EAT BREAD; LOSE WEIGHT
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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