Almond Flour Pizza Crust (Ready in 10 Minutes)
By Carine Claudepierre
Published on 09/17/2024
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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!
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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.
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This recipe turned out fantastic! I made it for my whole family and everyone ate it and seconds! I did add oregano to mine.it turned out really soft and I will definitely make it again. THANKS!
I really enjoy eating pizza without the carbs! My only issue, and it could be user error, is the crust is very brittle. Is there something I am doing wrong that the crust falls apart when I am grabbing a slice? Oddly when I refrigerate the the left overs the next day the crust is more solid. Do I need to make the crust a day in advance, pop it in the fridge for a day and then add the sauce, toppings and cheese? Do I need to add an extra egg? Can anyone offer any advise? Thanks. – TJ
It looks like your dough is too dry. This happened if you used almond meal or smaller eggs! You need large eggs for my recipes. Enjoy
We were looking so forward to this. The consistency is what ruined it for us. Didn’t love it at all.
I am sorry it wasn’t your taste, may be try my low carb pizza crust, my puffy and softer
This recipe was excellent. Followed everything exactly and our pizza turned out delicious! The crust was great and I like the added yeast for a more traditional flavour! This is a recipe to keep for sure! If anyone has trouble with this than they did not follow it correctly!!
Recipe and flavor are really good and very simple to make. Personally I like thinner crust so I think next time I will split this into two pies and roll thinner than the picture. I made it the thickness that the picture showed and no matter how long I cooked, it just didn’t get crispy enough for me. Definitely saving this recipe.
Made this on my pizza stone and it turned out beautifully! Much crisper than I expected which was perfect.
This was not bad. I do suggest adding oregano/a Italian spice or spices. I put a thin layer of tomato paste on it, pepperoni, chopped black olives, onions, mushrooms and mozzarella cheese. I did bake it at 200 degrees for a ten inch but baked it for 14min, I go by the browning of the crust. I did for 3 more minutes at 350 and this firmed up the crust for me. I did air fry my mushrooms so I would not have the liquid/ thank you for this suggestion. Used vegetable setting and checked on them. I was worried that the crust would not hold all of my ingredients but it did. I did cook the pizza at 350 degrees with all the toppings for 8min, did not like how the onions turned out they were still half cooked. I did put the whole pizza under the broiler at 500 degrees for 2-3 min, again watched when it got browned. Turned out great. This crust was a little drier, did follow the mixing ingredients to the T. I do like the suggestion of using butter instead of olive oil or using 1/2 of each to make 1/4 cup. All in all for a keto crust, I liked it much better than the Cauliflower crust that you make or buy in the store. I will give this a thumbs up
Recipie is very good, but I did use some oregano and Italian seasoning like one of the comments said and I have lovely flavor and texture to my pizza crust
I’m sorry to say that cardboard would have been as appetizing as this pizza crust. I followed the recipe exactly, and I was so disappointed with the result. Fortunately, my dogs did not mind the lack of taste or the crappy texture, because they got most of the pizza that no human in my family would eat after their first taste.
It was great, most likely you did something wrong. maybe the problem is you need to adjust to keto. Its not for everyone . What a rude comment to give Carine. Wow. Keto isn’t for everyone!
Thank you 🙂 I am glad you love the pizza too. XOXO Carine
The texture shouldn’t be as you describe and as you can see thousand of people have been loving this recipe as myself, I make this weekly and love it. If your texture goes wrong, it comes either from the ingredients, you probably use a coarse almond flour or added too much, not scooping and swapping the cups or packing it too much in the cup. You can also overbake the crust and as almond is high in fiber it can become very dry. Also, I just saw you wrote a comment the day after this one, saying that I am deleting bad reviews. To be clear, comments are published after I read them. I publish them ALL, expect if they are aggressive or rude, in this case I reply in private by email. But all negative reviews goes live. It’s totally fine if you don’t like this recipe, we all have different tastebuds and not everyone love the same food. It’s not because you don’t like this crust that others won’t like it and I appreciate debate and feedbacks of all sorts. However, this is blog you are reading, I am a mum sharing my recipes for free and like most people right now I am enjoying my Easter family break with my two kids. I am usually not checking my blog comment on holiday. I reply to you during my family time today as you seems very upset. I hope your pizza goes better next time, if not try another recipe maybe you don’t a like almond flour pizza crust as well. Happy Easter. Carine
Caribe, This pizza was GREAT! I followed directions and made 2 pizzas. I added Italian seasonings to the crust and just a smudge of tomato and anchovy paste! My whole family loved it! Thank you for sharing this. It was really appreciated. And certainly NOT what this other person described.
Thank you ! So glad you love it
Hi thanks for the recipe I look forward to trying it. Could I just confirm whether it is baking SODA or baking POWDER to be added as baking soda requires an acidic component to work, I see no acid in the recipe.
I am using baking soda more for the taste it won’t raise the dough since its gluten free
Hello, and thank you greatly for the excellent recipes. This one looks great
That size of pie does this recipe yield?
Thank you ! It is a 12 inches pizza
Hi I’ve made this base ready for tomorrow will it keep in the fridge if I wrap it in clingfilm?
It will probably store well but if you store the dough into a ball shape it will be very hard to roll the next day. I would rather roll the dough flat and refrigerate on a board covered with parchment paper and warp the rolled pizza crust on top with plastic wrap
That’s exactly what I did and I’ve looked in the fridge this morning and it’s still same texture as last night so can recommend making it and rolling before going in the fridge.
Thank you !
Just had a birthday, and when friends asked what flavor cake I wanted I said pizza! Delighted to have this recipe now. I LOVE your recipes!
Just had a birthday, and when friends asked what flavor cake I wanted I responded with pizza! Sure wish I had this recipe a week ago, but am delighted to get it now. I miss pizza and garlic bread most while on keto. LOVE your recipes!!
This looks fantastic and I plan to cook it tomorrow- Just a quick one (forgive me if I’ve just not read it properly) – does the nutritional information include the toppings or is it the base alone?
No, it doesn’t include toppings to let everyone be creative and create their own pizza 🙂
I’m going to try this but is it ok to use cooked hamburger meat and pepperoni. I didn’t see any mention of it.
Thank you for your recipe.
You can add any meat on top of your keto pizza as soon as you are using 100% pure meat without additives like flour or sugar.
I had great success with this recipe today. I added a little ground rosemary to the dough to give a little rustic flavor. I had three slices and my blood sugar was just 114 two hours later, which is fantastic! I’ve shared this with two friends already!! Well done. Px
I am so glad to read that! Thanks for trying my recipes. Carine
Hi,
Any idea why my dough is crumbly? I can’t seem to make a ball…I followed the recipe to a t…
It seems that you miss liquid, you either use almond meal which is thicker or too small eggs.
Could I use nutritional yeast in the crust?
Sure, but it raise carbs
Hi, do you recommend spooning and leveling the flour or just scooping it from the bag? Thanks!
Always spoon and level for my recipes
i made this recipe last night for a yummy vegan pizza and it was perfect! I found it easy to mix together, place the ball of “dough” on baking paper then roll it out using my rolling pin covered in tapioca flour. It worked wonders and tasted delicious! Thank you
Does this dough recipe work with a pizza oven?
I don’t have a pizza oven so I am unsure how it will bake in it, I am sorry
What else can i used instead of parchment paper?
A silicon mat maybe