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This almond flour pizza dough is my favorite grain-free recipe for a fast weeknight meal. It’s inspired by one of my favorite box mixes (from Simple Mills) and comes together just as quickly.
I originally tested this recipe as an egg-free and vegan crust, which is still my favorite version. However, it requires two ingredients you might not keep on hand, so I also tested an alternative with an egg for more protein and less starch. That means you get two options to choose from!
The dough won’t feel the same as a traditional pizza crust, but once it’s baked, it’s easy to pick up with your hands, just like the traditional version.
⭐⭐⭐⭐⭐ Featured Review
“The best pizza base ever. Vegan version can’t be beaten. A decade looking for a vegan base. This the winner.” -Dennis
Gluten-Free Pizza Crust Ingredients
- Almond Flour. I tested this recipe with blanched almond flour, which means the almonds were ground without their skins. Almond meal (ground with the skins) will create a softer, less-crispy result.
- Olive Oil. A touch of olive oil helps the pizza crust develop the perfect texture, without sticking to the pan.
- Pantry Spices. A combination of oregano, garlic powder, and salt makes the crust flavorful. It’s hard to stop eating it once you start!
- Binders. As I mentioned earlier, I tested this recipe two different ways. The vegan version uses arrowroot starch and flax seeds as the binder. The low-carb/Paleo version uses an egg instead. Either way is delicious!
- Baking Powder. This helps the crust rise a bit, so it won’t be too dense and chewy.
Once you’ve prepared your crust, all you’ll need is your favorite pizza toppings.
How to Make Almond Flour Pizza Crust
Step 1:
Preheat the oven to 400ºF and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the blanched almond flour, baking powder, garlic powder, oregano, and salt. (If you’re making the vegan version, add the ground flax and arrowroot starch, too.
Stir the dry ingredients together, then add the egg (or water) and olive oil and stir again. The dough will resemble cookie dough at this point.
Step 2:
Transfer the almond flour pizza dough to the center of the pan, then use your hands to press the dough into a large circle, about 1/4-inch thick and 8 to 10 inches in diameter.
The dough will feel sticky, particularly if you’re making the version with an egg, so the easiest way to work with it is to get your hands wet. Wet hands prevent sticking, so you can easily flatten the dough into the parchment paper.
The thinner you flatten the crust, the better. Bake for 10 minutes at 400ºF. The crust will turn lightly golden at this point.
Note: Because almond flour is calorically dense, I’ve kept this pizza base on the small side (about 8-10 inches). Half of the crust has over 400 calories, before you add toppings, so even though it might seem small, it will be quite filling.
Step 3:
Once the crust has cooked for 10 minutes, remove it from the oven and add a thin layer of marinara or pizza sauce. Then add any toppings you like, such as sliced vegetables, sausage, pepperoni, and/or shredded cheese.
Return the pizza to the oven to bake until the cheese has melted, about 10 more minutes. If the cheese doesn’t look golden on top, switch to the broiler setting on your oven and watch closely. It should start to bubble in 2 minutes or less!
Serving Tips
Let the pizza cool briefly, then use a pizza cutter to slice it. Serve with an Italian Salad or any other sides you love.
Storage Tip: Leftover pizza can be stored in an airtight container in the fridge for up to 5 days. You can enjoy it chilled or reheated for another easy meal.
Almond Flour Pizza Crust (With or Without Egg!)
Ingredients
Almond Flour Pizza Crust:
- 1 cup blanched almond flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon fine sea salt
- 1 large egg
- 1 tablespoon olive oil
Vegan Almond Flour Pizza Crust:
- 1/2 cup blanched almond flour
- 6 tablespoons arrowroot starch (tapioca or cornstarch should work, too)
- ¼ cup ground flax seed (or ground chia seeds)
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon fine sea salt
- 3 tablespoons water
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400ºF and line a baking pan with parchment paper.
- In a large bowl, combine the almond flour, baking powder, garlic powder, oregano, and salt. (If you're making the vegan version, add in the arrowroot and ground flax seeds, too.) Whisk well to break up any clumps, then stir in the remaining wet ingredients. The dough will have a dense texture, similar to that of cookie dough.
- Transfer the dough to the prepared baking sheet, and use your hands to press it out into a flat circle, about 1/4-inch thick, and roughly 8 to 10 inches in diameter. Bake at 400ºF for 10 minutes.
- When the crust is done baking, add your favorite pizza toppings then return the pizza to the oven and bake for another 10 minutes, or until the cheese is bubbly. If your cheese isn't bubbly by then, I like to turn on the broiler and watch it 1 more minute with the oven door cracked, to make sure nothing burns. That is usually sufficient for getting all of the toppings nice and hot!
- Slice the pizza into 4 pieces, and serve warm. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Video
Notes
Nutrition
More Recipes to Try
- Cauliflower Pizza
- Zucchini Pizza Boats
- Almond Flour Pancakes
- Cauliflower Steak “Pizza”
- Vegan Cauliflower Pizza Crust
- Almond Flour Brownies
- Chocolate Chip Almond Flour Muffins
- Almond Flour Chocolate Chip Cookies
If you try this almond flour pizza crust recipe, please leave a comment and star rating below, letting me know how you like it.
I love the vegan version of this crust! Not a fussy production to make and a delicious outcome. I think rolled out really thin, scored into squares and baked longer would make tasty crackers!!
Thanks, this will be in my weekly rotation of crusts.
Can’t wait to try. Thank you!
The best pizza base ever . Vegan version can’t be beaten . A decade looking for a vegan base. This the winner. Thanks a million life will be more interesting thanks to yo.
This is the first gluten free pizza crust I’ve ever made and it was absolutely delicious. I made the vegan version. My only confusion is that the recipe states that it serves 4! It makes a personal size pizza, so really serves 1 hungry person.
A great recipe! I loved how easy it was to put together and that it held up to the eat-with-my-hands test. I will put this recipe at the top of my pizza crust possibilities.
So mine was super dry and darker, so I added more water, and it still was very dry and cracked easily.
If I plan on making several crust to freeze to make later, do I bake for 10 or 20 minutes before freezing?
I think 10 to 15 minutes of baking should be sufficient before freezing. Make sure the crust cools completely before wrapping it up tightly for the freezer.
Thank you so much for your prompt reply. I plan on making these today to use later in the week.
I did prebake the crusts for 13 minutes, cooled and froze them. When I put a frozen pizza in for my husband, I took my crust out of the freezer and put the topping on. I put in the oven for 10 minutes. It worked great. Thank you for the recipe.
I’m so glad to hear that worked well for you! Thanks for the feedback.
Any ideas for a cheese substitute?
Thank you for this simple recipe. I have been struggling so much with gluten free flours and switched to almond flour for a changed and have tried this recipe but added xo flour instead of the starch/flax, and it looked the same and worked nicely. Great website too.
This is the best pizza crust I have found. I am AIP/Paleo. This is so good.