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

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

Description

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!


Ingredients


Instructions

  1. 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.
  2. 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.
  3. Preheat oven to 400 degrees to come to temperature while dough chills.
  4. 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.
  5. 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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