Dinner

Low-Carb, Fiber-Packed Pizza Crust with Excellent Texture and Rise

A yeasted low-carb pizza crust built on lupin flour, oat fiber, and vital wheat gluten for genuine texture and rise.

By the MMBC Test Kitchen · Updated January 2024
4 (263 ratings)
Low-carb pizza on a pan
A keto pizza crust that finally rises. If your low-carb attempts keep coming out dense and floppy, this one fixes it. The dough leans on a trio of Modern Mountain Lupin Flour, Modern Mountain Oat Fiber, and vital wheat gluten for real texture and lift. Non-keto dinner guests keep telling us they "wouldn't know it was low carb," and that's exactly the reaction we're after. Add your favorite sauce and toppings, then taste the texture and rise for yourself.
Prep
20 min
Bake
15 min
Yield
8
Calories
140

Directions

  1. In small bowl, add water, yeast, and honey and gently stir. Let yeast activate until the mixture has bubbled and doubled in size.

  2. 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.

  3. 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.

  4. After the dough has risen, you can either press it or roll it to form your crust.

  5. 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!

Tips

  • Don't over-mix. Too much mixing over-develops the vital wheat gluten and turns the crust dense and rubbery.
  • If your crust comes out dense or rubbery, mix a minute less next time. Still off? Dial back the vital wheat gluten slightly.
  • Short on time? Boil a cup of water and set it beside the dough in a closed oven or microwave to speed the rise.
  • Have the time? A 12+ hour cold rise in the fridge deepens the flavor.

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