Almond Flour Pizza Crust
Published
I love pizza, but when I’m looking for a low-carb option, I turn to this almond flour pizza crust. This pizza crust with almond flour is light, crispy, and slightly nutty. It makes my pizzas taste really unique and delicious. It’s time to make a low-carb pizza that the entire family will love!
Almond Flour Pizza Crust Recipe
Pizza is a universal favorite food, but it’s high in carbs, calories, and fat. The good news is that this almond flour pizza crust is low in carbs and high in protein, creating a more balanced nutritional profile. This nutty take on my favorite gluten-free pizza crust lets all join in on the tasty fun.
Ingredients
- Almond Flour: This is the gluten-free base.
- Baking Soda: Adds a bit of texture to the crust.
- Garlic and Onion Powders: Classic pizza flavorings.
- Dried Basil: For taste.
- Salt: Enhances flavor.
- Instant Yeast: Optional ingredient that gives the dough a more classic flavor.
- Eggs: Binds the dry ingredients to form a dough.
- Olive Oil: Keeps the crust from sticking while rolling and baking.
Tips And Notes
- Adding the yeast is optional and won’t help the dough rise since almond flour doesn’t contain gluten, but it will give the crust a more classic flavor.
- If you want to add a slight sweetness to the crust, you can use coconut oil in place of the olive oil.
- If you’re not a fan of marinara or pizza sauce, you can opt for a gluten-free alfredo sauce as well.
- Mix and match the toppings so that the pizza is different each time you make it.
- When adding toppings, be aware that using veggies will make the crust soggy since they release water during baking.
Why Is The Dough Falling Apart?
This almond flour pizza dough is quite sticky, so I recommend spraying your rolling pin with oil or placing the crust between two pieces of parchment paper when rolling it out so it doesn’t stick and break apart.
What are the Most Popular Pizza Toppings?
There are so many options when it comes to pizza toppings! The most popular are meats like sausage, pepperoni, and beef. Vegetables like onions, mushrooms, and black olives are a close second.
There are a lot of fun toppings nowadays that people like to add to their pizza, such as kimchi, pineapple, and artichokes.
More Almond Flour Recipes to Try!
Almond Flour Pizza Crust
Ingredients
- 2½ cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon dried basil
- 1½ teaspoons instant yeast, optional
- 3 tablespoons olive oil
- 2 eggs
Instructions
- Preheat the oven to 400°F.
- 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 the 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
- If you want to add a slight sweetness to the crust, you can use coconut oil in place of the olive oil.
- If you’re not a fan of marinara or pizza sauce, you can opt for a gluten-free alfredo sauce as well.
- Mix and match the toppings so that the pizza is different each time you make it.
- To store: Leftover almond flour pizza crust can be stored in the fridge for up to 4 days.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Almond Flour Pizza Crust Step-by-Step
Preheat the oven to 400°F. In a large bowl, whisk together 2½ cups of almond flour, ½ teaspoon of baking soda, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of dried basil, ½ teaspoon of salt, and 1½ teaspoons of instant yeast, if using.
In a separate small bowl, whisk 2 eggs, then add to the bowl of dry ingredients. Add 3 tablespoons of olive oil and use a rubber spatula to combine.
Form the dough into a ball, then place the 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!
Great flavor but the crust was crumbling and fell apart. I follow the recipe to the t.
Mama Mia!
Your recipes are so helpful to me on my GF journey! Please keep them coming!!!!
I took a suggestion from GUY KENNETH CIVEY and upped the spices. I also used 3 “flax eggs”
and baked just a crust for 28 mins.
We dipped it in pesto sauce and two of us ate the whole thing!
Loved how easy it was to throw together! 💖
I really wanted to love this, but I didn’t, at all. Made it according to the recipe, it looked good, but was like eating pizza toppings on a flavorless, crumbly cookie to be honest.
Sorry it didn’t work out for you Matt
made this recipe but did a few small modifications. oregano instead of basil, and 1 tbs instead of tsp for garlic powder, onion powder, yeast and oregano. also used 1 extra egg. crust came out absolutely perfect. even my picky toddler smashed their slices of pizza.
We did not care for this recipe at all! I followed the instructions exactly. I feel it baked well – the issue was the taste. We could not eat it.
This ain’t it chief, impossible to spread without constantly tearing apart and once it’s baked it falls apart just as easily.
I made this recipe and was pleasantly surprised at how good it was. I cut the recipe in half to make a small pizza, added extra pizza seasoning, and rolled as thin as I could. The crust doesn’t get hard like a regular crust, but it wasn’t crumbly or falling apart either. I thought it tasted great and when you’re doing low carb and craving pizza it’s a great option. I would definitely make again.
I appreciate the effort and the concept, but honestly would not make it again. Too heavy and dense
hi
this was good. it is not like regular pizza crust. but it had a nice texture and flavor!
wish i could post my pic of my pepperoni pizza!
I am curious about serving size/number of servings if you can clarify that.
thank you!
Hi Kerry, the nutrition information on the recipe card is for 1/6 recipe. We used this crust to make a 6-slice pizza, so a serving is 1 slice!
Nothing like traditional pizza crust. Presented nicely but did not care for taste or texture.
I love this recipe. It’s not like a gluten filled crust but it is tasty! It’s in my regular rotation.