The Ultimate Guide to 3-Ingredient Keto Pizza Crusts

For those following a ketogenic diet, pizza can feel like a forbidden pleasure. Traditional pizza crusts are high in carbohydrates, making them unsuitable for keto's low-carb, high-fat requirements. However, with a few clever substitutions, it's entirely possible to enjoy a delicious, keto-friendly pizza. This article explores various 3-ingredient keto pizza crust recipes, providing options that are gluten-free, egg-free, and incredibly simple to make.

Why Keto Pizza Crusts?

The ketogenic diet relies on drastically reducing carbohydrate intake to force the body into a state of ketosis, where it burns fat for fuel instead of glucose. A typical pizza crust made from wheat flour is a significant source of carbohydrates, which can disrupt ketosis. Keto pizza crusts, on the other hand, use low-carb ingredients like almond flour, coconut flour, cheese, and chicken to create a base that aligns with the diet's macronutrient goals.

Types of 3-Ingredient Keto Pizza Crusts

Several variations of 3-ingredient keto pizza crust exist, each offering a unique taste and texture. Here are a few popular options:

3-Ingredient Cheese Crust

This recipe combines cheese, cream cheese, and a binding agent to form a simple yet satisfying crust.

Ingredients:

• Shredded mozzarella or white cheddar cheese
• Cream cheese (block or tub type)
• Optional: herbs and spices (Italian blend or basil)

Instructions:

1. Melt the Cheeses: Place all the ingredients in a medium-sized pot. Put over low heat and stir until the cheese melts and the mixture forms a dough-like consistency. This should take about 5 minutes. Remove the pot from the heat.
2. Shape the Dough: You can either form one large 12-inch (30 cm) pizza or divide the mixture in half for two medium-sized 6-inch (15 cm) pizzas. Place the dough on a sheet of parchment paper. Shape the dough with your hands to form a ball, then flatten slightly with your palm. Cover the shaped dough with another sheet of parchment paper. Using a rolling pin, roll out the dough. If you have decided to use up all the dough to form one pizza, then roll out to a 12 inch (30 cm) diameter circle. If you have divided the dough then roll each circle out to 16 inch (15 cm) diameter. Remove the parchment paper which you placed on top of the dough. Using a fork, pierce a few holes in the rolled out bases. Leave the rolled out dough on the bottom sheet of parchment and slide it onto a baking tray.
3. Bake the Crust: Preheat your oven to 350°F (180°C) or 160°C (fan). Place the baking tray with the rolled-out pizza crust on the center rack of your oven and bake for about 5 to 8 minutes, just until golden brown. Remove from the oven and cool on the baking tray for about 5 minutes. The hot baked bases are soft when removed from the ones and can break if you handle it immediately. Cooling for 5 minutes allows the crust to firm up making it easier to handle.
4. Add Toppings and Bake Again: Top with your favorite ingredients and bake for another 5 minutes at the same temperature or until the cheese has melted. Remove from the oven, cut into slices, and serve.

3-Ingredient Chicken Crust

For a protein-packed alternative, a chicken crust pizza offers a unique and nutritious base.

Read also: Creamy Keto Dessert

Ingredients:

• Canned chicken (thoroughly drained)
• Shredded cheese
• Egg

Instructions:

1. Prepare the Chicken: Thoroughly drain the canned chicken, getting as much moisture out as possible. Spread chicken on a baking sheet lined with a silicon mat. Bake at 350 for 10 minutes to dry out the chicken.
2. Mix the Ingredients: Once chicken is done baking for 10 minutes remove and place in a mixing bowl. Increase heat of oven to 500 degrees. Add cheese and egg to the bowl with chicken and mix.
3. Shape and Bake the Crust: Pour mixture onto baking sheet lined with a silicon mat and spread thin. Placing parchment paper on top and using a rolling pin makes this easier. Optional: With a spatula, press the edges of the crust in to create a ridge for the crust. This is beneficial is you're using toppings that may slide off (i.e. eggs). Bake the crust for 8-10 minutes at 500 degrees Fahrenheit.
4. Add Toppings and Finish Baking: Remove crust from oven. Add desired toppings and bake for another 6-10 minutes at 500 degrees. Toppings will dictate final cooking time. Remove from oven and allow to cool for a few minutes.

3-Ingredient Almond Flour Crust

For a vegan and gluten-free option, almond flour crust provides a nutty flavor and satisfying texture.

Ingredients:

• Finely ground blanched almond flour
• Whole psyllium husks
• Water

Instructions:

1. Preheat and Prepare: Before mixing the dough, preheat the oven to 375F (190C). Lightly spray a 12-inch (30 cm) metal baking pan with nonstick spray.
2. Create Psyllium Gel: In a glass measuring cup or small bowl, combine the whole psyllium husks and water. Stir until blended.
3. Mix the Dough: In a medium or large mixing bowl, whisk the almond flour and baking powder until blended. If using salt, whisk it in as well. Add the psyllium gel to the dry ingredients in the bowl. Use a rubber/silicone spatula, a wooden spoon, or clean hands to mix the dough until completely combined. The dough will be moist and pliable.
4. Shape and Bake the Crust: Place the dough onto the prepared pan and use your fingers and palm to press it out into an even layer. Cover all of the prepared pizza pan, right out to the rim of the pan. If you prefer, roll out the dough: lightly dust a surface with almond flour and roll the dough all the way, or part way, to a 12-inch circle. Transfer to the prepared pan. Bake the dough-without any toppings-for 25 to 30 minutes until the surface of the dough looks dry and is slightly darker in color.
5. Add Toppings and Finish Baking: Add the toppings of your choice-for example, sauces, vegan cheeses, vegetables, olives, artichoke hearts, etc.-to the partially baked crust. To avoid sogginess from vegetables, use very thin slices of raw vegetables or pre-cooked vegetables (blotted dry). Cut the pizza into slices.

2-Ingredient Keto Pizza Crust

This pizza crust is very easy to make and just 2 ingredients. It is low carb and keto-friendly and doesn’t require any flour or low carb flour alternatives.

Ingredients:

• Pre-shredded low moisture part skim mozzarella cheese
• Eggs

Instructions:

1. Preheat oven to 350°F. Line the bottom of a 9 inch pie pan with parchment paper. You can also use a 9 inch round cake pan.
2. Add ingredients to food processor or blender. Blend until eggs are completely incorporated and cheese is the size of large crumbs. Your mixture should look something like cottage cheese.
3. Spread mixture evenly across your prepared pie pan. Bake for about 20 minutes or until the entire surface is light brown. The surface should also feel firm. (See photo in post for reference).
4. Remove crust from oven. Turn oven up to 400°F. Add tomato sauce, cheese or other desired toppings. Because the toppings only go in for a few minutes at the end, try to use toppings that are pre-cooked or only need a few minutes to cook.

3-Ingredient Cottage Cheese Keto Pizza Crust

Simple, scrumptious and a crust you will crave for pizza night!!

Ingredients:

• Small curd cottage cheese with 2% or 4% milk fat
• Coconut Flour
• Ground Flaxseed Meal

Instructions:

1. Preheat oven to 400F.
2. Add ingredients to bowl, mix until combined. Form into two balls.
3. Line baking sheet with parchment paper or a silicone baking sheet.
4. Use hands to smoosh down and form into two thin discs, approx.
5. Bake for approx. 20 minutes, or until turned golden brown and edges just about to get too brown.
6. Remove from oven and let cool on pan about 5-10 minutes. Top with ingredients of choice and return to oven to bake for 10 more minutes, or until toppings done to your liking.

Tips for the Perfect Keto Pizza Crust

• Don't Overbake: Bake the crust for just 5 to 8 minutes until light golden brown to prevent it from becoming too dry or brittle.
• Cool Before Topping: Allow the baked crust to cool completely on a cooling rack before adding toppings to ensure it firms up and can handle the added weight.
• Use Pre-Cooked Toppings: Since the crust is only baked for a short time with toppings, use pre-cooked or quick-cooking toppings to ensure they are fully cooked.
• Consider Seasonings: Sprinkle your favorite herbs and spices into the mixture to enhance the flavor of the crust.
• Drying Out Chicken: The big step here is to dry out your chicken in the oven for 5-10 minutes prior to assembling the rest of the ingredients. Drying out chicken doesn’t sound like the recipe for a tasty meal, but trust us!
• Pesto sauce: Pesto sauce is actually going to be your best option when it comes to keto pizza sauce. It’s typically made with a combination of oil, nuts, cheese, herbs and spices. The carb count on pesto will always be lower than normal pizza sauce.
• Use Very Fine Almond Flour: For best results, be sure to use finely ground almond flour, not almond meal.
• Use Your Judgment: If the dough looks too dry, add a bit more water; if it looks too wet, add a small amount of additional flour.

Storing and Reheating

Storing Baked Crust WITHOUT Toppings:

Allow the baked crusts to cool completely on a cooling rack. Either place in an airtight container or wrap in plastic wrap or place in a large freezer safe plastic zip bag. If you are freezing more than 1 pizza, separate them with a sheet of parchment paper.

Storing Baked Crust WITH Toppings:

Store in an airtight container in the refrigerator for up to 3 days.

Read also: Easy Low-Carb Cheese Crackers

Reheating Instructions:

• Microwave: Reheat in the microwave for about 2 minutes.
• Oven: Preheat the oven to 350°F (180°C) or 160°C (fan). Place the pizza on a piece of foil and put it directly on the rack for even heating on the top and bottom or reheat on a sheet pan. Bake for about 10 minutes or until warmed through and the cheese has melted.

Read also: Keto Calorie Counting: A Detailed Guide

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