Keto almond flour pizza crust is so delicious. The almond flour, egg and seasonings bake into a crispy, tasty base for your pizza.
To be perfectly honest, this is not my favorite low carb and keto pizza crust. I have other recipes, listed below, that I make more often.
Not the perfect crust
It’s not that it isn’t tasty. It’s delicious! And the fact that I decided to include it in this blog means that it’s good enough that I plan on making it again.
But. Unlike other recipes that I’ve tried, this almond flour pizza crust is the least similar to a real, soft, doughy crust. It’s very tasty, and you don’t need utensils to eat it. It’s definitely sturdy enough to hold in your hands.
But it’s a bit too crunchy in my opinion. Even for those who like thin crust, pizza crust is still quite soft and pliable, and this one is not.
Other options for keto pizza crusts
I still include this recipe for almond flour pizza crust here in this blog, in case I want to make it again sometime in the future. And also because some of you might not be able to enjoy the keto crusts I like better.
These include cauliflower pizza crust (some people can’t stand cauliflower, even though I don’t think you can really taste it in the crust), and coconut flour pizza crust, which is my absolute favorite, but some people are allergic to coconut.
Of course, you can always make meatza, and another great option for getting those pizza flavors without the carb overload is to use different veggies as a pizza base – portobello pizza, for example, is wonderful.
The ingredients you’ll need to make keto almond flour pizza crust
You’ll only need a few simple ingredients to make this tasty crust (the exact measurements are included in the recipe card below):
- Almond flour: Use blanched finely ground flour.
- Kosher salt: If using fine salt, use just 1/2 teaspoon.
- Baking soda.
- Garlic powder.
- Egg: I use large eggs in all my recipes.
- Pizza sauce: sugar-free sauce such as Rao’s is best.
- Shredded mozzarella: Shred your own, or use the pre-shredded cheese.
How to make keto almond flour pizza crust
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Create the crust by mixing together the first five ingredients, then knead them into a dough.
- Place the dough between two parchment paper sheets and roll into a circle.
- Bake about 8 minutes at 400°F.
- Top with pizza sauce, cheese, and any other toppings you like.
- Broil briefly to melt the cheese.
How to serve it?
I usually serve pizza with the simplest side of a salad made from leafy greens with some homemade ranch dressing. Sometimes I throw in a handful of leftover steamed broccoli florets if I happen to have them in the fridge.
Is this a healthy recipe?
I believe it is. Almond flour keto pizza crust is probably a much better choice than a refined-flour crust.
And unless you have a specific issue that requires you to minimize your consumption of saturated fat, current research tells us that cheese, for most healthy people, is harmless.
What to do with leftover almond flour keto pizza crust?
People always ask me about leftovers. But in this case, I’m useless and have no advice for you.
I made this recipe twice so far. And both times, there were no leftovers. So I guess it’s a pretty good crust, after all. 😀
I would assume, though, that you can keep leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power.
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Keto Almond Flour Pizza Crust
INGREDIENTS
Almond flour pizza crust:
- 2 cups blanched almond flour (8 oz)
- 1 teaspoon coarse kosher salt (if using fine salt, use just 1/2 teaspoon)
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 large egg
Topping:
- 1/2 cup pizza sauce (I use Rao’s)
- 1 ½ cups shredded part-skim mozzarella cheese (6 oz)
INSTRUCTIONS
- Preheat oven to 400 degrees F. Line a broiler-safe baking sheet with unbleached broiler-safe 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.
- Transfer the dough to the prepared baking sheet. Cover with another sheet of parchment paper and use a rolling pin to roll into a large, 10-inch diameter, ¼-inch-thick circle.
- Bake until golden and edges are just beginning to brown, 7-8 minutes.
- Remove the pizza crust from the oven. Switch oven to broil and set a rack 6 inches below flame (not directly below flame).
- Top the crust with the pizza sauce, sprinkle with mozzarella and add any other toppings (I used Applegate uncured pepperoni). Cover the edges of the crust with strips of foil to prevent them from burning.
- Return the pizza to the oven and broil briefly, just until cheese is golden and bubbly, 2-3 minutes. Remove from the oven and allow to cool and set for 5 minutes, then use a pizza cutter to cut into 8 triangles. Serve immediately.
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
