Tired of your keto pizza attempts resulting in dense, floppy pizza crusts that don't rise?
This yeast dough recipe is a low-carb pizza crust option that uses the tactical trio of Modern Mountain Lupin Flour, Modern Mountain Oat Fiber, and vital wheat gluten to achieve a crust that, according to many non-keto dinner guests, "you wouldn't know was low carb". As far as we're concerned, that's the best compliment we could hope to receive for any low-carb creation!
Toss this dough together with your favorite sauce and toppings and discover this crust's tasty texture and real rise.
In small bowl, add water, yeast, and honey and gently stir. Let yeast activate until the mixture has bubbled and doubled in size.
In a stand mixer, mix the egg and ghee/butter for 1-2 minutes. Then add the remainder of the ingredients and continue to mix. Slowly add the yeast mixture. You should notice that a sticky dough quickly forms. Continue to mix for 3-4 minutes until you form a nice dough.
TIP: Be careful not to over-mix, which you'll know has occurred if your dough is not easy to form into a ball in the next step.
Form the dough into a dough ball and place on a plate. Cover the dough with a greased sheet of plastic wap. Allow the dough to rise for ~2 hours in a warm place.
If you have the time, you can also let the dough perform a cold rise by sticking the dough in the fridge for 12+ hours. A cold rise can help the flavors to develop in the dough.
TIP: In a rush? Bring a cup of water to a boil and place it next to your dough in a small space such as your oven or microwave. This will help to expedite the rising process.
After the dough has risen, you can either press it or roll it to form your crust.
Top the pizza with your sauces and toppings of choice, bake for 12-15 minutes at 350F (or toss it on the grill, if that's your thing), and rejoice in the fact that you've found a low-carb pizza option that we don't think you'd ever know was low carb!
Recipe Note
Find that your crust is a bit dense or rubbery? We've found that if the dough is over-mixed, the vital wheat gluten can over-develop a gluten structure that leads to a denser, rubbery crust.
Not to fret, perfect keto pizza can still be in your near future, trust us! Start by mixing for a minute less next time around. If that doesn't do it, try to add a bit less vital wheat gluten.
We’ve clarified the amount of water and that you can use butter or ghee. We decided to opt for ghee in this recipe (but failed to update the instructions to include the mention of ghee, oops!), although the ghee can easily be switched out for butter if you’d prefer!
Let us know if we can help with anything else!
Modern Mountain
There’s no water or butter in the list of ingredients! You need to edit this recipe.
What is dough enhancer?
Thanks a bunch, Tim!
We’ve clarified the amount of water and that you can use butter or ghee. We decided to opt for ghee in this recipe (but failed to update the instructions to include the mention of ghee, oops!), although the ghee can easily be switched out for butter if you’d prefer!
Let us know if we can help with anything else!
There’s no water or butter in the list of ingredients! You need to edit this recipe.