Gluten Free & Keto Pastry Pizza 🍕
Suuuper Flaky
If you love a flaky, buttery crust but need gluten-free and low-carb options, this keto pastry pizza is a perfect fit. It starts with our cream cheese-based gluten-free pie crust that yields layers of flakiness without wheat. We use it for savory hand pies, empanadas, and baked brie — and here it becomes a simple, elegant main course.
Imagine a golden, super flaky crust topped with homemade tomato sauce, slices of mozzarella di Buffala, and fresh basil. Of course, you can customize toppings however you like. With roughly 2g net carbs per serving (carb totals will vary by toppings), this pastry pizza is ideal for low-carb and ketogenic menus.
Make Ahead
This recipe is excellent for prepping in advance. Roll and cut the pastry a day ahead, keep the pieces chilled, and when guests arrive simply brush edges with egg wash, add toppings, and bake. For entertaining, make bite-sized portions so guests can enjoy a tasty, hand-held entree. If baking from chilled, watch for rapid browning after 15–17 minutes — coconut flour browns more quickly in some ovens. If needed, tent the pastries with foil to prevent over-browning.
The Flours
We prefer a combination of superfine almond flour and a small amount of coconut flour for structure. A touch of xanthan gum helps bind the dough without adding gluten. The balance gives a distinctive flakiness while keeping the crust sturdy enough to hold toppings. If you substitute flours, expect texture differences.
Just One Rule
Keep toppings completely chilled before adding them to the pastry. Cold toppings protect the dough from warming and becoming sticky while you assemble. Work quickly on a cool surface and, if the dough becomes too soft, chill it for 10–15 minutes before continuing. Also, avoid over-processing the dough — it should resemble coarse breadcrumbs rather than a smooth cookie dough.
The Details
Roll the dough between two sheets of parchment or wax paper to prevent sticking and accidental tearing. Because there is no gluten, the crust can be fragile and may crack slightly when baked; this is normal. Resting the dough overnight in the refrigerator can reduce cracking, though it won’t change the flavor. Increasing xanthan gum will make the dough smoother but reduces flakiness, so we keep xanthan minimal to preserve texture.
Gluten Free & Keto Pastry Pizza
Cook Time: 25 mins |
Total Time: 35 mins
Cuisine: European, Gluten Free, Ketogenic |
Servings: 8 |
Calories: 189 kcal
Ingredients
- 96 g almond flour (superfine)
- 40 g coconut flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 1/2 teaspoon lemon or orange zest (optional)
- 100 g organic grass-fed butter (cold, cubed)
- 55 g cream cheese (cold)
- 1 egg, lightly beaten
- 2 teaspoons apple cider vinegar
Topping suggestions
- Homemade tomato sauce, to taste
- Mozzarella di Buffala, to taste
- Fresh basil leaves, to taste
- 1 egg, lightly beaten for egg wash (optional)
Instructions
- Prepare the gluten-free keto cream cheese pie crust base: combine almond flour, coconut flour, xanthan gum, salt, and zest. Cut in cold butter and cream cheese until the mixture resembles coarse breadcrumbs. Add the beaten egg and apple cider vinegar and pulse or mix just until the dough comes together.
- Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper.
- Roll out the pastry dough between two sheets of parchment paper, dusting lightly with coconut flour if needed. Cut into desired shapes or sizes with a pastry or pizza cutter. Save trimmings to bake as crackers.
- Brush the edges with egg wash if using. Add chilled toppings: a thin layer of tomato sauce, slices of mozzarella, and basil. If any cracks appear, press the dough together or patch with a trimming. If the dough becomes too soft to handle, chill for 10 minutes.
- Bake at 350°F (180°C) for 18–22 minutes, or until the pastry is golden brown. Keep an eye on them after 15 minutes to avoid excessive browning; tent with foil if needed.
Notes
Roll the dough between two sheets of parchment to protect the fragile crust and make handling easier. Work quickly and keep your ingredients cold. If the dough warms up and becomes sticky, chill it in the fridge for 10–15 minutes before continuing. Resting the dough overnight can reduce surface cracking, though it won’t change flavor. Increasing xanthan gum will smooth the crust but reduce flakiness; we prefer a slightly rustic, flaky result.
Nutrition values listed reflect the base pastry only; toppings will change the final nutrition per serving depending on amounts and types used.
Nutrition (per serving)
Calories: 189 kcal | Carbohydrates: 4 g | Protein: 3 g | Fat: 17 g | Saturated Fat: 8 g |
Cholesterol: 54 mg | Sodium: 206 mg | Potassium: 17 mg | Fiber: 2 g | Vitamin A: 435 IU |
Calcium: 31 mg | Iron: 0.6 mg
Tips for Success
- Keep all ingredients cold for a flaky texture.
- Work on a cool surface and handle the dough gently to avoid tearing.
- Chill assembled pastry briefly if toppings warm the dough during assembly.
- For party-friendly bites, make small rounds and serve warm from the oven.
If you try this recipe, leave a comment or share your photos and tag the recipe source on social media to show how you served it. Enjoy a flaky, gluten-free, and keto-friendly pastry pizza that’s easy to make and delicious to eat.