This easy, low-carb, tofu pizza crust is simply amazing!  The pizza dough is made with tofu instead of grain, so it’s vegan, gluten-free, keto-friendly, and high in protein!  It bakes up firm and delicious, making an ideal healthy pizza crust alternative. Whether you are looking for a gluten-free, grain-free, or simply low-carb pizza, this is the recipe for you!

A low carb pizza crust made with tofu in a red iron skillet.

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I began making pizza crust this way when my son had to go gluten-free, and I couldn’t find a gluten-free crust my kids liked.  I knew that they loved tofu in just about any form, so I came up with this method, and it was a hit!

Omgosh, this is amazing!; I just made it, and it’s hands down the best non gluten pizza base I have ever made. Thank you for sharing this is a keeper xx

—Shelley

You’ll love tofu pizza because it’s

  • easy to make.
  • doesn’t use hard-to-find or weird ingredients.
  • high in protein.
  • vegan, gluten-free, nut-free, and grain-free. 

Ingredients and substitutions

  • Tofu – high-protein tofu works best.  (This is a very dense 16 oz block of tofu that comes in a vacuum-sealed pouch with little water.  You can also use extra-firm tofu in the plastic containers, but you will need 1 1/2 containers of this type.  You will also need to drain and press this type of tofu before adding it to the food processor.  
  • Salt – for flavor.
  • Garlic – for flavor. (optional)
  • Herbs – like fresh basil or oregano.  You can also use dried herbs, such as an Italian herb blend. 
  • Olive Oil – for richness in the crust and to prevent sticking to the pan.
  • Nutritional Yeast – for a slightly cheesy umami flavor and added nutrition. (optional)  Nutritional yeast is a yellow powder that you can find at most natural foods stores.
  • Pizza Toppings – pizza sauce, vegan mozzarella or vegan liquid pizza cheese, veggies, olives, vegetarian pepperoni, TVP sausage crumbles, or anything you like on your pizza.

Helpful tools

  • Food Processor – to blend the tofu and other ingredients.  A large 8-12 cup capacity works well. 
  • Iron skillet – to cook the pizza (10-12 inch works well).  You can also use a cookie sheet with edges, but a heavy skillet works great.

How to make pizza crust from tofu?

  • Preheat your oven to 425° F.
  • Drain the tofu and crumble it into your food processor.
  • Add salt, garlic, herbs, olive oil, and nutritional yeast to the food processor.
  • Blend until well mixed into a crumbly dry paste.
  • Drizzle oil at the bottom of an iron skillet or cookie sheet.
  • Put the tofu mixture in the skillet and spread it out evenly, about 1/2 inch thick. (It will shrink a little while baking).
A college of 4 pictures showing the process steps of blending the tofu and spices then pressing it in an iron skillet to make low carb pizza crust.
  • Bake for 25-30 minutes until it starts to dry out and get crispy on the bottom.
  • Top with your favorite pizza toppings.
  • Bake again for 10 minutes.
A college of 2 pictures showing what the tofu pizza crust looks like when it has been baked enough to add the toppings.

What tofu works best?

Make sure to use the right type of tofu.  There are two types of tofu that work best for this recipe.  Dense, high-protein, shrink-wrapped tofu or extra-firm, water-packed tofu is usually sold in a plastic tub.  Both will work, but the high-protein tofu is preferred if you can find it (Trader Joe’s carries it if you have one near you). 

The water-packed, extra-firm tofu will work, but make sure to press it to squeeze out the water.  Once pressed, water-packed tofu also weighs slightly less, so you will need 1 1/4 containers to equal 1 full pound of tofu.

Pro Tips

  • The tofu pizza “dough” needs to be dry and crumbly.  It should be just moist enough to stick together when pressed into the pan.
  • Make sure to bake it for at least 25 minutes before adding any pizza toppings.  This will allow it to dry out and firm up to a pizza-crust consistency.
  • If the crust starts to puff up while baking, poke a few holes in it with a fork to release any trapped air. 
A pizza made with a tofu pizza crust topped with vegan cheese and basil.

Vegan pizza toppings

A close up of a slice of tofu pizza topped with tomato sauce, cheese, and basil.

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Tofu pizza recipe

Five slices of low carb high protein pizza crust made with tofu in an iron skillet.
Diet
Gluten Free Icon
High Protein Icon
Nut Free Icon
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5 from 8 rating

Tofu Pizza Crust

Yield: 6
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Author: Monica Davis
A low carb pizza crust made of tofu that is vegan, gluten-free, and nut-free.
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Ingredients

  • 1 lbs high protein tofu (16 oz), or extra firm tofu drained and pressed
  • 2 tablespoon nutritional yeast, (optional)
  • 1 clove garlic
  • 1 teaspoon salt
  • 2 tablespoons fresh basil, or 2 tsp dried herbs like Italian seasoning
  • 1 tablespoon olive oil

Equipment

Instructions
 

  • Preheat your oven to 425°F (220°C). Drain the tofu and crumble it into your food processor.
  • Add salt, garlic, herbs, olive oil, and nutritional yeast to the food processor.
  • Blend until mixed into a crumbly dry paste.
  • Drizzle oil at the bottom of an iron skillet or cookie sheet.
  • Put the tofu mixture in the skillet and spread it out evenly about 1/2 inch thick. (It will shrink a little while baking).
  • Bake for 25-30 minutes until it starts to dry out slightly and get crispy on the bottom.
  • Top with your favorite pizza toppings.
  • Bake again for 10 more minutes.

Notes

Make sure to use the right type of tofu.  There are two types of tofu that work best for this recipe.  Dense, high-protein, shrink-wrapped tofu or extra-firm, water-packed tofu is usually sold in a plastic tub.  Both will work, but the high-protein tofu is preferred if you can find it (Trader Joe’s carries it if you have one near you). 
The water-packed, extra-firm tofu will work, but make sure to press it to squeeze out the water.  Once pressed, water-packed tofu also weighs slightly less, so you will need 1 1/4 containers to equal 1 full pound of tofu.
  • The tofu pizza “dough” needs to be dry and crumbly.  It should be just moist enough to stick together when pressed into the pan.
  • Make sure to bake it for at least 25 minutes before adding any pizza toppings.  This will allow it to dry out and firm up to a pizza-crust consistency.
  • If the crust starts to puff up while baking, poke a few holes in it with a fork to release any trapped air. 
Serving: 1slice, Calories: 72kcal, Carbohydrates: 2g, Protein: 6g, Fat: 3g, Sodium: 435mg, Potassium: 166mg, Vitamin A: 45IU, Vitamin C: 0.3mg, Calcium: 23mg, Iron: 1mg
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