Low carb pizza crust is pretty much a staple at our house these days. Even though it’s hard to believe it now, I spent my early college days living on frozen pizza. It wasn’t even good frozen pizza, it was probably the cheapest kind you can get. My roommate and I would get home from work or school, throw that cheap frozen pizza in the oven, and call it dinner. Night after night.
Who was this girl? Was that really me? Needless to say, I’m making up for lost time now.
When I first started eliminating grains from my diet, I spent years avoiding pizza altogether. As I started to get creative with my recipes, I realized that it doesn’t have to be this way! You actually can have pizza without the carbs, wheat, or that over-stuffed feeling that no one likes.
The frozen pizza I remember from my college days is a far cry from the homemade low carb pizza crust that I make now. My paleo pizza crust is gluten-free, naturally low in carbs, and believe it or not, it’s actually good for you. It’s also packed with protein from eggs and healthy fat from coconut oil and almonds, as well as vitamins and minerals.
I like to make my low carb pizza crust about a quarter-inch thick, which gets it pretty crispy. You can make it any thickness you like. However, keep in mind that you’ll detect more of the almond flour nutty flavor if you make it thicker. Just adjust the oven time up for a thicker crust (a more chewy option) or down for a thinner one (for extra crispy). Watch this paleo pizza crust closely, because once it starts to burn, it progresses quickly.
If you don’t have a rolling pin, pressing this gluten-free crust down with your fingers will work too. Just make sure to get it to a uniform thickness. If you find the almond flour dough too sticky for rolling or pressing, you can refrigerate it for a while which will help remedy this problem.
What I love about this low carb pizza crust recipe is it’s incredibly fast and simple. Whisk together the four simple ingredients, roll out the dough thinly, and stick it in the oven for fifteen to twenty minutes. The prep only takes a few minutes, and you can go do something else while you’re waiting for it to bake in the oven.
Finally, top your paleo pizza crust with marinara sauce and your favorite toppings, then it goes back in the oven for another 10 minutes. Talk about an easy weeknight dinner.
4-Ingredient Low Carb Pizza Crust (Paleo, Gluten-free):
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| Servings | Prep Time | Cook Time |
| slices of crust | 5 minutes | 15 minutes |
| 4-Ingredient Low Carb Pizza Crust (Paleo, Gluten-free) A paleo, low carb pizza crust that's thin & crispy! With 4 ingredients, this easy pizza dough recipe is a perfect base for your favorite toppings. Gluten-free, dairy-free, keto, and vegetarian, too.
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- 2 cup Almond flour
- 2 tbsp Coconut oil (melted; can also use butter or ghee*)
- 2 large Eggs
- 1/2 tsp Sea salt
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Mix all the ingredients together until a dough forms (you can use a food processor or just mix well manually).
- Compact the dough into a ball. Place between two pieces of parchment paper and roll out to 1/4" thick.
- Remove the top piece of parchment paper. Transfer the crust on the parchment paper to a pizza pan. Poke a few times with a toothpick to prevent bubbling.
- Bake for 15-20 minutes, until golden.
Net carbs per serving: 3g
To finish making pizza with this crust, top with desired toppings, then return to the oven for 10-15 minutes, until cheese is bubbling and edges are crispy.
*Use butter or ghee instead of coconut oil if you are sensitive to the flavor of coconut oil.
| Print recipe |  Yum |
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Want more low carb, gluten-free ideas for pizza? Try these:
I made this pizza and it was YUMMY! Now i can have pizza without feeling so guilty. Thanks so much for this recipe! 🙂
Thank you, Norma! I’m glad you enjoyed it!
Think I’ll try this an add oregano and thyme to it.
That sounds delicious, Luci.
I tried this and was really disappointed. I’m wondering if I did something wrong. The first issue I had was the size. There was no way I could have rolled this out to where 8 small slices of pizza was even close to possible. The second issue I had was with the coconut oil. Perhaps I will try to sub it out with olive oil? The issue I had was that (and I have this often with coconut oil), is that while I understand it’s such a healthy oil to use, it overwhelms all of the other flavors. It tasted like I was eating a no-sugar coconut cookie with a savory topping. Did anyone else have this issue? Any suggestions?
Thank you for asking! The crust needs to be rolled out quite thin to be the size of a pizza – only about 1/4″ thick. This gets it nice and crispy. If you prefer a thicker crust, you can double the recipe and bake for longer as needed.
Regarding the coconut oil, some brands have a stronger flavor than others. I use this one and don’t find the flavor to be overwhelming, but some people are more sensitive to it. You can definitely find a substitute. Olive oil might work okay, but I would recommend using grass-fed butter as a replacement for the coconut oil instead (its consistency is closer). Hope this helps!
We have been Paleo for 3 weeks now and it’s been a bit of a struggle at times. But we know how great we feel and are already reaping the benefits! But we miss certain things – Pizza being one! Can’t wait to try those, and from what I’ve read, sounds like all are keepers.
Can the crust be frozen after baking? My carb eaters like to have pizza a lot so I really want a crust that’s ready so I can make mine while we are waiting for delivery of theirs.
Yes! I’ve frozen this before without a problem. After that it can be used the same way as any other frozen pizza crust. Just be careful handling it because it can crack more easily than a flour crust.
Just put this in the oven.
However, when I made it, it did not dough up very well. It was SUPER sticky and stuck terribly to the parchment paper. I ended up putting thin rubber gloves on and sprayed my hands with non-stick cooking spray. Worked like a charm.
Make Keto, have pepperoni. I’ll let you know how it comes out!
Hi Kurt, The dough does stick a bit, but will do so more if the it has the chance to warm up before rolling it out. If it’s hard to work with, you can refrigerate it for 30-60 minutes before rolling it out, which will make it less sticky. Enjoy your pizza.
Thanks for this recipe. I have been going low carb for about 3 months and am dying for a pizza!!
Hello, Do you think I can sub the almond flour with coconut flour?
Unfortunately this recipe wouldn’t work as-is with coconut flour, because it absorbs so much moisture. Almond and coconut flour are not generally interchangeable in recipes. You’d need to adjust ratios and I haven’t tested it. I do have a very popular recipe for 3-ingredient coconut flour tortillas that I would recommend.
Thanks for the recipe. I liked it but am not crazy about the “eggy” taste that this and most other low carb breads/pizza doughs tend to have. Can I use just whites? Or can I reduce the amount of eggs?
I haven’t detected an eggy taste, but using only egg whites should work fine. If you’re using egg whites from a carton, it will be approximately 1/4 cup egg whites to replace an egg.
I looove this pizza crust! I mentioned it on my blog because it’s heavenly!
Thanks for the recipe.
Can you use gluten free flour in place of almond flour? I couldn’t find almond flour.
Gluten-free flours vary widely in the ingredients they contain, so it really depends on what’s in it. In general, the recipe is designed for almond flour, so using a different flour would likely have different results. I would recommend trying almond flour if you can. If your local grocery stores don’t carry it, you can buy it online here with free shipping.
Where you use “almond flour” in your recipes do you really mean almond flour, which has hardly any fat in it? Or do you mean ground almonds / almond meal ? I find the terminology in American recipes confusing as it means different things in the UK. It would be a waste of expensive ingredients if you use the wrong one as they are quite different! I wish American food blogs would be more specific as they are now read world wide.
Hi Penny,
In the US, both almond meal and almond flour are made out of ground almonds. Neither is low fat, but they are very different. Almond flour is blanched and finely milled, providing a smooth texture, whereas almond meal includes the skins and is more coarse. They will yield different results. Almond flour works much better in baked goods that need a finer crumb, but either one works fine for something like breading.
I looked up what almond flour means in the UK, and just found out that some UK almond flours are de-fatted using a cold pressing process. Otherwise, they should be similar to US almond flour, but not almond meal. None of my recipes use the de-fatted version. But if you’re wondering, it should work fine for this particular pizza crust recipe. It may be a little more dry due to the reduced fat, but for a crust this isn’t a big issue.
The recipe card in each of my recipes does include links to the specific ingredients used, so if you’re interested you can purchase the exact product online. For almond flour, I like this one and this one. Hope this helps!
Well, I live in the UK and did not know we had de-fatted almond flour. I only buy ground almonds, put them in my blender and make flour myself, as almond flour is so hard to find and expensive over here. I love your way of printing – being able to choose the quantity is very helpful!
This recipe is 3g carbs for the whole crust, right?
Hi Jordan, The nutrition facts are per serving (1/8 of the pizza crust).
Better yet, try avocado oil! I have not tried the recipe yet, but I love the coconut flavor. I’m excited to make this, the tortillas, and the bread! Thanks a lot for all the great tips! ❤
Hi Susan, You’re welcome and I’m so glad you’re looking forward to trying the recipes. I love avocado oil and use it all the time, but for this recipe I recommend either coconut oil or butter (oils that are liquid at room temperature act differently). If you do try avocado oil I’d be curious to hear how it goes.
Excited to try this. 🙂 Thanks!
Maya, I found your 4 ingredient pizza crust recipe. You don’t say how much oil or butter to use. My grandson was just diagnosed, and needs to be gluten-free. And he loves pizza!!! If you could let me know the amount I’d be very grateful. Thanks.
Hi Deb, The amount is listed on the recipe card – 2 tablespoons of coconut oil or butter. Hope this helps!
Maya… Finding your blog has made my day! My hubby is newly diabetic, and so we are trying to change our eating lifestyle. But I have been a professional baker for 17 years, and a life without bread and dessert… thank you for your recipes! I am so excited to try them all!
Thank you so much, Danielle! I’m so glad the recipes are helpful for you. That means so much coming from anyone, but even more so from a professional baker!
If you cook the crust but aren’t going to cook w/toppings for about 1 hour, can you just refrigerate it after it cools?
Hi Priscilla,
Yes, you can refrigerate it, but for that amount of time you could leave it on the counter as well. Before adding the toppings, it’s about as stable at room temperature as any other baked goods (breads, cookies, whatever), so should be fine sitting on the counter for an hour (or more) until you are ready to add toppings.
I wouldn’t recommend adding toppings ahead of time (especially the sauce), because the crust won’t stay crispy if it sits with the sauce on it for a long time. I make the crust itself ahead all the time, though. 🙂
Do you recommend freezing the crust before it’s cooked?
Good question! No, there is no need to freeze it unless you want to just have one in the freezer ready to go. Otherwise, you can just add the toppings immediately after making the crust and return to the oven right away.
This was great! I used ghee in place of coconut oil and garlic salt in place of salt. I also added some Italian seasoning. It was yummy!!!
Thank you, Jeana! I’ve made it with those swaps too and agree it’s great that way.
May sound silly, but I don’t see the serving size. Is it the whole pizza?
Hi Cheryl, The serving size is one slice, which is 1/8 of the pizza.
I would try looking for a garlic flavored oil. Grape seed oil is also very healthy compared to coconut oil.
Hi Kelly,
Adding garlic to the pizza crust sounds delicious! I would opt for either garlic powder or crushed garlic.
However, I wouldn’t advocate grape seed oil as healthier than coconut oil (or healthy at all). Grape seed oil is usually highly processed and extracted using a chemical called hexane. Most of the beneficial components found in grape seeds are not actually found in the oil (source). In addition, it’s primarily made up of omega-6 fatty acids, which have been linked to disease when we consume too much of them (sources here and here). Since this recipe already contains almond flour, and almonds are high in omega 6’s, I wouldn’t use an oil that is also high in these.
On the other hand, benefits of coconut oil include fighting infection, reducing appetite, and improving blood cholesterol levels, among others (sources here, here, and here). The link between saturated fat and heart disease was disproven as well (source). So, don’t be afraid to use coconut in the recipe. 🙂
I can’t afford almond flour but I did make almond meal. My blender won’t make it fine like flour. Will it ruin the recipe? I just copied them by hand , all of them! Thanks, sure hope I can make them.
Hi Sharon, The texture will be a little different but you can still make this pizza crust with almond meal. I do prefer it with almond flour, but I’d still rather make it with almond meal than not at all. 😉
I made this today, and it was perfect! Thank you!
Thank you, Ada!
Looks delish!!! Does it need the sea salt added? I’m trying to reduce sodium and was wondering if I could just use some herbs in substitution.
Thank you! To me the sea salt adds flavor but it’s not absolutely required. (It’s only for taste, but not texture or other aspects of the recipe.) If you want to keep the same flavor, you could also use potassium chloride as a substitute to avoid sodium. And, I do love adding herbs to this crust, especially Italian seasoning.
If you want the health benefits of coconut oil but don’t like the taste you can buy a coconut cooking oil that is flavorless. Carrington Farms makes one that I found at Sprouts. It comes in liquid form.
Yes, liquid coconut oil should work! But, one thing to keep in mind is that it’s more processed and may have fewer benefits. The kind that is liquid at room temperature (also known as MCT oil) has lauric acid removed, which is a significant beneficial component in coconut oil (source).
I have a question about the carbs. Are you basing your carbs count off the whole pizza or one slice? Everything I have researched says almond flour has 6g carbs per half cup. But I am new to this 🙂
Hi Raina, Almond flour does have 6g net carbs per 1/2 cup (total carbs minus fiber). The nutrition info for the pizza is per serving (per slice), not the entire pizza.
Made this tonight with low carb alfredo sauce, chicken, bacon and mushrooms. My first try at this type crust!
Thank you, Glenna! I love those toppings.
Any options for a flour substitute? I have a severe nut allergy.
Hi Lisa, Sunflower seed flour or golden flax seed meal would probably also work (use the same amount instead of almond flour). But, you’ll be able to taste those flavors in the finished crust, so only use a flour that you really like the taste of.
Howdy there Maya! I made this last week and it was absolutely scrumptious! Thanks for this recipe! I will be making it again this week.
Thank you, Michael! I’ve been making it almost every week, too. 🙂
Thank you, thank you, thank you for this recipe! It’s so simple and easy to make! I have tried to make pizza crust out of cauliflower and found other recipes that call for this I don’t normally have on hand! My pizza looks awesome! I added garlic, basil and oregano to the crust and topped with bbq sauce, chicken mix (shredded chicken, onions, garlic, cooked in bbq sauce) and bell peppers, baked and added sliced tomatoes and banana peppers before eating. YUM! ❤❤ my favorite pizza crust recipe by far!
You’re very welcome, Trina! Those seasonings and toppings sound like an amazing combination.
Sum-ma-na beech…. say that like an Italian from the Bronx… who the hect tells a fat Italian girl from NY to stop eating so many carbs? I wanna bust my doctor’s head open… butta-gonna listen, don’t want to, have to, 🙁
Then I come across this keto diet and battabang, I get to eat mozzarella, now I’m a happy fat Italian girl again! So, Maya, I gonna make yous pizza, and I give you feedback. It’s Friday, my pops always got pizza Friday night. Wish-a-me luck!!!
Good luck, Dorothy! I’m glad this recipe is helping you stick to your new way of eating.
Trina, that sounds amazing!!! I’ll try that next with some fresh arugula!!! Best wishes.
I’m going to have to try this! I like simple recipes with minimal ingredients. AND I love pizza but regular pizza dough makes me feel like garbage. Thanks for sharing. Going to try it this weekend!
Hi Jim, I totally agree! Enjoy the pizza!
This is the absolute best low carb pizza crust I have made…and boy have I made A LOT! It was such an easy recipe. I used ghee and added some herbs as some suggested. My husband said it’s a keeper. Thank you so much for sharing! We can now enjoy pizza with less guilt 🙂
Thank you, Val – that means a lot!
Finally a pizza crust that is healthy and tastes good (and not a cauliflower crust!)!!! This was a hit in my house – I made a double batch since I used a cookie sheet instead of a pizza pan. I did have to add a bit more almond flour because I used jumbo eggs instead of large. Great recipe!!!
Thank you, Missy! Great idea to make a larger batch on a sheet pan, too.
Hi Maya, So there are 48 carbs in a whole 8 slice pizza, just in the crust? Guess I’ll have to limit myself a LOT, since on Wheat Belly diet 15 carbs a meal is all you can have.
Hi Judi, One slice of the crust has 3g net carbs (it’s 6g total carbs, but most people can count net carbs), so I don’t find needing to limit yourself with it much, even on a low carb diet (or variations of it like Wheat Belly). This crust is also very filling, so that helps, too. I can’t imagine being able to eat anywhere near a whole pizza, even if you are extremely hungry.
You’re right! I forgot about the NET carbs, which makes it work great for Wheat Belly diet. I made this last night for the first time and it turned out great. You’re right, after 2 slices (and I was hungry) I was full and very satisfied. I just started this new way of eating on Easter Sunday (5 days ago) so it’s all new to me, but this will be a “go to” recipe, I’m sure. Next time I make this I will divide the dough in half and make 2 smaller crusts and make them very thin. I will also shape the edge after rolling it out so the very thin parts don’t get over-done. By the way, my dog loves this crust too, and it’s healthy for him. Thanks for your great recipes!
Omg, so good. Easy to make, and not messy at all. Topped mine with marinara, cold cured chorizo, and almond yogurt with basil, garlic, and cumin. May bake it longer next time. Was more of a biscuit/cookie texture. But unbelievable. Yum
Thank you so much, Kaleb! Like you said, the texture does differ a little from a traditional chewy pizza crust. For a chewier pizza crust, I also have this pizza crust recipe you could try.
Hi, I have made many different types of pizza crusts. Everything from cauliflower to the more eggy variety and I have to say that this is my FAVORITE! Now, in answer to the dough stickiness, I put parchment paper on the bottom with my pizza already on the pan and topped it with wax paper to roll it. It worked great! Also, how many people does the pizza serve?
Thank you so much, Dawn! This is a favorite at our house, too.
As for the number of people, it depends on various factors like toppings, what else you’re having, etc. The recipe makes approximately a 12″ thin crust. The nutrition info is for one slice (assuming 8 slices total), but people would probably have more than one. It’s very filling though, so for me 2 slices is usually enough even on their own.
Could you add spices and chia seeds?
Hi Genia, Absolutely! I often add Italian seasoning, but you could add any spices you like. I haven’t tried chia seeds but think that shouldn’t be an issue either, as long as it’s not too much to change the consistency of the dough.