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Almond Flour Keto Pizza Crust

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4.66 from 963 votes
By Carine - - 108 Comments
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This keto almond flour pizza crust is an easy thin, crispy Keto Pizza Recipe 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. This first led me to the coconut flour pizza crust and later to this low-carb pizza recipe.

Gluten-free New-York-style Pizza

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.

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Pulling a slice of the low-carb pizza

What Ingredients in the Keto pizza base with almond flour

Homemade low-carb pizza recipes are 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.

Carine from Sweetashoney

Hi! Do you need help to start Keto?

By Carine from Sweetashoney

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 using fine blanched almond flour to avoid a 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 3 grams of net carbs without toppings.

As a reminder, a regular pizza contains at least 10 times more carbs north of 30 grams of net carbs per slice. To learn more, read my comparison of carbs in pizza slices from takeaways, frozen, and homemade recipes.

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 flour. I recommend you also try one of the following recipes on your next keto pizza night!

Almond flour gluten free pizza crust

More Keto Pizza recipes

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

XOXO Carine

Recipe Card

Almond Flour Pizza Crust

Low carb Almond Flour Pizza Crust
3gNet Carbs
4.66 from 963 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Net Carbs 3g
Fat 21g
Protein 7g
Calories 229kcal
Author: Carine Claudepierre
8 slices
A crispy, thin keto pizza crust with almond flour and an egg-free option.

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4.66 from 963 votes
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Ingredients

Dry ingredients

  • 2 ½ cups Almond Flour
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • ½ 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. 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 prevent them from releasing 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.

Almond flour gluten free pizza crust

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Keto almond flour pizza dough

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Recipe Rating




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    108 thoughts on Almond Flour Keto Pizza Crust
    1 2 3
  1. 5 stars
    This recipe turned out fantastic! I made it for my whole family and everyone ate it and seconds! I did add oregano to mine.it turned out really soft and I will definitely make it again. THANKS!

  2. 5 stars
    I really enjoy eating pizza without the carbs! My only issue, and it could be user error, is the crust is very brittle. Is there something I am doing wrong that the crust falls apart when I am grabbing a slice? Oddly when I refrigerate the the left overs the next day the crust is more solid. Do I need to make the crust a day in advance, pop it in the fridge for a day and then add the sauce, toppings and cheese? Do I need to add an extra egg? Can anyone offer any advise? Thanks. – TJ

  3. 4 stars
    This recipe was excellent. Followed everything exactly and our pizza turned out delicious! The crust was great and I like the added yeast for a more traditional flavour! This is a recipe to keep for sure! If anyone has trouble with this than they did not follow it correctly!!

  4. 4 stars
    Recipe and flavor are really good and very simple to make. Personally I like thinner crust so I think next time I will split this into two pies and roll thinner than the picture. I made it the thickness that the picture showed and no matter how long I cooked, it just didn’t get crispy enough for me. Definitely saving this recipe.

  5. 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

  6. 2 stars
    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.

    • 5 stars
      It was great, most likely you did something wrong. maybe the problem is you need to adjust to keto. Its not for everyone . What a rude comment to give Carine. Wow. Keto isn’t for everyone!

    • 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

      • 5 stars
        Caribe, This pizza was GREAT! I followed directions and made 2 pizzas. I added Italian seasonings to the crust and just a smudge of tomato and anchovy paste! My whole family loved it! Thank you for sharing this. It was really appreciated. And certainly NOT what this other person described.

  7. 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 !

  8. 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!

  9. 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!!

  10. 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?

  11. 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.

  12. 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

  13. 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

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Disclaimer

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 sweeteners 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 sweeteners 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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