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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