Ingredients:
2 1/4 teaspoons (1 packet) active dry yeast
1 teaspoon sugar substitute (such as erythritol)
1 cup warm water
2 1/2 cups almond flour
2 tablespoons olive oil
1 teaspoon salt
Nutritional Information (per serving, makes 2 servings):
Calories: 360
Total Fat: 31g
Saturated Fat: 3g
Total Carbohydrates: 10g
Dietary Fiber: 6g
Sugars: 1g
Net Carbohydrates: 4g
Protein: 12g
Directions:
In a small bowl, combine the active dry yeast, sugar substitute (erythritol), and warm water. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the almond flour and salt.
Make a well in the center of the almond flour mixture.
Pour the yeast mixture and olive oil into the well. Stir together with a spoon until the dough starts to come together.
Transfer the dough to a lightly almond-floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1-2 hours or until it slightly puffs up (it wonโt double in size like a traditional dough).
Once the dough has risen slightly, you can shape it into your desired thickness and shape.
Preheat the oven to 475ยฐF (245ยฐC) and let the dough rest for about 10 minutes.
Transfer the dough to a baking sheet or pizza stone lined with parchment paper.
Add your favorite keto-friendly pizza toppings and bake for 12-15 minutes, or until the crust is golden brown.
