Pour ½ cup of the water into a large bowl and stir in the yeast. Allow it to stand for 10 minutes, then stir in remaining water. Combine all the Caputo flour with 1 cup of the all-purpose flour and mix into the yeast mixture; when it is still rough and soupy looking, stir in the salt. Add the remaining flour only if the dough is super soft.
TRYING to come up with the perfect versatile low-carb pizza dough recipe. I have wasted countless bags of almond flour, coconut flour, yeast packets, olive oil…you name it. But today, knowing it was all worth it, I have ZERO regrets.
From buns and pretzels to pizza, keto pigs in a blanket, gluten free naan and breadsticks, you’ll be able to create some of the best low carb recipes ever. Based on my highly popular keto buns, almond flour tortillas and coconut flour tortillas recipes, this psyllium pizza dough is the best keto pizza dough you'll ever make! Trust me.
Brush with olive oil (optional) and either..top with whatever your heart desires then bake for about 10-12min or until lightly browned for a THIN CRUST. OR for a thicker crust, bake at a lower temp (350-400*F) until partially cooked, then add your topping and place back in the oven at 450*F to finish cooking! Enjoy the best low-carb pizza crust!