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