15 Minutes Stovetop Pizza Crust – Keto + Gluten Free

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If you are looking for an easy to make low carb pizza recipe then you have come to the right place. This low carb, gluten-free, dairy-free, keto-friendly stovetop pizza crust can be made in under 15 minutes, surprisingly you don’t need an oven to make this pizza.

Keto Pizza Crust – Ready to Eat in Just 15 Minutes

The stovetop pizza crust is strong, light, and crunchy. This pizza recipe is made for those who are lazy and looking for an easy option to make pizza without using the oven. 

You can also save the dough inside the fridge for 5 days and use it to make an individual pizzette. I usually use this to prepare for a busy dinner.

Ever heard of making a dessert on a stovetop? Yes, you can use some remaining dough to make delicious keto cinnamon roll knots.

The Dairy-Free Dough

The dough used to make this pizza is grain-free. A batch of dough roughly makes 11-inch pizza. The size of the pizza depends on how thin you roll out the dough. Remember the dough does get thicken up while cooking so plays around with the thinness of the dough. You also have an option of storing the dough in a refrigerator up to 5 days in case if you want to make an individual pizzettes

Using The Flours

We have used a mixture of both coconut and almond flour with a bit of xanthan gum & baking powder. We prefer Anthony’s brand for both almond and coconut flour. They have a better quality of finely grind flour.

Stovetop pizza crust recipe - Keto & Gluten Free

Stove-top Pizza Crust Recipe - Gluten Free & Keto Friendly


  • 96 g almond flour
  • 24 g coconut flour
  • 2 tsp xanthan gum
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp apple cider vinegar
  • 1 egg lightly beaten
  • 5 tsp Water as needed
  • keto marinara sauce
  • mozzarella cheese
  • pepperoni or salami
  • fresh basil


  • In a food processor add coconut flour, almond flour, baking powder, salt, and xanthan gum. Mix the ingredients until combined well.
  • Add the apple cider vinegar while the food processor is running. Once it mixed well, add eggs and then water until the mixture turns in to a ball. The dough will be a little bit sticky due to the xanthan gum but the texture will be thick.
  • Wrap the dough with a plastic wrap and knead it until it becomes smooth and make sure there are no visible cracks. In which case put it back in the food processor and add 1 tsp of water at a time. Allow the dough to rest for 10 minutes at the room temperature or 5 days inside the fridge
  • Heat up the skillet or a pan on medium or high heat if you are using a stovetop. If you prefer the oven, heat the pizza stone, skillet or baking tray at 180°C/350°. The idea is to cook/bake both sides of the crust first without toppings.
  • Use a rolling pin and roll out the dough between the sheets of parchment paper. You can roll out the dough thin or thick as per your preference but we prefer nice and thin till it is 12 inches in diameter. Once rolled out fold over the edges by pressing down with your wet fingertips.
  • Start cooking the pizza crust on the already heated skillet or pan, top side down first until blistered. Once cooked lower the heat and flip over the pizza crust and add your favorite toppings and close it with the lid. You can also use the oven to cook the pizza.
  • Serve it right away when it is hot. As mentioned earlier you can also store the dough inside the fridge for 5 days in case you want to make individual pizzettes.


Sugar: 0.8g
Sodium: 116mg
Fat: 9g
Saturated Fat: 1.3g
Carbohydrates: 5.5g
Fiber: 3g
Protein: 5g
Cholesterol: 27mg

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