Almond Flour Pizza Crust - iFoodReal.com (original) (raw)

This Almond Flour Pizza Crust is thin, crispy, and simple to prepare with just 7 ingredients. With only 4 carbs per slice and ready in 30 minutes to enjoy immediately or freeze for later!

We also love this low carb cauliflower pizza crust, high protein cottage cheese pizza crust and chicken pizza crust.

Person holding a slice of almond flour pizza crust topped with cheese.

I love baking with almond flour and wanted to try my hand at almond flour pizza crust.

With no kneading or resting period, it is super simple and quick to prepare. Just combine the ingredients, roll it out, pre bake, top and bake for a few more minutes.

Why You’ll Love This Recipe

Quick and easy: Ready in under 30 minutes from scratch and simple enough to get the entire family involved!
Simple ingredients: Made with just 7 pantry friendly ingredients.
Diet friendly: This pizza dough with almond flour is low carb, keto, gluten free, grain free and vegetarian.
Crispy: Par baking will make sure the pizza isn’t too soggy so you can eat it by hand and provide an impressive crisp texture, somewhere between cracker and bread.
Tastes good: Almond flour doesn’t taste overwhelmingly nutty once seasoned and baked.
Freezer friendly: Meal prep this pizza crust up to 3 months in advance, ready for when the cravings hit.

Ingredients for Almond Flour Pizza Crust

To make almond flour pizza crust recipe, you will need just 8 simple ingredients.

Almond flour, oil, onion powder, garlic powder, baking soda, eggs, salt, and yeast.

Almond flour: Use superfine almond flour and not almond meal, otherwise pizza crust will be grainy.
Eggs: Eggs work as a binder to help make the dough easier to handle.
Oil: Use a neutral, high quality cooking oil for moisture and subtle flavor. I used extra virgin olive oil but avocado oil or coconut oil would also work.
Baking soda: This will help provide the correct texture to the keto pizza crust recipe.
Seasonings: I used a simple combination of onion powder, garlic powder, and sea salt. If you want to add more flavor to the dough, you could add 1-2 teaspoons of dried herbs like oregano, basil, thyme, or Italian seasoning. For heat, you could add a small pinch of red pepper flakes.
Dry active yeast: This is 100% optional but will provide a bit of the classic bread flavor to help mimic regular pizza crust.

Recipe Tip

Additionally, if you want a slightly chewy dough more reminiscent of regular wheat based dough, you could experiment with adding about 1/2 teaspoon of xanthan gum. This helps to mimic the stretchy quality of gluten dough.

How to Make Almond Flour Pizza Crust

Here is a photo overview how to make almond flour pizza crust. You can find full recipe card down below.

Step by step process how to make almond flour pizza dough and roll it out.

Make the pizza dough: In a large mixing bowl, combine the almond flour, seasonings, baking soda and whisk. Then add oil and whisked eggs, mix well with a spatula until a dough forms.
Transfer on a counter: Form the dough into a ball and place it on one sheet of parchment paper, then gently flatten.
Shape the pizza: Place the second sheet of parchment paper over that and use a rolling pin to roll out the dough until around 11-inches (28cm) in diameter, making sure to form a slight lip at the edges to hold the toppings.

Recipe Tip

I found this to be the perfect thickness, so the thin crust pizza dough isn’t too floppy or too thick, and the nutty flavor is very subtle. However, feel free to experiment anywhere between 10-12 inches (25-30cm).

Step by step process how to bake almond flour pizza crust.

Bake the crust: Transfer the almond pizza crust on the parchment paper on a baking sheet or pizza pan and bake for 12 minutes on the middle rack, until golden brown.
Add the sauce and cheese: Start by spreading a thin layer of your favorite pizza sauce, I used marinara. Add your favorite pizza toppings and then top with cheese, I used 2 cups of shredded mozzarella cheese.
Cover the edges: I like to wrap edges with foil to prevent them from burning because I prefer to broil it at the end for that golden cheese.
Finish baking the pizza: Return the pizza to the oven for 4-5 minutes or until the cheese is bubbling. Finally, remove the pizza from the oven and allow it to rest for a few minutes before slicing and serving!

Tips for Best Results

For the most authentic flavor: While yeast won’t make almond flour pizza dough rise, it will still provide it with that classic bread flavor.
Don’t skip parchment paper: This gluten free dough is stickier than regular pizza dough, so make sure to use parchment paper when rolling it out for the best results.
Less is more: If you overload this thin pizza crust with toppings, it may become difficult to handle.
Don’t add too much cheese: It will weigh down the crust and leave it soggy.
Be careful not to overbake: If you pre-bake the crust for too long, it may become more crisp like a cracker.
Ovens may vary: Keep an eye on it the first time baking, as all ovens vary, and almond flour is prone to burning quickly. If yours darkens quickly, it can help to move it to a higher rack and possibly cook it for longer.

Pizza Topping Ideas

Other cheese: Feel free to increase the flavor with additional cheese such as a sharp cheddar, sprinkle of goat cheese, Parmesan, feta, etc.
Raw vegetables: Olives, spinach, kale, arugula, sun-dried tomatoes.
Pre-cooked vegetables: Mushroom slices, eggplant, sweet potato, butternut squash, bell pepper, onion, zucchini. It’s always best to pre-cook any “wet” vegetables to remove excess water. Otherwise, the pizza will become soggy.
Meat: Pepperoni, oven baked chicken slices, cooked bacon, sausage, or meatballs.
Basil: Top pizza when serving. Just a few fresh basil leaves should be enough.
Spice: Add a pinch of red pepper flakes or a drizzle of chili oil before serving.
Pesto: Add a small swirl or dollop of your favorite pesto to the top of the pizza.

Person holding almond flour pizza slice.

How to Serve Almond Flour Pizza

You can enjoy a few slices of this low-carb pizza alone or alongside:

Vegetables like garlic green beans or sauteed zucchini.

A simple side salad:

How to Make It Ahead

The best way to meal prep the almond flour pizza crust is by shaping and pre-baking the crust without toppings, then freezing. Flash freeze the pizza to begin, then tightly wrap in two layers of plastic wrap for up to 3 months.

When you want to bake the pizza, allow it to thaw on the counter for 2 hours, top, and bake as usual. For crispier results, bake it for a few minutes first before adding the toppings and continuing the baking process.

How to Store Leftovers

Store: Once topped and baked, any leftovers will store in an airtight container in the refrigerator for 2 days.

Freeze: I prefer to freeze the pre-baked, empty crust. However, you can also freeze the leftover baked pizza slices for 3 months.

Reheat: I prefer to reheat the pizza in the air fryer for 3-4 minutes at 400 F. Oven will also work but you will need to bake it for about 10 minutes. You can also reheat in a microwave for 1-1.5 minutes but crust won’t be as crispy.

FAQs

Can I make almond flour pizza crust vegan?

For an egg free version, you could try using 2 chia seed eggs or learn how to make a flax egg instead. However, the crust will be less crispy and harder to roll out.

How many carbs are in thin crust pizza with almond flour?

There are 4 grams net carbs per slice, which is a whopping 9-10x fewer carbs than an equal sized piece of a wheat based pizza.

Can I use almond meal?

Almond meal is not the same as almond flour. Please use almond flour.

More Pizza Crust Recipes

More Almond Flour Recipes to Try

Sliced almond flour pizza crust with cheese.

▢ 2 1/2 cups almond flour, not almond meal
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 2 teaspoons dry active yeast, it’s optional but adds a bread flavor
▢ 1/2 teaspoon baking soda
▢ 1/2 teaspoon salt
▢ 2 large eggs
▢ 3 tablespoons olive oil, extra virgin

Cook ModePrevent your screen from going dark

Preheat oven to 400 degrees F and prep 2 pieces of parchment paper the size of a baking sheet.
In a large bowl, add almond flour, garlic powder, onion powder, yeast, baking soda and salt. Whisk well. Add olive oil.
In another small bowl, whisk the eggs and add to the bowl with flour and oil. Mix well with spatula until pizza dough forms.
Transfer the dough onto parchment paper, form a ball, flatten a bit and cover with another piece of parchment paper. Using a rolling pin, roll out into a round pizza crust about 11 inch (28 cm) diameter. I found this was a perfect thickness but you can make it a bit thinner 12 inch (30 cm) or thicker 10 inch (25 cm). Using your hands, shape the edges so there is a bit of "a lip".
Transfer the crust on a piece of parchment paper onto baking sheet and bake for 12 minutes or until golden brown on a middle rack. Your pre-baked crust is ready.
To make pizza, spread thin layer of favorite pizza sauce (I used marinara) and sprinkle with favorite toppings ( I used 2 cups of shredded mozzarella cheese). I recommend not to overload your pizza, so it doesn't become soggy. High water content veggies like mushrooms, zucchini and overall any veggies are best to be pre-cooked (skillet or air fryer), so they do not make crust soggy and come out cooked (we do not bake pizza for long).
Return pizza to the oven and bake for another 4 minutes or until cheese is bubbly on a middle rack. You can broil it (like I did) but I recommend to cover the edges with foil as almond flour burns fast!
Allow pizza to set for a few minutes, cut into 8 slices and enjoy!

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

Store: Refrigerate in an airtight container up to 2 days. You can also refrigerate prebaked pizza crust wrapped in plastic wrap for 3 days and add toppings after.
Freeze: Freeze leftover pizza slices in an airtight container or a resealable Ziploc bag for up to 3 months. If you would like to freeze the crust, I highly recommend to freeze the prebaked pizza crust (vs. the uncooked) wrapped in a plastic wrap for 3 months. Thaw on a counter for 2 hours, the add toppings and bake.
Ovens vary greatly: I have 2 ovens – one in the house and another one in the studio, and both bake so differently. Watch your crust after 30 minutes as almond flour burns quickly. I prefer to bake on a middle rack in my studio oven as it runs quite hot. If you see your almond flour goodies come out pale and take longer to cook, you could bake on lower rack and for longer time.
Don’t add too much cheese/toppings: It will weigh down the crust and leave it soggy.

Serving: 1slice, Calories: 272kcal, Carbohydrates: 9g, Protein: 10g, Fat: 24g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 231mg, Fiber: 5g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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