Keto Sunflower Seed Flour Pizza Crust

Name: Keto Sunflower Seed Flour Pizza Crust
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ cups (168g) shredded mozzarella cheese; 2 tbsp (1 oz) cream cheese; 1 egg; ¾ cup + 2 tbsp (96g) ground sunflower seed meal; ¼ tsp salt

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This Keto Sunflower Seed Flour Pizza Crust is the perfect base for your favorite pizza toppings! This recipe is low-carb, made without almond flour or coconut flour, can easily be made egg-free, and can be meal prepped in advance and then frozen. Whip this recipe together for a quick pizza night in minimal time for busy weeknight dinners!

Overhead shot of baked keto pizza crust without almond flour on parchment paper atop a marble kitchen counter.

This nut-free sunflower seed flour crust is made with just 5 ingredients and can be personalized with a wide array of toppings to suit a variety of diets.

With a few simple steps, this recipe can be prepped in 10 minutes and cooked in less than 15 minutes.

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💛 Why you’ll love this recipe

➡️ Ingredients

⏲ How to make keto sunflower seed flour pizza crust

🍴 Net carbs

👉 Ingredient substitution suggestions

✨ Variations

💬 FAQs

📚 Keto pizza recipes to try

🍽 Recipe

💛 Why you’ll love this recipe

A great recipe to have on hand for pizza lovers who have peanut, tree, and/or coconut allergies (this recipe doesn’t include almond flour or coconut flour, which are very common ingredients in low-carb pizzas).
Perfect for meal prepping – it can easily be made in advance and then stored in the refrigerator or freezer for times you want to quickly throw together a pizza night.
Low in carbs and keto-friendly.
The pizza dough is made without yeast, meaning one less ingredient you need to worry about!
The perfect base layer for all of your favorite pizza toppings.

➡️ Ingredients

Shredded mozzarella cheese
Cream cheese
Egg
Ground sunflower seed meal
Salt

(Need ingredient substitution suggestions? See that section below for my recommendations.)

⏲ How to make keto sunflower seed flour pizza crust

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

Melt cheese in the microwave then add an egg, ground sunflower seed meal, and salt to the bowl.
Knead together to form a dough then chill in the refrigerator.
Roll the chilled dough into a crust then transfer it to a baking sheet.
Bake it at 400 degrees until golden.

The step-by-step process of how to make a keto pizza crust from scratch.

🍴 Net carbs

Per serving, this sunflower seed flour pizza crust contains 1.8 grams of net carbs. The recipe, as written, yields 10 servings. One serving is equivalent to 1 slice of the crust.

Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.

👉 Ingredient substitution suggestions

Shredded Mozzarella Cheese: Shredded Provolone, white cheddar, or Monterey Jack cheese can be subbed in at a 1:1 ratio for this recipe.
Cream Cheese: If you do not follow a nut-free diet, almond milk cream cheese should be able to be subbed in for regular cream cheese at a 1:1 ratio. Due to my allergies, I cannot test this substitution, but I think it should work.
Egg: A flax egg works perfectly here in place of the 1 egg this recipe calls for. To make the flax egg, mix together 1 tbsp ground flax seeds with 3 tbsp water. Set aside for 5-10 minutes until the mixture thickens, then use as instructed in the recipe for the 1 egg.
Ground Sunflower Seed Meal: Make your own ground sunflower seed meal by pulsing raw sunflower seeds in a food processor until fully ground. Almond flour can be used at a 1:1 substitution ratio, if you eat nuts.

Keep in mind that any changes you make to this recipe will modify the total net carbs.

✨ Variations

Taco Pizza: The way we make it most often. We follow this recipe for Keto Taco Pizza.
Pepperoni and/or Sausage Pizza: We make this with Rao’s Homemade Sensitive Marinara Sauce mixed with some tomato paste, Italian seasoning, and garlic powder, topped with shredded mozzarella cheese, and pepperoni and/or Italian sausage. After baking the crust and adding toppings, I return the baking sheet to the oven to bake until the cheese has melted, which usually takes anywhere from 8-15 minutes, depending on how many toppings we’ve added.
Bacon Cheeseburger Pizza: Pizza meets bacon cheeseburger. This is REALLY good. We use this recipe for making keto-friendly bacon cheeseburger pizza.
Veggie Pizza: Packed with veggies and really delicious. We use this recipe for Keto Green Pizza.
Breakfast Pizza: This one is delicious and makes for a perfect “breakfast for dinner” meal. We use this recipe for our keto-friendly breakfast pizza.

💬 FAQs

Where can I purchase sunflower seed flour?

I buy mine from Amazon and have it shipped to me (this is the sunflower seed flour that I use). You can also choose to make your own by pulsing raw sunflower seeds in a blender or a food processor until it turns the consistency of flour.

Can I store this crust in the refrigerator?

Once cooked and fully cooled, you can store this nut-free pizza crust in an airtight container in the refrigerator for up to 3 days.

Can I freeze this crust?

After being cooked and cooled, the crust can be stored in the freezer for up to 2 months. The challenge would be to find an airtight container or storage bag that would fit the whole crust. You would likely need to cut it into smaller pieces. Regardless, the baked crust will store very well in the freezer to eat later. When you’re ready to eat it, heat it up in the oven from frozen at 400 degrees before adding desired toppings.

📚 Keto pizza recipes to try

🍽 Recipe

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Keto Sunflower Seed Flour Pizza Crust

Author: Sara Nelson
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 10 slices 1x
Category: Main Dish
Method: Bake
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

Ingredients

1 1/2 cups (168g) shredded mozzarella cheese
2 tbsp (1 oz) cream cheese
1 egg
3/4 cup + 2 tbsp (96g) ground sunflower seed meal
1/4 tsp salt

Instructions

To a microwave-safe bowl, add shredded mozzarella and cream cheese and transfer bowl to microwave. Microwave on high for 1 minute. Mix cheese mixture with spatula and microwave again for additional 30 seconds.
Remove bowl from microwave, add egg, and mix until ingredients are well-combined. (If mixing becomes too difficult, return bowl to microwave and microwave on high for about 20 seconds. Mix again with a spatula.) To bowl, add ground sunflower seed meal and salt and, using hands, knead mixture together until fully incorporated. Cover bowl with foil and transfer to refrigerator to chill dough for 20-30 minutes.
Preheat oven to 400 degrees to come to temperature while dough chills.
After dough has chilled, remove bowl from refrigerator and transfer dough to parchment paper or silicone baking liner. Place another piece of parchment paper atop dough and, using a rolling pin, roll dough out to about ¼” thick. Remove and discard top piece of parchment paper. Carefully slide a baking sheet beneath the parchment paper with the dough on top. Using a fork, gently prick dough all over. Transfer baking sheet to oven and bake until golden, about 10-12 minutes.
Remove baking sheet with crust from oven. Top with your favorite low-carb pizza toppings before baking again to melt the cheese you use and cook the vegetables or protein you decide to include.

Recipe Notes:

How To Make This Recipe Egg-Free: A flax egg works perfectly here in place of the 1 egg this recipe calls for. To make the flax egg, mix together 1 tbsp ground flax seeds with 3 tbsp water. Set aside for 5-10 minutes until the mixture thickens, then use as instructed in the recipe for the 1 egg. Note that this substitution will alter the final nutrition information, including increasing the carb content per serving just slightly.

Net Carbs: Per serving, the crust contains 1.8 grams of net carbs. The recipe, as written, yields 10 servings. One serving is equivalent to 1 slice of the crust.

Refrigerator Storage: Once cooked and fully cooled, you can store this nut-free pizza crust in an airtight container in the refrigerator for up to 3 days.

Freezer Storage: After being cooked and cooled, the crust can be stored in the freezer for up to 2 months. The challenge would be to find an airtight container or storage bag that would fit the whole crust. You would likely need to cut it into smaller pieces. Regardless, the baked crust will store very well in the freezer to eat later. When you’re ready to eat it, heat it up in the oven from frozen at 400 degrees before adding desired toppings.

Keywords: sunflower seed flour pizza crust, nut free keto pizza dough, low carb pizza crust dough, keto pizza dough

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