein? TIA.
Reply: #72
72
Reply to comment #71 by matt.calvert
Kerry Merritt Team Diet Doctor
May 3 2020
Looking forward to trying this. Does any unflavoured protein powder work?
For example, whey protein concentrate vs whey protein isolate vs pea protein? TIA.We would recommend an unflavored whey protein isolate.
73
jjasminchang
May 26 2020
It was really good BUT the measurement of water is wrong. I put half of the water and it was the right decision. It's not too heavy, good taste and good texture. Thank you!
Reply: #74
74
Reply to comment #73 by jjasminchang
Kristin Parker Team Diet Doctor
May 26 2020
It was really good BUT the measurement of water is wrong. I put half of the water and it was the right decision. It's not too heavy, good taste and good texture. Thank you!
Different brands of psyllium may absorb water at different rates - thank you for the heads up!
75
Natalie Becker
July 5 2020
Can you do it without the protein powder?
Reply: #76
76
Reply to comment #75 by Natalie Becker
Kerry Merritt Team Diet Doctor
July 5 2020
Can you do it without the protein powder?
We have not tested this recipe without the protein powder. If omitting, it may change the consistency of the dough.
77
avlasits
July 15 2020
I am not sure why people got the porridge affect for me it worked just perfectly fine. It was delicious even for friends who never tried any gluten free before. It was a great success. I think the problem for many people who experienced issues is the psyllium husk. It must be powdered, you can buy actually not powdered one that comes up in the search on Amazon for example. I also used organic. I think for everyone who had issues should try to experiment with their psyllium husk how it will actually work. With mine it was just perfect! Thanks for the recipe!
78
Susan
July 20 2020
This was not easy and didn’t like the taste.
Recipes needs to state to make sure pan is WELL greased to be able to flip over and broil on other side. Dough stuck and broke and I had to salvage what I could and wash the pans and re oil them to continue. I won’t be making this again.Reply: #80
79
Susan
July 20 2020
This was very difficult. Instructions should say to Well Oil pan in order for it not to stick.
80
Reply to comment #78 by Susan
Kristin Parker Team Diet Doctor
July 21 2020
This was not easy and didn’t like the taste.
Recipes needs to state to make sure pan is WELL greased to be able to flip over and broil on other side. Dough stuck and broke and I had to salvage what I could and wash the pans and re oil them to continue. I won’t be making this again.Did you grease the parchment paper as indicated in Step 4? That is a key instruction to keeping the crusts from sticking.
81
Gilly
December 3 2020
Used rice protein, came out nice, sort of wholemeal flavour, good rise - I'm going to experiment with this in other applications. Thanks for the recipe :)
82
wendytmele@gmail.com
June 29 2022
Recipie Husband Rating 5 My rating 5
Love this receipie. I add only 1/2 of the water stated and it has worked well each time. I get the dough to the consistency of sticky cookie dough. I used Pam sprayed parchment paper on the bottom of the pan, on the top of the parchment where I put the sticky dough and I also used greased parchment paper over the dough and use an oblong drinking glass as a rolling pin. Works great every time.
I add 1 and 1/2 times the amount of italian seasoning to make a bit more flavorful.Reply: #83
83
Reply to comment #82 by wendytmele@gmail.com
Kerry Merritt Team Diet Doctor
June 29 2022
Recipie Husband Rating 5 My rating 5
Love this receipie. I add only 1/2 of the water stated and it has worked well each time. I get the dough to the consistency of sticky cookie dough. I used Pam sprayed parchment paper on the bottom of the pan, on the top of the parchment where I put the sticky dough and I also used greased parchment paper over the dough and use an oblong drinking glass as a rolling pin. Works great every time.
I add 1 and 1/2 times the amount of italian seasoning to make a bit more flavorful.So glad you both love it! Great idea to add the seasoning!
84
Lilly
January 4 2023
Was more like a batter than dough. Had to add more protein powder, almond flour and psyllium to make it less runny. Tasted okay in the end but doubt I'll be following this recipe again.
85
Gracie
January 22 2023
Well, I’m sorry to all the people that it didn’t work out, but I’ve just made it and it was DELICIOUS!! I didn’t add the whey protein as I didn’t have any but still tasted great (I do like a flat crust though). I wanted to use it straight away so just added home-made tomato sauce, nitrate-free salami, cherry tomatoes out of my garden, then topped it with grated cheddar cheese coz that was all I had. I then sprinkled more Italian herbs over it. I will definitely make this again, this will be my go-to pizza!
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