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crispy low-carb pizza dough nut-free

(1 rating)
ptodora avatar
Recipe by
Paula Todora
@ptodora
Blue Eye, AR

Coconut Flour is used to make a total nut-free pizza dough that stays crisp, and that's our pet peeve-soggy pizza dough! We add Italian seasonings to this dough, but you could change it up or leave all seasonings out to use for something sweet. This is a "fathead" dough that is all the rage on keto and low carb diets. We love it. This makes 12 large pieces, and the net carb count per large piece is 4.7 net grams. Be sure and add carbs for sauces and toppings. Not bad for PIZZA!

►
(1 rating)
yield 12 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For crispy low-carb pizza dough nut-free

  • 4 c
    mozzarella cheese, shredded
  • 4 oz
    cream cheese, can be cold
  • 1 c
    coconut flour
  • 1 1/2 tsp
    dried Italian seasoning
  • 1/2 tsp
    garlicvsalt
  • 4
    eggs, slightly beaten

How To Make crispy low-carb pizza dough nut-free

  • 1
    Preheat oven to 425 degrees. Line a sheet pan/baking sheet with parchment paper and set aside.
  • Mozzarella cheese and cream cheese after microwaved 2 min and stirred completely.
    2
    In a large microwavable bowl, on high setting, microwave 2 minutes, stirring midway and at the end, until combined and a smooth texture is achieved.
  • Whisked dry ingredients and eggs mixed in.
    3
    In a medium bowl, whisk dry ingredients-flour, Italian seasoning, garlic powder. Add eggs and stir with a wooden spoon until combined.
  • Add the egg and cheese mixtures together-you can also mix slightly and transfer to a mixing bowl with a dough hook or paddle attachment and mix, it's easier than by hand.
    4
    Combine the egg mixture with the cheese mixture, mix with hands moistened with a little water. You can also transfer the dough into an electric mixer with a dough hook or paddle attachment to make for easier mixing. Form into a large ball once thoroughly combined.
  • Dough before top parchment is removed-continue to roll to all 4 corners, even though you might come up short a little-just make sure it's all the same thickness.
    5
    Place dough onto prepared parchment-lined baking sheet and cover top of dough with another piece of parchment paper. Roll out thin to all edges using a rolling pin.
  • Pre-Baked Pizza Crust
    6
    Remove top parchment and prick holes in the dough to prevent bubbling up. Pre-Bake 12 minutes to keep crispy, or just until edges are turning golden. Remove from oven.
  • This dough doesn't overcook, even with pre-baking, and with coconut flour, it's nut-free for those with nut allergies
    7
    Using pre-baked dough, top with your choice of sauces and toppings and bake an additional 12-15 minutes at 425 degrees, until top is bubbly.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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