This Almond Flour Pizza Crust is an easy, thin and crispy keto pizza recipe that’s ready in 10 minutes with just a few healthy ingredients, and as a bonus, there’s also an eggless version for all you vegan keto pizza lovers out there!
A few years ago, I started getting obsessed with making homemade keto pizza crust. This led me first to coconut flour pizza crust and then to this low carb pizza recipe. I’ve also made spinach pizza crust, cloud bread pizza, and fathead pizza crust so you know what I mean. I’ve become a true keto pizza expert.
This almond flour pizza crust is made with low carb flour and has the taste and texture of classic pizza crust. It’s as thin as a New York style pizza, but with just a fraction of the carbs. Indeed, this pizza crust contains only 3 grams of carbs per slice compared to the 20 grams or more found in a typical takeaway pizza slice.
This homemade low carb pizza recipe is one of the most popular weeknight dinners in our house. This is now my go-to recipe for making a thin and crispy New York style keto pizza. This dough makes a 12 inch super thin pizza. Leftover low carb pizza crust slices are perfect to freeze for a later lazy dinner night.
Why you’ll love this recipe
While I still love these recipes and serve them on repeat on the weekends, I wanted to try a 100% almond flour pizza dough. The result was the most amazing, flaky crust that reminded me of New York style pizza. Here’s what makes the dough special:
Gluten Free, Paleo, Dairy Free, Egg Free, Vegan Ready in Under 30 Minutes
Materials and Alternatives
With just 7 simple ingredients, you can whip up a delicious pizza dinner that’s sure to please the whole family! All you need to make gluten-free pizza crust with almond flour is:
Almond flour – I recommend using finely blanched almond flour to avoid a gritty texture. Read How to Choose Keto Flour. Eggs or Flax Eggs – To make a vegan keto pizza crust, use flaxseed meal mixed with warm water instead of eggs. See recipe notes for exact measurements and techniques. Extra virgin olive oil – You can also use avocado oil or melted coconut oil. Butter is not recommended. The flavor and texture of butter will be closer to a quiche crust than a keto pizza base. Baking soda – Use a new jar as it can go bad over time. Salt – Adjust to taste. Garlic powder – I like a combination of garlic and onion powder. Onion powder – For extra flavor. Instant dry yeast – Just used for extra flavor and completely optional. Almond flour does not rise when in contact with yeast, but even when activated, it still mimics the flavor of real pizza dough. Pizza Sauce – You can buy a good quality keto friendly pizza sauce or use my Keto Pizza Sauce Recipe Mozzarella – Whether fresh or bagged, mozzarella is a keto friendly ingredient and a must for any authentic pizza.
How to Make Keto Pizza Crust with Almond Flour
This recipe has a lot of steps, but it’s not too difficult – just follow the steps in the recipe card below, and you can use the photos below to help you follow the key steps.
Pour all dry ingredients into a large bowl.
Stir until well combined and there are no lumps of flour left.
Make a well and pour all the liquid ingredients into the centre.
Mix with a spatula and then use your hands to mix the batter together.
Once it is sticky enough, form a large ball of dough.
Roll out the almond flour pizza dough between two sheets of parchment paper.
Once you reach the desired thickness, peel off the top paper.
Pre-bake the crust at 400°F (200°C) for about 10 minutes.
Spread your favorite pizza sauce on the base.
Add any toppings you like, I kept mine simple with mozzarella.
Expert Tips
Since this is a gluten-free pizza dough, the dough will be much stickier than wheat-based pizza recipes. Therefore, you will need to press the dough into the pan or roll the dough between two baking sheets. Keep the pizza on the bottom parchment paper. You cannot transfer the rolled dough to the tray without this bottom parchment paper. It is very important to pre-bake this almond flour pizza crust to get a crispy pizza base. Also, make sure to only spread a thin layer of tomato sauce on it. Avoid vegetables that give off too much moisture, such as mushrooms, fresh tomato slices, and zucchini. If you use these keto-friendly vegetables, roast them beforehand. This will prevent the vegetable juices from making the center of the pizza soft and soggy. The best keto vegetables to use on pizza are red bell peppers, asparagus, and olives.
FAQ
Almond flour is one of the lowest carb flours, which is why pizza dough made with almond flour is very low in carbs and perfect for the keto diet.
A 10-inch keto almond flour pizza has just 3 grams of net carbs per slice without any toppings.
Just to be clear, regular pizza contains at least 10 times as much carbs, over 30 grams per slice.
Rather than freezing raw almond flour pizza dough, we recommend freezing baked pizza slices or pre-baked pizza base.
Also, be sure to freeze pizza slices and crust individually to prevent them from sticking together.
For pizza slices, bake from frozen at 350°F (180°C) for 5 to 8 minutes, or until hot and crisp.
If you have frozen pizza dough, we recommend thawing it on a rack on the counter for an hour.
Then pre-bake the base for 5 minutes to crisp up, then finally add the toppings and return to the oven until the cheese is melted.
More Keto Pizza Recipes
There are so many ways to make a delicious low carb pizza dough. You can use almond flour, coconut flour, or a combination of flours. For your next keto pizza night, we encourage you to try one of the recipes below.
Cooking ModePrevent the screen from going dark
Preheat oven to 400°F (200°C).
Combine all dry ingredients in a large bowl. Make a well in the centre and add the beaten eggs and olive oil.
Mix together first with a spatula, then use your hands to form the pizza dough into a ball.
Place the dough ball between two pieces of parchment paper and roughly press with your hands to flatten into a thick disk.
Using a rolling pin, roll out to a 12-inch (30 cm) diameter pizza crust (for a super thin crust), or a 10-inch (25 cm) diameter pizza crust if you prefer a slightly thicker crust.
Peel off the top parchment paper and smooth and clean the sides of the pizza crust, then slide the bottom parchment paper (with the rolled pizza dough on it) onto the baking tray.
Preheat the crust 10-12 minutes Or bake until golden brown and crisp – the thicker you roll them, the longer they will take to crisp.
Return the pizza to the oven and cook on the middle rack of the oven until the cheese is melted (you can also cook the cheese on the top rack). 2-3 minutesHowever, the sides of the pizza will darken significantly – to avoid this, protect the sides of the pizza with foil.
Serve immediately, cut into 8 pieces.
Store any remaining pizza slices individually in silicone bags or airtight containers in the freezer. Thaw on the counter 2 hours before baking at 160°C (320°F) for about 30 minutes. 5-8 minutes Or until warm.
Vegan option: Be aware that results will vary greatly. Almond flour pizza crust will be less crispy and a bit more crumbly when rolling. If the recipe uses a two egg substitute, combine 2 tablespoons flaxseed meal (or ground chia seeds) with 6 tablespoons lukewarm water. Stir well and let sit for 10 minutes until it reaches an egg-like texture. Use as an egg substitute in recipes.
Presentation: 1 slicecalorie: 229 kilocalories (11%)carbohydrates: 6 G (2%)fiber: 3 G (13%)Net Carbs: 3 Gprotein: 7 G (14%)fat: twenty one G (32%)Saturated fats: 2 G (13%)cholesterol: twenty three Milligrams (8%)sodium: 223 Milligrams (10%)potassium: 15 Milligramssugar: 1 G (1%)Vitamin A: 42 IU (1%)calcium: 70 Milligrams (7%)iron: 1 Milligrams (6%)
About the Author
Karine Claudepierre
Hi, I’m Carine, a food blogger, author, recipe developer, cookbook publisher, and founder of Sweet As Honey.
I received my Nutrition and Wellness certification from Well College Global (formerly Cadence Health) in 2014. I am passionate about sharing tasty, healthy, easy and delicious recipes with you all. My expertise in this area comes from my background in Chemistry and years of experience following a keto low carb diet. I am also well versed in vegetarian and vegan cooking as my husband is vegan.
I am now eating a more balanced diet that alternates between keto and Mediterranean diets.
Cooking and baking are my true passions, and in fact, I only share a small percentage of my recipes on Sweet As Honey, most of which are eaten by my husband and two kids before I have a chance to photograph them.
All of my recipes are tested at least three times to ensure they work, and I pride myself on keeping them as accurate as possible.
Browse all my recipes in the recipe index.
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