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. 🍕
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.
Not the perfect crust
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 with 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 here, 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 that I personally 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: This wonderful ingredient is like magic – it bakes so well! I use blanched finely ground flour in this recipe. I don’t recommend using a coarse almond meal.
Kosher salt: If using fine salt, use just 1/2 teaspoon, or the crust could come out too salty.
Baking soda: Make sure it’s fresh. It should last for quite a while, but it’s always a good idea to double-check.
Garlic powder: You can also add a little onion powder and/or oregano. But I usually only use garlic powder.
Egg: I use large eggs in almost all my recipes, this one included.
Pizza sauce: See if you can find a sugar-free sauce such as Rao’s.
Shredded mozzarella: Shred your own, or use pre-shredded cheese. I’m lazy, so you know what I do. 🙂
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. If the mixture is so dry and crumbly that you can’t knead it into a smooth dough, add a tablespoon of water, as I do in the video below.
Place the dough between two parchment paper sheets and roll it into a circle.
Bake the dough for about 8 minutes at 400°F. Allow to cool in the pan for 5 minutes, then add the toppings.
Top the crust with pizza sauce, cheese, and any other toppings you like. But don’t overdo it on the toppings. Then bake the pizza for 5-10 more minutes 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.
What to do with leftovers?
Unfortunately, almond flour pizza crust doesn’t hold up very well in the fridge. It becomes soggy. So I don’t recommend keeping leftovers. Try to make only as much as you’re likely to eat right away.
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Keto Almond Flour Pizza Crust
Almond flour pizza crust:
- 2 cups blanched finely ground almond flour (8 oz)
- 1 teaspoon Diamond Crystal kosher salt (if using fine salt, use just 1/2 teaspoon)
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 large egg
- 1/2 cup pizza sauce (I use Rao’s)
- 1 ½ cups shredded part-skim mozzarella cheese (6 oz)
- Preheat your oven to 400 degrees F. Line a large baking sheet with 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, as I do in the video below.
- 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 golden and edges are just beginning to brown, 7-8 minutes.
- Remove the pizza crust from the oven. Allow it to rest in the pan for 5 minutes.
- Top the crust with the pizza sauce, sprinkle it 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 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 into 8 triangles. Serve immediately.