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.
Almond Flour Pizza Crust
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.
Could I sub in an egg for the arrowroot and flax seed? If so, would the cooking instructions still remain the same?
I think the crust will be denser in that case, but I think the baking time would probably be the same.
Thank you! This was easy and tasty! The only substitution I made was using
tapioca flour instead of arrowroot.
I’m so glad you enjoyed it! Thanks for letting me know, and I’m glad to hear that tapioca flour was a success, too.
Love your recipes, Megan! Could I substitute egg for the flax? If so, should I use one or two eggs? Thank you!
I would probably try it with just one egg and see if the batter holds together that way. You might not need as much water in that case, either.
Amazing pizza crust!!!Thank you for this! I have been experiementing with so many crust recipes and this is finally THE ONE. 😃
Yay! I’m glad it was a hit!
Made this last night and it was amazing!! Perfectly held together and everyone loved it… it will be my go-to crust from now on! I forgot to use the baking powder and used the Tapioca Starch… also used ground chia in place of flax but it turned out great! And I still make a half-batch of your almond meal chocolate chip cookies almost EVERY evening!!! Thank you for another great recipe.
I’m so happy to hear that, Michelle. Glad you are enjoying the recipes!
Hello! Can I use oat flour instead of almond flour?
This makes the best gluten and dairy free pizza crust. Comes together quickly and the taste is amazing. Will definitely be making this again.
I am impressed at how quickly this comes together and it tastes delicious! Thanks for the great recipe 😊
I found that I had to add extra water..did I do something wrong? Also…I only just realized that a serving was for half of a pizza…bc I ate the whole thing and I see why now..I”m still full and a little bloated this morning after eating it last night…hoping it will keep me full all the way until lunch!
also I used xhanthan gum in place of arrowroot and think it still worked fine.I substituted it out 1:1 so I’m hoping that was the right call.
A nice alternative to the more labor intensive (but worth it anyway) cauliflower pizza crust.
Turns out very nice & crispy!
Thank you so much for this recipe. I love the nutty taste of almond flour. So many recipes add cheese as a binder, especially store-bought GF crusts. Keep up the great work!
I’ve had some BAD GF pizza crusts, and this was excellent! For anyone wondering, it totally works with the leftovers from making almond milk – as long as you dry and grind it fine first. Yum!
I already made 2 recipes from your site in a day.. definitely yummy! Can’t get over almond flour recipes 🙂 thank you!
I notice on the simple mills almond flour crust mix it calls for apple cider vinegar. Did you happen to try ACV with this recipe?do you know what purpose it would serve?
Very tasty!
I would use 1 egg. It may hold the crust and make it crispy. My crust fell apart. Wonder if it’s because bi used a skillet to bake it instead of a baking sheet.
Overall it was really flavorful.
This was the best pizza crust I’ve ever made at home!! Used hummus as “cheese” and topped with amoke veggies. Cook your mushrooms ahead of time – this is done fast!
Awesome crust is healthy and crunchy
I am wondering what I could use in place of the flax or chia seeds (allergy). I also can not have egg.
Thanks!
This is a great alternative to a healthier pizza. Great taste, it did cracked a bit though.
Hello,
I am on a keto diet for health reasons. Can I use psyllium husk powder instead of the arrowroot powder?
And if so how much?
Thank you!
This is the best pizza crust ever! We love the garlic and oregano in it. It’s so easy to make.
This pizza crust is so easy to make and tastes delicious! Our entire family loves these pizzas.
It came out chalky for me. I had to sdd a bunch of water to get it to stick, and I think next time I’ll add more oil instead or double the measurements listed here. When I followed it to a T, the dough was clumpy and super dry. Willing to give this another try though.
This recipe has become our traditional Friday night pizza! I love how easy it comes together, and I really love how incredibly flavorful it is! The crust stays firm after I add my toppings, so I can really load it up.
Made it last night. Delicious! Thank you very much for the recipe!
Very goods for dare I say, better than simple mills!?! Made it exactly as written and my toddlers and I loved it. Thank you!!
This recipe is amazing! It has been so hard to find a good pizza recipe and this is finally it! My husband, who doesn’t follow a paleo diet, said that it was the best pizza he’s ever had. I didnt have flax seed so I used 1 egg. Can this recipe also be used to make biscuits or pigs in a blanket? I feel like the dough has a good biscuit texture.
Oh my gosh, we love this! I always double the recipe so we have leftovers. I would rather eat this crust than any other! It’s super easy to mix up in advance (minus the wet) and grab for a quick dinner. Thank you for sharing.
Love this recipe! Have made it several times. Its easy, quick and a filling serving for one!
We loved the gluten free egg free banana muffins , they were great! Thanx
Makes two personal pizzas in the air fryer perfectly!
What settings did you use?? I want to try this!
Bake setting 400 for 8-10 minutes til the edges looked a little brown
I love this pizza crust recipe…it’s my go-to for pizza night!
Can you use the pulp left over from home made almond milk instead of almond flour ?
OMG… the best vegan pizza ever!!! I could just eat the crust by itself!!!
So easy! No need to wait for any dough to rise. Have healthier pizza fast. We drove by a pizza restaurant and that prompted my children to want pizza for dinner. So I say what I always say: “Let’s go home and make it.” (It’s always healthier making it yourself) Megan’s recipe to the rescue! My children loved this crust. I made them each their own pizza crust and they could put on any topping they wanted for their personal 10 inch pizza.
This is the best vegan & gluten free crust I have made and I’ve tried a lot! The recipe is easy, comes together quickly and it is the perfect texture. It’s not soggy and it’s not hard like a cracker. Friday night pizza in our house is back! Thank you, Megan!