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Almond Flour Pizza Crust is a delicious option if you’re looking for a grain-free or gluten-free pizza crust. It’s inspired by one of my favorite box mixes (from Simple Mills) and tastes just as good as the traditional versions!
Why You’ll Love It
It’s easy to make. Just stir a few ingredients together in one bowl, and then it’s ready to press into a pizza crust shape. There’s no waiting for the crust to rise, since there’s no yeast required.
It tastes amazing. This crust doesn’t have a prominent almond flavor, thanks to the addition of garlic and oregano. It’s the perfect base for any of your favorite pizza toppings.
It’s allergy friendly. Almond flour is naturally gluten-free, and you can make this crust without egg or dairy, if you need a Paleo or vegan option. While the vegan recipe is not appropriate for those on a keto diet, if you need a low-carb option, I’ve got you covered with an easy variation below, too.
The texture is perfect. This almond flour pizza crust is sturdy enough to pick up with your hands. And when you bite into it, it feels like a traditional pizza crust.
It’s fast. Unlike other pizza doughs, this recipe doesn’t need to rise, so you can stir it together and press it into a pizza shape in just minutes. It’s ready to eat in no time!
Ingredients You’ll Need
The arrowroot starch and ground flax seed act as a binder in this recipe, so you won’t need any eggs. If you prefer to use corn starch or tapioca starch, those should work, too.
If you prefer not to use the starch and ground flax seed, be sure to check out the other option below, which does call for an egg. This is a simpler version, if you don’t want to use starch & flax seed as a binder.
Don’t forget your pizza toppings! You can use vegan cheese for a dairy-free option, or shredded mozzarella, if you prefer. I also love to add fresh basil, sliced tomatoes or mushrooms, and sometimes pepperoni, on top. Feel free to get creative!
Need a low-carb pizza crust recipe? Try Cauliflower Pizza Crust instead! My method makes it as easy as possible, and you’ll get extra veggies in each bite.
How to Make Almond Flour Pizza Crust
1. Mix the dry ingredients.
In a large mixing bowl, combine the blanched almond flour, arrowroot starch, ground flax seeds, baking powder, garlic powder, oregano, and salt. Whisk well, to help break up any clumps.
(For complete measurements, be sure to scroll down to the recipe card below.)
2. Add the wet ingredients.
Next, add in the water and olive oil, and stir until the dough sticks together. It should resemble cookie dough, rather than a sticky pizza dough.
Preheat the oven to 400ºF and line a large baking sheet or pizza pan with parchment paper. Transfer the almond flour pizza dough to the center of the pan and use your hands to press the dough into a large circle, about a 1/4-inch thick and 8 to 10 inches in diameter.
If you want to use a rolling pin to get an even thickness, cover the crust with an extra piece of parchment paper, to prevent sticking. (The rolling pin isn’t necessary though, unless you’re a perfectionist!)
Bake the pizza crust for 10 minutes at 400ºF. Par-baking the crust will ensure that the center of the crust is cooked before you add any toppings.
3. Add the toppings.
Once the crust has cooked for 10 minutes, remove it from the oven and add a thin layer of tomato sauce. Then add any toppings you like, such as sliced vegetables or sausage, and sprinkle on the cheese.
Return the pizza to the oven to bake until the cheese has melted, about 10 more minutes. Then it’s ready to slice and serve warm with any extra garnishes you like, such as red pepper flakes.
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.
Frequently Asked Questions
Yes, I recommend doubling this recipe so you can bake a second pizza crust to save for later. After baking the crust as directed, you can slice it into pieces and store them in an airtight container in the freezer for up to 3 months. When you’re ready to bake it again, you can add the toppings directly to the frozen crust and bake at 400ºF for 10 to 15 minutes, until everything is piping hot.
If you skip the oil in this recipe, the texture becomes more gummy and is more difficult to flatten with your hands. This recipe calls for the minimum amount of oil that resulted in a crust my family would actually enjoy, but feel free to experiment with it.
This pizza crust recipe is low carb when you use the variation that calls for an egg, instead of the starch and flax seed combination. You may also want to try Cauliflower Pizza, Zucchini Pizza Boats, or Cauliflower Steak Pizza for more of a keto pizza crust. I even have a Vegan Cauliflower Pizza Crust made with flax egg and almond flour, if you prefer.
Looking for more almond flour recipes? Try Almond Flour Brownies, Almond Flour Pancakes, Almond Flour Muffins, and Almond Flour Chocolate Chip Cookies for more ideas.
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
If you try this almond flour pizza crust recipe, please leave a comment and star rating below letting me know how you like it.
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.
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.