Low carb and keto almond flour pizza crust is delicious. It’s not regular crust, but the almond flour, egg and seasonings bake into a crispy, tasty crust.
To be perfectly honest, this almond flour pizza crust is not my favorite keto and low carb 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 (this blog is basically my personal cookbook).
But. Unlike other keto crusts 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 almond flour pizza crust is not.
So I include it 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 I like better – 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.
People always ask me about leftovers, but in this case, I’m useless and have no advice for you. I made this almond flour pizza crust twice so far, and both times, there were no leftovers. So I guess it’s a pretty good pizza crust, after all. 😀
Almond Flour Pizza Crust
Almond flour pizza crust:
- 2 cups blanched almond flour (8 oz)
- 1 teaspoon kosher salt (not table salt)
- 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 oven to 400 degrees F. Line a 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.
- 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.