Almond Flour Pizza Crust (Ready in 10 Minutes)
By Carine Claudepierre
Published on 09/17/2024
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This Almond Flour Pizza Crust is an easy, thin, crispy keto pizza recipe ready in 10 minutes with only a few wholesome ingredients. Bonus, there’s an egg-free version as well for all vegan keto pizza lovers!
A few years ago, I started to be obsessed with making homemade keto pizza crusts. This first led me to the coconut flour pizza crust and later to this low-carb pizza recipe. I have also made a spinach pizza crust, cloud bread pizza, and fathead pizza crust, so you can see what I mean! I’ve become a true keto pizza expert!
This almond flour pizza crust is a dough made with low-carb flour with a classic pizza base taste and texture. It’s as thin as a New York-style pizza but with a fraction of the carbs. It indeed contains far fewer carbs than a classic pizza slice with 3 grams per slice while a typical takeaway pizza slice contains more than 20 grams.
Homemade low-carb pizza recipes are one of the most popular weekend dinners at my house. This is now my go-to recipe for a thin, crispy New York-style keto pizza. It yields enough dough to make a large 12-inch ultra-thin pizza. The leftover baked low-carb pizza crust slices freeze perfectly for later lazy dinner nights.
Why You’ll Love This Recipe
Although I still love these recipes and I serve them on repeat over the weekends, I wanted to test a 100%-almond-flour pizza crust. It results in the most wonderful, crispy crust that reminds me of New York-style pizza. The crust is also:
- Gluten-Free
- Paleo
- Dairy-Free
- Egg-Free
- Vegan
- Ready In Under 30 Minutes
Ingredients and Substitutions
With only 7 simple pantry ingredients, you will be able to serve a tasty pizza for dinner. The whole family will love it! All you need to make this gluten-free pizza crust with almond flour are:
- Almond Flour – I recommend using fine blanched almond flour to avoid a gritty texture. Read how to choose Keto flours.
- Eggs or Flax Egg – Replace the egg with a combination of flaxseed meal and lukewarm water for a vegan keto pizza crust. See recipe notes for the exact measures and techniques.
- Extra Virgin Olive Oil – You can also use avocado oil or melted coconut oil. I don’t recommend butter. Its flavor and texture would be closer to a quiche crust than to a keto pizza base.
- Baking Soda – Use a fresh jar as it can degrade over time.
- Salt – adjust it to your taste.
- Garlic Powder – I like the combination of garlic and onion powder.
- Onion Powder – For more flavor.
- Instant Dried Yeast – Only for a boost of flavor and totally optional. While almond flour won’t raise in contact with yeast, even if you activate it, this mimics the real pizza dough flavor.
- Pizza Sauce – You can buy good, keto-friendly pizza sauce or use my keto pizza sauce recipe.
- Mozzarella – Fresh or bagged, mozzarella is a keto-friendly ingredient and is indispensable for a true pizza.
How To Make Keto Pizza Crust With Almond Flour
This recipe has quite a few steps, but it’s really not difficult. Follow the steps in the recipe card further down and you can use the pictures below to see its key steps.
Pour all the dry ingredients into a large mixing bowl.
Stir until they are well combined and there’s no lump of flour.
Make a well and pour all the liquid ingredients in the middle.
Stir with a spatula and finish combining the dough with your hands.
When it’s sticky enough, form a large dough ball.
Roll the almond flour pizza dough between two sheets of parchment paper.
When you’ve reached your desired thickness, peel off the top piece of paper.
Pre-bake the crust for about 10 minutes at 400°F (200°C).
Spread your favorite pizza sauce on the base.
Add all the toppings of your choice. I kept it simple: mozzarella cheese!
Expert Tips
- As this is gluten-free pizza dough, the dough is much stickier than wheat-based pizza recipes. That’s why you must either press the dough into a skillet or roll the dough between two baking sheets.
- Keep the pizza on the bottom piece of parchment paper. You can’t transfer the rolled dough onto a tray without using this bottom piece of parchment paper.
- It’s very important that you pre-bake this almond flour pizza crust to get a crispy pizza base. Also, make sure that you just add a thin layer of tomato sauce.
- Avoid vegetables that release too much water, like mushrooms, fresh tomato slices, or zucchini. If you want to use these keto-friendly vegetables, roast them before. This will prevent vegetable juice that could make the center of the pizza soft and wet. The best keto vegetables to use on a pizza are red pepper, asparagus, and olives.
Frequently Asked Questions
Almond flour is one of the lowest-carb flour. Therefore pizza doughs with almond flour are very low in carbs and perfect for a keto diet.
For a 10-inch keto pizza with almond flour, one slice contains only 3 grams of net carbs without toppings.
As a reminder, a regular pizza contains at least 10 times more carbs north of 30 grams of net carbs per slice.
I recommend freezing the baked pizza slices or pre-baked pizza base rather than freezing the raw almond flour pizza dough.
Also, make sure you freeze the slices or the pizza bases individually to prevent them from sticking together.
For pizza slices, bake frozen for 5-8 minutes at 350°F (180°C) or until hot and crispy.
For the frozen pizza bases, I recommend you defrost them on the counter for 1 hour on a rack.
Then, prebake the base for 5 minutes to get the crisp bake. Finally, add your toppings and return to the oven until the cheese has melted.
More Keto Pizza Recipes
There are many ways to make delicious low-carb pizza crusts. You can use either almond flour, coconut flour, or a combination of flour. I recommend trying one of the following recipes on your next keto pizza night!
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Almond Flour Pizza Crust
Ingredients
Dry ingredients
- 2 ½ cups Almond Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ½ tablespoon Dry Active Yeast optional, it won't raise the pizza dough but adds bread flavor
Liquid ingredients
- 2 large Beaten Egg or 1 flax egg, see note
- ¼ cup Extra Virgin Olive Oil
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, combine all the dry ingredients. Make a well in the center and add beaten eggs and olive oil.
- Combine with a spatula at first, then use your hands to form a ball of pizza dough.
- Place the dough ball between two parchment paper pieces and roughly press the ball with your hands to flatten it into a thick disc.
- Start rolling with a rolling pin until it forms a 12-inch (30 cm) diameter pizza crust (for an ultra-thin crust), or roll into a 10-inch (25 cm) pizza crust for a slightly thicker crust.
- Peel off the top piece of parchment paper, smoothen the sides of the pizza crust to make it pretty, then slide the bottom parchment paper piece (with the rolled pizza dough on it) onto a baking tray.
- Prebake the crust for 10-12 minutes or until golden and crispy. The thicker you roll it, the longer it takes to crisp.
- Remove from the oven, spread a thin layer of keto pizza base or unsweetened tomato passata, and toppings of your choice. Note that any vegetable that releases a large amount of water would soften the center of the dough. This includes mushrooms, tomato slices, eggplant, or zucchini. If you want to use those vegetables, I recommend pre-roasting them 8 minutes in the oven to prevent them from releasing water on your pizza base.
- Return pizza into the oven and bake in the center rack of the oven until cheese is melted. You can broil the cheese on the top rack for 2-3 minutes, but it will significantly darken the sides of the pizza. To avoid this, you can protect the pizza sides with pieces of foil.
- Serve immediately into 8 slices.
- Freeze the leftover baked pizza slices individually, in silicone bags or airtight containers. Defrost 2 hours before on the counter then bake at 160°C (320°F) for 5-8 minutes or until warm.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
Can you use avocado oil instead of extra Virgin olive oil?
Yes you can!
This recipe came together quick and easy. It cooks very nicely and looked fabulous. I wasn’t a fan of the taste so I won’t make it again. I would certainly recommend others try it though as it make a nice crust. It might be a flavour you like, just wasn’t mine.
Almond flour definitely isn’t to everyone’s taste!
WOW and thank you. You are sooo clever adding the yeast to the dough along with spices. What a difference in taste It’s the best things yet to eat as the family has enjoyed their pizzas I stood by drooling. Now thanks to you I feel I can enjoy a ‘pizza’ again. Very grateful.
Thank you!!
Can I use sunflower seed flour in place of the almond flour?
Yes, it should work!
Would this dough work in a pizza oven instead of pre-baking ahead of time?
I didn’t try this option yet, so I can’t recommend much. I don’t have a pizza oven.
How long can they be in the fridge?
And how long frozen?
It can be kept in the fridge for 3-4 days, and up to 3 months in the freezer.
It was a big hit with my loved one who is on a medical ketogenic diet. So yummy!
Do you know how many grams of almond flour you use per cup of flour? I searched and saw that the grams per cup can vary greatly depending on how you measure it and that impacts grams of fat,etc that we need to count very carefully on this diet. And different almond flours have different nutritional info.
Thanks so much for all your fabulous recipes!
Very tasty and super easyI will make this often!! I used the best quality ingredients (Laudemio olive oil and Maldon salt, doubling the latter). On this first effort I chose yellow peppers for my topping which was delicious. Thank you!!
I love this crust recipe so much and use it a lot! Tonight I accidentally left out the baking soda, and it turned out better than it ever has. No idea why? It was crispier usual. Odd?
Thank you for your lovely almond pizza recipe, I would like to make it for my daughter since she is allergic to eggs, in place of chia and flex seeds could I use applesauce, please advise me, appreciate your support thank you, Tahera
No, it doesn’t work with applesauce.
Iwant to try this recipe but have a question… usually when using yeast you would rest or let the dough rise. I did not see an instruction for that. Is that correct?
You don’t need resting because the recipe has no starch, the yeast is not used to raise the dough only for flavor.
How long does it normally take to cook the pizza until the cheese is melted, after the pre-baking and after putting on toppings.
It takes about 10-12 minutes to melt cheese, always check your oven after 8 minutes and stop when cheese is melted
I am on a keto diet and I promised my son we would fire up the wood fire pizza oven that had been gathering cobwebs just near the dog house. I tried the cauliflower base and it was dreadful. I tried this base and my god – it was delicious like a crumbly biscuity cheesecake like base. The pizza topping complemented the base perfectly and where the base and ingredients met the base was moist and flavorsome. And it was so filling, so indulgent – I think I prefer this base over everything else – and its low carbs!! Amazing and now I can enjoy pizza again. Cheers!
Excellent pizza crust. Made it for 3 people, it was a hit and we could only eat 1/8 each because it was so filling. Had a very small side salad with it. I used very thin layer of sugar free salsa, pesto and very thin layer of my homemade Alfredo sauce(keto with cashews),pepperoni and mozeralla.
I want to make crust only ahead of time. How long is it good for after it’s baked with no toppings?
You can store the dough in the fridge for up to 24 hours wrapped in plastic wrap. Bring back to room temperature the next day before rolling.
Super easy to make.we were not fans of taste or texture.
This looks like an awesome pizza dough recipe. I was wondering if this would work for a keto krautburger dough. I normally make my own dough but it is NOT keto and I am so craving a krautburger (and now pizza as well). Thank you for posting a great looking recipe!
It won’t fold well, it will break so I don’t thing it’s a dough for keto krautburger .
Thank you so much for the response. I was going to make that for dinner. Still going to do the pizza though!!
Bingo!
Tips I noticed. Don’t worry about burning the crust. It’s hard to over cook. I’m going to test just how thin I can make this. Might incorporate your cracker recipe to see if I can’t make it really thin and crispy. Excellent job!
The best Keto base pizza!
Just made this recipe, AMAZING!!I also made it using almond meal, can’t fault it. Tasted so good that none of my kids realise it was a different base. Thanks
Wow, wow, wow. I can’t believe how good this came out. Just as background, in all the years I’ve been cooking for myself (about 40 now) I’ve almost always shied away from any kind of baking or anything to do with flour because I would severely mess it up every time. So I would always just get my pizzas either carryout or delivery. This was actually much easier (for me) than working with wheat flour dough. And it is delicious. I wasn’t even sure if my yeast would work because it was past the expiration date, but it did. It looked beautiful with toasty edges on the crust and I didn’t even need to use the broiler for the cheese, and it tastes so delicious that I’m almost suspicious if this is even keto. And I can even pick up a slice with my hand and eat it like a regular pizza (as long as the slice isn’t too big)! I am so impressed with myself for being able to do this, and so impressed with you for sharing this great recipe.
I very rarely comment on websites but I felt that I just had to comment on this recipe. Great job, Carine!
Hi. I made it again today and it came out just as good as the last time, maybe even better. But there’s just on problem – I just realized that I put this comment on the wrong recipe. It was your Low-Carb Pizza Crust recipe that I used both times, not this one. But I promise to try the Almond Flour Keto Pizza Crust recipe soon!