You can make this delicious almond flour pizza crust in just 10 minutes! The crust is crispy and tastes just like traditional pizza. Top it with tomato sauce, mozzarella and your favourite keto friendly toppings.
Hands up who loves pizza? Friends, I have my hands AND feet up at the moment.
I make pizza at least twice a month. Because being on a keto diet does not mean you have to give up the best fast food ever invented.
All you need to do is make your own almond flour pizza dough. Which is super easy with this recipe!
This keto pizza base 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.
🌟 Why You'll Love This Recipe
- Fluffy, light and crispy texture
- Authentic pizza flavor
- Naturally gluten-free
- Easy and quick recipe - 5 main ingredients and ready in 10 minutes
- Keto friendly - just 3.6g net carbs including toppings
- Dairy-free and vegan option
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 - Unflavoured protein powder is just brilliant in baking. I have used 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!
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
Step 1: Combine all ingredients in a large mixing bowl and form a dough ball. Chill in the fridge.
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.
Step 5: Pre-bake the crust until crisp and golden.
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.
To prevent the outer crust from becoming too dark, protect it with a ring of aluminium foil.
Regular pizza is not suitable for a keto diet, because the main ingredient is wheat. A 14 inch pizza slice can easily contain 35 grams of net carbs. In contrast, one slice of this almond flour pizza (including tomato sauce, cheese and pepperoni) contains just 3.6g net carbs!
Whey protein powder has a fine texture, similar to wheat. It makes the crust as airy and fluffy as real pizza.
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.
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.
No, the crust needs to be pre-baked. This is the best way to get a crust that is crispy all round.
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.
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.
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.
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 keto 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 about 5-6 minutes. Then, add the toppings and return to the oven until the mozzarella is melted and the pizza is ready to eat!
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Tried this recipe? Give it a star rating below!
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Almond Flour Pizza Crustfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 ¾ cups + 2 tbsp almond flour 186g
- 3 tablespoon whey protein powder 20g
- ½ teaspoon xanthan gum
- ½ teaspoon baking powder
- Pinch of salt
- Pinch of garlic powder
- Pinch of onion powder
- 2 large eggs beaten
- 1 tablespoon olive oil 14g
- Preheat your oven to 425F / 220C electric or 390F / 200C fan.
- Add all of the dry ingredients to mixing bowl and mix. Then add wet ingredients and fold with spatula to combine.
- Use your hands to knead and then roll into a ball of dough. Place in the fridge for 30 minutes to chill.
- Roll the dough between 2 sheets parchment paper to about 13 inches in diameter.
- Now you lift off the top parchment paper and roll the outer edges in to form an outer crust. The pizza is now about 12 inches. Place the dough (still on the bottom sheet of greaseproof paper) onto a pizza tray.
- Bake for 3-4 minutes until the edges are slightly golden and crisp. The thicker you roll the dough, the longer it will take to crisp.
- Add your toppings of choice - I added tomato sauce, pepperoni and cheese. Place under the grill / broiler for about 4 - 5 minutes or until the cheese melts. Optional: To prevent the outer crust from becoming too dark, protect it by covering it with a ring of aluminium foil.
- ½ cup (150g) Keto pizza sauce
- 1 cup grated mozzarella (113g)
- 12 slices pepperoni (36g)
- ⅓ cup basil leaves (5g)
- cracked black pepper
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Do you have any recipes that don't use almond flour? maybe coconut flour recipes? I cannot have almonds due to high oxalate content. It is disheartening to see so many almond flour recipes and I know substitution is not that easy. Any tips or plans to use more coconut?
Hi Jennifer, I have a category for coconut flour recipes.
Another winning, Katrin! I love thin and crispy. Hubby prefers thick and chewy. BUT he still stole some of my slices! So, that’s the highest praise for this recipe. And, it was easy with common keto ingredients. Thank you!
I have made this pizza crust recipe several times and absolutely love it!. It makes the best tasting pizza and the crust is crispy - reheats well in air fryer and is actually even better as leftover! Even if I was not watching carbs this would still be my go to recipe. Add some of the homemade pizza sauce, onions, green peppers, mushrooms, chicken Italian sausage and freshly grated mozzarella cheese!
Great recipe! I tried it with unflavored pea protein instead of whey and it turned out great, thanks for the super recipe
Winner of a recipe! Simple to put together and by far the best keto pizza crust I've baked! Crunchy and legit 🙂
Help! Made this last Sunday but when I weighed the requited almond flour cups, they weighed much more than 186gm. I ended up using the cup amount but had loads of dough. Was a lovely pizza base , just very thick. Should I reduce the cups?
No, if you have kitchen scales always go by weight. It is much more precise.
Thanks for the recipe! I wonder if substituting whey protein with hemp protein powder and also subtituting xantham gum with Psyllium husk would work?
I think the protein should be no problem to switch out. The psyllium could work, but would also make the dough drier as it absorbs a lot of liquid. Maybe gelatine powder could be a better alternative?
Thanks for your response. 🙂
What kind of gelatine powder? Like Great Lakes Gelatin?
Could we use Chia seeds instead of the xantham gum?
You could try using chia seeds or gelatine powder instead of the xanthan gum. Note that I have not tried this myself, so I don't know how well it works. 🙂
I just want to say thank you for creating and sharing all these recipes.
I was diagnosed with diabetes last year and I thought I will not be able to eat certain types of food ever again. But then, only a few months ago, I found your website and with that I'm now bringing more and more food (desserts:)) back to my diet. I've already tried one of the pancakes, the frozen yogurt, the strawberry mousse, and the no-bake cheesecake - and all of them were wonderful.
Yesterday I made this pizza - the first time I ever kneaded anything - and I loved it too. It was also easier to make than I expected:)
Thank you very much!
I'm so glad you're enjoying the recipes. What would life be like without pizza!!
Mine looked a little crumbly I didn’t use the protein powder but used everything else is it suppose to be crumbly or did I do something wrong ? !
Since we're using egg AND xanthan gum in the dough, it should not be crumbly (and mine wasn't). It could simply be that you did not leave it in the oven for long enough so it did not brown properly?
OMG... THIS IS AMAZING if you are craving pizza, you MUST try. Delicious!!!!!
I'm really struggling to get a calorie count under 1700 for this recipe. Is the calorie count a typo?
I calculated the calories per slice assuming 8 slices - it's all in the recipe card 🙂
This was Soo good. I wish I had put more sauce but was afraid it would be soggy like another recipe I tried.
Can I add yeast and make this into some sort of biscuit?
Glad you liked the pizza crust! I've added yeast to this naan bread with good results, so it should work here, too.
Made this recipe for my husband and myself. Excellent pizza! I subbed a table spoon (14 gms) of lupin flour for 14gms of almond flour. Lupin gives you a similar texture as a wheat based product. Delicious!
Glad you like the pizza crust! And thanks for detailing your substitutions.
Great recipe! I made it last night for dinner and everyone loved it. We are definitely making it again soon.
So glad you liked it!
Would tapioca flour be ok to use as binder.
I have never used it, but as it contains gluten, my best guess is - yes.
Could I sub the whey protein with oat fibre? Does oar fibre have the same crisping effect as whey protein?
I haven't tried baking with it yet, but I know many people use it with great results - so I'd definitely give it a try. Let me know how you get on, would love to know!
Did it work with the oat fibre and how much did you use?
is there something to use instead of the whey protein powder? Mine are all flavoured... Thanks!
Yes, you can use more almond flour or egg white powder. I've explained it in the post.
Crust looks delish, can't wait to try!
Curious, all I have in my pantry is whey protein isolate. Is this the same as whey protein, can I use it instead?
Yes, the isolate is perfect!
What's the role of Xanthan gum and can it be replaced by something else (doesn't go well with the bowels)?
The xanthan gives a sturdier crust, it's a great binder. You could try without, but the base will be a little more brittle. (Maybe make 2 smaller pizzas instead, that should work!) Agar agar and guar gum are often recommended as a replacement.
I googled xanthum gum replacements and found an article with many replacement options and it included the ratio so I could figure out how much to use for this recipe. I'm looking forward to trying it out