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Almond Flour Pizza Crust

By Claire Cary

Published Jul 29, 2026

4.86

Read 11 Reviews

Prep 10 minutes mins

Cook 20 minutes mins

Servings 6 servings

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I love pizza, but when I’m craving something lower in carbs, I make this almond flour pizza crust. It comes together with just eight pantry staples, no proofing or gluten-free flour blends required, and it’s in the oven in under 15 minutes. The crust bakes up crispy on the outside with a slightly nutty flavor that holds its own against any topping you pile on. It’s sturdy enough to pick up by the slice, which is what a good pizza crust should do. Whether it’s a weeknight dinner or a Friday night pizza tradition with the kids, this is the low-carb crust I reach for every time.

What Makes This Crust Hold Together

Pizza is one of those foods everyone wants a healthier version of, and this crust delivers a lower-carb, higher-protein alternative without sacrificing the parts that matter: crispy edges, a sturdy bite, and real pizza flavor. It’s made for anyone who wants a low-carb crust that still holds up to a slice, not one that falls apart the second you pick it up.

I’ve made this recipe dozens of times, and the biggest thing I’ve learned is that almond flour is inconsistent when you scoop it by the cup. It packs down differently depending on the brand and how firmly you pack the measuring cup, so the same recipe can turn out tacky and workable for one person and dry and crumbly for another. Weighing your almond flour on a kitchen scale takes that variable out of the equation, which is why I’ve included gram measurements below. You’ll know your dough is right when it feels slightly tacky and holds together in a smooth ball. If it’s crumbling apart as you shape it, it’s too dry. Compared to a gluten-free flour blend crust, this one skips the xanthan gum and starches. It’s a nuttier spin on gluten-free pizza crust, so the whole family can still gather around the same pie, just with a different bite.

Gluten-Free Cooking Tips

• Weigh your almond flour using the gram weights below. Almond flour packs down differently depending on the brand and how it’s scooped, so a scale gives you the most consistent dough every time you make this.
• Roll the dough between two sheets of parchment paper. This dough is naturally sticky since it has no gluten to hold it together the way wheat flour does. Rolling it between parchment (or spraying your rolling pin with oil) keeps it from tearing as you shape it into a circle.
• Let the crust rest for 5 minutes before you touch it. Almond flour crust is still firming up as it cools, both after the first bake and the final one. If you top it or slice into it too soon, it’s much more likely to crack or fall apart. A short rest lets the structure set so it holds together the way it should.
• Skip the pizza stone and bake on a metal sheet instead. Almond flour dough has no gluten and more fat than wheat dough, so it can’t get the oven-spring that crisps a crust on a hot stone. A metal baking sheet lets it dry out properly for that crispy edge, without the doughy center you’d get on a stone.
• Prick the dough a few times with a fork before the first bake. This keeps it from bubbling up unevenly as it cooks, so you get a flatter crust that’s easier to top and slice.

4.86 from 7 votes

Almond Flour Pizza Crust

By: Claire Cary

Servings: 6 servings

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Almond Flour Pizza Crust proves that a homemade pie is far better than takeout. This easy low-carb, gluten-free pizza crust is ready in 30 minutes.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 2½ cups almond flour, Use a finely ground blanched almond flour, not almond meal, for the best texture.
• ▢ ½ tsp baking soda
• ▢ ½ tsp garlic powder
• ▢ ½ tsp onion powder
• ▢ ½ tsp salt
• ▢ ½ tsp dried basil
• ▢ 1½ tsp instant yeast, optional. Almond flour has no gluten, so the yeast won't make the dough rise. It does give the crust a more classic, yeasty pizza flavor.
• ▢ 3 tbsp olive oil
• ▢ 2 eggs

US Customary – Metric

Instructions 

• Preheat the oven to 400°F (204°C).
• In a large bowl, whisk together the almond flour, baking soda, garlic powder, onion powder, dried basil, salt and instant yeast, if using.
• In a separate small bowl, whisk the eggs, then add to the bowl of dry ingredients. Add the olive oil and use a rubber spatula to combine.
• Form the dough into a ball, then place it on a baking tray lined with parchment paper.
• Roll the dough into a circle about 10 to 11 inches wide, depending on how thick you'd like it. Create a lip around the edges using your fingers.
• Place in the oven and bake for 12 minutes. Remove from the oven and top with sauce, cheese, and any other favorite pizza toppings.
• Place the crust with toppings back into the oven and bake for an additional 10 minutes.
• Allow to cool slightly, slice and enjoy!

Notes

• Weigh your ingredients for the most consistent crust. Scooping by the cup can leave the dough dry and crumbly.
• Swap the olive oil for melted coconut oil for a slightly sweet edge.
• Roll the dough to an even thickness so it bakes evenly.
• For more flavor, double the garlic powder, onion powder, and basil, or add a teaspoon of Italian seasoning.
• A food processor speeds up mixing the dough.
• To store: Keeps in the fridge up to 4 days.

Nutrition

Serving: 1servingCalories: 358kcalCarbohydrates: 12gProtein: 13gFat: 32gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 55mgSodium: 308mgPotassium: 56mgFiber: 6gSugar: 2gVitamin A: 80IUVitamin C: 0.05mgCalcium: 110mgIron: 2mg

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

Additional Info

Course: Dinner

Cuisine: American

Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How To Make Almond Flour Pizza Crust Step-by-Step

Gather the ingredients: Gather all the ingredients together and preheat the oven to 400°F (204°C).

Mix the dry ingredients. In a large bowl, whisk together 2½ cups (250g) almond flour, ½ tsp (2.5g) baking soda, ½ tsp (1.5g) garlic powder, ½ tsp (1.5g) onion powder, ½ tsp (0.03g) dried basil, ½ tsp (3g) salt, and 1½ tsp (5g) instant yeast, if using.

Whisk the eggs: In a separate small bowl, whisk 2 eggs.

Add the wet ingredients: Add the whisked eggs to the dry ingredients along with 3 tbsp (45 ml) olive oil. Use a rubber spatula to combine until a shaggy dough forms, then use your hands to bring it together. The dough should feel tacky and slightly wet, not dry or crumbly. If it feels dry, that’s a sign the almond flour was over-measured; a light sprinkle of water can help bring it together.

Shape the dough: Form the dough into a ball and place it on a baking tray lined with parchment paper.

Roll it out: Top the dough with a second sheet of parchment paper and roll it into a circle about 10 to 11 inches wide, depending on how thick you like it. Use your fingers to create a slightly raised lip around the edge to hold in the toppings.

Pre-bake the crust: Bake for 12 minutes, until the edges are just starting to turn golden. 

Bake again and serve: Remove from the oven and top with sauce, cheese, and your favorite toppings. Return the topped crust to the oven and bake for another 10 minutes, until the cheese is melted and bubbly. Let it cool for a few minutes so the crust firms up, then slice and enjoy.

Serving Suggestions

I usually serve this straight up as a classic cheese and pepperoni pizza with gluten-free marinara. That’s what gets the fastest yes from my kids. For a green side that won’t add extra carbs, I’ll toss a simple arugula salad with olive oil and lemon. The peppery greens balance out the richness of the melted cheese. If we’re keeping the whole meal low-carb, a side of roasted broccoli is an easy match since it goes in the same oven while the crust pre-bakes. And when I want something a little more indulgent, this crust holds up well next to a bowl of my dairy-free Caesar dressing for a build-your-own dinner spread, mozzarella sticks as a fun appetizer, though the breading does add extra carbs, so I save those for a night when we’re not being as strict about it.

Storage Instructions

Store leftover baked crust or fully assembled pizza slices in an airtight container in the fridge for up to 4 days.

Freezer

Bake the crust through step 5 (the pre-bake), let it cool completely, then wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw it in the fridge overnight before topping and finishing it in the oven.

Reheating

Reheat slices in a 375°F oven or toaster oven for about 8 minutes, until warmed through and the edges crisp back up. The microwave works in a pinch, but it will leave the crust softer, not crispy.

Make Ahead

The dry ingredients can be mixed and stored in an airtight container for up to a week ahead. When you’re ready to bake, whisk in the eggs and olive oil and pick up at step 3.

More Low-Carb Dinner Recipes

• Crustless Tomato Pie: Another low-carb, gluten-free dinner that leans on cheese and simple pantry staples the way this crust does. It’s an easy one to add to the same weeknight rotation.
• Garlic Butter & Lemon Sauce Keto Salmon: A quick, low-carb main for nights when pizza isn’t calling your name, but you still want something that fits the same keto-friendly meal plan. It’s on the table in under 30 minutes.
• Almond Flour Pasta: Another way to put that bag of almond flour to work, this dough rolls into noodles that cook up al dente and hold their shape under a heavy sauce. It’s naturally gluten-free and grain-free, so it fits the same pantry as this crust.
• Keto Swedish Meatballs: Almond flour shows up here, too, as the binder that holds these meatballs together in place of breadcrumbs. It’s a cozy, low-carb dinner for a night when pizza isn’t what you’re craving.

Our Almond Flour Pizza Crust recipe was originally published 9/8/23. It was retested, reworked, and republished to be better than ever 7/29/26.