There's no need to give up pizza, even on the keto diet. Almond flour, egg, and seasonings are baked into a crispy, tasty base for your pizza. If you like crispy, thin-crust pizza, you're going to really enjoy this one!
The only drawback: leftovers don't keep well, so plan on only making as much as you can eat right away.
The longer I'm on a low-carb diet, the more I realize that there are very few treats I truly have to give up. Over the years, I have learned to make tasty keto alternatives for many beloved treats. Happily, Pizza is certainly one of the foods that you don't have to give up.
This keto pizza crust is superb. It's crispy and very flavorful. I would say 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.
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Ingredients
You'll only need a few simple ingredients to make this tasty almond flour pizza crust. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
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 ½ 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. 🙂
Instructions
How to make almond flour pizza crust? It's easy! Scroll down to the recipe card for 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.
Frequently asked questions
There are many excellent substitutes. I would divide them into three groups: alternative flours (almond flour and coconut flour), meats (meat-crust pizza and chicken-crust pizza), and vegetables (cauliflower pizza crust).
They are all excellent and each of them has its place. It's really a matter of personal preference. But if you're trying to come as close as possible to a real pizza crust, an alternative flour is the way to go.
For traditional pizza, no doubt all-purpose flour is excellent. But for a low-carb pizza, my personal favorite is coconut flour. It produces a soft and pliable crust which is the closest I was able to get to a traditional crust.
However, if you like a thin and crispy crust, then this almond flour crust is perfect. So it's really a matter of personal preference.
Yes! It's obviously a compromise, like all low-carb substitutions. But whether you use a flour crust, a meat crust, or a vegetable crust, the important thing is that these substitutes allow you to enjoy the experience of eating pizza, so you don't feel deprived.
And as you probably know, not feeling deprived is key to staying on any way of eating, including low-carb.
Serving suggestion
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 with homemade ranch dressing. Sometimes I throw in a handful of leftover steamed broccoli florets if I happen to have them in the fridge.
Storing leftovers
Unfortunately, a pizza crust made with almond flour 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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Recipe card
Crispy Almond Flour Pizza Crust
INGREDIENTS
Crust:
- 2 cups blanched finely ground almond flour (8 oz)*
- 1 teaspoon Diamond Crystal kosher salt (if using fine salt, use just ½ teaspoon)
- 1 teaspoon baking soda**
- 1 teaspoon garlic powder
- 1 large egg
Topping:
- ½ cup pizza sauce no added sugar (I use Rao's)
- 1 ½ cups shredded part-skim mozzarella cheese (6 oz)
INSTRUCTIONS
- Preheat your oven to 400 degrees F. Line a large 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, 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.
WATCH THE VIDEO:
NOTES
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 