Almond Flour Pizza Crust

Name: Almond Flour Pizza Crust
Prep time: 6 min
Cook time: 4 min
Total time: 40 min
Ingredients: 1 3/4 cups + 2 tbsp almond flour (186g); 3 tbsp whey protein powder (20g); 1/2 tsp xanthan gum; 1/2 tsp baking powder; Pinch of salt; Pinch of garlic powder; Pinch of onion powder; 2 large eggs (beaten); 1 tbsp olive oil (14g )

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You can make this delicious almond flour pizza crust in just 10 minutes! The crust is crispy and tastes just like traditional pizza.

Hands up who loves pizza? Friends, I have my hands AND feet up at the moment.

This almond flour pizza is the easiest you'll ever try - and the best. The crust is thin and crispy, just like authentic Italian pizza. Top it with a rich tomato sauce, gooey mozzarella and a generous amount of pepperoni...and you're in heaven.

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🌟 Why You'll Love This Recipe
Ingredients
Instructions
Variations
Recipe FAQs
Baking Time
Toppings
Storage
Related Recipes
Recipe

🌟 Why You'll Love This Recipe

Authentic flavor. The pizza crust has a fluffy, light and crispy texture. It tastes surprisingly like real pizza, without an overly prominent almond flavor.
Allergy-friendly. The recipe is naturally gluten-free and grain-free. I am also giving a dairy-free and a vegan option further down in the post.
Easy and quick! This pizza is suitable even for beginners. The recipe requires 5 main ingredients and it is ready in 10 minutes.
Keto friendly - One serving is just 3.6g net carbs.

Ingredients

Let's take a look at the ingredients you'll need:

Almond flour - Extra fine blanched almond flour is the most similar you'll get to wheat flour. Regular ground almonds will work as well, though the texture will be a little more rustic.
Whey protein powder - Helps with a fine and fluffy texture! I use it in bread, from keto focaccia to these pull-apart rolls.
Eggs - Eggs act as a binder.
Olive oil - I used extra virgin olive oil.
Baking powder, salt, garlic powder and onion powder - For a good rise and that essential pizza flavor.

See the recipe card for full information on ingredients and quantities.

Instructions

Let me show you how to make a keto pizza crust with almond flour. Here are the basic steps.

Scroll down to the recipe card for the detailed method and nutrition info.

Step 1: Combine all ingredients in a large mixing bowl and form a dough ball. Chill in the fridge.

Pizza dough rolled into a circle with the edges folded in.

Step 2: Roll out the dough between two pieces of parchment paper into a round shape.

Step 3: Now you lift off the top parchment and roll the outer edges in to form an outer crust.

Step 4: Transfer the dough on the bottom parchment paper onto a pizza pan and into the oven.

Pre-baked pizza base with topping ingredients in bowls.

Step 5: Pre-bake the crust until crisp and golden.

Pre-baked pizza crust spread with pizza sauce.

Step 6: Last, add the marinara pizza sauce and toppings. Turn on the grill / broiler and grill until the mozzarella or your cheese of choice is melted.

Katrin's Top Tip

To prevent the outer crust from becoming too dark, protect it with a ring of aluminium foil.

Variations

Dairy-free: For a dairy-free pizza crust, replace the whey protein powder with more almond flour - use ½ cup / 50g ADDITIONAL almond flour.
You can also replace the whey protein with egg white protein.

Vegan almond flour crust: In addition to more almond flour, use flax eggs or chia eggs. 1 flax egg is 1 tablespoon flax meal mixed with 3 tablespoons lukewarm water. Once you have stirred it together, leave it for 10 minutes until the flax has expanded before using.

Recipe FAQs

Can I bake the almond flour pizza dough with the toppings?

No, the crust needs to be pre-baked. This is the best way to get a crust that is crispy all round.

Can I add yeast?

Yes, you can add 1 teaspoon dry active yeast. This won't change the texture of the crust, but it will add that typical yeast bread flavor.

Baking Time

The oven time of this crust depends on how thick you roll out the dough. A 12 inch pizza will only take 3-4 minutes to bake because the base is very thin.

If you roll out a smaller pizza base, you'll have to increase the baking time to up to 10 minutes.

I also noticed that if you sub the whey protein powder for more almond flour, the pizza crust takes a little longer to bake. Add an additional 3-4 minutes to the oven time if you make a 100% almond flour pizza crust.

Toppings

You can top your pizza with anything you like - olives, anchovies, cooked ham, prosciutto, rocket.

If you choose to top it with vegetables such as peppers or mushrooms, I recommend that you roast them first. This way, they have already released their juices and won't make the almond flour base soggy.

an almond flour pizza crust topped with marinara, cheese and salami

Storage

Refrigerator: Store leftovers in the fridge for up to 4 days and reheat in the oven for about 5 minutes or until hot.

Freezer: You can also freeze almond flour pizza! I recommend freezing the slices between pieces of parchment paper so they don't stick. It works equally well to freeze the pre-baked pizza base.

Reheating: Frozen pizza can be reheated from frozen at 180 Celsius / 350 Fahrenheit for about 6-9 minutes or until crispy and hot.

Frozen almond flour pizza crusts (without toppings) should be crisped up for 5-6 minutes. Then, add the toppings and return to the oven until the mozzarella is melted and the pizza is ready to eat.