Keto flour pizza

Keto flour pizza

Keto Flour evangelisation

I can honestly say that I’m saved. It’s completely baffling to me how little known this gem is. If you see a keto doughnut recipe or keto buns or bread or whatever on the internet it’s probably pretty mediocre at best – at least compared to the real thing.
But things done with the Keto flour are different. They’re actually very good, event when compared to regular, non-keto baked breads and pastries and whatnot.
That’s just for the ones of you unaware of this miracle of food engineering.

Full recipe:


  • 250 g keto flour

  • 1 tsp salt

  • 1/2 tsp yeast

  • 58 g olive oil, divided

  • 173 g water


  • In a stand mixer, combine keto flour, salt, yeast, and 2-3 Tbsp olive oil. Whisk to combine.

  • Add water on medium speed until no dry patches. Increase to medium-high speed and mix until dough is stretchy and smooth, about 10 min. Dough should stick to the bottom, but pull away from the sides.

  • Pour remaining olive oil onto a rimmed half baking sheet (9×13”), and spread along the entire bottom using your hands.

  • Transfer the dough to the baking sheet and roll it around in the oil to coat. Cover with plastic wrap and let rise at room temperature until the dough starts to spread a bit, about 2 hours.

  • Preheat oven to 400 F / 204 C.

  • Remove plastic wrap, and using oiled hands, gently push and stretch the dough to fill the corners of the baking sheet.

  • Add sauce and toppings as desired.

  • Bake until bottom is crisp and top is bubbly, about 12-15 min.

  • Cool for 5 min before serving.

For one pizza (like I did)

I just used half of everything and just put everything in a small food processor right away.
Also I feared that 12-15min would be too much for my toppings so I did 5 min of dough alone, then took it out, added toppings and put it in for another 7. I was surprised to see the dough rise significantly after the 5 minutes but proceeded like planned and it came out awesome.
Very easy to cut, can be held by hand while eating, crunchy on the outside and overall a very good experience.

Experimental All-Purpose Keto Flour

Here are the brands that I use (folks have success with other brands, so please don’t feel the need to limit yourself to these):

* Gluten Free You and Me LLC’s Dried Egg Whites
* Magic Flavor’s Egg Yolk Powder
* Muscle Feast’s Micellar Casein
* Isopure’s Unflavored Whey Protein Isolate
* LC Food’s Inulin Fiber
* Bob’s Red Mill’s Xanthan Gum
*NOW Psyllium Husks Whole
* Viva Naturals Organic Psyllium Husk Powder

Macros: Per 20 g (1/4 cup) serving: 83 cal, 0 . 1 g net carb, 1 g fat, 12 g protein. *Note: I’ve been playing around without using psyllium husk, so if you want to make a large batch the psyllium husks work well for bread-like texture. Looks like cookie types don’t need psyllium husk, but I’m still experimenting. This has been inspired by The Keto Iron Chef. **Reported side effects: Bloating and gas if eating too much in one sitting. There is A LOT of fiber in this. Please check your tolerance for the ingredients that you use. Some folks are sensitive to the inulin.

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