Keto Sunflower Seed Flour Pizza Crust

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

Keto Sunflower Seed Flour Pizza Crust

A pizza crust made with ground sunflower seeds instead of almond flour or coconut flour. Melted mozzarella and cream cheese are kneaded with an egg, sunflower seed meal, and salt, then chilled, rolled thin, and baked until golden before the toppings go on. It cuts into ten slices, and the baked crust freezes for up to two months.

Prep Time10

Cook Time15

Total Time45

Course: Main Dish

Cuisine: American

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

Servings: slices

Calories: 96kcal

Author: Sara Nelson

Equipment

Ingredients

1 ½ cups shredded mozzarella cheese (168g)
2 tbsp cream cheese (1 oz)
1 egg
¾ cup ground sunflower seed meal plus 2 tbsp (96g)
¼ 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°F 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 inch 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. Add your favorite toppings and return the baking sheet to the 400°F oven until the cheese has melted and any meat or vegetables are heated through, about 8-15 minutes depending on how many toppings you add.

Notes

How To Make This Recipe Egg-Free: A flax egg works 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.

Nutrition