If you’ve ventured into a low-carb diet, this crispy-chewy pizza crust is bound to make a regular appearance in your meal planning. Straightforward to put together and finished in just about 2 hours, it’ll appease even the fiercest pizza cravings.

Prep

10 mins

Bake

15 to 20 mins

Total

2 hrs 5 mins

Yield

one 12" pizza

Ingredients

• Keto Wheat Flour | --- | 1 2/3 cups (200g)
• Water, Cool | --- | 3/4 cup (170g)
• Instant Yeast | --- | 1 teaspoon
• Table Salt | --- | 1/2 teaspoon
• Olive Oil | --- | 1 tablespoon, plus more for greasing the pan
• Parmesan Cheese (Optional) | --- | 1/4 cup
• Italian Seasoning (Optional) | --- | 1/2 teaspoon
• Pizza Dough Flavor (Optional) | --- | 1 teaspoon

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients in the bowl of a stand mixer or a medium mixing bowl. Mix and knead the dough — using the dough hook on the mixer, or by hand — until it's smooth and bouncy, about 5 minutes with a machine or 7 to 10 minutes by hand.
2. Cover the dough and allow it to rise until it’s puffy but not quite doubled in bulk, about 60 minutes.
3. Drizzle olive oil onto a 12” pizza pan or a baking sheet; a darker (anodized) pan will yield a crispier crust. Transfer the dough to the pan and press it into a 12” circle. Cover the crust and allow it to rise for 30 minutes.
4. Meanwhile, place a rack in the middle of the oven and preheat the oven to 450°F.
5. Top the pizza as desired (see "tips," below, for inspiration) and bake for 15 to 20 minutes, or until the crust is golden brown and the cheese is bubbling.
6. Remove the pizza from the oven and transfer it from the pan to a rack to cool slightly before serving.