Ultra Flaky Gluten Free Keto Pastry Pizza

Gluten Free & Keto Pastry Pizza 🍕

Super Flaky Keto Pizza Pastry

This gluten free and keto pastry pizza is a crisp, buttery, and beautifully flaky way to enjoy pizza without a traditional wheat-based crust. Instead of using a standard dough, this recipe starts with a cream cheese keto pastry crust made with almond flour, coconut flour, butter, cream cheese, egg, and a small amount of xanthan gum for structure.

The result is a low carb pizza base that feels more like savory pastry than regular pizza dough. It bakes up golden, delicate, and rich, with the kind of texture that makes every bite feel special. Add tomato sauce, mozzarella di Buffala, and fresh basil for a simple classic topping, or use your favorite chilled keto-friendly toppings to make it your own.

At about 2g net carbs per serving for the crust, this keto pastry pizza is an excellent option for anyone looking for a gluten free pizza recipe, a low carb appetizer, or an easy savory pastry for entertaining.

Make Ahead ⏰

This recipe is especially useful when you want to prepare food in advance. The pastry dough can be made ahead, chilled, rolled out, and cut into portions before baking. This makes it a great choice for gatherings, parties, or simple weeknight meal prep.

For entertaining, consider cutting the dough into small squares or rectangles to create bite-sized keto pastry pizzas. They make a delicious appetizer and are easy to serve. You can prepare the dough a day in advance, keep it chilled, and then brush the edges with egg wash, add the toppings, and bake when ready.

Because coconut flour can brown quickly, keep an eye on the pastry after about 15 to 17 minutes in the oven. If the edges begin to darken too much before the center is fully baked, lightly cover the pastry with aluminum foil to slow the browning.

The Flours

A combination of finely ground almond flour and coconut flour gives this gluten free keto pastry crust its best texture. Almond flour brings richness and tenderness, while coconut flour helps absorb moisture and adds structure. A small amount of xanthan gum helps the dough hold together, which is important because there is no gluten in the recipe.

For the best results, use super fine almond flour rather than coarse almond meal. A finer grind creates a smoother dough and a more delicate pastry. Coconut flour is very absorbent, so it is important to measure it carefully and avoid adding too much.

Just One Rule ☝🏿

The most important rule for this keto pastry pizza is simple: make sure the toppings are completely chilled before adding them to the dough. Warm toppings can soften the butter in the pastry, making the dough harder to handle and affecting the final flaky texture.

As with any pastry dough, work quickly and keep everything cool. If the dough becomes too soft, sticky, or difficult to move, place it back in the refrigerator for about 15 minutes or in the freezer for about 10 minutes before continuing.

Do not over-process the dough. The mixture should look like coarse breadcrumbs before it comes together. If it becomes smooth like cookie dough, the finished pastry may lose some of its flakiness.

The Details 🔍

Because this pastry is gluten free, it is more delicate than a traditional wheat crust. Rolling it between two sheets of parchment paper makes the process much easier and helps prevent tearing. You may also dust the dough lightly with coconut flour if needed, but use only a small amount.

Some light cracking during baking is normal. This happens because the dough does not contain gluten. Letting the dough rest overnight can help reduce cracking, although the flavor and texture will remain excellent either way. Adding more xanthan gum can make the crust look smoother, but it may also reduce flakiness. For this recipe, texture and taste matter more than a perfectly smooth appearance.

Gluten Free & Keto Pastry Pizza 🍕

A flaky gluten free and keto pastry pizza made with almond flour, coconut flour, cream cheese, butter, and your favorite chilled toppings. Perfect as a low carb entree, appetizer, or make-ahead party bite.

5 from 3 votes

Prep Time 10

Cook Time 25

Total Time 35

Course Entree

Cuisine European, Gluten Free, Ketogenic

Servings 8 servings

Calories 189 kcal

Ingredients

96 g almond flour
40 g coconut flour
1/2 teaspoon xanthan gum
1/4 teaspoon kosher salt
1/2 teaspoon lemon or orange zest optional
100 g organic grass-fed butter
55 g cream cheese
1 egg lightly beaten
2 teaspoons apple cider vinegar

Topping Suggestions

homemade tomato sauce to taste
mozzarella di Buffala to taste
fresh basil leaves to taste
1 egg lightly beaten for egg wash, optional

Instructions

Prepare the gluten free and keto cream cheese pastry dough using the listed ingredients. Work quickly and avoid over-mixing so the dough stays flaky.
Preheat the oven to 350°F/180°C. Line a baking tray with parchment paper.
Roll the pastry dough between two sheets of parchment paper, dusting lightly with coconut flour only if needed. Cut into your preferred size with a pastry cutter or pizza cutter. Save leftover trimmings and bake them as crackers if desired.
Brush the edges with egg wash and add your chilled toppings. If the dough cracks, press it gently back together or patch it with a small trimming. If it becomes too warm to handle, place it in the freezer for 10 minutes.
Bake at 350°F/180°C for 18 to 22 minutes, or until the pastry is golden brown and crisp around the edges.

Notes

Roll the dough between parchment or wax paper for easier handling. Because this crust is gluten free, it is more fragile than traditional pastry and may break if moved too roughly.

Keep the dough cold while working. If it softens too much, return it to the refrigerator for 15 minutes before continuing.

Nutrition facts are calculated for the pastry base only. Topping values will vary depending on the sauce, cheese, and additional ingredients used.

Nutrition