Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Almond Flour Pizza Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 10 reviews

A delicious and easy-to-make almond flour pizza crust recipe perfect for those seeking a low-carb, gluten-free alternative to traditional pizza dough. This crust is crispy, golden, and lends a rich, nutty flavor enhanced with garlic and onion powders. Ideal for keto and gluten-free diets, it can be prebaked and topped with your favorite ingredients for a personalized pizza experience.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 2 1/2 cups Almond Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/2 tablespoon Dry Active Yeast (optional, adds bread flavor but does not raise dough)

Wet Ingredients

  • 2 large Beaten Eggs (or 1 flax egg as a vegan alternative)
  • 1/4 cup Extra Virgin Olive Oil

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the crust.
  2. Mix Dry Ingredients: In a large bowl, combine almond flour, baking soda, salt, garlic powder, onion powder, and dry active yeast if using.
  3. Add Wet Ingredients: Create a well in the center of dry mix and pour in beaten eggs and olive oil.
  4. Form Dough: Stir with a spatula initially, then use your hands to knead everything into a cohesive dough ball.
  5. Shape Dough: Place dough ball between two parchment papers and press it flat with your hands.
  6. Roll Dough: Using a rolling pin, roll out the dough to either a 12-inch (30 cm) diameter for ultra-thin crust or 10-inch (25 cm) for thicker crust.
  7. Prepare for Baking: Remove the top parchment paper, smooth edges of dough for a neat crust, then transfer the bottom parchment with dough onto a baking tray.
  8. Prebake Crust: Bake for 10-12 minutes until golden and crispy; thicker crusts may require longer baking.
  9. Add Toppings: Remove crust from oven, spread keto pizza base or unsweetened tomato passata, then add your preferred toppings. Pre-roast high-moisture vegetables like mushrooms or zucchini if using.
  10. Final Bake: Bake pizza on the center rack until cheese melts. Optionally broil for 2-3 minutes on top rack, covering sides with foil to prevent over-browning.
  11. Serve: Cut pizza into 8 slices and serve immediately.
  12. Store Leftovers: Freeze leftover slices individually in silicone bags or airtight containers. Defrost at room temperature for 2 hours, then reheat at 160°C (320°F) for 5-8 minutes.

Notes

  • The dry active yeast is optional; it adds a subtle bread flavor but will not cause the dough to rise.
  • A flax egg can be used as a vegan substitute for eggs.
  • Vegetables that release a lot of water should be pre-roasted to keep the crust crisp.
  • To broil cheese without burning crust edges, protect the sides with foil.
  • Frozen leftover pizza should be defrosted before reheating for best texture.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/almond-flour-pizza-crust-recipe/