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Thin Keto Pizza Crust

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This recipe is based on my Best Keto & Paleo Tortillas. this easy low-carb tortilla dough is so versatile!

The dough works for low-carb taco shells, nachos and breadsticks and now I'd like to share my grain-free pizza crust that is also paleo-friendly.

Tips for Making Keto Pizza Crust

Some of you may be wondering why I use whole psyllium husks rather than psyllium husk powder to make this dough. The reason is that whole psyllium husks make the dough easy to work with. Although psyllium husk powder can also be used, I found that whole psyllium husks add more flexibility. Psyllium husk powder works better for other recipes like my Ultimate Keto Buns where it creates a fluffy texture which is best for making low-carb bread.

Make sure you use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product and brand or whether you make you own ingredients (eg flax meal from flaxseeds).

Finally, this recipe makes 6 small or 3 large regular pizza crusts. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Hands-on Overall

Serving size 1 small pizza crust

Allergy information for Thin Keto Pizza Crust

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 small pizza crust)

Net carbs2.5 grams
Protein8.4 grams
Fat18.3 grams
Calories231 kcal
Calories from carbs 5%, protein 16%, fat 79%
Total carbs12.1 gramsFiber9.6 gramsSugars1.4 gramsSaturated fat2.1 gramsSodium395 mg(17% RDA)Magnesium123 mg(31% RDA)Potassium323 mg(16% EMR)

Ingredients (makes 6 small, or 3 large pizza crusts)


  1. Mix all of the dry ingredients and then add lukewarm water. Leave the dough to rest in the fridge for 15-20 minutes. (This is the same dough I use in my tortilla recipe.)
  2. Meanwhile, preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Divide the dough in 6 equal pieces (or 3 when making large pizza crusts). Place a piece of the dough between two pieces of baking paper and roll out until the dough is very thin. Use your fingers to roll the edges in creating a rim to hold the pizza filling.
    Thin Keto Pizza Crust
  3. Alternatively, use a nonstick silicon covered roller and a silicon mat like I did. Thin Keto Pizza Crust
  4. Place the pizza crusts on a baking sheet lined with parchment paper. Optionally, you could sprinkle the pizza crusts with 2 to 4 tablespoons of grated Parmesan which will seal the dough and prevent it from getting too moist after you add toppings. Bake in the oven for 10-12 minutes or until crispy and firm. Thin Keto Pizza Crust
  5. When done, remove from the oven and add your favourite pizza toppings (pepperoni, tomatoes, spinach, minced meat, eggs, mushrooms, etc). If you don't use it straight away, let it cool down and store in an airtight container or a wrap for up to 2 weeks. You can use this crust to make Keto Florentine Pizza, Keto Bolognese Pizza or Keto Cheeseburger Pizza. Thin Keto Pizza Crust

Ingredient nutritional breakdown (per serving, 1 small pizza crust)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Flaxmeal (flax meal), ground flaxseed
0.3 g3.4 g7.9 g100 kcal
Coconut flour, organic
0.5 g0.9 g0.8 g18 kcal
Psyllium husks, whole
0.1 g0 g0 g1 kcal
Chia seed meal (ground chia seeds)
0.1 g0.5 g0.9 g14 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Water, still
0 g0 g0 g0 kcal
Total per serving, 1 small pizza crust
2.5 g8.4 g18.3 g231 kcal

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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (100)

Ah, gosh thank you!  It's been such a pain trying to find a pizza crust that isn't fathead dough or "keto" in that you, you know, eat one girlfriend slice for like 10 net carbs before the toppings even go on.  And being someone with a palette, I totally can tell that fathead dough is just cheese on top of more cheese.  To my mouth it's very monotonous.  This will be a good way to get some fiber in, too!

I love both but I also prefer this to the usual Fat Head dough. It's lower in calories and carbs which can really add up with toppings.

I LOVE this recipe! Made pizza with it a few times but I also make the dough into crackers by just spreading it out on a baking sheet, scoroing, and baking until dried out. So good!

Thank you Bob! It definitely is a good cracker dough. I use it to make breadsticks too 😊 Ultimate Keto Breadsticks

Thanks a lot for this receipe.  I have made this pizza crust many times and it is easy to make.  Recently I discovered that I am sensitive to almond.  So I am wondering if I can substitute almond flour with coconut flour, with adjustment of more warm water?  or even perhaps additional eggs?

Hi Jenny, I'm sorry I missed your comment! I would say that the next best alternative would be ground sunflower seeds (same amount) or more flax seeds (here you'll need to test the amount but I'd say about 1/2 cup more). Coconut flour might be an option but I haven't tried it. You could do that by using about 1/4 cup of coconut flour instead (it's highly absorbent). An extra egg shouldn't be necessary with this amount but if it's dry, you might need to add some, maybe not a whole egg. I hope this helps!

Thank you for this recipe. Just made pizzas with hot smoked salmon and goats cheese plus extras ....soooo yum. This recipe is so versatile and flexible. I usually use for biscuits( tortilla chips) using LSA instead of flax meal and don’t  grind chia seeds anymore..every time perfect. Martina you are a clever cook and every recipe is delicious and works!!. Looking forward to my order of your latest book. Thankyou

Thank you so much Heather, that's so kind of you to say!

Hubby and I are doing Veganuary. Given that we are also Keto this is QUITE a challenge but this pizza crust was AMAZING! I often wonder why pizza is round because the middle is always soggy soooo, I made this recipe into four long thin rectangles. This fit on to my baking tray really well in batches of two. I also turned them over for about 5 minutes to brown the bottom. For the topping, I sautéed some mushrooms and red and yellow pepper with a small red onion. Then I used some passata, the veggies, some marinated artichokes and drizzled with some fresh green pesto that I made. When it came out of the oven I put on some fresh rocket and small pieces of avocado. Honestly, it was one of the best pizzas we have ever eaten and even hubby who is a huge South African and loves his meat, smacked his lips. When I told him that the two extra bases were being made into pizza again for lunch today he was thrilled. Give this a go, you won't be disappointed.

That is indeed a challenge! I'm glad you both enjoyed, thank you for the lovely feedback!

For some reason this thin pizza crust recipe is not complete. Step 1 does not describe pizza crust ingredients such as -- Add the water to the dry ingredients and mix
Also it appears that final step is missing with regard to placing your pizza topping onto the crust, for example how long do you cook the pizza with the ingredients.

Hi Linda, this is only a pizza crust, there is no topping in this recipe, therefore it is complete 😊 I think I can see the confusing part though - the recipe refers to the "tortilla recipe" because it is the same recipe (same dough), just shaped into a pizza crust. I'll update to clarify the first step.

This crust worked better for me BY FAR compared to any other low carb pizza crust I have tried.
I made a "traditional" Pizza Margherita and did two tweaks that really helped.
I bought a Lodge Pre-Seasoned Round Cast Iron Griddle (10.5 in) to do your tortillas and pizza crust.  It can be used in the oven at high temp or on the stovetop.  With only a 1/2 inch lip around the edge it is easy to get the tortillas/ pizza crust onto and out of.  It was under $15 in the US.  
What was great is that when I took the pizza out of the oven, I hadn't gotten as crisp a  bottom on the crust as I would have liked....and just popped it onto the stove top to heat the bottom some more till it was golden brown without over baking the top.  Bingo.  Success.
I also follow your suggestion of putting some Parm cheese on the crust first before any toppings but found it even worked better to also add 3/4 of the Mozzarella cheese on top of that and melt both a bit before spreading on my pizza sauce.  No soggy crust and the pizza sauce spread nicely on the melted cheese.  Topped that with the final 1/4 of the Mozzarella , pinch of dried hot pepper flakes...baked....and topped with fresh torn basil and some extra virgin olive oil.  Was very satisfied with the result and the crispy bottom of the crust.
Thanks for a really versatile crust!  

Thank you Deborah, I'm so happy to hear you liked it! Thank you so much for all the tips

I have tried this multiple times when in a hurry. Even without setting it in the fridge, it holds together really well! I reheated some this morning for breakfast and it was just as good. I skipped the spices and forgot salt (lol) so next batch should be tastier! To avoid stickiness, I added less water than recipe called for. No more crumbly than pie crusts of yesteryear.

Glad you enjoyed! 😊

Hello Martina, first of all I wanted to thank you for all your wonderful recipes. I would like to try this recipe and I was wondering if I could omit the chia seeds or substitute them with anything and still achieve the same result?

Thank you so much Doravini! You could use some more flax meal - the difference will be negligible. You may just need to use a little less water and only add more if needed (if too dry) to make the dough rollable. I hope this helps 😊

Followed recipe exactly using weights but my mixture was sticky and difficult after allotted time in fridge. Baked at 200 fan forced. Not crispy after 13min.
Appreciate your feedback. Did use almond meal.  

Hi Yvonne, I've been using this recipe for at least 5 years and in most cases I had to add 1-2 tablespoons of water to make it more sticky to make the dough that can be rolled out. I always make these by weighing ingredients and they come out great.
I'm thinking about the ingredients.... If it was too sticky it sounds like something was not absorbent enough? I can't explain it other than possibly a difference in brands (provided you didn't make any substitutions).
As for the crispiness, did you manage to roll it out thin? I'm thinking maybe it was too thick?

Tx for advice. I weighed carefully and only ingredient questionable was the almond meal (Macro brand)
Have read that fine almond flour more absorbant!
Did roll thin (some patchwork) and cooked longer.
Tasted ok.

Could i add a little sugar, and  yeast to make it fluffier?

You could use this recipe: Low-Carb & Keto Naan Bread

Tried this tonight. Really impressed. Not difficult. Worked out really well. Enjoyed Pizza while still remaining on Keto. Thanks!

Thank you Tom!!

I love the recipes.  I would like more!

Thank you! Here's more than 1,000 recipes: Recipes 😊

hi, does this mean u double bake it? bake once to set the base, and after placing toppings u bake it again?

That's correct! I do that to keep the crust crispy 😊 I then usually add some grated Parmesan which helps keep it crispy even when you add topping: Spooky Halloween Low-Carb Pizza I hope this helps!

Hi ther, thank you for the wonderful recipe. I followed everything as instructed and added chia seeds powder instead of physillum husk. It kept breaking up and wasn’t able to use rolling pin. This is my third attempt and always messes up, what am I doing wrong? 🤷🏻‍♀️🤷🏻‍♀️🤷🏻‍♀️ Thank you

I'm sorry to hear that. Was the dough dry and crumbly? Did you perhaps need to add more water? It should not break unless you used substitutes (which I suppose you didn't) or there was not enough water (this can happen if the dry ingredients are more absorbent/dehydrated). It also helps to cover and set aside for 30-60 minutes.

Tried to do many low carb pizzas and this is the only one approved and loved by my Italian Bf!

Thank you Isabel, I'm so honoured!

Hi, I am allergic to almonds (and cashews, walnuts, and macadamia nuts), what could I use instead of almonds flour?  Thank you in advance!

Hi Stephanie, you could use flax meal instead - you may just need to use more water as it's more absorbent compared to almond flour. I hope this helps!

Some people have had good success subbing sunflower seed flour ( make yr own in. bullet, blender, processor) instead of almond flour.

This is by far the best Keto pizza crust I’ve made thus far. I didn’t have any psyllium husk or ground chia seeds but it still turned out great. FINALLY a crispy crust- thank you!!!

Thank you for tour lovely feedback!

I dont have a problem making more then I need for a meal;but can you freeze this dough for use at a later date.

Yes you can. Ideally, freeze it in batches (e.g. enough for 1 pizza crust or any of these: Ultimate Keto Breadsticks and The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos (same dough).

Hi..this recipe for the base seems wonderful.trying it today... but I was wondering if this will work as a base for crackers too with the addition of herbs and seasoning. Your thoughts? Thanks

Absolutely! These are great as crackers too! The dough is based on this recipe: The Best Low-Carb & Keto Tortillas, Taco Shells & Nachos
And I used it to make breadsticks too: Ultimate Keto Breadsticks
And here's a similar recipe for crackers: Keto Cheesy Party Crackers

I just purchased psyllium husk powder and am looking for recipes when I came across your thin crust pizza recipe.
You stated this recipe makes 6 small pizza crusts. Would I be able to freeze the "dough" if I dont want to make all of them at once?

Hi Ninel, yes, you can freeze the remaining dough in batches and then once you are ready to make another one, leave it in the fridge to defrost overnight. I hope this helps!

Hello and thank you for this wonderful pizza crust recipe! I've made it several times now, but every time I stop and consider the chia seeds. I've never put the same amount in the recipe, so I thought it's time to write and ask.
The recipe calls for 2 tbsp chia seeds, ground (15 g) [I love it when recipes include measurements!]
So, the issue is does one measure the chia seeds before or after grinding? To try to find the answer myself, I measured both ways . . .
2 T whole chia seeds weighs about 23 g
2 T ground chia seeds weighs about 11 g
What does the 15g refer to? How much chia seed does the recipe really require? And should one measure it before or after grinding.
Thank you for clarification.

Thank you for your lovely feedback! You are right, it wasn't clear from the ingredients. I fixed it to clarify - the 2 tablespoons are per "ground chia seeds".  I suppose there might be a small difference depending on the texture (how much your grind them). You should use 15 grams but even if you use 11 grams, it won't affect the final result.

Can u freeze this dough, its just the two of us, so don't need all those pizzas.

Yes, you can freeze the remaining dough in batches and then once you are ready to make another one, leave it in the fridge to defrost overnight. I hope this helps!

Do you think cashew flour would work? I am allergic to all other nuts

Hi Kerry, I haven't tried cashews but I think that some ground seeds like sunflower seeds will work. The only difference should be the impact on the flavour.

Výborný korpus! Trošku jsem se bála té kokosové mouky (nemám ji ve slaných receptech moc ráda), ale není prakticky cítit. Moc děkuju za recept a zdravím z Čech 😊 Pavla

Dekuji Pavlo, jsem rada ze chutnalo! 😊

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