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
The complete list of ingredients and exact measurements are listed in the recipe card below. 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.
Variations
- Add more spices. You can add half a teaspoon of onion powder and half a teaspoon of oregano.
- Provolone is a great substitute for mozzarella. You can also use one of those shredded cheese bags labeled as "Italian cheese mix."
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this crust:
Combine the almond flour, salt, baking soda, garlic powder, and egg. Knead them into a dough. Place the dough between two parchment paper sheets 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.
Featured Comment
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 thin crust. If you like thick, doughy crust, this is not for you. It's cracker-like. But oh, so delicious. - Lauren
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.
Recipe FAQs
Yes. You can replace the baking soda with a tablespoon of baking powder (gluten-free if needed).
Not in this recipe - coconut and almond flour are not interchangeable. However, you can try my recipe for coconut flour pizza crust. While this recipe produces a thin, crispy crust, the coconut flour one produces a soft, pliable crust. So it's a matter of personal preference.
No. It's a compromise, like all low-carb substitutions. But it's a delicious crust that allows you to enjoy the experience of eating pizza, so you don't feel deprived. As you probably know, not feeling deprived is key to staying on any way of eating, including low-carb.
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.
Storing Leftovers
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
- 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 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 golden and the edges are just beginning to brown, 7-8 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.
- 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.
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!