Low Carb “Holy Grail” Pizza Crust – Fool the Wheat-Eaters in Your Life!

26 comments

0 almond flour pizza

Here it is… the Holy Grail of low carb pizza crusts! I bow down to you my cheesy, almond flour disc of goodness! If you prefer a chewy/crispy gluten free crust, read on for a great recipe… no actually TWO recipes, because I experimented with an even lower carb almond flour¬†version of the Holy Grail, with great results! You can definitely fool the wheat eaters in your life with this recipe… it tastes amazingly like the real thing.

I adapted the two low carb pizza recipes from Cooky’s Creations Holy Grail Low Carb Pizza Crust. I have made a few ingredient and cooking process changes. Please note that the list of ingredients below is in two columns: the first column on the left is for the original “Holy Grail” crust, the 2nd column on the right is for the lower carb version that I created using psyllium husk powder. Both came out VERY well but I admit that (of course) I like the slightly higher carb one better, but there’s not that much discernible difference. But I would definitely make the lower carb again, especially if I was low on almond flour.

For a comparison of all of the low carb, grain free pizza crusts that I have tried, please see the Low Carb Pizza Summary Post. It’s super geeky!!

Ingredients:

Almond Meal / Cheese Crust
Almond Meal / Psyllium / Cheese Crust
1 1/2 cups (6 ounces) shredded mozzarella and cheddar mix (or just mozzarella)1 1/2 cups (6 ounces) shredded mozzarella and cheddar mix (or just mozzarella)
2 T full fat cream cheese2 T full fat cream cheese
2 T grated parmesan cheese (not in the shaker can)2 T grated parmesan cheese (not in the shaker can)
3/4 cup almond flour / meal + few Tablespoons more for forming the 'dough'
1/3 cup almond flour
1 egg2 T psyllium husk powder
1 T dried Italian seasoning1 egg
1/2 tsp salt1 T dried Italian seasoning
1/2 tsp salt

Preparation:

  1. Preheat oven to your Broil setting. Put the shredded mozzarella / cheddar cheese (or use just mozz) into a medium bowl and heat in oven or microwave until melted, but not browned (this just takes a few minutes in the oven, probably 30 seconds in the microwave). Here’s what it looks like when melted. It will come away from the sides of the bowl pretty well:

1 almond flour pizza

2. When the cheese is cool enough to handle but still warm, dump all of the rest of the crust ingredients in the bowl with it. NOTE: if you’re doing the lower carb version with psyllium, sprinkle that in as evenly as you can when you’re mixing or it will gum up.

2 almond flour pizza

3. Mix all ingredients together with your hands and knead the mozz cheese in. Really knead it in and break up the melted mozz bits. It won’t be perfect and that’s ok. It will be quite a soft ‘dough’ and very sticky. Form into a ball as best as you can, with the assistance of a bit more almond flour if needed.

3 almond flour pizza

4. Once you have the ‘dough’ into a ball, press it onto a piece of well-greased parchment paper (NOT wax paper), or a silpat liner, on a baking / cookie sheet. Press the dough into a 12 inch round with your fingers, slightly wetting your fingers/hand if the cheese dough keeps sticking to you. Make sure there are no holes.

4 almond flour pizza

5. Broil in the oven for 5 minutes or until the top is completely uniform brown (like below). NOTE: I had the best results when the pizza was 7 inches from the heating elements in my oven. Don’t put it closer than that or the edges will burn.

6 almond flour pizza

6. After the crust broils for 5 minutes, take it out of the oven, and using another pan or silpat liner, flip the crust over so that the browned top is now the bottom of the crust.

7. Bake the other side of the crust for an additional 5 minutes or until it’s completely brown.

8. When the crust is done, take it out and top with pizza sauce (or alfredo sauce), more cheese and the toppings of your choice. Broil for another 5 minutes or until cheese is browned and bubbly.

7 almond flour pizza

9. Cool for 5-10 minutes before cutting with a pizza cutter. If you cut into 8 equal servings, 2 slices (1/4 of the pizza) is one serving.

8 almond flour pizza

Nutrition Information for Original Holy Grail Crust:

for 2 slices (1/4 of the pizza) – CRUST ONLY:

  • Net carbs: 4.2 g
  • Carbs: 6.4 g
  • Fiber: 2.2 g
  • Protein: 18.2 g
  • Fat: 23.7 g
  • Calories: 294

Nutrition Information for Lower Carb Holy Grail Crust (w/ Psyllium):

for 2 slices (1/4 of the pizza) – CRUST ONLY:

  • Net carbs: 3.4 g
  • Carbs: 7.8 g
  • Fiber: 4.4 g
  • Protein: 15.5 g
  • Fat: 17.6 g
  • Calories: 240.8

Which one have you tried? How did you like it? Please let us know in the comments!

This post is part of Holistic Squid’s Party Wave Wednesday for 8/7/13

 
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
 

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{ 22 comments… read them below or add one }

1 Marik August 4, 2013 at 7:27 am

Do you think a flax or chia egg would work? My husband is allergic to eggs.

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2 Kim August 4, 2013 at 8:58 am

Marik… yes I’m almost positive that would work… I think chia would be better though as I’m not crazy about flax being heated so much (damaging to the fatty acids)..

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3 Marik August 5, 2013 at 10:40 am

Thanks. When I try it, I’ll report back on the results!

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4 John August 8, 2013 at 12:51 am

I just made the all almond flour version. Loved it. It really did taste and feel like a normal flat crust pizza rather than a substitute for the “real thing”.

One thing to look out for when making it is that it gets soggy easily if your sauce is a bit too liquid.

Another thing, looking at the base before I put any toppings on it I believe it could make a good kebab wrap, would probably need ~1/2 the mix for a good sized wrap to way mine rolled out. Seemed to have plenty of flex and strength to manage.

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5 Julio Oliveira August 24, 2013 at 3:44 pm

What is 2 T full??

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6 Kim August 24, 2013 at 4:32 pm

Hi Julio, you may need to scroll to the right, it says 2 T (tablespoons) full fat cream cheese.

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7 Ann September 17, 2013 at 2:56 pm

I am SO glad I found this recipe! I have literally tried EVERY low carb version out there. This is SO delicious. I have to watch it VERY closely at only 2 minutes. Burned my first crust but have made this many times since and it is DELICIOUS! Thank you.

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8 Karen October 17, 2013 at 8:51 am

This pizza crust is fantastic!! I love, love, love it! I baked some (for our vacation), then added toppings, froze, thawed later and heated for 15 minutes at 350 degrees. Everyone loved them! I wanted to share that I used this crust to make a recipe for hot pockets (with a couple of tweaks). Here’s the link:
http://beingconformed.wordpress.com/2013/10/17/gluten-free-grain-free-low-carb-hot-pockets/

Love how you laid out the recipe with pics! So helpful!

A big fan ~ Karen

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9 Dana November 20, 2013 at 10:13 am

Paleo Pizza looks fantastic!!!

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10 Dinah Cox-Moore December 30, 2013 at 12:54 pm

I positively adore this recipe. I make up several single serving sizes and freeze them between parchment paper, and can make a pizza in 15 minutes on busy nights. Thank you thank you thank you!!!! This is by far the best pizza crust I’ve ever had that is LC. the cauliflower pizza crust or the chicken pizza crust just does not compare.

I’ve also heard of people using this recipe to make cheesy garlic bread sticks. That will be my next adventure.

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11 Kelly February 16, 2014 at 5:20 pm

I really love your recipes!. I signed up for your newsletter by email, but I have not been getting it lately.

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12 Michelle March 1, 2014 at 5:57 pm

I just made your original Holy Grail crust. This. Is. Delicious.

I’ve tried several low carb pizza crust recipes and have been happy with some of them. Or so I thought. Your recipe blew me away. It’s the best, by far. Great flavor! Great texture! It’s not greasy, hard, mushy, eggy, or mealy. The crust is chewy and wonderfully crispy on the edges. The nutritional profile fits my eating plan. And this was quite simple to prepare.

From the bottom of my heart I thank you.

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13 Max March 7, 2014 at 2:29 am

Awesome! Just did my first batch and it turned out great.

I found that it was easier to make bases if I use a non-stick pan (I used a 10 inch Tefal), as it helps to control holes and makes a pretty nice and even round pie.

For non-US measures (I am in Australia), I used 600 gr of mozzarella, 300 gr of cedar (called Tasty cheese here), 800 gr of almond meal, about 3/4 of a 250 gr tub of Philadelphia, 150 gr of grated Parmesan, 10 g of Italian herbs, 5 eggs and no salt, as the cheese tends to be salty enough for my taste. I wound up making 11 bases, most will be frozen for future use, just lined them with plastic wrap.

Again, great recipe, thanks a lot!

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14 Max March 7, 2014 at 2:44 am

Also, we have hazelnut meal for sale here as well; it seems to be lower in carbs than almond meal (9.5 gr per 100 grams, backing out the fibre) vs 7 gr per 100 gr for hazelnut.

Did you ever try to use that? Any opinion / advice?

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15 Kat March 25, 2014 at 9:22 pm

I made this for dinner tonight and I loved it. Only problem is it came out a little too salty. Thank you for the recipe!

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16 Brittany March 30, 2014 at 10:07 pm

We just tried this and it was AMAZING. We tried the original version. Maybe would go for the psyllium version in the future to reduce calories or add fiber, but overall it was worth every last delicious, chewy, flavorful bite.

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17 Eva May 29, 2014 at 11:29 pm

Would this recipe work with lactose free cream cheese (our daughter has celiac and therefore can’t handle lactose either. She does love pizza, though!

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18 Jackie May 30, 2014 at 5:17 pm

I made the almond flour crust. It was delish! Next time I will use a little less Italian seasoning. I topped it with a burnt butter garlic cream sauce, a few fresh mushrooms, mozzarella, cheddar, and a sprinkling of Asiago. Will most definitely make again and again as pizza is one of my favorite foods. Thanks!

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19 Ana May 31, 2014 at 10:10 am

Hi! I follow the trim healthy mama plan and this would work great…just a question, could you help me figure out the amounts needed for an invidiual pizza? A little one just for me? We have pizza night every Saturday and it’s my downfall, lol, I buy whole wheat pizza for my kids and husband and they love it but of course I don’t lose weight if I eat it. I can make theirs and make my own so I’m not tempted to eat theirs. Is that possible? I want to make sure I have the right portions. :) thank you!

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20 Lynn Vaughan June 18, 2014 at 4:08 pm

This was amazing! I can finally have pizza without feeling guilty. It was so filling to!thanks so much for sharing!

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21 sandra July 18, 2014 at 2:54 pm

Please, what means 2 T?

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22 Stephanie July 24, 2014 at 5:54 pm

Parchment paper is NEVER to be put in the oven. DO NOT do it unless you want a fire.

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