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 wonderful crust.
If you like crispy, thin-crust pizza, you'll love this almond flour pizza crust! It's crispy and delicious.
The longer I stay on a low-carb diet, the more I realize there are very few treats I must give up. Over the years, I have learned to make keto alternatives for many beloved foods. Happily, 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.
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Ingredients
You'll only need a few simple ingredients to make this 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 almond flour in this recipe. I don't recommend using coarse almond meal.
- Kosher salt: I use Diamond Crystal Kosher Salt.
- Baking soda: You can replace it with a tablespoon of baking powder (gluten-free if needed).
- Garlic powder: You can use two teaspoons of fresh minced garlic instead.
- 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. Both work.
Variations
- Add more spices. You can add half a teaspoon of onion powder and half a teaspoon of oregano.
- Provolone is an excellent 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.
Expert 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. Almond flour pizza crust is different than regular crust and can't handle too many toppings, especially ones that add moisture.
Recipe FAQs
There are many excellent substitutes. I would divide them into three groups: alternative flours (almond and coconut flour), meats (meat-crust pizza and chicken-crust pizza), and vegetables (cauliflower pizza crust).
They are all excellent, and each 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, 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.
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
I used to think it was best not to keep leftovers, as they become soggy. However, Peg, in the comments, taught me otherwise! She says:
I've had great success enjoying leftovers the next day by frying them on medium just to crisp them up, sometimes placing a lid over to melt the cheese again.
More Keto Pizza Recipes
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Recipe Card
Crispy Almond Flour Pizza Crust
Ingredients
Crust:
- 2 cups almond flour - blanched, finely ground; 8 ounces
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- 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 mozzarella cheese - shredded, part-skim; 6 ounces
Instructions
- Preheat your 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.
Video
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. Almond flour pizza 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.
- Keep the leftovers in an airtight container in the fridge for up to three 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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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. 
Heather
I should have used a 1/2 teaspoon of salt. I had kosher salt and used 1 teaspoon of salt which was too much. But this was a tasty crust and I will definitely try this again with 1/2 the salt.
Vered DeLeeuw
Hi Heather,
I'm glad you liked this pizza crust! As mentioned in the recipe card, if your kosher salt is not Diamond Crystal, you should indeed use just 1/2 teaspoon. This includes Morton Kosher salt - it has double the sodium per serving compared to Diamond Crystal.
Peg
Lovely recipe, thank you!! I've had great success enjoying leftovers the next day by frying them up on medium just to crisp them up, sometimes placing a lid over to melt the cheese again. yummmmmeeeee!!!!
Vered DeLeeuw
Hi Peg,
I'm so glad you like this recipe!
Thank you so much for sharing your tip on crisping up the leftovers. I'll incorporate it into the recipe next time I update it.
Kevin
My crust came out just a bit harder than a thin crust pizza, but it was enjoyable. Added my toppings, with not too much pizza sauce. The crust had a texture and taste I dont think I've experienced before. It was different, but I liked it. I split the dough into two pieces and baked the half I didn't use for the pizza a few days after. Used it as a cracker and it was tasty. I'm going to make this again, experimenting with different seasonings and different temperatures and cook times to see what happens to the crust. Thanks for this recipe!
Vered DeLeeuw
You're very welcome, Kevin! Thank you for the detailed, thoughtful comment.
Julie J
It was very easy to make, had a good texture but I found it was too salty. Will make it again with about 1/4 of the salt and should be perfect
Vered DeLeeuw
I'm glad you liked this pizza, Julie! Thanks for the review and feedback.
If using any salt other than Diamond Crystal, even another brand of kosher salt, I recommend using just 1/2 teaspoon.
Jim
A little too salty and garlicky for me. I would back off both to half a teaspoon next time. Didn’t love the texture.
I’ll stick with the zero net card tortillas for my keto pizzas.
Vered DeLeeuw
Thanks for the feedback, Jim. 🙂
Hope B.
Question - has anyone tried freezing THEN baking the pizza? I like to keep a few frozen healthy(ish) pizzas in the freezer for nights when I'm exhausted. We probably eat one every other week with a spinach salad (yum!). I'd love to try freezing and then baking one. Suggestions? Thoughts?
Vered DeLeeuw
Hi Hope,
I haven't tried freezing this pizza. If you'd like to experiment, I suggest baking the crust, cooling it completely, and then wrapping it in cling wrap and foil and freezing it. When ready to eat the pizza, remove the wraps and place the frozen crust on a parchment-lined baking sheet. Bake it at 350°F for five minutes to defrost it, then top it and bake to melt the cheese.
Cheryl Laws
If you put the cheese on the crust first, then sauce and toppings, the crust doesn't get soggy.
Vered DeLeeuw
Thanks for the tip, Cheryl!