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My Almond Flour Pizza Crust Makes The Easiest Crispy, Healthy Pizza
I’ve made many healthy pizza recipes over the years, but this almond flour pizza crust is by far my oldest and simplest, from way back in 2016. I originally created it as a more nutrient-dense throwback to the crispy frozen pizzas from my college days.
More recently, I made a few minor adjustments. I started using olive oil instead of coconut oil, and swapped a little of the almond flour with tapioca flour — and I think it’s even better now. Here’s why I still keep coming back to this healthy pizza crust:
- Thin, crispy crust – It’s got some serious crunch, so only make it if you love your crusts crispy! And I love that it tastes neutral, so it’ll work with any toppings you love.
- Just 4 ingredients – Plus salt. I used to make this almond flour pizza crust recipe with 3, but recently added a fourth and the texture is even better.
- Easy to make – The dough comes together in one bowl (hi, busy weeknight!), is quite easy to work with, and can even be made ahead. It’s an easy weeknight meal all by itself, or pair it with my creamy cucumber salad, zucchini noodle salad, or artichoke salad.
- Actually good for you – This recipe is gluten-free, dairy-free, naturally low in carbs, and packed with protein from eggs and healthy fat from olive oil and almonds. I feel so much better eating it than a regular white flour crust.
If you’re craving pizza with a thin, crispy, and healthy pizza crust without much fuss, this is the one. Make it with me!
“I loved it! I cooked mine in a cast iron pan, yes I used parchment paper. I love the crust as it has a little crunch. I also love the fact there are minimal ingredients! I’ll definitely make this again!”
-Michelle
Ingredients & Substitutions
Here I explain the best ingredients for my healthy pizza crust recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – I don’t recommend substituting anything else, as it’s the main ingredient, and the brand makes a big difference. This is the only one I use because it’s ground much finer than others. I used to make this recipe with other brands before I made my own, and the results were often too grainy. Almond meal will be the worst in that department, but even blanched ones can be inconsistent.
- Tapioca Flour – This is a relatively recent addition, sometimes called tapioca starch. I replaced 1/2 cup of almond flour in my original almond flour pizza crust recipe with this tapioca flour, which made the texture just a little chewy but still crispy. You can use more almond flour instead if you want extra low carbs.
- Olive Oil – My recent fave is this one. I used to make this crust with refined coconut oil, which is flavorless, but now prefer olive oil. Either is fine. If you are not strictly dairy-free, you can use ghee. I don’t recommend using unrefined coconut oil, as you’ll taste the flavor.
- Eggs – For binding. You might be able to use an egg substitute, such as flax eggs, but it won’t be as sturdy.
- Sea Salt – For balance. If you want to cover up the almond flour flavor more, I recommend adding dried herbs (such as Italian seasoning mix, dried basil, or dried oregano) and garlic powder.
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How To Make Almond Flour Pizza Crust
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, combine the almond flour, tapioca flour, and salt.
- Add the olive oil and eggs. I usually add these after mixing the dry ingredients, but in the picture below, I just added everything at once. Mix well until a dough forms.
- Form the dough into a ball. It’s usually pretty easy to work with, but if your kitchen is humid and you find it’s sticky, it’s helpful to pop it in the fridge for 20-30 minutes to firm up. I also have more tips below for working with sticky dough.
- Roll it out. Place the ball between two pieces of parchment paper, then use a rolling pin to roll out a circle, 1/4 inch thick. I usually get a crust about 10 inches in diameter with this thickness.
- Bake the almond flour pizza crust. Transfer it to a pizza pan (right on the parchment paper), or if using a pizza stone, use a pizza peel to slide it onto the stone in the oven. I used this pizza pan below, but usually prefer my pizza stone for a crispier crust texture.
- Add sauce and toppings, and bake again. I added mushrooms, bell peppers, red onion, fresh basil, and a little goat cheese. You can skip the cheese for paleo or dairy-free. Alternatively, leave crust plain, let it cool, and refrigerate or freeze for later.
My Recipe Tips
- To mix the dough faster, use a food processor. I usually do it by hand in a bowl instead (less dishes to wash!), but it does help if you need dinner on the table quickly.
- How to handle sticky dough: Chilling the dough in the fridge has the biggest impact, like I mentioned above. Sometimes, I find it helps to spray the parchment paper with olive oil spray, and use this marble rolling pin, which stays cool better than wood.
- The thickness you roll this almond flour pizza crust recipe is important. If it’s not all the same thickness, it won’t bake evenly. The baking time can also vary even with slight differences in thickness, so I always recommend checking on it a little sooner.
- You can spread the dough by hand, but it’s not easy. That’s because you have to get it very thin for the best texture, and it can be a challenge to get an even thickness that way.
- Prick crust with a fork to prevent bubbling. I skipped this in my pictures above and it turned out okay, but I get more consistent results if I do this step.
- A pizza stone gets you a better texture than a pizza pan. I have this pizza stone. Since you have to preheat it together with your oven, you’ll also need a pizza peel to slide the crust onto the stone.
- Don’t let the crust edges get too dark during the first bake. You want the crust firm but not very golden at this point. The edges will get darker when baking with toppings. If they do get golden upfront, I find it helps a little to cover them in foil before you bake again.
- For the second bake, you can place the almond flour pizza directly on the oven rack or pizza stone. You’ll still need to bake the raw crust on parchment paper to prevent sticking. After adding the toppings, I get a crispier result without the paper.
- Watch closely while baking. This includes both the parbake and the later one. Once the crust starts to burn, it progresses quickly.
- Need topping ideas? I have over a dozen combos between my keto pizza and cauliflower pizza posts — the same toppings can be used on this almond flour pizza crust, too!
Almond Flour Pizza Crust
By
My healthy almond flour pizza crust recipe is thin, crispy, and easy to make with just 4 ingredients. Add your favorite toppings and enjoy!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). If using a pizza stone, place it on the middle rack before preheating.
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In a large bowl, whisk together the almond flour, tapioca flour, and salt. Add the olive oil and eggs. Mix all the ingredients together until a dough forms (you can use a food processor or mix by hand).
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Compact the dough into a ball. Place the ball between two pieces of parchment paper, then use a rolling pin to roll out a circle about 10 inches in diameter and 1/4 inch (0.6 cm) thick.
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Remove the top piece of parchment paper. Poke the crust a few times with a toothpick to prevent bubbling.
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Transfer the crust on the parchment paper to a pizza pan, or if using a pizza stone, use a pizza peel to slide it onto the stone in the oven.
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Bake for 10-12 minutes, until the almond flour pizza crust is firm but not yet golden.
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Remove the crust from the oven. Add sauce and your favorite toppings. Return the almond flour pizza to the oven for about 10 minutes, this time directly on the pizza stone, without parchment paper. It's done when the cheese is melted, and the edges of the crust are golden brown.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/8 of entire recipe
- Tips: Check out my recipe tips to help you work with this dough and get the perfect texture in your almond flour pizza crust. I also have texture variations below.
- Storage: Cool the pre-baked crust completely, wrap tightly, and store in the refrigerator for up to a week. You can also keep leftovers in the fridge for up to 2-3 days, they don’t last as long since the sauce will start to make the crust soggy.
- Reheat: Add toppings and bake as usual. If you’re reheating already topped pizza, I recommend 350 degrees F instead.
- Freeze: You can wrap and freeze a plain crust for up to a year, or assembled pizzas for up to 3 months. If you add the sauce and toppings, freeze immediately. Bake from frozen — do not thaw first.
📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Healthy Almond Flour Pizza Crust Recipe
Texture Variations
The texture of this healthy pizza crust is different from traditional versions. I’ve got tips to help you make it the way you like:
- For a crispy texture: This crust naturally comes out crisp, but for extra crispness, roll it out as thinly as possible. I aim for about 1/4 inch thick. Thick crusts take longer to bake and you’ll detect more of the almond flour flavor if you make it thicker.
- For a chewy texture: I recently added tapioca flour to the base of this almond flour pizza crust recipe, which helps add a little chew. To make it even chewier, mix 1/4 to 1/3 teaspoon of xanthan gum with the other dry ingredients. You can also add gelatin — mix a tablespoon with a bit of water first, let it thicken for a few minutes, then use a hand mixer or food processor to incorporate into the dough.
More Healthy Pizza Recipes
Healthy pizza crust is my jam, so I’ve got lots of lighter ways to enjoy pizza! Try one of my others next:
421 Comments
Kim
2Hi! I make this pizza often and we love it! I actually add garlic powder and a little bit of Italian seasons to the dough to add some flavor. I also use a silicone baking mat instead of parchment paper and it works perfectly. I don’t use a rolling pin either. I get my hands a little wet with cold water and smooth it down that way. But, I am wondering if you’ve ever tried making the dough and putting it in the fridge or freezer for another day? For example, if I want to make a pizza tonight and then I want to make another one tomorrow, I could make two things of dough, wrap one up and store in fridge until I am ready to bake next day? Have you ever tried that?
Maya | Wholesome Yum
0I’m glad you like this recipe, Kim! Thank you for sharing your experience with it. Yes, you can prep the dough and keep it in a ball in the fridge wrapped in plastic wrap. You can also bake the crust in advance and store that in the fridge.
Kathryn
1I’ve made this crust a few times and we really like it! I do 1.5 cups almond flour, 1/2 cup tapioca flour, and 1/2 tsp xanthan gum in the recipe. I also use olive oil instead of the coconut oil, and I add some Italian seasoning. I roll out thin between parchment paper and roll the edges up to be crust. It holds together really well for any toppings we put on.
Michelle
1I loved it! I cooked mine in a cast iron pan, yes I used parchment paper. I love the crust as it has a little crunch. I also love the fact there are minimal ingredients! I’ll definitely make this again!
Sylvia
1This was very good and sturdy. I added some garlic powder, oregano, and basil to the dough. I’m going to make crackers with this recipe since the crust was so sturdy. I really like your recipes, but the ads make it difficult To read the posts. Sometimes I give up because of all the ads.
Wholesome Yum D
0Hi Sylvia, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Agnes
1I love a thin pizza crust so this recipe is perfect! I appreciate that the ingredients are things I always have readily available in my pantry as well.
Susan
1I think this will become my go-to pizza crust. It is so very simple to put together, and it comes out nice and crisp. I used butter in it because my coconut oil had been in the fridge and I couldn’t get any out of the jar. Using this crust means I have to be creative about cooking the pizzas I like to make, which have non-“standard” toppings and generally call for a higher oven temp. But needing to figure out such things is well worth the effort, so I can eat pizza. With this crust I won’t miss any of the recipes I used to like.
Madi Lee
0Made this the other night and was very disappointed not what I expected. Texture of crust was not as crispy and overall taste was a little bland. But recipe was easy to follow and well organized.
Maya | Wholesome Yum
0Sorry to hear that, Madi! Did you make any changes to the recipe? It always turns out crispy for me. I’ve added some extra tips that might help for next time.
Linda Monforte-Ritter
0I can’t use almond flour due to nut allergy of my husband who shares my food during dinner. Maybe because I have to use coconut flour, but anything that makes a dough or crackers mine always has a lot of “dust.” This pizza wasn’t good @ all. Please don’t put it on my menu again. We’re SO enjoying everything else‼️ just not the dough/crackers things-they fall apart
Maya | Wholesome Yum
0Hi Linda, Almond flour and coconut flour are not interchangeable. This recipe definitely will not work with coconut flour. If you want a coconut flour crust, my most popular keto pizza here has an option for coconut flour (be sure to follow the measurements listed for coconut flour, not almond). Hope this helps!
Me
0This recipe was easy, and tasted great. I am not an experienced bread baker and had trouble getting the ball of dough to roll without sliding all over the counter, but eventually secured the parchment paper and rolled it out. I’ll definitely make this again.
Jen
0This just came out of the oven about 15 minutes ago and I was drooling. This was my first ever attempt at nontraditional pizza and I was so excited. On one half I put ricotta, shredded chicken breast, bacon and spinach. The other half I used provolone, fresh mozzarella, onions, mushrooms and green bell peppers. It looked amazing and I was pleasantly pleased at how substantial it was at holding all of the weight of toppings without crumbling or breaking and then….I took a bite. ?My mind couldn’t grasp what I was chewing. The texture was not as it appears to the eye.I had to have a glass of water on standby to get it down without coughing. I followed the recipe exactly and it was like cardboard mixed with a cracker. Luckily the toppings saved the day and I still can eat something for dinner. It’s a good concept but was a failure for me.
Maya | Wholesome Yum
0Sorry to hear that, Jen! You might like my updated version with tapioca flour added. It’s a significant improvement to the texture.
Shamah
0Can someone please tell me about how many grams are in one slice or 1\8 slice? Much appreciated thank you.
Wholesome Yum D
0Hi Samah, To get this info you could slice the crust into eight even pieces and weigh one of those pieces.
Paleo Mom
0I made this per instructions & baked inside my ninja skillet ? worked like a charm! I added Italian seasoning, garlic powder and smoked paprika. I used parchment paper to kinda smash it down into shape in my pan until I got the size I wanted. 10/10! Will be topping with organic marinara, diced red/green pepper, onion, lots of BASIL, and sliced Trader Joe’s jalapeño chicken sausage. P.S my daughter and hubs LOVE IT. It’s perfectly chewy if cooked 3 mins less and a delicious crisp!
Kathleen D
0Tried this tonight. I usually do the fathead dough but wanted to give this a try. We really liked it. I halved the recipe since it is just 2 of us and if there is pizza laying around I will keep eating it. Hard to get used to these tiny portions but at least it tastes good.
cath
0This turned out perfect! Loved the ease of preparation too!
Taylor
0So easy to make and perfectly crispy and delicious! My new favorite paleo pizza crust to make for pizza night!
Kourtney
0Tried this crust tonight and my kids loved adding some homemade spaghetti sauce I made and it was amazing also made another crust with cashew but the ratio of flour to egg is different it was a little runnier so had to add around 1/2 cup more flour.
Jenniffer LaCroix
0Hi, I’m assuming the nutrition is just for the pizza crust? This sounds really good and easy to make.
Wholesome Yum D
0Hi Jennifer, Yes, the nutrition info listed is just for the crust.
Darlene Walberg
0The crust turned out ok. I just do not like almond flour. Can I substitute a different flour? I used Glee instead of coconut oil. The crust was firm and held all my toppings.
April
0We add oregano, garlic powder & parmesan. Covers up the taste of the almond flour.
Wholesome Yum D
0Hi Darlene, Try this keto pizza crust with coconut flour instead, you may find that you like that one more.
Debbie
0I used olive oil instead of coconut oil and used the seasonings garlic powder, onion powder and Italian seasoning as one of the reviewers suggested, doubled the recipe and made 10 balls of dough. Made my own personal pan pizza and it came out SO SO GOOD!!! Thank you !
Yass Queen
0I hate coconut oil in everything so I used butter instead and it was fine.