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Low Carb Pizza Crust - Paleo Pizza Crust - 4 Ingredients

This low carb pizza crust is thin & crispy! With just 4 ingredients, this easy paleo pizza crust recipe is a perfect base for your favorite toppings. Quick & easy to make!

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low carb pizza crust with toppings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 slices of crust
Author Maya Krampf from WholesomeYum.com

Ingredients

  • 2 cup Blanched almond flour
  • 2 tbsp Coconut oil (measured solid, then melted; can also use butter or ghee*)
  • 2 large Egg
  • 1/2 tsp Sea salt

Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

  2. Mix all the ingredients together until a dough forms (you can use a food processor or just mix well manually).
  3. Compact the dough into a ball. Place between two pieces of parchment paper and roll out to 1/4 in (.6 cm) thick.

  4. Remove the top piece of parchment paper. Transfer the crust on the parchment paper to a pizza pan. Poke a few times with a toothpick to prevent bubbling.
  5. Bake for 15-20 minutes, until golden.

Recipe Notes

  • To finish making pizza with this crust, top with desired toppings, then return to the oven for 10-15 minutes, until cheese is bubbling and edges are crispy.
  • Use butter or ghee instead of coconut oil if you are sensitive to the flavor of coconut oil. Refined coconut oil is another option that should be flavorless.

Serving size: 1 slice, or 1/8 of entire recipe

Video Showing How To Make Paleo Pizza Crust:

Don't miss the VIDEO above - it's the easiest way to learn how to make Paleo Pizza Crust!

Nutrition Information Per Serving

Calories: 206 | Fat: 18g | Total Carbs: 6g | Net Carbs: 3g | Fiber: 3g | Sugar: 1g | Protein: 7g

Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.

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