Chewy Psyllium Husk Pizza Crust (Gluten-Free, Keto-Friendly)
KEY INFO:
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Servings: 8 slices
• Difficulty: Moderate
• Diet: Gluten-free, Keto, Low-carb (Vegan option available)
EQUIPMENT NEEDED:
• Large mixing bowl
• Measuring cups and spoons
• Baking tray
• Parchment paper
• Whisk or hand mixer
Alternative: Hands can replace mixing tools
INGREDIENTS:
Dry Mix:
• 2 tablespoons psyllium husk powder (14g)
• ½ cup coconut flour (56g)
• ½ cup almond flour (48g)
• ½ teaspoon salt
• 1 teaspoon garlic powder (optional)
Wet Mix:
• 2 large eggs (or 2 flax eggs for vegan version)
• 3 tablespoons olive oil
• 1 cup boiling water (240ml)
METHOD:
1. Preheat oven to 375°F/190°C
2. Mix all dry ingredients thoroughly in a large bowl
3. Beat eggs with oil in a separate bowl
4. Combine wet and dry ingredients, mixing well
5. Gradually add boiling water while stirring constantly until dough forms
6. Let dough rest for 5 minutes to allow gel formation
7. Place between parchment sheets and roll to desired thickness
8. Transfer to baking tray, remove top parchment
9. Bake for 20-25 minutes until edges are golden and center is firm
CRUCIAL TIPS:
• Use boiling water – temperature matters for gel formation
• Let dough rest – don’t skip this step
• If dough feels too sticky, add 1 tsp coconut flour at a time
• If too dry, spray with water while kneading
STORAGE:
• Room temperature: 2 days
• Refrigerated: 5 days
• Freezer: 3 months (pre-baked)
COMMON MISTAKES:
• Adding water too quickly
• Skipping resting time
• Using cold water
• Over-baking (leads to brittleness)
VARIATIONS:
• Italian: Add 1 tsp dried Italian herbs
• Plain: Omit garlic powder
• Sweet: Add cinnamon and sweetener for dessert crust
• Vegan: Use flax eggs instead of regular eggs
This recipe yields a chewy, bread-like crust that holds up well under toppings. Perfect for anyone missing real pizza on a restricted diet!
