3 Ingredient Keto Low-Carb Sour-D Crust Recipe
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
NUTRITIONAL INFORMATION:
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
Discard Diva 3 Ingredient Pizza Guide
Challenges with Other Keto Pizza Crusts:
- Fat Head Dough: Dangerous saturated fat levels with cheese toppings
- Almond Flour + Egg: Unpleasant eggy taste
- Cauliflower: Perpetually soggy texture
- Cottage Cheese: Unreliable, technique-sensitive
The Solution: Ancient sourdough fermentation adapted for keto flours creates authentic texture and flavour with superior digestibility.
Essential Equipment
- Large mixing bowl
- 14″ non-stick pizza pan OR 14″ pizza stone
- 14″ parchment paper
- Fork (for venting)
- Spatula
- Measuring cups
- Measuring spoons
Pizza Pan Options and Instructions For Use
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 back of small spoon to smooth edges of dough so edges don’t crumble
- Poke holes throughout with fork (prevents puffing)
- Bake on rack just below centre for 12-15 minutes until golden brown
- At 10 minute mark, watch closely as dough can burn quickly
- Based on your oven, one side might start browning before the other sides, so turn the pan for evenness during baking
- Cool for about 10 minutes, then flip so 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 stone preheats, place dough on 14″ parchment paper on counter or large cutting board
- Shape dough with palms, spreading outward to edge of parchment. Use back of small spoon to smooth edges of dough so edges don’t crumble
- Poke holes throughout with 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 quick, confident motion
- Bake on stone for 5-8 minutes until dough is firm
- At 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 bottom is golden brown (more golden than top)
- Remove crust from oven and cool for about 10 minutes
Universal Moisture Barrier Options
Choose one to prevent soggy crust:
- Option 1: Spray crust with olive or avocado oil before adding sauce
- Option 2: Sprinkle thin layer of Parmigiano before sauce
- Option 3: Add mozzarella layer before sauce and toppings
- Option 4: Pesto or any oil-based sauce
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, dried basil
- ¼ tsp each: garlic powder, 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.
Pro Tips for Perfect Results
Crust Success:
- Spread sauce and cheese edge-to-edge for 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
Fermentation Notes:
- No fermentation time needed for this instant recipe
- The starter still provides tangy sourdough flavor
- Perfect for last-minute pizza cravings
Nutritional Breakdown (Per Slice)
- Discard Diva 3 Ingredient: 181 calories, 3g net carbs, 5g protein, 16.4g fat
Topping Combinations
All measurements for 12″ pizza (8 slices)
Classic Combinations
1. Classic Margherita
- Tomato sauce: 2 oz (60g)
- Fresh mozzarella: 3 oz (85g)
- Fresh basil leaves: A few leaves
2. Pepperoni Delight
- Tomato sauce: 2 oz (60g)
- Shredded mozzarella: 2 oz (55g)
- Pepperoni slices: 12 slices
3. Veggie Supreme
- Tomato sauce: 2 oz (60g)
- Shredded mozzarella: 2 oz (55g)
- Sliced mushrooms: 1 oz (30g)
- Sliced bell peppers: 1 oz (30g)
- Sliced red onions: 1 oz (30g)
- Olives: 1 oz (30g)
4. Meat Lovers
- Tomato sauce: 2 oz (60g)
- Cooked ground beef: 2 oz (55g)
- Cooked Italian sausage: 2 oz (55g)
- Pepperoni slices: 12 slices
- Shredded mozzarella: 2 oz (55g)
Creative Combinations
5. BBQ Chicken
- Sugar-free BBQ sauce: 1.5 oz (45g)
- Shredded rotisserie chicken: 3 oz (85g)
- Shredded cheddar cheese: 2 oz (55g)
- Red onion slices: A few slices
6. Bacon & Spinach White
- Alfredo sauce: 2 oz (60g)
- Cooked bacon crumbles: 2 oz (55g)
- Fresh spinach: 1 oz (30g)
- Shredded mozzarella: 2 oz (55g)
7. Buffalo Chicken
- Buffalo sauce: 1.5 oz (45g)
- Shredded rotisserie chicken: 3 oz (85g)
- Shredded mozzarella: 2 oz (55g)
- Blue cheese crumbles: 1 oz (30g)
8. Hawaiian Twist (Low-Carb)
- Sugar-free tomato sauce: 2 oz (60g)
- Shredded mozzarella: 2 oz (55g)
- Diced ham: 1 oz (30g)
- Pineapple chunks: ½ oz (15g) *use sparingly for lower carbs
Gourmet Combinations
9. Pesto Chicken
- Pesto sauce: 1.5 oz (45g)
- Shredded rotisserie chicken: 3 oz (85g)
- Sliced cherry tomatoes: 1 oz (30g)
- Shredded mozzarella: 2 oz (55g)
10. Eggplant Parmesan
- Sugar-free marinara sauce: 2 oz (60g)
- Grilled eggplant slices: 2 oz (55g)
- Shredded mozzarella: 2 oz (55g)
- Grated Parmesan: 1 oz (30g)
Chef-Inspired Combinations
11. Jamie Oliver’s Grape & Rosemary
- Red grapes, halved: ½ oz (15g) *use sparingly
- Fresh rosemary leaves: to taste
- Goat cheese crumbles: 2 oz (55g)
- Olive oil drizzle: 1 tbsp
12. Wolfgang Puck’s Smoked Salmon
- Cream cheese spread: 2 oz (60g)
- Smoked salmon slices: 2 oz (55g)
- Capers: 1 tbsp
- Red onion, thinly sliced: ½ oz (15g)
- Fresh dill: to taste
13. Mario Batali’s Sausage & Broccoli Rabe
- Olive oil base: 2 tbsp
- Italian sausage, crumbled: 3 oz (85g)
- Broccoli rabe, sautéed: 2 oz (55g)
- Garlic, minced: 2 cloves
- Mozzarella: 2 oz (55g)
14. Emeril’s Shrimp Scampi
- Garlic oil base: 2 tbsp olive oil with 3 minced garlic cloves
- Shrimp, peeled and deveined: 3 oz (85g)
- Lemon zest: 1 tsp
- Parsley, chopped: 2 tbsp
- Mozzarella: 2 oz (55g)
15. Ina Garten’s Fig & Prosciutto
- Brie cheese base: 2 oz (55g), spread
- Fresh figs, sliced: ½ oz (15g) *use sparingly
- Prosciutto slices: 2 oz (55g)
- Arugula leaves: 1 oz (30g)
- Sugar-free balsamic glaze: 1 tsp
International Inspirations
16. Greek Mediterranean
- Olive oil & garlic base: 2 tbsp
- Feta cheese crumbles: 2 oz (55g)
- Kalamata olives: 1 oz (30g)
- Cherry tomatoes, halved: 1 oz (30g)
- Red onion slices: ½ oz (15g)
- Fresh oregano: to taste
17. Mexican-Inspired
- Salsa verde: 2 oz (60g)
- Monterey Jack cheese: 2 oz (55g)
- Cooked chorizo: 2 oz (55g)
- Jalapeño slices: to taste
- Cilantro: to taste
- Avocado: 1 oz (30g) *add after baking
18. Indian-Spiced
- Curry-spiced oil: 2 tbsp olive oil with 1 tsp curry powder
- Paneer cheese: 2 oz (55g)
- Red onion: ½ oz (15g)
- Bell peppers: 1 oz (30g)
- Fresh cilantro: to taste
Breakfast-Style
19. Breakfast Pizza
- Hollandaise sauce: 2 oz (60g)
- Scrambled eggs: 2 large eggs
- Cooked bacon: 2 oz (55g)
- Cheddar cheese: 2 oz (55g)
- Green onions: 1 tbsp chopped
20. Lox & Bagel Style
- Cream cheese spread: 3 oz (85g)
- Smoked salmon: 2 oz (55g)
- Red onion, thinly sliced: ½ oz (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 achieves 28g fat per serving
- Fresh mozzarella must be drained 15+ minutes before use
- Grate cheese fresh—pre-shredded won’t melt properly
- Anti-caking agents in pre-shredded cheese prevent proper melting
Keto Success Strategies
The Cheese First Rule Always add cheese as the base layer to create a moisture barrier that prevents soggy crusts.
Fat Optimisation
- Use full-fat ingredients to maximise satiation
- Cream cheese bases with proteins exceed 24g fat with minimal carbs
- Quality fats keep you 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
Quick Reference
Discard Diva 3 Ingredient Method: No-prep spontaneous pizza with minimal carbs – 3g net carbs/slice
Success Formula:
- Par-bake crust until golden (12-15 minutes for pan at 450°F, 5-8+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: 1.5-2 oz
- Base cheese: 2-3 oz
- Proteins: 2-3 oz
- Vegetables: 1 oz each
- Accent cheese: 1 oz
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