This lupin flour pizza crust is a tasty, must-have treat to incorporate into any low-carb or keto diet!
Made with Kaizen lupin flour, you can enjoy pizza night knowing that you're getting a healthy, high protein variation of one of your favorite foods.
The crust is simple to make and creates the best keto pizza base. Flavored with herbs and spices for a traditional Italian pizza flavor, you'd never even know this low-carb pizza crust was keto friendly and packed with nutrients!
If you're missing out on enjoying a hot slice of cheesy pizza, this lupin flour pizza crust recipe is sure to become your new pizza night go-to. It's simple, flavorful, and a no-fuss pizza crust that is low carb and high protein.
This recipe is from ShredHappens, and combines Kaizen lupin flour with keto-friendly ingredients like cheese, egg, and seasonings, for a truly epic pizza crust that will not disappoint!
Use it as the base to create new keto pizza recipes- the combinations of flavors are endless!
About Lupin Flour
Kaizen lupin flour is made from 100% Australian lupini beans. These high-protein, high-fiber and low-carb legumes pack a nutritional punch and their neutral flavor makes them the ideal ingredient for a wheat flour substitute.
Lupini beans (also called lupin beans) are naturally plant-based, gluten free, grain free and incredibly high in fiber, which contributes to them being low in net carbs.
Lupin flour contains just 1 net carb, 12 grams of protein and 10 grams of fiber per serving, a nutritional profile that's differs greatly from other flour alternatives like almond flour or coconut flour.
It's versatile and easy to use as well, and you can create low-carb baked goods, breads, pastas and even tortillas.
In fact, lupin flour is the main ingredient in all of our Kaizen pastas and rice! If it can create the best low-carb pasta with a chewy texture and neutral flavor, think of what else it could do for your low-carb lifestyle!
Curious to learn more about lupin flour? Discover what all the hype is about and why it's low-carb flour of choice!
Why You'll Love This Recipe
This low-carb pizza crust comes together with ease!
It doesn't call for a yeast mixture or warm water or even a dough rise time- it's a throw-it-together kind of pizza dough that you can easily whip up on a busy weeknight.
If you've ever made a fathead dough, our lupin flour pizza crust recipe will likely remind you of a fathead pizza crust.
It includes a similar base of cheese and egg, but lupin flour adds a little something extra when it comes to the texture. You'll get a slightly crispy crust that is still doughy and tender like the real deal, but high protein and high fiber.
So pile on the sauce and pizza toppings and enjoy a slice completely guilt-free!
Our lupin flour crust is:
- Low in net carbs which makes it the perfect keto pizza crust with a crisp yet chewy texture.
- An easy low carb pizza crust recipe that takes minimal effort.
- Made with nutritious lupin flour which creates a high protein and high fiber pizza that tastes good and is good for you!
Lupin Flour Pizza Crust Recipe
Homemade pizza crust usually requires a lot of hard work and planning ahead. But that's not the case with this low-carb pizza dough!
This is a variation of a fathead pizza dough recipe that calls for Kaizen lupin flour which creates a high protein and high fiber pizza crust you can prepare in just a few minutes.
All you have to do is add your favorite pizza toppings. Your low carb life just got a whole lot more exciting!
- 3/4 cup shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 large egg
- 1/3 cup Kaizen lupin flour
- Pinch of salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano or Italian seasoning
- Preheat the oven to 400°F.
- To a heat-safe mixing bowl, add shredded mozzarella and cream cheese. Microwave it for 45 seconds, then mix well, and return it to the microwave to heat for another 30-45 seconds. Take it out and let it cool for a couple of minutes.
- Once the cheese has cooled, whisk the egg in a small bowl and mix it into the cheese mixture.
- Add the dry ingredients: lupin flour, salt, garlic powder, and oregano (or dried Italian seasoning). Use your hands to mix well, then knead the dough into a ball and let it rest.
- Place the dough between 2 sheets of parchment paper and use a rolling pin to roll it out into a thin pizza crust.
- Remove the top parchment paper and set the pizza crust on a baking sheet or pizza pan. Make sure it's sitting on the bottom piece of parchment paper for easy removal after it bakes.
- Bake the pizza crust for 10 minutes in the oven or until the edges are golden brown. Take out the crust and add your favorite pizza toppings.
- Bake again for another 8-10 minutes with the pizza toppings or until everything has toasted slightly and the edges of the crust are golden brown.
- Remove the low-carb and high fiber pizza from the oven and let it sit for a couple of minutes before slicing.
Store any leftover lupin flour pizza crust in an airtight container (or wrapped in plastic wrap) in the refrigerator for 1 to 2 days.
To reheat, this pizza can be placed in the microwave for 30 seconds per slice. But for the best results, place it in the oven at 350°F for 5 minutes until heated through.
What are your favorite ways to enjoy Kaizen pastas, rice and lupin flour?
Snap a photo and tag us on Instagram @kaizenfoodcompany- we love to see how you flex your Kaizen creations with all of our low-carb products!
More Recipes to Try
If you like this recipe, here are a few others to try out!