If you’ve ventured into a low-carb diet, this crispy-chewy pizza crust is bound to make a regular appearance in your meal planning. Straightforward to put together and finished in just about 2 hours, it’ll appease even the fiercest pizza cravings.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients in the bowl of a stand mixer or a medium mixing bowl. Mix and knead the dough — using the dough hook on the mixer, or by hand — until it's smooth and bouncy, about 5 minutes with a machine or 7 to 10 minutes by hand.
Cover the dough and allow it to rise until it’s puffy but not quite doubled in bulk, about 60 minutes.
Drizzle olive oil onto a 12” pizza pan or a baking sheet; a darker (anodized) pan will yield a crispier crust. Transfer the dough to the pan and press it into a 12” circle. Cover the crust and allow it to rise for 30 minutes.
Meanwhile, place a rack in the middle of the oven and preheat the oven to 450°F.
Top the pizza as desired (see "tips," below, for inspiration) and bake for 15 to 20 minutes, or until the crust is golden brown and the cheese is bubbling.
Remove the pizza from the oven and transfer it from the pan to a rack to cool slightly before serving.
Looking for keto-friendly topping ideas? Here's one of our favorites: top the pizza with keto-friendly tomato/pizza sauce and add shredded mozzarella and your favorite keto-friendly vegetables, like green peppers and mushrooms. Bake the pizza until the cheese is melted and the crust is golden brown. Once the pizza comes out of the oven, immediately drizzle keto-friendly vinaigrette (store-bought or homemade) over the hot pizza; it will "bloom" and become aromatic, especially if it includes alliums. Top it with a handful of greens (arugula is a good choice). Add pickled onions to finish. Serve warm.
