So happy to finally put out a delicious keto/low carb, gluten free pizza dough!!! It has been a long road of hundreds of experiments over the last four years. And I can't wait to see what else I can make with this delicious dough, my head is reeling with the possibilities now that I have finally gotten this perfect!!
The first part of this recipe is your liquid of choice. I prefer to use a heavy cream/water mix but you can also use an unsweetened low carb milk. Then you bloom the yeast in the warm liquid. I've used active dry and rapid rise yeast and I've found there wasn't too much of a difference. To activate the yeast I use Inulin which is a fiber usually derived from artichokes. I haven't found any other keto sweetener that has worked to active the yeast. If you don't mind using maple syrup or honey you can use 1/2-1 tsp. instead of the inulin. To bloom the yeast I place in a warm area, often I turn on my dehydrator or oven to help warm it up.
The 2 eggs and sweetener is the next step. I have tried less eggs and it just makes the dough kind of dry. For the sweetener in this, I have tried several kinds of sweetener for this pizza dough. Â The kind of sweetener you use definitely impacts the outcome of the dough. I tried the dough with no sweetener and it did work, just didn't give the crispiness or chewiness I wanted in a pizza crust. I went back to using the liquid allulose to give the browning we want, to give some crispiness to the outside crust of the pizza along with some added moisture to the dough. Allulose isn't as sweet a sugar and didn't give the chewiness I wanted in the pizza crust so I had to combine it with another sweetener to get the feel of a regular pizza crust. I choose Lakanto brand packable erythritol/monkfruit brown sugar substitute but any erythritol based packable brown sweetener should work. If you use all erythritol in the same amount it was a sweet dough. If you use all allulose you won't get the chewiness and it will be a very soft crust that browns quicker. You can use powdered allulose but you would need the same gram measurement of 14g which is a tablespoon and a half instead of a tablespoon. I suggest a stand mixer or hand mixer to help dissolve the sweetener into the eggs. You don't need a bunch of volume with the eggs, you just want the grittiness gone from the sweetener. Additionally you need the mixer to activate the gelling agents in the dry ingredients enough to form a dough.
You can do the recipe with no sweetener at all but you wont get it as brown or chewy, I made it into a type of focaccia bread which was super soft and bread like and a great thing to dip into a keto/low carb dip.
Next is melted salted butter. I always use salted butter but if you only have unsalted add an extra 1/4 tsp. salt to the dry ingredients. I have found you can usually swap out coconut oil for butter in most recipes. I did try using avocado oil in place of the butter and it worked but the dough was a little bit stickier and needed to add some bamboo fiber when I went to roll it out.
Next is the dry ingredients which I tested so many different ratios of things and this gives the best texture to the dough. I found that you need baking powder plus the yeast to keep our baked goods decently risen. I use unflavored whey protein Isolate (Isopure) which is 0 net carbs per scoop and I have not been able to figure out a replacement for it without having to change the other "flour" ingredients in the recipe. I didn't use coconut flour in this recipe but you can replace some of the bamboo fiber with coconut if you want to but I don't think that will be any better with the coconut flour added but it won't hinder the dough much.
The xanthan gum and gelatin are both essential. You can try to use just one or the other, looking up the subbing ratios on google, but I have tried and found that it isn't exactly the same outcome. I feel like xanthan gum gives a slimy texture to the dough, for lack of a better descriptor, while gelatin thickens the dough and makes it stiff and chewy. I use Anthony's xanthan gum which is very strong compared to old brands I use to use so you may need more xanthan gum than is in the recipe. For the gelatin I use grass-fed beef gelatin which is stronger than unflavored knox pork gelatin, so you may need more if you use a different gelatin. I upped the xanthan gum and gelatin from previous dough recipes to give an even better "gluten" texture to the pizza crust.
The last dry ingredient is the bamboo fiber, I used all bamboo fiber instead of the coconut flour and bamboo fiber mix. This gave a very fluffy roll. I have had luck replacing the bamboo fiber with oat fiber but the dough may be a little more sticky and the crust turned out softer and less crisp. To work with the dough I make sure to oil everything including my hands. If you made the dough correctly you should be able to roll a dough ball and flatten it into a crust as long as you are oiled up. The dough should be able to form a pretty thick dough ball.
I do suggest proofing the crust uncovered to help it brown and give fluffiness to the crust. I use my dehydrator set to 105 degrees, I find it's the easiest and most consistent way to proof keto/low carb baked goods. You can also proof on the top of a preheated oven, close to where the hot air comes out of the back of the oven. I use a laser thermometer to gauge how close to place the pans to the heated air. I have found keto baked goods need a higher heat to proof than normal bread doughs, which proof around 80 degrees. Now a days many of us have counter top appliances also, that can be set to a function that you can lower the heat setting very low, so that is another option to proof the bread.
Not Proofed Proofed
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Pizza Dough Recipe:
4 oz./1/2 Cup- Heavy Cream/Water mix or Low Carb Milk Warmed between 100-110 degrees
3 g/1 tsp.- Inulin (Alternatively 1 tsp. Honey or Maple Syrup)
5 g/1-1/4 tsp-. Active Dry or Rapid Rise Yeast
100g/2 Large Eggs (I weigh now because they can vary in weight)
12g/1 Tbs. -1:1 Alternative Brown Erythritol Based Sweetener (packable)
14g/1 Tbs. Allulose Syrup Or 14g/1 & 1/2 Tbs. Granular Allulose
56 g/2 oz./1/2 Stick- Salted Butter (melted) (add 1/2 tsp. salt if using unsalted)
40 g/1/2 Cup (approximately) Packed Unflavored Whey Protein Isolate
58 g/3/4 Cup +2 Tbs.- (scooped not packed) Bamboo Fiber (Oat Fiber creates less crisp crust)
5 g/1/2 Tbs.- Baking Powder
9 g/2 & 1/4 tsp.- Anthony's Xanthan Gum
22 g/2 Tbs. + 3/4 tsp.- Grass fed Beef Gelatin
1/2 tsp.-Salt
Topping of Choice
Instructions:
Weigh/measure out your liquid and heat to between 100-110 degrees Fahrenheit then add the inulin and yeast, set aside to activate (optional but I think it adds flavor)
In a stand mixer beat 2 eggs with the sweetener until no longer grainy, shouldn't take long
While that whips, weigh/measure, sift and whisk together dry ingredients
Once you can't feel any sweetener granules, on low speed, stream in the melted butter and milk and yeast mixture
Scrape down then add in all the whisked dry ingredients, turn on slow then speed it up to work the dry ingredients well
Scrap down and whip until a thick dough forms
Let sit will you grab the pans you will be using to form the pizza crusts on, make sure the pans fit in whatever you are proofing in whether a big dehydrator or a counter top appliance that can be set to 105 degrees
If you are proofing on the stove top in front of the hot air from the back of your stove, turn the oven onto 375
If making a 12 inch pizza make sure that you have a big enough pan to fit that, spray the pan then line with parchment and spray the parchment and coat well
If making 2-8 inch pizza crusts, I like to place plastic wrap on my scale to keep it clean, then spray the plastic wrap with oil along with a clean work surface and oil your hands
Tare out your scale to 0g then place all the dough onto the scale, then divide the amount in half, which should be 213g each
Take the dough and place onto the oiled work surface and knead until a nice smooth, cohesive dough forms and roll it into a nice round ball
Place the ball onto the oiled pan and slowly flatten out evenly until it reaches either the 8 or 12 inches around crust, you want to go slow because the edges will rip and not form a nice crust. If it happens, work the dough back together and work a little slower
Once its the desired size, start flattening and thinning the center and building up the edge crust to form a decent crust all the way around
Once the pizza crusts are all formed, place uncovered in a 105 degree place of your choosing and proof for 1 hour, I turn half way through to get an even proof on the crusts, when you turn preheat your oven to 375 degrees if it isn't already on
Top with your desired low carb toppings, each 8 inch crust can take about 3 oz. of shredded cheese which is very cheesy but the crust still holds up, I used 2 oz. of tomato sauce and 1 oz. of pepperoni
Bake at 375 for 14-18 minutes, ovens vary widely so keep an eye on it, I even broiled for a minute or two because I like my pepperoni crispy
Take the pizza off the parchment right away, slice and enjoy!
Tomato Paste made into pizza sauce:
6oz. Can tomato paste
8oz. Water
1 Tbs. Oregano
1/2 Tbs. Basil
1 Tbs. Garlic
1 Tbs. Onion
1/2 tsp. Salt
1 tsp. Pepper
1/2 Tbs. Allulose
Macros for 1-8 inch crust or half of a 12 inch crust
510 Calories
38g Fat
18g Total Carbs
10g Fiber
6g Sugar Alcohol
2g Net Carbs
36g Protein
Macros for my 1-8 inch pizza with 3oz. Whole milk block mozzarella, 2oz. sauce made from tomato paste and 1 oz. Margherita pepperoni
930 Calories
69g Fat
26g Total Carbs
11g Fiber
6g Sugar Alcohol
9g Net Carbs
62g Protein
Can obviously just do a cheese 12 inch pizza also!
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