Shirataki noodles make a lovely keto pizza crust that you can hold with your hands. The flavor is neutral, allowing the toppings to take center stage.
I made this crust because I’m not a saint. I love pizza! Does anyone not love pizza? 🍕
But I prefer to avoid refined-flour pizza crusts, including high-carb gluten-free crusts. So this seemed like a good solution.
Other keto pizza crust options
But now I’ve fallen in love with zero carb shirataki noodles. So I was curious to see if I could make a keto pizza crust using them.
It took a couple of tries, but I’m happy to report that miracle noodles make a lovely zero carb pizza crust!
The ingredients you’ll need
You’ll only need a few simple ingredients to make shirataki keto pizza crust. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
For the crust:
Shirataki: I use shirataki angel hair noodles in this recipe.
Egg: I use large eggs in most of my recipes, this one included.
Grated parmesan: Make sure you use finely grated parmesan, not coarsely shredded.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: Dried oregano and garlic powder. Make sure they are fresh! A stale spice can easily ruin a dish.
Olive oil: To grease the skillet where you will cook the crust.
Pizza sauce: Try to use a sugar-free sauce such as Rao’s.
Shredded mozzarella: You can also use fontina or provolone.
Pepperoni: If you’d rather avoid processed meats, use any other topping, such as olives or red onions.
How to make shirataki pizza Crust
It’s easy, even though you do have to prep the noodles first. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Rinse the noodles, then dry-roast them in a skillet.
2. Whisk together the egg, parmesan, salt, pepper, oregano, and garlic powder. Add the dried shirataki noodles and mix well.
3. e-heat the same skillet over medium heat. Brush with olive oil. Add the shirataki mixture, spreading it evenly and pressing down.
4. Cook, pressing down periodically with a spatula, until the bottom is golden-brown, about 10 minutes.
5. Invert the crust onto a plate, brush the skillet with more olive oil, then slide the shirataki crust back into the skillet. Cook for 10 more minutes on the second side, pressing down periodically, or until golden-brown and crisp. Remove the crust onto a broiler-safe pan.
6. Heat your broiler on high. Top the crust with your favorite toppings. Broil for about 2minutes, just until the cheese is bubbly.
Is shirataki pizza crust as good as the real thing?
No. But it’s an acceptable substitute. Just like a cauliflower pizza crust, this crust is different than regular pizza crust.
It’s softer, although the shirataki crust is sturdier than the cauliflower crust and easier to hold.
In terms of flavor, it’s fairly neutral, allowing the toppings to take center stage, as they should.
I can’t get over that fishy smell!
It’s true that when you open the package, shirataki noodles have a fishy smell. But don’t let that deter you from making this recipe!
It’s easy to get rid of the smell by rinsing the noodles and then sauteing them in a dry skillet. So there won’t be any fishy taste to your pizza!
What about leftovers?
I honestly never had leftovers when making shirataki pizza crust. My assumption, however, is that you can keep the leftovers in an airtight container in the fridge for up to 4 days, and gently reheat them in the microwave on 50% power.
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Shirataki Pizza Crust
- 1 bag shirataki angel hair noodles
- 1 large egg
- 1/4 cup grated Parmesan
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 2 teaspoons olive oil
- 1/4 cup pizza sauce
- 2 oz part-skim mozzarella cheese, shredded
- 1 oz uncured pepperoni (I used Applegate)
- Place the shirataki noodles in a colander and rinse well, about 30 seconds. Use clean kitchen shears to cut them in half.
- Heat an 8-inch nonstick skillet over medium-high heat, 2-3 minutes. Add the rinsed shirataki noodles and dry-roast them for 1-2 minus, adding no oil to the skillet, until the noodles are visibly dry and make a squeaking sound when moved in the skillet. Turn heat off.
- In a large bowl, whisk together the egg, parmesan, salt, pepper, oregano and garlic powder. Add the dried shirataki noodles and mix well.
- Re-heat the same skillet you used to dry the noodles over medium-high heat. Brush with 1 teaspoon of olive oil. Add the shirataki mixture, spreading it evenly and pressing down. Cook, pressing down periodically with a spatula, until the bottom is golden-brown, about 10 minutes.
- Invert the crust onto a plate, brush the skillet with 1 more teaspoon of olive oil, then slide the shirataki crust back into the skillet. Cook 10 more minutes on the second side, pressing down periodically, or until golden-brown and crisp. Remove onto a broiler-safe pan.
- Heat your broiler on high. Top the shirataki pizza crust with pizza sauce, mozzarella and pepperoni (or anything else you like on your pizza). Broil for about 2 minutes, just until the cheese is bubbly.