I’ve finally done it! I’ve dialled in a sourdough pizza crust that I’m proud of. After months of feeding my starter, and experimenting with various ingredients and formulations, I’ve come up with the best gluten-free pizza crust I’ve ever had. It’s also low-carb and keto-friendly, and becaus it used my sourdough starter it has all the healthy probiotics associated with fermented food. It has pretty good texture, is lighter, and also neutral tasting (as opposed to many keto pizza crusts that are heavy, and add stronger flavours like egg, cheese or cauliflower to the crust).

Keto Lupin Flour Sourdough Pizza Crust Recipe



  1. Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Water that is too cold won't activate the yeast and too hot will kill it. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7-10 minutes. The mixture should be bubbly, if it isn't start again.

  2. In a medium mixing bowl, whisk together oat fibre, ground flax, psyllium husk, glucomannan, baking powder, salt, ground caraway seeds (if using) to a medium bowl and whisk until thoroughly mixed. Set aside.

  3. Once your yeast is proofed, whisk in the egg, lupin flour sourdough starter, and olive oil. Add the flour mixture in three batches, mixing with a spatula until thoroughly incorporated. You want to mix thoroughly and quickly to activate the glucomannan. After 30 seconds, use your hands to knead the dough. Knead for 60-90 seconds with your hands squeezing the dough to make sure the fibre mixes well with the liquid and binds. The dough will become quite thick by the end. Form into two equal-sizes balls. and set aside in the mixing bowl at room temperature for 10 minutes.

  4. Line a baking tray with a silicon mat or parchment paper and sprayed with cooking spray (so the dough doesn't stick while you spread it). Using your hands, spread a dough ball until it forms an 8” pizza crust around ¼” thick. It will be kind of like working with children’s Playdoh. Simply shape it the way you want it to look at the end. I like to form a ridge at the outer edge of the crust to help contain the sauce.

  5. Cover dough with a kitchen towel dome (don't rest the towel directly over the dough), and place in a warm draft-free space (ideally around 78F) for 40-50 minutes until lighter in texture (*Note: You can use your oven with the light left on to create this warm space, or use a proofer/proofing drawer if you have one.) You don't want the dough to double, but it will puff up noticeably. Put your pizza stone in the oven to preheat to 350F while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.

  6. Transfer the pizza crust gently onto the preheated pizza stone (you may want to use a cooking spatula to help slide it) and blind bake without toppings for 14-17 minutes, or until lightly browned. Remove from oven, add toppings of choice, and return to oven for 17-20 minutes. Remove from oven, cut and serve immediately.

Did you make this keto lupin flour sourdough pizza crust recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)