This keto almond flour pizza crust is an easy thin, crispy pizza dough ready in 10 minutes with only 7 ingredients. Bonus, there’s an egg-free version as well for all vegan keto pizza lovers!
A few years ago, I started to be obsessed with making homemade keto pizza crusts, which first led me to the coconut flour pizza crust and later to this recipe. Although I still love both of those recipes and serve them on repeat over the weekends, I wanted to test a 100%-almond-flour pizza crust. The reality is, I am running out of coconut flour and that is how I started my mission of creating a (yeast-free) low-carb almond flour pizza crust. I got inspired by my crispy almond flour crackers. In many of my recipes, I find some inspiration in an older of my recipes. The challenge of baking a keto pizza crust without coconut flour ended up as a pure success and I am glad I tried it. It results in the most wonderful, crispy crust that reminds me of New York style pizza.
Keto pizza crust with almond flour
Homemade keto pizza is one of the most popular weekend dinner in my house, and this is now my go-to recipe for a thin, crispy New York-style keto pizza. It yields enough dough to make a large 12-inch ultra-thin pizza and the leftover baked pizza slices freeze perfectly for later lazy dinner nights. With only 7 simple pantry ingredients you will be able to serve a tasty pizza for dinner that all the family will love.
All you need to make this gluten-free pizza crust with almond flour are:
Almond flour – I recommend to use fine blanched almond flour to avoid gritty texture.
Eggs or flax egg – for a vegan keto pizza crust, replace the egg by a combination of flaxseed meal and lukewarm water. See recipe notes for the exact measures and technique.
Extra virgin olive oil – or avocado oil or melted coconut oil. I don’t recommend butter as the flavor and texture will be closer to a quiche crust rather than pizza base.
Instant dried yeast – only for a boost of flavor and totally optional. While almond flour won’t raise in contact with yeast, even if you active it, this mimic the real pizza dough flavor.
How to make a low-carb pizza crust with almond flour?
It’s very easy to make almond flour pizza dough. All you have to do is to combine the dry ingredients with the wet ingredients as you would do for a regular pizza dough. However, as this is a gluten-free pizza dough, the dough is much stickier than wheat-based pizza recipes. That’s why you must either press-in the dough into a skillet or roll the dough between two pieces of parchment paper.
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If you use the second option, my favorite, then bake the crust onto a pizza tray or baking tray. Keep the pizza on the bottom piece of parchment paper. In fact, almond flour pizza crusts are more fragile. You can’t transfer the rolled dough onto a tray without using this bottom piece of parchment paper.
Pre-bake the crust
It’s very important that you pre-bake this almond flour pizza crust to get a crispy pizza base. Also make sure that you add a thin layer of tomato sauce and avoid vegetables that release too much water like mushrooms, fresh tomato slices or zucchini. If you want to use these vegetable, roast them before. This will prevent vegetable juice that could make the center of the pizza soft and wet. The best keto vegetables to use on pizza are red pepper, asparagus, olives.
How many carbs in almond flour pizza crust?
Almond flour is one of the lowest carb flour. Therefore almond-flour pizzas are very low in carbs and perfect on a keto diet. For a 10-inch keto pizza with almond flour, one slice contains only 3g of net carbs without toppings. As a reminder, a regular pizza contains at least 10 time more carbs, north of 30g of net carbs per slice.
Can I freeze my pizza dough?
I recommend freezing the baked pizza slices or pre-baked pizza base rather than freezing the raw almond flour pizza dough. Also, make sure you freeze the slices or the pizza bases, individually to prevent them from sticking together. For pizza slices, bake frozen for 5-8 minutes at 180°C (350°F) or until hot and crispy. For the frozen pizza bases, I recommend you defrost them on the counter for 1 hour on a rack. Then, prebake the base for 5 minutes to get the crisp bake. Finally, add your toppings and return into the oven until the cheese has melted.
More keto pizza recipes
There are many ways to make delicious low carb pizza crusts. You can use either almond flour, coconut flour or a combination of flours. I recommend you also try one of the following recipes on your next keto pizza night!
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Preheat oven to 200°C (400°F).
In a large mixing bowl, combine all the dry ingredients together. Make a well in the center and add beaten eggs and olive oil.
Combine with a spatula at first then use your hands to form a ball of pizza dough.
Place the dough ball between two pieces of parchment paper and roughly press the ball with your hands to flatten into a thick disc.
Start rolling with a roller pin until it forms a 12 inches (30 cm) diameter pizza crust (for a ultra thin crust) or roll into a 10 inches (25 cm) pizza crust for a slightly thicker crust
Peel off the top piece of parchment paper, smoothen the sides of the pizza crust to make it pretty then slide the bottom parchment paper piece (with the rolled pizza dough on it) onto a baking tray.
Prebake the crust for 10-12 minutes or until golden and crispy. The thicker you roll it, the longer it takes to crisp.
Remove from the oven, spread a thin layer of unsweetened tomato passata and toppings of your choice. Note that any vegetable that releases a large amount of water would soften the center of the dough. This includes mushrooms, tomato slices, eggplant or zucchini. If you want to use those vegetables, I recommend pre-roasting them 8 minutes in the oven to avoid them to release water on your pizza base.
Return pizza into the oven and bake in center rack of the oven until cheese is melted. You can broil the cheese on top rack for 2-3 minutes but it will significantly darken the sides of the pizza. To avoid this, you can protect the pizza sides with pieces of foil.
Serve immediately into 8 slices.
Freeze the leftover of baked pizza slices individually, in silicon bags or airtight container. Defrost 2 hour before on the counter then bake at 160°C (320°F) for 5-8 minutes or until warm.
Vegan option: note that the result will be very different, it will be less crispy and slightly more fragile to roll. For a two-egg replacer in the recipe, combine 2 tablespoons of flaxseed meal (or ground chia seeds) with 6 tablespoons of lukewarm water. Stir well, set aside 10 minutes until it looks like egg in texture. Use in the recipe as an egg replacer.