Pizza Crust With Yeast

About

Have you been missing the smell and taste of real bread? Are Keto loaf breads just not cutting it for you? Are you tired of an eggy taste in everything you make? This Keto pizza crust is made with the one ingredient that will give you a taste of what you’re missing: yeast! Yeast is alive and is what makes breads, pizza crusts, and other doughs taste like the professionally-made stuff. Follow the directions carefully; yeast can be killed if not used properly. Don’t worry though, anybody can make this Keto pizza dough. In fact, this would be a very fun recipe to make with family members or friends!

It’s Alive!

Yep, you read that right, yeast is a living organism. It’s the life of yeast that makes bread and pizza dough tender, airy, and light. Yeast turns your bread and pizza from homemade into Instagram-worthy show stars. Just like you, yeast needs a few things to live: moisture, food, warm temperatures, and just the right lighting. When one of these needs isn’t met, the yeast dies and doesn’t work its magic. However, under just the right conditions, the yeast will bubble up and create pockets of air. This is how bread develops those big, airy holes inside. Yeast also gives your Keto baking goodies a delicious, artisan taste.

Using And Storing Keto Pizza Crust With Yeast

Now that yeast is involved, you can’t be handling your Keto pizza dough all willy-nilly! If you want to make this pizza dough in advance to bake later, follow these steps. When you’re done mixing your pizza dough, let the dough rise as directed for 15 minutes but leave it in your mixing bowl. After rising, portion the dough into as many individual portions as you desire and allow the separated portions to rest (covered) for another 10 minutes. Then, wrap each portion and store in your freezer or refrigerator. Before baking your Keto pizza dough, you will need to let the dough rise near a warm oven until it rises.

Ingredients

¼ cup warm water
½ teaspoon honey
1 tablespoon yeast
1 large raw egg
2 large raw egg, white
1 tablespoon olive oil
1 teaspoon apple cider vinegar
¾ cup almond flour
¼ cup organic ground flax seed by great value
1 teaspoon baking aids xanthan gum by bob's red mill
¼ teaspoon baking powder
½ teaspoon salt

Instructions

Whisk together warm water (at least 105 degrees, but not hot) and the honey. Sprinkle the yeast on top of the water and set the mixture aside. Let the yeast feed for about 10 minutes. The yeast water should appear frothy or bubbly without being stirred and will smell fragrant.
In a stand mixer, mix together the egg, egg whites, olive oil, and apple cider vinegar. Mix on a medium speed until frothy. Slowly mix the yeast water into the bowl. On the side in a separate bowl, sift together the remaining dry ingredients. Then, mix the dry ingredients into the wet ingredients on a low speed in 2-3 additions until just combined. Make sure the dough is consistent but do not over mix.
Pour the dough onto a prepared baking tray lined with parchment paper. Gently spread the pizza dough into approx a 10-inch circle using a spatula. You may also use the spatula to create a crust around the edge of the dough. Loosely place a piece of plastic wrap or a baker’s cloth over the dough to rise for about 15 minutes. This dough will not double in size like traditional yeast doughs, but you should see the dough has risen some and appears lighter from the formed air bubbles. If the temperature in your kitchen is cold, you may need to set the rising dough near a warm oven.
Preheat an oven to 350 degrees while the pizza crust rises. Remove the cover laying over the dough and transfer the tray into the oven. Bake for 15 minutes. After 15 minutes, you can add any toppings you desire (the original recipe here was made with simple marinara sauce, spinach, and mozzarella cheese). Then, bake for an additional 10 minutes or until your toppings are properly cooked through.