Keto Coconut Flour Pizza Crust Recipe — Low-Carb Thin Crust Option

• 6 TBS coconut flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp xanthan gum
• 2 tsp dry Italian seasoning
• 4 large eggs, room temperature
• 1/4 cup butter, melted and cooled
• 1/4 cup grated FRESH Parmesan cheese
• 1/2 cup grated mozzarella cheese

• Preheat the oven to 400°F (204°C). Line a 12–13 inch pizza pan with parchment paper, or use an 8 x 13 inch baking sheet.
• In a large bowl whisk coconut flour, salt, baking powder, xanthan gum, and Italian seasoning until evenly combined and free of lumps.
• Add the eggs and mix on low for about 10 seconds, just until the dry ingredients are moistened. Increase speed to medium and beat for about 30 seconds until blended.
• Scrape the bowl sides, add the melted cooled butter, and beat on medium another 30 seconds until smooth and combined.
• Scrape down again and push the mixture to the center. The batter will be somewhat runny—whisk by hand to remove any remaining lumps.
• Fold in the grated Parmesan until evenly distributed, then fold in the mozzarella until incorporated into the batter.
• Spread the mixture evenly across the prepared pan using a spatula. Aim for a uniform thickness so it cooks evenly.
• Bake at 400°F for about 15 minutes, or until the top is golden. The crust will still be slightly soft.
• Remove from the oven and let the crust cool in the pan for about 15 minutes, until it firms up and is cool enough to handle.
• Top the cooled crust with your preferred toppings. Return to the oven at 400°F for 3–5 minutes, until cheese melts and toppings are heated.
• Let the pizza rest a couple of minutes before slicing to avoid burns.

Each slice of crust contains approximately 1.8 grams net carbs (toppings not included).