There's no need to give up pizza, even on the keto diet. In this recipe, almond flour, egg, and seasonings are baked into a delicious crust. If you like crispy, thin-crust pizza, you'll love this 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're more into a soft crust, you'll probably like this coconut flour pizza crust better.
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 and don't recommend using coarse almond meal.
- 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.
Bake the crust for about 8 minutes at 400°F. Allow to cool in the pan for 5 minutes. Top the crust with 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
Read more comments
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. Recipe Tips
- 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.
- 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.
- Serving suggestions: I usually serve pizza with the simplest side of a salad made from 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.
- Storage: 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. Many thanks to Peg, in the comments below, who taught me the skillet trick for reheating the leftovers!
Recipe Card
Crispy Almond Flour Pizza Crust
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.
- 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.
- Transfer the dough to the prepared baking sheet. Cover it with another sheet of parchment paper and 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. In my oven, it takes about 8 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.
- 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
- 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 cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use a tablespoon of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired.
- 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 and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Bill says
As someone who enjoys thin, crispy pizza crust, this was amazing. I've made it twice so far and have found that adding a teaspoon of Italian seasoning helps mask the slight sweetness of almond flour.
Vered DeLeeuw says
Glad you liked it, Bill! Thank you very much for the review and for sharing your delicious tweak.
Jim says
Hi! Followed your crust instructions to the tee. problem it didn't crisp up. More doughy than I expected. Not sure what went wrong. Cooked on a pizza stone in my oven. All ingredients were fresh. Thanks!
Vered DeLeeuw says
Hi Jim,
Great question! The crust didn'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 cannot "spring up," and its high fat content acts as an insulation that prevents the intense, quick 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.
In addition, while 8 minutes works for me, depending on how thin you rolled your dough and its water content, you might need to bake it for a little longer, perhaps around 10 minutes, before adding your toppings.
Thank you very much for this question - I'll go ahead and add this info to the recipe card.
A. says
the recipe was very easy which is a huge pluss. Hoever, I found out that I don't like the taste of almond flour as a pizza crust. I love it for dessert. just not for me for pizza.
Vered DeLeeuw says
That's totally fair! Thank you for sharing your experience.
John Stephansen says
The first ingredient is 2 cups almond flour followed by (8 oz) - which is it? 2 Cups (which is 16 oz) or 1 cup (8 oz)?
Vered DeLeeuw says
Hey John,
Happy Friday!
I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so two cups weigh 8 ounces.
Shelby says
The last keto pizza crust recipe I used called for the above ingredients PLUS a lot of mozzarella cheese. This recipe was just as good (or better) and saved us a lot of calories. This is now our go to pizza crust recipe.
Vered DeLeeuw says
Wonderful, Shelby! I'm so glad you enjoyed this crust. Thank you very much for the review.
Mindy says
Pizza was one of the hardest things to give up when I went low-carb, and this is an amazing alternative. I make your eggplant pizza too (almost weekly!), but this is even better - just more time consuming.
Vered DeLeeuw says
Yay! I'm so glad you like this recipe, Mindy. Thank you for making so many of my recipes and reviewing them. I appreciate it!