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Vegan keto pizza recipes can be hard to come by, despite low carb vegans increasing in number every day. The “holy grail” of low carb pizza crusts is undoubtedly the fathead dough – but it’s made with cream cheese, shredded cheese and eggs. So, clearly some alterations would need to be made to come up with a vegan fathead pizza recipe.
Regular fathead pizza is also almond flour based, which doesn’t really work for my almond allergy. So, this vegan fathead pizza would also have to be nut-free. Was I up for the challenge? Oh, heck yeah. I’m obsessed with pizza. This was going to happen if I had to move heaven and earth to accomplish it.
Cauliflower Pizza Crust
But actually, it didn’t end up being that difficult at all. Somehow, coming up with a gluten free, grain free, nut free, vegan, keto pizza crust was actually pretty simple… I basically just modified a flax cracker recipe to come up with this gem.
This does contain a solid amount of fiber, so I wouldn’t recommend eating the entire thing in one sitting. I mention this again below, but figuring doubling up on this pretty important fact can’t hurt…
Update: It’s been over two years since I originally posted this crust, and I still make it the exact same way! The pictures needed a bit of an overhaul, though, so here we are… If you’re looking for the pizza recipe used in these pictures, click here!
The Best Cauliflower Pizza Crust
Serving: 1 | Calories: 223 kcal | Carbohydrates: 1.8 g | Protein: 6.6 g | Fat: 17.8 g | Fiber: 11.7 gThis almond flour pizza crust is crispy on the outside, soft and pillow-y on the inside, and easily carries whatever toppings you want on it. If you’re craving homemade pizza without all the carbs, this is it! This pizza crust is vegan, grain-free (paleo), and oil-free.
Homemade bread, buns, and pizza crusts are all enjoying a pandemic-driven renaissance. There’s one problem though – no one can find yeast in the stores. So, what do you do when you want to make pizza crust but can’t find yeast? Can you use baking soda or baking powder instead? It would seem that since baking soda, baking powder, and yeast are all leavening agents, you could use them interchangeably. However, the process and the speed by which they help baked goods lighten and rise is very different.
Baking soda (sodium bicarbonate) is an alkaline chemical leavener. When it comes into contact with an acidic component, such as lemon juice, vinegar, yogurt, buttermilk, or even coffee, it reacts, and almost
Keto Pizza (best Low Carb Crust!)
Produces carbon dioxide. This rather fast reaction is ideal for quick-baked goods, such as scones, muffins, or buttermilk pancakes, where quick leavening is desired. However, it’s not ideal for pizza crusts, which benefit from an extended leavening reaction rather than a quick release.
Baking powder is a complete chemical leavener, meaning it contains both the alkaline sodium bicarbonate and an acid. It can be either single-acting or double-acting, with the latter of the two being most commonplace.
Double-acting baking powder contains two acids – mono-calcium phosphate and sodium aluminum sulfate. Mono-calcium phosphate reacts with sodium bicarbonate as soon as it encounters liquid, releasing carbon dioxide and causing an initial lightening as it’s mixed. Sodium aluminum sulfate needs a temperature of at least 140°F/60°C to get activated, so it doesn’t react with sodium bicarbonate until it hits the oven. The first reaction is smaller and only begins the process of forming gas cells. The second reaction in the oven is larger and expands the cells.
Keto Veggie Pizza — Low Carb Love™
Single-acting baking powder consists of sodium bicarbonate and only one acid – sodium aluminum phosphate. So, it foregoes the first rise of double acting baking powder and only reacts once it reaches a high temperature. It is much slower to react, so most of the leavening happens during the early stages of baking. This contributes to increased/improved oven spring of the dough during baking. However, the problem withboth double-acting and single-acting baking powder is that the sodium bicarbonate portion can be lost or significantly reduced by pre-reaction.
Still, there is another, newer type of baking powder — fat-encapsulated baking powder. While this baking powder can be custom-tailored to meet specific applications, the most common of this type is made using a neutralizing blend of sodium bicarbonate and sodium aluminum phosphate that has been fat encapsulated as a means of protecting both the alkaline and acidic portions from pre-reaction. The heat of the oven/baking melts the fat off of the soda and acid, allowing them to react in a much more predictable manner and allowing them to more fully react for complete neutralization of the acid component. It is possible to make a fully chemically leavened pizza crust using a fat encapsulated leavening system. But since there is no yeast for fermentation, the finished crust will be devoid of the characteristic fermented crust flavor.
Baking soda and baking powder are chemical leaveners that release carbon dioxide gas through the dough, causing food to puff up. Yeast, on the other hand, is a live, single-celled organism that feeds on sugars (glucose) and releases carbon dioxide in the process. As yeast cells ferment, they have two ways of releasing energy from sugar molecules – respiration (producing carbon dioxide) and fermentation (producing carbon dioxide and alcohol).
Best Keto Pizza (and 5 Topping Ideas)
When you knead pizza dough, you knead oxygen into the dough, which the yeast use up rather quickly, producing gas which is trapped by the dough. Most gas in bread dough is produced within the first hour of fermentation. Then the yeast must switch to making alcohols and acids along with gas and grows more slowly. This gives yeast-risen bread special aromas and tastes. These compounds also affect the structure of the dough, changing the crumb and crust after baking.
The main takeaway here is that chemical leavening can certainly be used in making pizza dough. However, it’s definitely not the most ideal.
I use the combination of psyllium, almond flour, and coconut flour a lot in my recipes. A couple of examples include almond flour tortillas, coconut flour flatbread, and now this pizza crust with both almond flour and coconut flour. I like the fairly neutral flavor of almond flour, but appreciate the soft pillow-y texture of coconut flour.
Vegetarian Keto Pizza Recipe
What provides elasticity, structure, and binding to this pizza crust is psyllium. Psyllium is a form of soluble fiber that works a bit like gluten in traditional baking. It essentially creates a sturdy network with the proteins present in gluten-free flours. It’s important to note thatpsyllium comes in different grades of purity. The higher the purity level, the lighter the psyllium husk. This is why psyllium ranges from brown to off-white color. So, whenever you’re purchasing psyllium, get the highest purity level you can find (so your pizza crust turns out light-colored).
I have talked about leavening agents quite a bit in this post. So, just to summarize – yeast will give you the most authentic pizza aroma and taste. If you’re not ok with yeast, the next best alternative would be baking powder.
To make the dough, mix the dry ingredients first.Then add the oil and water, and stir until you get a pliable dough. (If you’re using yeast, you will need to proof it first). It does take a little bit of time for the psyllium husk to absorb all the water, so the dough is moist at first. However, it gets dryer after about a minute and is really easy to work with.
Low Carb Cold Veggie Pizza
I like tolet the dough rest for a few minutesto let the psyllium absorb all the moisture and create a soft, elastic, and slightly sticky dough. If the dough is too dry ordoesn’t bind well, add more water, 1 Tbsp./15 ml at a time.
When you’re ready to make the pizza, shape the dough into a smooth spherical shape.Place the dough ball on a piece of parchment paper, cover it with another piece of parchment paper and flatten the dough with the palm of your hand. Place the rolling pin in the middle of the dough (a handle-less rolling pin allows for more control than a pin with handles) and roll halfway away and halfway toward you. Turn the dough 180 degrees and repeat. Don’t press too much on the rolling pin to keep a decent dough thickness and keep some air in the dough. The thinner the dough, the crispier it will get.
Compared to classic (white flour) pizza crust, this almond flour pizza crust doesn’t rise as much. So, I recommend using your fingers to create the pizza border. The border will slightly puff up in the oven, but not very much.
Low Carb Roasted Vegetables Flatbread Pizza
If you have a pizza stone, use it! It will
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