In a small bowl, combine the active dry yeast, sugar substitute (erythritol), and warm water. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the almond flour and salt.
Make a well in the center of the almond flour mixture.
Pour the yeast mixture and olive oil into the well. Stir together with a spoon until the dough starts to come together.
Transfer the dough to a lightly almond-floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1-2 hours or until it slightly puffs up (it won’t double in size like a traditional dough).
Once the dough has risen slightly, you can shape it into your desired thickness and shape.
Preheat the oven to 475°F (245°C) and let the dough rest for about 10 minutes.
Transfer the dough to a baking sheet or pizza stone lined with parchment paper.
Add your favorite keto-friendly pizza toppings and bake for 12-15 minutes, or until the crust is golden brown.