Almond Flour Pizza Crust (Keto Pizza)
By Carine Claudepierre
Published on 12/26/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
What if I told you that you can eat delicious pizza on a keto diet? This almond flour pizza crust is an easy thin, crispy keto pizza recipe ready in 10 minutes with only a few wholesome 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. I have also made a spinach pizza crust, cloud bread pizza, and fathead pizza crust, so you can see what I mean! I’ve become a true keto pizza expert!
This almond flour pizza crust is a dough made with low-carb flour with a classic pizza base taste and texture. It’s as thin as a New York style pizza but with a fraction of the carbs.
It indeed contains far fewer carbs than a classic pizza slice with 3 grams per slice while a typical takeaway pizza slice contains more than 20 grams.
Why You’ll Love This Almond Flour Pizza Dough 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.
It results in the most wonderful, crispy crust that reminds me of New York-style pizza.
The crust is also:
- Gluten-Free
- Paleo
- Dairy-Free
- Egg-Free
- Vegan
- Ready In Under 30 Minutes
Ingredients
With only 7 simple pantry ingredients, you will be able to serve a tasty pizza for dinner. The whole family will love it!
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 – use a fresh jar as it can degrade over time.
- Salt – adjust it to your taste.
- Garlic powder – I like the combination of garlic and onion 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.
- Pizza sauce – you can buy good, keto-friendly pizza sauce or use my keto pizza sauce recipe.
- Mozzarella – fresh or bagged, mozzarella is a keto-friendly ingredient and is indispensable for a true pizza.
How To Make Keto Pizza Crust 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.
Making The Base
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 the dough into a skillet or roll the dough between two baking sheets.
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, and olives.
Frequently Asked Questions
Almond flour is one of the lowest-carb flour. Therefore pizza doughs with almond flour are very low in carbs and perfect for 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.
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 350°F (180°C) 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.
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 trying one of the following recipes on your next keto pizza night!
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Almond Flour Pizza Crust
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
- 2 large Beaten Egg or 1 flax egg, see note
- ¼ cup Extra Virgin Olive Oil
Instructions
- Preheat oven to 400°F (200°C).
- 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 keto pizza base or 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.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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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Can you use coconut flour instead of almond flour? I’m not a huge of almond flour. I love almonds but the flour is gritty and I just don’t like the texture.
No you can’t coconut flour is 4 times more absorbent it won’t work sorry
Hi Carine
I just made the dough and I used flaxseed meal instead of eggs as we dont eat eggs..The dough turned out to be dark brown..Hopefully I can roll it and check the taste.. Do you think the colour is because of the flax seed meal? Also the dough is not amooth:(
This is not a recipe that works well with flax egg or egg replacer. Yes, it explain the color and it will probably be too crumbly and dry sorry, but if the egg replacer if possible I add it in the note.
I must have done some thing wrong or what was sold to me as almond flour was something else. I followed the directions, precooked the dough waited about 15 min to put on the toppings. Spreading pizza sauce cause the cooked dough to break into small pieces. Topped it with my favorite toppings, rebaked until the cheese was melting. Got nothing that tasted like, acted like or was remotely like a pizza. My almond flour was dark in color and somewhat grainy not fluffy as I am used to with real flour. Willing to try this again but don’t know where I went wrong. Any suggestion
You mentioned you used a dark color almond flour, which is called almond meal, it’s way to dry to bake keto recipes. You must use ultrathin almond flour that makes golden and delicious keto recipes. Read more about how to choose keto flour o my post here
Hi! I tried this last night but my math is showing different for carb count. I used the same almond flour your ingredient list called for. There are three carbs per 2 Tbsp. For the two and half cups that equals 40 Tbsp. Based on that the carb count comes in around 120 carbs for entire pizza. Am I calculating something incorrectly? Thanks!
Net carbs and carbs are not the same. You count net carb on a keto diet and it means you have to take away the fiber from your calculation. Also my nutrition panel is per slice, based on a pizza of 6 slice, it’s not a nutrition panel for the entire crust
I’m so grateful for your work! Thank you! I’m French with a type 1 diabetes and your low carb recipes are life changing for me. My partner is vegan and I’m so happy I can find options to combine these 2 diets. Merci beaucoup !
Wow, perfecto. My first go and forgot to precook base but it all turned out fantastic. So Simone (I am not a cook per se) and scrumptious. Added anchovies which offset the slight sweetness of the base.
Spinach Alfredo Keto Pizza. Enough said.
Does anyone know how much dough this recipe yield? I’m using it for another recipe that calls for a pound of pizza dough
Used this recipe for the first time this evening, and my partner and I are really enjoying this pizza. The crust is tasty and holds together nicely, even under the weight of toppings piled high. I over-browned it somewhat and thought it might taste burned, but luckily, this crust recipe is very forgiving. Definitely a keeper! Thanks so much, Carine!
I am so glad you both had a lovely pizza night! Enjoy the recipes around here, XOXO Carine
Keto pizza looks great. Will try
This is a great recipe! We’ve really been craving pizza and this did it. My normally picky husband loved it – I think he told me so with every bite. 😊
Thank you for posting it!
Great recipe! I feel guilt free from eating this crust and it is tastyand easy to make. I love that I do not feel bloated after eating this!
Great recipe and tasty crust. The nutritional info you have above does that include the pizza sauce and cheese or is it only for the crust? Thank you for your clarification!
Thank you! I just made your pizza recipe for dinner tonight – toppings of chicken, arugula, onions, red bell peppers, black olives, chopped fresh oregano and basil from the garden and dairy free cheese. It was amazing! Our diet has been more strict than keto for the past 4 1/2 years so this was an absolutely amazing treat. Many thanks!🇨🇦🇨🇦
I loved this recipe! I wanted something different from cauliflower pizza crust and LOVED it!!!
QUESTION: the nutrition facts posted, is that reflective of the ingredients that you provided only?
Thank you!!!
The nutrition fact is for the crust only, no toppings. Enjoy!
Thanks for the recipe. Looking at the pictures I see cheese on top of the pizza but I didn’t see it in the recipe. Am I missing something? I normally would like some low-fat cheese on my pizza as a heart-attack survivor, is that possible with this recipe? Thanks in advance for your response. Regards.
Hi Viren,
The photos show an example of a pizza you could make with the base. The recipe is for the base only as everyone tends to choose different toppings.
Choose the cheese you like, of course!
Keep in mind the nutrition is for the base only.
We love this crust! We do find it a little difficult to roll thin so we make a thicker crust and prebake about 18 minutes then back in until done! We have made this several times and will keep making it.
Fantastic recipe. I made 2 of themto feed me, hubby and 4 kids. It was a hit! Nice and soft as well. I did add oregano to my sauce along with a dash of Italian seasoning. It was perfect. Thanks for the recipe! Will continue to follow you.
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!
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
It looks like your dough is too dry. This happened if you used almond meal or smaller eggs! You need large eggs for my recipes. Enjoy
We were looking so forward to this. The consistency is what ruined it for us. Didn’t love it at all.
I am sorry it wasn’t your taste, may be try my low carb pizza crust, my puffy and softer
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!!