The Best Low Carb Pizza Crust

Step 1

In a large bowl, add your warm water, yeast and sugar. Let sit for about 5min.

Step 2

While waiting, combine all of your dry ingredients in a separate bowl (whisk with a fork), set aside.

Step 3

In another small bowl, microwave your sour cream for roughly 20-25s (just until slightly warm).

Step 4

Once your yeast has foamed(make sure it is not old!), add your olive oil and sour cream and stir together.

Step 5

Next stir in your flour until a dough begins to form.

Step 6

Use your hands to knead the dough for roughly 3-4min.

Step 7

Form the dough into a neat ball and place in a greased bowl. Cover with saran wrap and place somewhere warm for 40min (I usually heat my oven to a low-temp for a while before-hand then shut it off and leave the dough in there either with the door open or closed depending on how hot it is).

Step 8

After 40min, pre-heat your oven to 450*F(Or 400*F for thicker dough).

Step 9

Remove the dough from the bowl(it should now be about 1.5x its original size or larger(less if using the xanthan gum/psyllium version)).

Step 10

On a baking sheet lined with parchment OR greased with oil, roll out into desired shape and thickness(I would have done mine just a little thinner if I had the option to do it over!)

Step 11

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!

Step 12

I topped mine with low-carb barbecue sauce(this one), barbecue chicken breast chunks, basil, oregano, garlic powder, grated parmesan cheese and mozzarella.