3 INGREDIENT KETO LOW-CARB PIZZA CRUST
The Keto Baking Mechanic™ — Recipes
3 Ingredient Discard Pizza Crust Guide
Where We Create, Tweak and Enhance Keto and Low Carb Breads and Baked Goods
🍕 Spontaneous Pizza Night, Zero Overnight Prep
Perfect for spontaneous pizza nights with no overnight preparation needed.
Key Benefits
- Uses sourdough discard — no waste
- No resting or rise time required
- Accommodates gluten-free diets
- Only 3 ingredients plus oil
http://sinesssourdough.com/shop/
What You’ll Need
Equipment Needed
- Large mixing bowl
- Spatula
- 14″ non-stick pizza pan OR 14″ pizza stone
- 14″ parchment paper
- Fork
- Measuring cups and spoons
What You’ll Need
Ingredients (Makes one 12″ pizza, 8 slices)
- 1 cup Sinless Sourdough™ starter (almond flour and coconut flour based)
- 1 cup + 1 tbsp ultra-fine almond flour*
- 2 teaspoons xanthan gum (extra needed since almond flour lacks gluten)
- ¼ cup extra light olive oil
*Sift the almond flour with the xanthan gum through a sieve, or get “Super Fine” or “Extra Fine” almond flour.
Let’s Bake
Instructions
Prep Oven: Preheat to 450°F with rack in centre position.
Mix: Combine all ingredients in a large bowl and mix thoroughly.
Rest: Let rest 15 minutes for optimal hydration.
Shape and Bake Crust: Follow either Option A or Option B from the Pizza Pan Options section below. Handle almond flour dough gently — use gentle palm pressure only.
Add Toppings: Choose a moisture barrier option, then spread sauce and cheese right to the edge.
Reduce Heat: Lower oven temperature to 350°F.
Final Bake: Place pizza back in oven and bake another 10 minutes until cheese is melted and toppings are cooked.
Pro Tips
- Gentle handling: almond flour is fragile, use gentle palm pressure only
- Edge coverage: spread sauce and cheese to crust edges to prevent over-browning
- Pre-cook toppings: proteins and dense vegetables should be partially cooked before applying to pizza
- Storage: all variations freeze beautifully when par-baked
- Gluten-Free: ensure equipment is thoroughly cleaned for GF versions
By the Numbers
Nutritional Information
Whole Pizza
Calories: 1,445 • Net Carbs: 24g • Protein: 40g • Fat: 131g
Per Slice (8 slices)
Calories: 181 • Net Carbs: 3g • Protein: 5g • Fat: 16.4g
Why It Works
Why This Crust Works
Sourdough discard adapted for keto flours creates an authentic texture and flavour without any wait. The active starter contributes tang, moisture, and structure that plain almond flour dough can’t achieve on its own.
Choose Your Method
Pizza Pan Options and Instructions
Option A — Non-Stick Pan Method
- Spray 14″ non-stick pizza pan with olive oil and line with 14″ parchment paper
- Place dough in centre and press with palms, spreading outward to edges
- Wet hands if dough is sticky. Use the back of a small spoon to smooth edges of dough so they don’t crumble
- Poke holes throughout with a fork (prevents puffing)
- Bake on rack just below centre for 12–15 minutes until golden brown
- At the 10-minute mark, watch closely as dough can burn quickly
- Depending on your oven, one side might start browning before the others, so turn the pan for evenness during baking
- Cool for about 10 minutes, then flip so the golden side faces up
Option B — Pizza Stone Method
- Place 14″ pizza stone in oven and preheat to 450°F (stone must heat with oven for at least 30 minutes)
- While the stone preheats, place dough on 14″ parchment paper on the counter or a large cutting board
- Shape dough with palms, spreading outward to the edge of the parchment. Use the back of a small spoon to smooth edges so they don’t crumble
- Poke holes throughout with a fork (prevents puffing)
Transfer Options (choose one)
Pizza Peel/Paddle: Slide parchment with dough onto peel, then transfer to stone. Inverted Baking Sheet: Use back of large rimless baking sheet as makeshift peel. Large Cutting Board: Use as transfer surface (ensure it fits in oven opening). Direct Slide: Carefully slide parchment directly from counter onto stone using a quick, confident motion.
- Bake on stone for 5–8 minutes until dough is firm
- At the 4-minute mark, watch closely as dough can burn quickly
- Remove parchment paper (use tongs or spatula) and continue baking directly on stone for 7 minutes until the bottom is golden brown (more golden than the top)
- Remove crust from oven and cool for about 10 minutes
Preventing Sogginess
Universal Moisture Barrier Options
Choose one to prevent a soggy crust:
- Option 1: Spray crust with olive or avocado oil before adding sauce
- Option 2: Sprinkle a thin layer of Parmigiano before sauce
- Option 3: Add a mozzarella layer before sauce and toppings
- Option 4: Pesto or any oil-based sauce
Sauces
Pizza Sauces
Sauce Amount Guidelines (12″ Pizza)
Light coating: ½ cup (rich sauces like Alfredo) Classic coverage: ⅔ cup (traditional balance) Extra saucy: ¾ cup (bold tomato lovers)
Classic Marinara (0.4g net carbs/slice)
½ cup sugar-free tomato passata · 1 tbsp tomato paste (no sugar added) · 1 tbsp olive oil · ½ tsp each dried oregano and dried basil · ¼ tsp each garlic powder and onion powder · salt and pepper to taste
Method: Heat oil, add all ingredients, simmer 10 minutes until thickened.
Fresh No-Cook Sauce (0.5g net carbs/slice)
1 cup San Marzano tomatoes, hand-crushed · 1 tbsp olive oil · ¼ tsp sea salt · 4 fresh basil leaves, torn
Method: Mix all ingredients, spread directly on crust before final baking.
Creamy Alfredo Base (0.2g net carbs/slice)
½ cup heavy cream · 2 tbsp butter · ¼ cup grated Parmesan · 1 clove garlic, minced · salt and white pepper to taste
Method: Heat cream and butter, whisk in cheese and garlic until smooth.
More Pro Tips
Pro Tips for Perfect Results
Crust Success
- Spread sauce and cheese edge-to-edge for a caramelised rim
- Always cool completely before final toppings
- Par-baked crusts freeze beautifully
- Handle almond flour dough gently (delicate)
Flavour Enhancement
- Apply sauce in dollops, not thin layers
- Finish with fresh greens (arugula, spinach, watercress)
- Add fresh herbs (basil, oregano, thyme)
- Keep toppings balanced — don’t overload the crust
Discard Notes
No resting or rise time is needed for this instant recipe. The discard still provides tangy sourdough flavour, making it perfect for last-minute pizza cravings.
Make It Your Own
Topping Combinations
All measurements for a 12″ pizza (8 slices).
Classic Combinations
1. Classic Margherita: Tomato sauce 2oz (60g) · Fresh mozzarella 3oz (85g) · Fresh basil leaves
2. Pepperoni Delight: Tomato sauce 2oz (60g) · Shredded mozzarella 2oz (55g) · Pepperoni 12 slices
3. Veggie Supreme: Tomato sauce 2oz (60g) · Shredded mozzarella 2oz (55g) · Sliced mushrooms 1oz (30g) · Sliced bell peppers 1oz (30g) · Sliced red onions 1oz (30g) · Olives 1oz (30g)
4. Meat Lovers: Tomato sauce 2oz (60g) · Cooked ground beef 2oz (55g) · Cooked Italian sausage 2oz (55g) · Pepperoni 12 slices · Shredded mozzarella 2oz (55g)
Creative Combinations
5. BBQ Chicken: Sugar-free BBQ sauce 1.5oz (45g) · Shredded rotisserie chicken 3oz (85g) · Shredded cheddar 2oz (55g) · Red onion slices
6. Bacon & Spinach: White Alfredo sauce 2oz (60g) · Cooked bacon crumbles 2oz (55g) · Fresh spinach 1oz (30g) · Shredded mozzarella 2oz (55g)
7. Buffalo Chicken: Buffalo sauce 1.5oz (45g) · Shredded rotisserie chicken 3oz (85g) · Shredded mozzarella 2oz (55g) · Blue cheese crumbles 1oz (30g)
8. Hawaiian Twist (Low-Carb): Sugar-free tomato sauce 2oz (60g) · Shredded mozzarella 2oz (55g) · Diced ham 1oz (30g) · Pineapple chunks ½oz (15g), used sparingly for lower carbs
Gourmet Combinations
9. Pesto Chicken: Pesto sauce 1.5oz (45g) · Shredded rotisserie chicken 3oz (85g) · Sliced cherry tomatoes 1oz (30g) · Shredded mozzarella 2oz (55g)
10. Eggplant Parmesan: Sugar-free marinara 2oz (60g) · Grilled eggplant slices 2oz (55g) · Shredded mozzarella 2oz (55g) · Grated Parmesan 1oz (30g)
Chef-Inspired Combinations
11. Grape & Rosemary: Red grapes halved ½oz (15g), used sparingly · fresh rosemary leaves to taste · goat cheese crumbles 2oz (55g) · olive oil drizzle 1 tbsp
12. Smoked Salmon: Cream cheese spread 2oz (60g) · smoked salmon slices 2oz (55g) · capers 1 tbsp · thinly sliced red onion ½oz (15g) · fresh dill to taste
13. Sausage & Broccoli Rabe: Olive oil base 2 tbsp · crumbled Italian sausage 3oz (85g) · sautéed broccoli rabe 2oz (55g) · minced garlic 2 cloves · mozzarella 2oz (55g)
14. Shrimp Scampi: Garlic oil base (2 tbsp olive oil with 3 minced garlic cloves) · peeled and deveined shrimp 3oz (85g) · lemon zest 1 tsp · chopped parsley 2 tbsp · mozzarella 2oz (55g)
15. Fig & Prosciutto: Brie cheese base 2oz (55g), spread · sliced fresh figs ½oz (15g), used sparingly · prosciutto slices 2oz (55g) · arugula leaves 1oz (30g) · sugar-free balsamic glaze 1 tsp
International Inspirations
16. Greek Mediterranean: Olive oil & garlic base 2 tbsp · feta crumbles 2oz (55g) · Kalamata olives 1oz (30g) · halved cherry tomatoes 1oz (30g) · red onion slices ½oz (15g) · fresh oregano to taste
17. Mexican-Inspired: Salsa verde 2oz (60g) · Monterey Jack 2oz (55g) · cooked chorizo 2oz (55g) · jalapeño slices to taste · cilantro to taste · avocado 1oz (30g), added after baking
18. Indian-Spiced: Curry-spiced oil (2 tbsp olive oil with 1 tsp curry powder) · paneer 2oz (55g) · red onion ½oz (15g) · bell peppers 1oz (30g) · fresh cilantro to taste
Breakfast-Style
19. Breakfast Pizza: Hollandaise sauce 2oz (60g) · scrambled eggs, 2 large · cooked bacon 2oz (55g) · cheddar 2oz (55g) · chopped green onions 1 tbsp
20. Lox & Bagel Style: Cream cheese spread 3oz (85g) · smoked salmon 2oz (55g) · thinly sliced red onion ½oz (15g) · capers 1 tbsp · fresh dill to taste
Cheese Mastery
Strategic Pairing Principles
Base cheese: provides melt and stretch (mozzarella, Monterey Jack)
Flavour accent: adds character (sharp cheddar, Parmesan, feta)
Aromatic finish: final flavour note (blue cheese, goat cheese)
Pro Cheese Tips
- Monterey Jack provides the best stretch for dramatic cheese pulls
- Sharp cheddar with Italian sausage delivers roughly 28g fat per serving
- Fresh mozzarella must be drained 15+ minutes before use
- Grate cheese fresh — pre-shredded won’t melt as well, since anti-caking agents in pre-shredded cheese interfere with proper melting
Strategy
Keto Success Strategies
The Cheese First Rule
Always add cheese as the base layer to create a moisture barrier that helps prevent soggy crusts.
Fat Optimisation
Full-fat ingredients may help support satiety. Cream cheese bases paired with proteins can exceed 24g fat with minimal carbs, and quality fats may help you feel satisfied longer.
Carb Management
Use sugar-free sauces, marinades, and condiments. Be mindful of higher-carb ingredients like fruits — use sparingly. Fresh herbs added after baking preserve flavour and colour.
Temperature Control
Add delicate ingredients after baking:
Fresh arugula or spinach • Avocado slices • Fresh herbs • Delicate cheeses
Balance Formula
Aim for flavour balance in every pizza:
- Something salty (olives, capers, cured meats)
- Something rich (cheese, cream sauce)
- Something acidic or bright (tomatoes, herbs)
- Quality over quantity — let ingredients shine
Cheat Sheet
Quick Reference
3 Ingredient Discard Method
No-prep spontaneous pizza with minimal carbs — 3g net carbs per slice.
Success Formula
- Par-bake crust until golden (12–15 minutes for pan at 450°F, or 5–8 minutes + 7 minutes for stone)
- Cool completely and flip (if using pan method)
- Apply moisture barrier (cheese first!)
- Sauce edge-to-edge
- Quality toppings in moderation
- Reduce heat to 350°F
- Final bake 10 minutes until cheese melted
- Finish with fresh elements after baking
Topping Weights for 12″ Pizza
Sauce: 1.5–2oz • Base cheese: 2–3oz • Proteins: 2–3oz • Vegetables: 1oz each • Accent cheese: 1oz
3 Ingredient Keto Low-Carb Sour-D Crust Recipe
Transform your sourdough discard into an incredible pizza crust with just 3 simple ingredients: living starter, almond flour, and olive oil! Xanthan gum is a functional essential (like baking powder) – not counted as an ingredient, though if you prefer to count it, this becomes a fantastic 4 ingredient pizza! This revolutionary recipe eliminates waste while delivering an ultra-low carb pizza with authentic sourdough flavor – no overnight fermentation required. Perfect for spontaneous pizza nights when you want maximum flavor with minimal effort and carbs.
No-Prep Pizza – 3g net carbs per slice
Perfect for: Spontaneous pizza nights with no overnight preparation needed.
Key Benefits:
- Uses sourdough “discard” – no waste!
- No fermentation time required
- Accommodates gluten-free diets
- Only 3 ingredients plus oil
Equipment Needed:
- Large mixing bowl
- Spatula
- 14″ non-stick pizza pan OR 14″ pizza stone
- 14″ parchment paper
- Fork
- Measuring cups
- Measuring spoons
- Prep Time: 5 minutes
- Cook Time: 30 Minutes
- Total Time: 30-35 Minutes
- Yield: 8 Slices
- Category: Discard Recipes
- Method: Baking
- Cuisine: Pizza
- Diet: Diabetic
Ingredients
- 1 cup Sinless Sourdough starter (almond flour and coconut flour based)
- 1 cup + 2 tbsps ultra fine almond flour*
- 2 teaspoons xanthan gum (extra needed since almond flour lacks gluten)
- ¼ cup extra light olive oil
*Sift the almond flour with the xanthan gum through a sieve or get “Super Fine” or “Extra Fine” almond flour
Instructions
1. Prep Oven: Preheat to 400°F with rack in lower-middle rack position
2. Mix: Combine all ingredients in large bowl and mix thoroughly
3. Rest: Let rest 15 minutes for optimal hydration
4. Shape Crust: Place 14″ diameter parchment on 14″ pizza pan. Set dough in the middle of the pan. Press the dough outward toward the edges using your whole hand with gentle palm pressure – don’t use your fingers. Continue to dampen hands with a little water as needed to get dough to the edges. With a little water on your hands, smooth out the dough making sure thickness is even throughout. Using a fork, poke holes in the dough for air pockets.
5. Create Clean Edge: Once the dough reaches the edges of the pan with even thickness throughout, take a small spoon. Place the back of the spoon against the dough where it meets the pan’s edge. Work around the entire circumference, gently pulling the dough slightly away from the pan’s edge. This creates a smooth, clean border that conforms perfectly to the pan.
6. Bake Crust: Place pizza pan on lower-middle rack and bake for 15 to 20 minutes (depending on your oven), watching closely as the dough can burn quickly. When the dough begins to turn light golden (can be still white, but cooked with golden spots), it’s ready. Remove pan from oven. Remove parchment, so crust is directly on the pan. Let crust cool.
7. Add Toppings: Spread a layer of cheese on the dough as a sealant or spray with olive oil spray – this seals the dough so sauce doesn’t soak in. Add sauce and toppings right to the edge. Toppings should be par-cooked in advance (like mushrooms and veggies) to remove moisture. Remember: the heavier the toppings, the more likely the thin crust will struggle to support them.
8. Final Bake: Place pizza back in oven on lower-middle rack and bake another 10-12 minutes (depending on ingredients) until cheese is melted and toppings are cooked
9. Serve: Pull pizza from oven. Pizza will shrink to 12″. Cut into 8 slices.
Notes
Pro Tips:
- Gentle handling – almond flour is fragile, use gentle palm pressure only
- Edge coverage – spread sauce and cheese to crust edges to prevent over-browning
- Pre-cook toppings – proteins and dense vegetables should be partially cooked before applying to pizza
- Storage – all variations freeze beautifully when par-baked
- Gluten-Free – ensure equipment is thoroughly cleaned for GF version
PRODUCT AND SUPPLY LINKS:
AMAZON CANADA
Bob’s Red Mill Super Fine Almond Flour
Bertolli Extra Light Virgin Olive Oil
AMAZON USA:
Bob’s Red Mill Super Fine Almond Flour
Bertolli Extra Light Virgin Olive Oil
GoodCook AirPerfect 14″ Pizza Pan Carbon Steel
BYKITCHEN 14″ ROUND PARCHMENT PAPER
Important Note on Nutritional Values:
The nutritional breakdown provided is for general guidance only and based on the specific brands I use. Values can vary significantly between brands. Additionally, certain brands may be exclusive to specific countries or have different formulations due to regulatory requirements – for example, Canada does not allow “sugar free” claims, only “No Added Sugar,” so the same brand may have different nutritional labels in different countries. I don’t count carbs from the brown sugar sweetener (sugar alcohols/non-nutritive sweeteners that aren’t metabolized), psyllium husks (pure fiber that isn’t absorbed), or the 1 teaspoon of sugar used to activate yeast when that’s part of a recipe (the amount is minimal and the yeast consumes a significant portion during activation, bringing the carbs essentially to zero). I also use Bob’s Red Mill Double Acting Baking Powder which is zero carbs. Always calculate your own nutritional values based on the actual brands and quantities you use – your numbers are what matter for YOUR goals!
Discard Whole Pizza:
- Calories: 1,224 kcal
- Fat: 102 g
- Total Carbs: 34 g
- Fiber: 20 g
- Net Carbs: 14 g
Per slice:
- Calories: 153 kcal
- Fat: 12.73 g
- Protein: 5.25 g
- Total Carbs: 4.25 g
- Fiber: 2.5 g
- Net Carbs: 1.7 g
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