Low Carb Crispy Pizza with Coconut Flour and Mozzarella Recipe
This Low Carb Pizza recipe features a crispy, fluffy, and sturdy coconut flour fathead crust made easily in a food processor without the mess of melting mozzarella dough. Perfectly gluten-free, nut-free, and keto-friendly, it yields two 20 cm pizzas that are filling and quick to prepare. Topped with classic keto-friendly toppings like marinara sauce, pepperoni, shredded mozzarella, and fresh basil, this pizza offers an authentic pizza experience with a fraction of the carbs.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 18 minutes
- Yield: 2 pizzas (20 cm diameter each)
- Category: Main Course
- Method: Baking
- Cuisine: Keto, Low Carb
- Diet: Gluten Free, Low Carb
Ingredients
For the Dough
- 2 cups pre-shredded mozzarella (220g)
- 2 tablespoons coconut flour (16g)
- ½ tablespoon psyllium husk (or ½ teaspoon psyllium husk powder)
- 1 egg
- Pinch of salt
For the Topping
- ⅓ cup marinara sauce (80ml)
- 10 slices pepperoni (30g)
- ¼ cup shredded mozzarella (28g)
- Handful of fresh basil leaves
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) on an electric setting to ensure it's hot and ready for baking.
- Make the Dough: Place the shredded mozzarella, coconut flour, psyllium husk, egg, and a pinch of salt into a food processor or blender. Blend the ingredients for about 2 minutes until a smooth, pliable dough forms, stopping occasionally to scrape down the bowl sides for even mixing.
- Form Dough Balls: Grease your hands generously with olive oil to prevent sticking, then divide the dough into two equal portions (about 130g each) and shape each into smooth dough balls.
- Roll Out Dough: Place each dough ball between two sheets of parchment paper and roll out into approximately 20 cm diameter circles. Remove the top parchment paper carefully to keep the dough from sticking to your rolling pin.
- Bake the Crusts: Transfer the rolled-out dough circles with the bottom parchment paper onto a baking sheet. Bake in the preheated oven for 7 minutes or until the crusts turn golden brown and are crisp.
- Add Toppings: Remove the crusts from the oven, spread each with about ⅓ cup marinara sauce, then layer with pepperoni slices, shredded mozzarella, and fresh basil leaves.
- Bake Again: Return the topped pizzas to the oven and bake for an additional 6 minutes or until the cheese has melted and the toppings are hot and slightly crisped.
Notes
- Each pizza crust has 8.8g net carbs before toppings; the entire pizza with toppings contains approximately 11.1g net carbs and 539 calories.
- Grease your hands with olive oil when handling the dough to prevent sticking.
- Always add tomato sauce and toppings after the crust is baked to maintain a crispy base and avoid sogginess.
- The crust is mainly mozzarella, so there's no need for heavy cheese toppings.
- Store leftover pizzas in the fridge for up to 4 days; freeze unbaked dough, prebaked crusts, or whole pizzas for up to 3 months.
- Reheat pizza in the oven at 200°C (400°F) for 5-7 minutes from refrigerated, or 12-14 minutes from frozen for best crispiness. Reheating in a frying pan over low heat covered with a lid also works well.
- Do not microwave leftovers if you want the crust to remain crispy.
