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
- 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.
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.
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
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.
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.
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.
Related Recipes
- Low Carb Keto Pizza Rolls45 Minutes
- Low Carb Pizza18 Minutes
- Keto Calzone Recipe35 Minutes
- Keto Garlic Bread30 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Almond Flour Pizza Crust
Ingredients
BASE
- 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
Instructions
- 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.
Notes
- ½ cup (150g) Keto pizza sauce
- 1 cup grated mozzarella (113g)
- 12 slices pepperoni (36g)
- ⅓ cup basil leaves (5g)
- cracked black pepper
Sonia
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 ? !
Katrin Nürnberger
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?
Kelly
OMG... THIS IS AMAZING if you are craving pizza, you MUST try. Delicious!!!!!
Laura Hayward
I'm really struggling to get a calorie count under 1700 for this recipe. Is the calorie count a typo?
Martha
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?
Katrin Nürnberger
Glad you liked the pizza crust! I've added yeast to this naan bread with good results, so it should work here, too.
eleanor bradley
Hi Katrin,
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!
Lois
Would tapioca flour be ok to use as binder.
Katrin Nürnberger
I have never used it, but as it contains gluten, my best guess is - yes.
Toni Young
Could I sub the whey protein with oat fibre? Does oar fibre have the same crisping effect as whey protein?
Thanks
Katrin Nürnberger
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!
Paul
Did it work with the oat fibre and how much did you use?
Thanks Paul
Lynn Crandon
HI Katrin
is there something to use instead of the whey protein powder? Mine are all flavoured... Thanks!
Katrin Nürnberger
Yes, you can use more almond flour or egg white powder. I've explained it in the post.
Carrie
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?
Katrin Nürnberger
Yes, the isolate is perfect!
Kris
Hello Katrin,
What's the role of Xanthan gum and can it be replaced by something else (doesn't go well with the bowels)?
Thanks!
Kris
Katrin Nürnberger
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.
CAROLE MARTIN
I did everything exactly as instructed, and the results were less than I’d hoped for. Only thing I did wrong was not to cover the rim of the crust when I put it under the broiler. Anyway, the crust did not turn out crispy at all.
My question is: how long does it have to be kneaded?
Katrin Nürnberger
Hi Carole, what a shame your crust did not turn out to be crispy. This has nothing to do with the duration the dough is kneaded. It simply means that either, the pizza crust was not rolled out thin enough and/or not baked long enough. Hope this helps for the next time!
Melody
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