• Home  / 
  • Main Courses
  •  /  Gluten Free, Grain Free, Low Carb Holdable Pizza Crust

Gluten Free, Grain Free, Low Carb Holdable Pizza Crust

The Superbowl just wouldn’t be complete without pizza. If you’re like me and you’re tired of picking off toppings, you want a good, solid, holdable pizza crust that is sugar free, grain free and gluten free. This, my dearest readers, is just that.

This crust has just 2 net carbs in 1/8 of the recipe. The crust is relatively reminiscent of the kind of crust you’d get on a frozen Red Baron – style pizza. It’s not chewy, but it is slightly crispy and tastes very similar to garlic bread. In short, it’s pretty much fantastic. And again, the best part is that it’s holdable. 

One of the only things I’d do differently with this is make it in a round pan. I only made it on a baking sheet because I couldn’t locate my round pizza pan because I don’t use it very often.
This was the baked crust before it was topped. Yum!
As you can see, the crust is somewhat thin but not too thin and has a nice golden color.
OK, enough is enough! Let’s talk pizza.
I topped mine with Light Ragu (it’s sugar free and has only natural ingredients– 16 g/carbs in 1 cup)
Gluten Free, Grain Free, Low Carb Holdable Pizza Crust 
 
 
Ingredients:
 
  • 3/4 cup coconut flour
  • 3 eggs
  • 1/4 C almond milk
  • 1 cup shredded mozzarella cheese (preferably organic)
  • 3 T grated parmesan cheese (preferably organic)
  • 1/4 cup full fat Greek yogurt (preferably organic)
  • 2 T avocado or olive oil ( I used Chosen Foods avocado oil)
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt (optional)
  • 1/2 tsp. Italian seasoning
Directions:
 
  1. Preheat your oven to 375 degrees and make sure rack is in the middle position.
  2. In a large mixing bowl, combine all ingredients except the shredded mozzarella cheese and mix on low until smooth, scraping down on the sides of the bowl as necessary.
  3. Add in the mozzarella cheese and mix on low until just mixed.
  4. Lightly grease a round pizza pan or 13 x 9 inch baking sheet (pictured).
  5. Place the dough in the middle of the pan, then cover it with a large piece of plastic wrap. The dough will be thin for pizza dough. Don’t worry– that’s OK!
  6. Use your hands to spread the dough around the entire pan, all the way to the edges. Keep the plastic wrap over the dough to keep the dough from sticking to your hands.
  7. Bake the dough, untopped, for about 20 minutes, at 375 degrees, until it starts to brown on the top (see picture of untopped crust).
  8. If your oven has a broiler, turn it on and close the door while you top the pizza. If not, leave the temp at 375.
  9. Top your pizza with your desired sauce, cheeses and toppings. I used Ragu Light spaghetti sauce because it is sugar free and contains natural (although non-organic) ingredients. It contains 8 g of carbs per half cup, so I used one whole cup for the entire pie, which was plenty.
  10. Broil the pizza on the middle rack for about 10 minutes (approx.) or until the cheese starts to bubble and turn slightly brown in spots. Those not using a broiler, continue to bake the pizza for about 15 minutes or until the cheese is melted.
  11. Allow the pizza to cool for about 5 minutes before cutting into it. The crust will firm up a bit as it cools just slightly.
Nutrition: (1/8 of recipe): 150 calories, 7 g carbs, 5 g fiber (2 g net carbs), 10 g fat, 9 g protein

 

 

Need Ingredients for That Recipe?

Ingredients

It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

5 comments

Leave a comment: