Wheat Free Pizza Crust - Low Carb and Delicious I was making up another batch of low carb bagels (wheat free, low carb, sugar free) and since I had all the ingredients out, the bowls were dirty and the oven was going, I went ahead and used the same recipe, tweaked a bit, to make 2 pizzas and some hamburger buns.

We had one pizza last night, one in the freezer for later this weekend or next week and the hamburger buns are in the refrigerator for dinner tonight or tomorrow with grilled cheeseburgers.

If you are a regular reader you'll remember a couple years ago when I made and compared 3 different low carb pizza crusts that included store bought low carb bake mixes but I am one of those people who can taste the flavor of carbalose in any recipe it's in... and I just can't stand it.  (Some people can't taste it all, others can taste it but it's not a bother. Me? Even in the tiniest dose, I can taste it and it ruins the flavor of the whole recipe for me.)  Which is why I like THIS pizza crust best out of every single one I've made since 2002 when I first started researching low carb, sugar free lifestyles.  This is the only one I can/will currently eat - or I'll choose to eat a wheat crust - carbs and all.

If you missed the bagel recipe the last couple times I posted it, it's here.  Feel free to tweak it - it's your kitchen and your ingredients.  NOTE:  I've made these items (pizza crust, bagels and buns) using 1 tablespoon baking powder sometimes and 1 teaspoon baking soda other times.  I personally like the baking powder version better.  Up to you.  You can even leave it out if you wish.  It just helps the raising a little but it's not necessary.

Low Carb Pizza Crust

1 1/2 c (heaped a little) almond flour - fine grain, blanched
1/2 t xanthan gum - optional
1 T baking powder
2 1/2 c shredded mozzarella cheese
2 oz. cream cheese
2 eggs

You have two choices for mixing; either your electric mixer with a bread dough hook, or in a food processor.  (Actually you could mix/knead it by hand too... I guess there are 3 options)  FIRST: In a large mixing bowl place the almond flour, xanthan gum and baking powder.  Stir just to blend.  Beat the 2 eggs briefly and add them to the bowl.  Do not mix.  SECOND option is to do the same but put it into the bowl of your food processor with the S blade in place.

In a microwave safe bowl place the mozzarella cheese and cream cheese.  Microwave until the cheese is melted, stirring once.  This can take 2 minutes depending on your microwave.  Pour the cheese into the bowl of almond flour mixture and eggs.  Mixer Option:  Using a bread dough hook, mix and knead until it forms a dough, scraping down the sides often to help blend.  Processor Option:  Pulse off and on for a couple seconds each and then for about 7-8 seconds at a time until the dough comes together. Remove to a piece of parchment paper. Divide the dough into 2 pieces.

Roll each piece into a circle or pizza crust shape you wish, on a parchment.  You can sprinkle it lightly with some garlic salt at this point for added flavor.  Bake at 400 for approximately 6-8 minutes on the parchment, on the rack if you like the bottom of your pizza to be a little firm otherwise just bake it on the parchment lined pizza pan.  Take it out (it will have puffed a bit but will fall almost immediately) then top with your sauce and pizza toppings.  Bake again another 10 minutes or so until the cheese is melted.

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