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Keto Almond flour pizza crust

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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!

Gluten-free New-York-style Pizza

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.

Pulling a slice of the low-carb 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.

Almond Flour Pizza Crust

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.
  • Baking soda
  • Salt
  • Garlic powder
  • Onion powder 
  • 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.

How to make almond flour pizza crust ?

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 to make almond flour pizza crust ?

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.

Keto Almond Flour Pizza Crust

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.

Keto Almond Flour Pizza Crust

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!

Coconut Flour Pizza Crust Vegan + Keto
Coconut Flour Pizza Crust Easy 4 ingredients crispy pizza crust, allergy friendly, 100% Low carb + vegan + Paleo + Keto. NO cheese, NO eggs! 
Net Carbs: 4g per serving | Serves 6
10 minutes
Check out this recipe
Low carb pizza crust
The best low carb pizza crust with NO eggs and NO cheese ! Keto vegan approved
Net Carbs: 2.7g per serving | Serves 8
10 minutes
Check out this recipe

Low carb Almond Flour Pizza Crust

Made this low carb pizza crust recipe almond flour? share a picture with me on Instagram!

XOXO Carine
Gluten free Almond Flour Pizza Crust

Almond flour pizza crust

A crispy, thin keto pizza crust with almond flour and an egg-free option.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Author: Carine
8 slices
Leave A Review Print The Recipe

Ingredients

Dry ingredients

  • 2 1/2 cups Almond Flour
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Onion Powder
  • 1/2 tablespoon dry active yeast - optional, it won't raise the pizza dough but adds bread flavor

Liquid ingredients

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Instructions

  • 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.
Nutrition Facts
Almond flour pizza crust
Amount Per Serving (1 slice)
Calories 229 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Cholesterol 23mg8%
Sodium 223mg10%
Potassium 15mg0%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 1g1%
Protein 7g14%
Vitamin A 42IU1%
Calcium 70mg7%
Iron 1mg6%
Net Carbs 3g
* Percent Daily Values are based on a 2000 calorie diet.

Keto almond flour pizza dough

Keto almond flour pizza dough

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    15 comments
  1. The recipe wasn’t clear whether to bake with the dough on the parchment paper or do you remove the paper while placing on pizza pan?

    • I am sorry but this information appears on the step 6 of the recipe, I quote “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.”. This means the pizza is prebaked on the parchment paper. I hope it make sense. XOXO Carine

  2. I made your rolls earlier and they went down so well I thought I’d try the pizza for dinner this evening. I’m afraid we weren’t such fans of this, it was a bit of a strange texture for us. It held together well where it was pretty much over baked and not great where it looked the right colour. Obviously it didn’t cook very evenly in my oven so overall this wasn’t a winner for us this time.

    • Super simple to put together, but I’m curious about the role the year plays in it… The yeast doesn’t seem to initiate with the oil and eggs only. Should there be a step when the yeast is mixed with warm water to allow it to activate?

      • As mentioned in the recipe card the yeast is only here for the flavor. The dough has no gluten protein so it won’t raise. You can make the recipe without it if you prefer. Enjoy the recipes on the blog, XOXO Carine

  3. I tried the pizza with almind flour and coconut floor and was good..Mau be I should just try the almond flour as I don’t like the taste of coconut floor.
    I thought yesterday I saw coconut flour included in the recipe..Did you remove it?
    My crust was not that great..Is it because of coconut flour?

    • I have 3 keto pizza recipe on my bog, I guess you tried this one, which combine almond flour and coconut flour. The one you are commenting here is a 100% almond flour pizza recipe, which I recommend you to try if you don’t appreciate the flavor of coconut flour. Enjoy, XOXO Carine.

  4. Yes the dough holds pretty well together.
    After the second slice is too much, realistically you would never eat that same amount of whole almonds .This is probably the last attempt. I am better off with my mum’s pizza once a week to cope with the craving. Guilty but happy 😂