Crispy Almond Flour Pizza Crust

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There's no need to give up pizza, even on the low-carb or keto diet. If you like crispy, thin-crust pizza, you'll love this almond flour pizza crust.

A close-up showing a slice of almond flour pizza crust.

Over the years, I have learned to make low-carb alternatives for many beloved foods. Pizza is one of them. This pizza crust is superb. It's crispy and flavorful. You are most likely to enjoy it if you like crispy, thin-crust pizza. If you prefer a soft crust, check out this coconut flour pizza crust.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Almond flour: This wonderful ingredient is like magic - it bakes so well! I use superfine almond flour.
Garlic powder: You can use two teaspoons of fresh minced garlic instead.
Pizza sauce: It's best to use a sugar-free sauce like Rao's.
Shredded mozzarella: Shred your own, or use pre-shredded cheese. Both work. Provolone is a great substitute for mozzarella.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Combine the almond flour, salt, baking soda, garlic powder, and egg. Knead them into a dough. Place the dough between two sheets of parchment paper and roll it into a circle.

Flattening the dough with a rolling pin.

Remove the top parchment and bake the crust for about 8 minutes at 400°F. Allow to cool slightly, then add pizza sauce, cheese, and any other toppings.

Bake the pizza for 5-10 more minutes to melt the cheese. Cut and serve.

I adore this crust! My issue is, I cook for one, and it's VERY difficult for me to avoid overeating it - yes, it's that good. This crust is probably best for someone who likes a thin crust. If you like thick, doughy crust, this is not for you. It's cracker-like. But oh, so delicious.
Lauren
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Recipe Tips

Dough texture: When kneading the dough, if the mixture is so dry and crumbly that you can't knead it into a smooth dough, add a tablespoon of water. The photo below should give you an idea of the texture you're looking for.

Dough ball for making an almond flour pizza crust.

Toppings: When adding toppings such as olives, mushrooms, or peppers, don't overdo it. This crust is different than regular crust and can't handle too many toppings, especially ones that add moisture.
Serving suggestions: I usually serve pizza with the simplest side salad of leafy greens (such as this arugula salad) with a simple vinaigrette or homemade ranch dressing. Sometimes, I throw in a handful of leftover steamed broccoli florets if I happen to have them in the fridge.

Recipe FAQs

Can I use a pizza stone?

No. The crust won't crisp up on a pizza stone because of the difference between almond flour and wheat flour: lack of gluten and high fat content. Gluten creates a strong, elastic network that can handle the intense, immediate heat of a pizza stone. This rapid heat causes "oven spring" and helps the crust crisp.

Almond flour lacks gluten, so it can't "spring up," and its high fat content acts as insulation, preventing the intense, rapid drying needed for crispness when placed directly on a stone.

For almond flour, the best method is to bake it on a metal baking sheet to properly dry out the dough before adding toppings.

Can you taste the sweetness of the almond flour?

It does come through. If you find it bothers you, try adding a teaspoon of Italian seasoning to mask it. You can also add 2 tablespoons of grated Parmesan, adding water if needed.

Can I use natural almond flour (almond meal)?

No. For the best texture and flavor, please use blanched, superfine almond flour.

How long can I keep the leftovers?

You can keep the leftovers in an airtight container in the fridge for up to four days. Line the container with paper towels to absorb extra moisture. Reheat the leftovers for a few minutes in a covered skillet over medium heat.

Recipe Card

4.89 from 71 votes

This almond flour pizza crust is amazing! The almond flour, egg, and seasonings are baked into a crispy, delicious crust.

Prep Time15

Cook Time10

Rest time5

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Servings: servings

Calories: 466kcal

Author: Vered DeLeeuw

Let's Start Cooking Print Recipe Save this Recipe

Video

Ingredients

Crust:

▢ 2 cups superfine almond flour - 8 ounces; see notes below
▢ ½ teaspoon kosher salt
▢ 1 teaspoon baking soda
▢ 1 teaspoon garlic powder
▢ 1 large egg

Topping:

▢ ½ cup pizza sauce
▢ 1 ½ cups mozzarella cheese - shredded, part-skim; 6 ounces

Instructions

Preheat the oven to 400°F. Line a large metal baking sheet with high-heat-resistant parchment paper.
In a large bowl, whisk together the almond flour, kosher salt, baking soda, and garlic powder.
2 cups superfine almond flour, ½ teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon garlic powder
In a small bowl, whisk the egg. With a rubber spatula, mix the egg into the flour mixture, then knead the crumbly mixture into uniform, smooth dough. If the mixture is so dry and crumbly that you can't knead it into a smooth dough, add a tablespoon of water.
1 large egg
Transfer the dough to the prepared baking sheet. Cover it with another sheet of parchment paper, then use a rolling pin to roll it into a large, 10-inch-diameter, ¼-inch-thick circle.
Remove the top parchment layer. Bake the crust until it's dry and golden, and the edges are beginning to brown, about 8-10 minutes. Remove the crust from the oven and allow it to rest in the pan for 5 minutes.
Top the crust with pizza sauce, mozzarella, and any other toppings (I like to use Applegate pepperoni). Cover the edges of the crust with strips of foil to prevent them from burning.
½ cup pizza sauce, 1 ½ cups mozzarella cheese
Return the pizza to the oven and bake it until the cheese is melted, 5-10 minutes. Remove from the oven and allow to cool and set for 5 minutes, then use a pizza cutter to cut it into 8 triangles. Serve immediately.

Notes

Seasonings, especially salt, are guidelines. Adjust to taste.
This crust is not meant to be a replica of traditional dough, but a workable stand-in when those pizza cravings hit.
I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so two cups weigh 8 ounces. It's best to measure almond flour by weight and not by volume.
If crispness is important to you, please use a metal baking sheet lined with parchment paper. A pizza stone doesn't crisp an almond flour crust, so the crust will remain slightly soft and doughy (which may actually be an advantage if you prefer a softer crust).
When adding your toppings, such as olives, mushrooms, or peppers, don't overdo it. This crust is different than regular crust and can't handle too many toppings, especially ones that add moisture.
Occasionally, baking soda can react with other ingredients in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use a tablespoon of fresh, aluminum-free baking powder instead of baking soda.
You can keep the leftovers in an airtight container in the fridge for up to four days. Line the container with paper towels to absorb extra moisture. Reheat the leftovers for a few minutes in a covered skillet over medium heat. This will help crisp up the crust and melt the cheese.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Almond Flour Pizza Crust

Ingredients

Instructions

Recipe Tips

Recipe FAQs

Recipe Card