Mouthwatering Vegan Keto Pizza You’ll Love!

Ever get that midnight craving for pizza, then realize ugh, vegan keto pizza is basically a unicorn? Like, I swear, the crust is always the hardest part for me. Either it falls apart or tastes… let’s be real, like cardboard. If you’ve ever tried to hunt for a plant-based, low-carb recipe and ended up frustrated, you’re not alone. But I finally cracked the code to a crust that is both crispy and actually delicious. By the way, if you love easy low-carb recipes, you should really check out these air fryer spaghetti squash ideas for a perfect keto side dish.
Mouthwatering Vegan Keto Pizza You’ll Love!

Ingredients and Substitutions

Before you even think about throwing flour in a bowl (wait, is almond flour even flour?), let’s break down what you’ll need. You want stuff that binds but still gives that chewy, pizza-y vibe. I use:

  • Almond flour. The star of any vegan keto pizza, trust me. You can try sunflower seed flour if you’re allergic or just feeling adventurous.
  • Psyllium husk. Wild stuff—helps hold the whole shebang together. Flaxseed meal can sorta work in its place but it’s not as magic.
  • Coconut flour for a hint of sweetness but not, like, weird cake sweetness. Totally optional.
  • Olive oil, just a splash for moisture. Avocado oil? Go for it, but you might miss a bit of that classic pizza taste.
  • Hot water to pull it all into a dough. Has to be hot or things get kinda lumpy.
  • Baking powder and a pinch of salt. Classic, nothing wild here.

Can you skip or sub? Mostly, yes. Just don’t drop the psyllium or it could get super crumbly.

I’ve struggled with soggy keto crusts, but this one was sturdy enough to actually hold toppings—no fork required! — Emma R.

vegan keto pizza

How To Make Vegan Keto Pizza Crust

Okay, so after batch-testing about eight hundred times (give or take), here’s what finally worked. Throw your dry stuff—almond flour, psyllium, (optional coconut flour), baking powder, and salt—together in a big ol’ bowl. Mix with a fork, nothing fancy.

Now add your oil, and pour in the hot water—slowly. It will look worryingly wet at first. Give it a minute for the psyllium to work its, I don’t know, witchcraft. Start kneading gently with your hands. Knead until you get a ball you can pick up without it sticking everywhere.

Roll it out between parchment (otherwise, chaos) and shape into your pizza base. I like mine pretty thin for max crispiness. Bake at 400°F until you see golden edges and it smells like “real” crust. That’s it, you’re a keto wizard now.

If it cracks at the edge, patch it back or squish it in a bit. Don’t stress—imperfections just make it more rustic, y’know?
vegan keto pizza

Troubleshooting Common Issues

Alright, so first attempt didn’t go as planned? We’ve all been there. Crust too dry? Probably too much coconut flour or not enough water—add a bit more water and knead again. If it falls apart as you lift it, you either skipped the psyllium (don’t do that!) or your dough wasn’t rested. Let it sit a few minutes, trust me.

Is it too thick and gummy inside? Flatten more next time. Or, lower oven rack and bake a few extra minutes. Maybe try thinner edges and a fork poke before baking. If it weirdly turns purple (yes, this happens with some psyllium brands), don’t panic. It’s still safe, just swap brands next time. Honestly, perfection is overrated.

Topping Suggestions

Okay, now the fun part—dressing up this vegan keto pizza shell. I go bonkers sometimes, but here goes:

  • Homemade tomato sauce (or pesto if you’re extra fancy)
  • Vegan cheese (shreds or creamy blobs)
  • Roasted peppers, mushrooms, chopped spinach—literally raid your veggie drawer
  • Sprinkle with olives, capers, or artichokes for that “I eat at five-star spots” flavor
    Sure, you can toss tofu or tempeh for extra protein, or stick with plain if you’re more of a minimalist. Sometimes, I brush the edge with a little garlic oil because, well, garlic. If you want more dinner ideas, peek at this epic dinner keto collection.

Storage Instructions

Here’s the deal: this vegan keto pizza holds up pretty well. If you don’t devour it all (rare, but it happens), let it cool. Wrap tight in foil, pop in the fridge, and it’ll keep for three days, easy. Getting soggy? Reheat on a dry skillet or right in the oven to crisp it back up. If you made extra crust, you can even freeze it flat, parchment in between. Just thaw and top when a pizza craving hits (it hits often, trust me).

Common Questions

Can I make the crust ahead and freeze it?

Absolutely. Wrap it up and freeze before topping. Thaw, then top and bake as usual.

Can I skip the psyllium husk?

Not really. That’s what keeps it from falling apart. Without it, you’ll just have pizza-flavored mush, honestly.

Is almond meal the same as almond flour?

Close, but not quite. Almond flour is finer and works better for an even base.

What’s the best way to reheat vegan keto pizza?

Pop it in a hot oven or a dry skillet, never microwave, unless you like sad, floppy pizza.

Any good substitutions for coconut flour?

Yes! You can use a little extra almond flour instead, but lower the liquid just a bit.

Give This Pizza a Go Tonight!

Seriously, don’t talk yourself out of making this. This vegan keto pizza is easy, foolproof, and totally hits that savory, cheesy craving. Folks are obsessed with this Vegan Keto Pizza Crust – Mary’s Test Kitchen if you want another take, or for something a bit different, the Coconut Flour Pizza Crust (Vegan, Keto) – Sweet As Honey is worth checking out. I’ve also seen a bunch of great real-life tips in this Reddit thread about successful vegan keto pizza crust if you want some conversation and success stories. Try it, taste it, then let me know if you’re also surprised at how awesome it is. Who knew vegan keto pizza could be actual comfort food?

Vegan Keto Pizza Crust

A delicious and crispy vegan keto pizza crust that's easy to make and holds toppings well.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Snack
Cuisine Keto, Vegan
Servings 2 servings
Calories 150 kcal

Ingredients
  

For the crust

  • 1 cup Almond flour The star ingredient for a vegan keto pizza.
  • 2 tablespoons Psyllium husk Helps bind the dough together.
  • ¼ cup Coconut flour Optional ingredient that adds a hint of sweetness.
  • 2 tablespoons Olive oil For moisture; avocado oil can be used as a substitute.
  • 1 cup Hot water Must be hot to avoid lumpy dough.
  • 1 teaspoon Baking powder To help the crust rise.
  • 1 teaspoon Salt Basic seasoning for flavor.

Instructions
 

Preparation

  • In a large bowl, mix together almond flour, psyllium husk, coconut flour (if using), baking powder, and salt.
  • Add the olive oil and pour in the hot water slowly.
  • Mix with a fork until combined and let sit for a minute for the psyllium to activate.
  • Knead gently with your hands until a cohesive dough forms.
  • Roll out the dough between parchment paper to shape into a pizza base.
  • Preheat the oven to 400°F (200°C).
  • Bake the crust until it has golden edges and a pleasant aroma.

Notes

Let cool before storing. Wrap in foil and refrigerate for up to three days. Reheat in a dry skillet or oven for best results.
Keyword Healthy Pizza, Keto Crust, Low-Carb Pizza, Vegan Keto Pizza, Vegan Pizza Crust