If you’ve been searching for the best keto pizza crust, look no further. This Lupin Flour Pizza Crust is the perfect low-carb alternative that doesn’t skimp on flavor or texture. It’s chewy yet crispy, high in protein and fiber, and ridiculously easy to make.

By using Kaizen Lupin Flour, this crust delivers the ultimate pizza experience while staying low in net carbs. Whether you’re following a keto diet, a low-carb lifestyle, or just looking for a healthier pizza night option, this quick and easy pizza crust will hit the spot every time.

Why You’ll Love This Lupin Flour Pizza Crust

• A keto pizza crust with a crispy yet chewy texture – No dry or crumbly low-carb crust here.
• No yeast mixture, warm water, or rising time needed 
• Made with Kaizen Lupin Flour – A high-protein, high-fiber flour that keeps the net carbs low.
• Perfect for any pizza toppings
• A great way to satisfy pizza cravings without the blood sugar spikes of traditional wheat flour.

Why Kaizen Lupin Flour is the Best Low-Carb Flour

While we're big fans of almond flour and coconut flour, Kaizen Lupin Flour has a different nutritional profile and is an excellent low-carb flour to add to your arsenal of low-carb baking ingredients.

• Only 1g net carbs per serving, making it perfect for keto and low-carb diets.
• 12g of protein and 10g of fiber per serving, which keeps you full and satisfied.
• Made from Australian lupini beans, a nutrient-dense, gluten-free, and plant-based superfood.
• Creates a real pizza crust texture that’s crispy on the outside and soft on the inside.

Curious about lupin flour? Learn more and shop Kaizen Lupin Flour here.

What You’ll Need

• Kaizen Lupin Flour: The star ingredient that makes this crust low-carb, high-protein, and full of fiber.
• Shredded Mozzarella Cheese: Acts as the base of the dough, creating a chewy, crispy texture.
• Cream Cheese: Helps bind the dough together and adds richness.
• Egg: Essential for structure and elasticity in the dough.
• Garlic Powder & Italian Seasoning: Classic pizza dough enhancers that add authentic flavor.
• Salt: Just a pinch to balance the flavors.

Swaps & Additions

• Dairy-Free Option: Swap cream cheese for dairy-free cream cheese and use vegan mozzarella for a dairy-free lupin flour pizza dough.
  
• For a Crispier Crust: Add 1 teaspoon xanthan gum or 1 tablespoon wheat gluten for extra elasticity.
• More Flavor: Add parmesan cheese or a pinch of red pepper flakes to the dough.

How to Make the Best Lupin Flour Pizza Crust

Step 1: Melt the Cheeses

Preheat the oven to 400°F.

In a large microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 45 seconds, stir, and microwave again for 30-45 seconds until melted and smooth. Let cool for a couple of minutes.

Step 2: Mix in the Dry Ingredients

In a small bowl, whisk the egg.

Add the whisked egg, lupin flour, garlic powder, Italian seasoning, and salt to the melted cheese mixture. Mix well, then knead the dough with your hands until fully combined.

Step 3: Roll Out the Dough

Place the dough between two sheets of parchment paper. Use a rolling pin to roll it out to your desired thickness.

Remove the top parchment paper and transfer the crust (with the bottom parchment paper) onto a baking sheet or pizza pan.

Step 4: Bake the Pizza Crust

Bake the crust for 10 minutes or until the edges turn golden brown.

Step 5: Add Toppings & Bake Again

Remove from the oven and add tomato sauce, shredded mozzarella, and your favorite toppings.

Bake for another 8-10 minutes, until the cheese is bubbly and golden brown.

Step 6: Slice & Enjoy

Let the pizza cool for a couple of minutes, then slice and serve!

Tips for the Best Low-Carb Pizza Crust

• Let the dough rest for a few minutes after kneading—it makes it easier to roll out.
• Use a pizza stone for a crispy bottom crust or bake directly on a pizza sheet instead of using parchment paper.
• Pre-baking the crust is essential to avoid sogginess once you add toppings.
  
• Store extra dough in plastic wrap in the fridge for easy pizza nights later.

FAQs

1. How do I store leftover pizza crust?

Store in an airtight container or wrap it in plastic wrap and keep it in the fridge for 1-2 days. For longer storage, freeze it for up to 3 months.

2. Can I make this pizza crust ahead of time?

Yes! Prepare the dough, roll it out, and partially bake it for 5-7 minutes. Let it cool, then store it in the fridge or freezer until ready to use.

3. What toppings work best with this crust?

Anything you love on pizza! Try classic tomato sauce and mozzarella, pesto and grilled chicken, or even a low-carb Alfredo sauce with spinach and mushrooms.

How to Store & Reheat

Fridge: Store any leftover pizza in an airtight container in the fridge for 1-2 days.

Freezer: Wrap the baked crust in plastic wrap and parchment paper, then store in a freezer-safe bag for up to 2 months.

Reheating:

• Microwave: Heat individual slices for 30 seconds.
• Oven: Reheat at 350°F for 5 minutes for best results.

This Lupin Flour Pizza Crust is the ultimate low-carb, high-protein pizza base that’s crispy, chewy, and packed with flavor. Made with Kaizen Lupin Flour, it delivers a real pizza texture while staying keto-friendly, gluten-free, and full of fiber.

For the best low-carb flour alternative, grab Kaizen Lupin Flour today: Shop Here