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Almond Flour Keto Pizza Crust

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4.7 from 681 votes
Carine Claudepierre -

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. This first led me to the coconut flour pizza crust and later to this low-carb pizza recipe.

Although I still love these recipes and I serve them on repeat over the weekends, I wanted to test a 100%-almond-flour pizza crust.

The reality is that I am running out of coconut flour. This 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. I am so 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

What Ingredients in the Keto pizza base with almond flour

Homemade keto pizza is one of the most popular weekend dinners at my house. 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. The leftover baked low-carb pizza crust 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. The whole family will love it!

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. Read how to choose Keto flours.
  • Eggs or flax egg – replace the egg with a combination of flaxseed meal and lukewarm water for a vegan keto pizza crust. See recipe notes for the exact measures and techniques.
  • Extra virgin olive oil – or avocado oil or melted coconut oil. I don’t recommend butter. Its flavor and texture would be closer to a quiche crust than to a keto 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 activate it, this mimics 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 regular pizza dough.

However, as this is 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 baking sheets.

Watch my story: making the Keto Almond Flour Pizza to see it in a different way!

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-baking the low-carb pizza 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 just add a thin layer of tomato sauce. Avoid vegetables that release too much water, like mushrooms, fresh tomato slices, or zucchini.

If you want to use these keto-friendly vegetables, 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 a pizza are red pepper, asparagus, olives.

How to make almond flour pizza crust ?

How many carbs in this almond flour pizza crust?

Almond flour is one of the lowest carb flour. Therefore pizza doughs with almond flour 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 times more carbs, north of 30g of net carbs per slice.

Keto Almond Flour Pizza Crust

Can I freeze my almond pizza crust?

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 to 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 gf
Coconut Flour Pizza Crust Vegan + Keto
4.84 from 334 votes
Coconut Flour Pizza Crust Easy 4-ingredient crispy pizza crust, allergy-friendly, 100% Low-carb, Vegan, Paleo, and Keto. NO cheese, NO eggs! 
Check out this recipe
KETO PIZZA CRUST NO CHEESE NO EGGS #ketopizzacrust #ketopizza #keto #pizza #easy #nocheese #noegg #lowcarb #ketovegan #vegan #glutenfree #paleo #dairyfree #grainfree #crispy #withyeast
Low-Carb Pizza Crust
4.78 from 474 votes
The best Low-carb Pizza Crust with no eggs and no cheese! Keto vegan approved!
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

Recipe Card

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

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Net Carbs
Author: Carine Claudepierre
8 slices
4.7 from 681 votes
Leave A Review Print The Recipe


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

Keto quick start guide
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  • Preheat oven to 200°C (400°F).
  • In a large mixing bowl, combine all the dry ingredients. 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 parchment paper pieces and roughly press the ball with your hands to flatten it into a thick disc.
  • Start rolling with a rolling pin until it forms a 12-inch (30 cm) diameter pizza crust (for an ultra-thin crust) or roll into a 10-inch (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 the center rack of the oven until cheese is melted. You can broil the cheese on the 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 baked pizza slices individually, in silicone bags or airtight containers. Defrost 2 hours 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 eggs in texture. Use in the recipe as an egg replacer.
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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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  1. 4 stars
    This was not bad. I do suggest adding oregano/a Italian spice or spices. I put a thin layer of tomato paste on it, pepperoni, chopped black olives, onions, mushrooms and mozzarella cheese. I did bake it at 200 degrees for a ten inch but baked it for 14min, I go by the browning of the crust. I did for 3 more minutes at 350 and this firmed up the crust for me. I did air fry my mushrooms so I would not have the liquid/ thank you for this suggestion. Used vegetable setting and checked on them. I was worried that the crust would not hold all of my ingredients but it did. I did cook the pizza at 350 degrees with all the toppings for 8min, did not like how the onions turned out they were still half cooked. I did put the whole pizza under the broiler at 500 degrees for 2-3 min, again watched when it got browned. Turned out great. This crust was a little drier, did follow the mixing ingredients to the T. I do like the suggestion of using butter instead of olive oil or using 1/2 of each to make 1/4 cup. All in all for a keto crust, I liked it much better than the Cauliflower crust that you make or buy in the store. I will give this a thumbs up

    • 4 stars
      Recipie is very good, but I did use some oregano and Italian seasoning like one of the comments said and I have lovely flavor and texture to my pizza crust

  2. 1 star
    I’m sorry to say that cardboard would have been as appetizing as this pizza crust. I followed the recipe exactly, and I was so disappointed with the result. Fortunately, my dogs did not mind the lack of taste or the crappy texture, because they got most of the pizza that no human in my family would eat after their first taste.

    • The texture shouldn’t be as you describe and as you can see thousand of people have been loving this recipe as myself, I make this weekly and love it. If your texture goes wrong, it comes either from the ingredients, you probably use a coarse almond flour or added too much, not scooping and swapping the cups or packing it too much in the cup. You can also overbake the crust and as almond is high in fiber it can become very dry. Also, I just saw you wrote a comment the day after this one, saying that I am deleting bad reviews. To be clear, comments are published after I read them. I publish them ALL, expect if they are aggressive or rude, in this case I reply in private by email. But all negative reviews goes live. It’s totally fine if you don’t like this recipe, we all have different tastebuds and not everyone love the same food. It’s not because you don’t like this crust that others won’t like it and I appreciate debate and feedbacks of all sorts. However, this is blog you are reading, I am a mum sharing my recipes for free and like most people right now I am enjoying my Easter family break with my two kids. I am usually not checking my blog comment on holiday. I reply to you during my family time today as you seems very upset. I hope your pizza goes better next time, if not try another recipe maybe you don’t a like almond flour pizza crust as well. Happy Easter. Carine

  3. Hi thanks for the recipe I look forward to trying it. Could I just confirm whether it is baking SODA or baking POWDER to be added as baking soda requires an acidic component to work, I see no acid in the recipe.

    • It will probably store well but if you store the dough into a ball shape it will be very hard to roll the next day. I would rather roll the dough flat and refrigerate on a board covered with parchment paper and warp the rolled pizza crust on top with plastic wrap

      • That’s exactly what I did and I’ve looked in the fridge this morning and it’s still same texture as last night so can recommend making it and rolling before going in the fridge.
        Thank you !

  4. 5 stars
    Just had a birthday, and when friends asked what flavor cake I wanted I said pizza! Delighted to have this recipe now. I LOVE your recipes!

  5. 5 stars
    Just had a birthday, and when friends asked what flavor cake I wanted I responded with pizza! Sure wish I had this recipe a week ago, but am delighted to get it now. I miss pizza and garlic bread most while on keto. LOVE your recipes!!

  6. This looks fantastic and I plan to cook it tomorrow- Just a quick one (forgive me if I’ve just not read it properly) – does the nutritional information include the toppings or is it the base alone?

  7. I’m going to try this but is it ok to use cooked hamburger meat and pepperoni. I didn’t see any mention of it.
    Thank you for your recipe.

  8. 5 stars
    I had great success with this recipe today. I added a little ground rosemary to the dough to give a little rustic flavor. I had three slices and my blood sugar was just 114 two hours later, which is fantastic! I’ve shared this with two friends already!! Well done. Px

  9. 5 stars
    i made this recipe last night for a yummy vegan pizza and it was perfect! I found it easy to mix together, place the ball of “dough” on baking paper then roll it out using my rolling pin covered in tapioca flour. It worked wonders and tasted delicious! Thank you

  10. 5 stars
    Absolutely loved the almond flour crust!!! I’d even eat the crust on it’s own, as a snack with hummus. I found the pizza very filling and satisfying! Yes, this will be my “go to” recipe!!!

  11. 5 stars
    Such a great recipe! It’s not as heavy as fathead or as calorific. I can’t have egg so used chia, was great! Thanks!

  12. 5 stars
    Thank you for this recipe. It is AMAZING! The only thing I added was thyme to the crust for flavor. I wasn’t really sure we’d like it. Wow we love it! I’ve been wanting pizza so bad. This filled that craving. My husband also loved it.

  13. 5 stars
    Absolutely love this recipe. Thanks for posting! One of my kids even said it was the best pizza they had ever had

  14. I absolutely love pizza and to date have not been successful in finding a really good Keto pizza crust that will satisfy that love. That being said, I’ve decided I need to try a few more recipes before I completely give up! 😉 Can this dough be made up ahead of time and stored in the fridge to use in the next day or two? Would love to have that much done ahead of time if possible. Thanks for all the effort you put into these recipes Carine! ☺

    • I am sure it will store well in the fridge if you wrap the dough in plastic wrap. Remove from the fridge 30 minutes before rolling or it maybe hard to roll. Enjoy, XOXO Carine

    • The pizza serve 8 slices, serving size is always mentioned on top of the recipe card, before the list of ingredients. Enjoy! XOXO Carine

  15. 5 stars
    Just want to say thanks for posting this recipe. I’ve been trying to perfect our almond flour pizza crust for about a year now with limited success. I was using my cast iron skillet but just couldn’t get the crust thin enough. This method with parchment paper is perfect!
    Thank you!

  16. 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

  17. 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

  18. 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.

  19. 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 ????


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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