Keto No Dairy Flat Bread Pizza Crust

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  • prep time

    prep time

    1 h 7 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    1 h 37 min

Keto No Dairy Flat Bread Pizza Crust

12 ratings

If you want to get as close as you can to traditional style pizza crust, this non-dairy keto recipe is as close as you can get while staying low carb. Most traditional European-style pizza crust recipes do not typically use dairy. This way, the crust can stay thin and crispy. However, with the rise of Fathead dough for keto pizzas and breads (which uses a lot of dairy products), this keto pizza crust made without cream cheese or mozzarella should be a breath of fresh air. This is a great standard recipe to keep with you, as you can add toppings to your heart’s content. Add diced proteins or veggies to your flat bread pizza dough, a thin layer of sugar-free marinara, or even add on your favorite parmesan cheese if you were just trying to avoid dairy products in the crust. Make multiple batches of this pizza crust dough and wrap them in plastic before storing in your freezer. Then, simply pull out the dough a night ahead before you want to use it for an easy weeknight meal or appetizer to share with friends.

Jessica L.

What Else Can I Do With This Pizza Crust?

You can utilize this no dairy pizza crust recipe for all sorts of creative meals! Roll it out into a thin rectangle and pile on keto pizza toppings such as bacon, cooked chicken, mushrooms, spinach, white pizza sauce, or fresh basil. This dough also soaks in olive oil very well, so drizzle away with “the good olive oil” you keep for special occasions! Roll the dough into a circle and fill it like a calzone, or you can cut out small portions for mini personalized pizzas. Besides making pizza crusts, you can use this dough to wrap around little keto hot dogs, cut into little squares and bake into crackers, or fill with ground beef to make bite-sized puffs. With so many options, this is why it’s a good idea to make multiple batches in advance and freeze.

How Can I Make The Recipe More Keto?

Almond flour and olive oil are great keto ingredients already, but you may want to increase the fat content of your recipe even more. This is especially true if you intend to add protein toppings to your keto flat bread crust and need more fat to keep your macros in balance. To add more fat to this recipe, you can drizzle more olive oil over your final baked product, just like they do in Italy. If you don’t want more olive oil, you can skip the marinara sauce and opt in for a “white sauce”. Spread a creamy alfredo white sauce over the rolled out flat bread crust for a fatty and scrumptious twist on pizza. You can find the Carb Manager Keto Alfredo Sauce recipe under the section “Main Dishes”. Check out all the other pizza recipes on Carb Manager for more ideas for keto toppings.

  • Net Carbs

    5 g

  • Fiber

    6.1 g

  • Total Carbs

    11.2 g

  • Protein

    14.8 g

  • Fats

    37.6 g

419 cals

Keto No Dairy Flat Bread Pizza Crust

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Almond Flour

    Almond Flour

    2 cup

  • Olive Oil

    Olive Oil

    2 tablespoon

  • Raw Egg

    Raw Egg

    2 large

  • Salt


    ½ teaspoon

Recipe Steps

steps 2

1 h 37 min

  • Step 1

    In a bowl, stir together all ingredients until you have a pasty dough. Transfer the dough to plastic wrap and use the plastic to knead the dough into a flat rectangle. Wrap the dough tightly with the plastic and store in your refrigerator for at least 1 hour to chill. You may make this dough in advance and keep in your refrigerator for up to 3 days. Otherwise, freeze your dough and thaw in the refrigerator overnight the day before you want to bake.
    Step 1
  • Step 2

    For most recipes using this flat bread dough, it will need to be baked at 350 degrees for approx. 15 minutes, then baked for an additional 15-20 minutes with toppings added on.
    Step 2

Comments 23

  • Alison12905

    Alison12905 2 years ago

    Is this recipe missing a crucial liquid ingredient ?? I tried making this and ended up with a dry crumbly mess that will not hold together. I will attempt to add a little water a little at a time in an effort to salvage my expensive almond flour. Update: I added a extra egg, oil, and a couple splashes of cream. I was able to press a thin crust into a 12” pizza pan with “dough” leftover. Then cooked as directed. It was sooooo dry and gritty. Ugh. Could not eat more than 2/8 of the pizza (2 slices) even if I wanted to. This morning my gut really protested with cramping and digestive upset. This crust is the only “new” food I’ve tried in a while. Won’t be making this again.

    • MJ

      MJ 3 years ago

      Definitely the best so far for pizza, and used a portion as toast to go with bacon and eggs. My question is, could I use some baking powder to make it thicker/fluffier like a rustic slice of bread? I don't want to experiment and risk ruining two cups of almond flour cause that stuff is expensive.

      • Ktmpj

        Ktmpj 3 years ago

        This is by far the best low carb pizza crust I have tried! I rolled it out pretty thin, and it still held up the sauce and toppings. Just wish I could have more than one piece! 🤣

        • DevaniC

          DevaniC 3 years ago

          This recipe is very simple and versatile. Doubled the recipe, added a little low carb sweetener and Italian seasoning and used it to make chicken patties. I had a couple small pieces leftover so I shaped them like cookies and added a little low carb maple syrup for some flavor and they came out pretty good. Crispy on the outside and chewy on the inside

          • Lady Atai

            Lady Atai 3 years ago

            Amazing and delicious! Made this dough super thin. Piled lots of toppings and it held up. Light nutty flavor. The best keto pizza dough recipe so far. Although I can't image it thick, personal I think it works better thin.

            • MsDachshund

              MsDachshund 3 years ago

              This pizza crust was amazing. It was easy to make. I followed it exactly as written with one exception. I added a 1/4 tsp of garlic powder. I used olive oil as my oil. My fiancé loved it and he’s a pizza eater. It came out like a thin crust pizza. Now I have some ideas I’m going to experiment with like adding Italian seasonings. I am inspired.

              • ksuiss

                ksuiss 3 years ago

                What recommended cooking time would you advise if using a convection oven?

                • Tom

                  Tom 3 years ago

                  Ran low on almond flour so my wife used cashew flour. The crust was sweeter than we like, so we have to get the almond flour. We used tomato paste and should have doubled the amount. Same for the spinach and basil leaves. The Feta, Mozzarella, and pepperoni topped everything making it good enough to try again.

                  • Ninus

                    Ninus 3 years ago

                    After mixing the ingredients I divided the dough in 4 small freezing bags and only then I flattet it out to put it directly in the freezer....... EASY !

                    • houseofhill810

                      houseofhill810 3 years ago

                      I just made the dough/pizza crust. Is the whole rectangle 1 serving? Or am I supposed to divide it into 4?

                      • Jewels_75

                        Jewels_75 3 years ago

                        I just checked everything out, because I had the same question. The recipe makes 1 crust that will be divided into 4 servings. 1 slice is 5g Net carbs.

                    • Ginnyb

                      Ginnyb 3 years ago

                      I made some modifications. I used 1/2 cup ground flaxseed and 1.5 cups of almond flour. I added garlic powder and only used 1 egg. I then divided the dough in 2 and used half for my pizza. I also rolled between parchment paper and baked as directed. Then added tomato paste with spice and toppings. This has been the best crust I have tried so far. I have tried : chicken based, fathead, cauliflower and Spinach.

                      • DiamondBelt

                        DiamondBelt 4 years ago

                        I just made this and it’s sitting in the fridge for one hour! Did you bake it on the rack with toppings or did y’all use a pizza pan?

                        • Jackie

                          Jackie 4 years ago

                          How thick / thin can this be made? Can it be rolled with a rolling pin?

                          • recipewriter

                            recipewriter 4 years ago

                            About 1/4-inch thickness will work with this dough. You can use a rolling pin, but roll the dough between parchment paper to keep it from sticking or tearing.

                          • DiamondBelt

                            DiamondBelt 4 years ago

                            I rolled mine with a pin, but kept the dough in plastic wrap while rolling!

                        • Anonymous

                          Anonymous 4 years ago

                          Quick and easy to create the dough. What size should we make the uncooked rectangle?

                          • Claramw

                            Claramw 4 years ago

                            Its really good! And quick and easy

                            • Claramw

                              Claramw 4 years ago

                              Is this 5 net carbs per serving or per the whole recipe?

                              • StupendousKale349400

                                StupendousKale349400 2 years ago

                                Serving size: 1 serving. That sounds to me like it’s a “personal sized” pizza.

                              • StupendousCauliflower107195

                                StupendousCauliflower107195 3 years ago

                                What is a serving

                              • Tina

                                Tina 4 years ago

                                Per serving.

                            • DWEldemire

                              DWEldemire 4 years ago

                              Simple and fast prep time; delicious, crisp crust