Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Almond Flour Pizza Crust Recipe
- Ingredients & Substitutions
- How To Make Paleo Pizza Crust
- Texture Variations
- Storage Instructions
- What To Serve With Healthy Pizza Crust
- More Healthy Pizza Recipes
- Tools To Make Almond Flour Pizza Crust
- Paleo Almond Flour Pizza Crust (4 Ingredients!) Recipe card
- Recipe Reviews
Everyone needs a healthy pizza crust recipe in their arsenal. No matter what diet you may be on, pizza is a must, am I right? And this paleo almond flour pizza crust is here to deliver.
The frozen pizza I remember from my college days is a far cry from the homemade versions that I make now. This almond flour pizza crust recipe 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.
Classic keto fathead pizza (the reader favorite!) and cauliflower pizza crust are still my two best low carb crust recipes, but for those that want to reduce dairy or need a paleo-friendly option, this is the best of both worlds.
For the best almond flour crust pizza, the choice in flour makes a huge difference. Some brands create crusts that bake up too wet, flimsy, or lacking in flavor. I only use Wholesome Yum Almond Flour for this crust because it creates the best texture and neutral flavor for all my favorite paleo pizza toppings — perfect every time!
Why You’ll Love This Almond Flour Pizza Crust Recipe
- Neutral taste that pairs with your favorite toppings
- Deliciously thin texture
- Just 4 basic ingredients
- 5 minutes prep time
- Naturally grain-free and dairy-free with no yeast or gluten
- Perfect to make on busy weeknights, or freeze for later
Ingredients & Substitutions
This section explains how to choose the best ingredients for healthier pizza crust, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Almond Flour – The only flour I use for paleo pizza crust! It has a finer grind and a neutral flavor that works well in savory recipes. Cassava flour should be fine to substitute, though the carbs would be much higher. Coconut flour won’t work here, but you can make keto pizza with coconut flour instead if you like.
- Coconut Oil – Use refined coconut oil for a flavorless option, measured solid before gently melting. If you are not strictly dairy-free, you can use ghee or butter instead; I personally prefer these for flavor. I haven’t tried making it with other oils, like olive oil.
- Egg – Use whole, large eggs. I haven’t tried any egg substitutes including flax egg yet — let me know how it goes if you try it.
- Sea Salt – For basic seasoning in this healthy homemade pizza crust. You can also add your favorite dried herbs and spices (such as homemade Italian seasoning mix), if desired.
Need topping ideas?
I have over a dozen combos between my keto pizza and cauliflower pizza posts — visit those to see, as the same toppings can be used on this crust as well. (If you’re making it because it’s a paleo pizza crust, just be sure to skip the cheese.)
How To Make Paleo Pizza Crust
This section shows how to make almond flour pizza crust, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix. Combine almond flour, oil, eggs, and salt in a large mixing bowl or food processor until a dough forms.
- Roll. Roll out the paleo pizza crust into a circle. Prick crust with a fork to prevent bubbling.
TIP: Use two layers of parchment to avoid sticking.
Alternatively, press the almond pizza crust down with your fingers 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. Keep the bottom layer of parchment for the baking step so that the crust won’t stick.
- Bake. Transfer crust to a baking sheet or pizza stone and bake until golden brown.
- Top or store. Once the crust is pre-baked, add toppings and bake again until heated. (I added mushrooms, bell peppers, red onion, fresh basil, and a little fresh mozzarella, but skip the cheese for paleo.) Alternatively, leave crust plain and cool completely for storage.
Texture Variations
Paleo pizza crust with almond flour does have some texture differences compared to traditional versions. Use these tips to make it just the way you like.
For Crispy Crust:
This crust naturally comes out pretty crisp, but these tips can help if that’s what you’re going for…
- Roll it out thin. I like to make my almond flour pizza dough about a quarter-inch thick, which gets it pretty crispy. You can make it any thickness you like, but thicker crusts will take longer to cook through and you’ll detect more of the almond flour nutty flavor if you make it thicker.
- Watch closely. Once the crust starts to burn, it progresses quickly.
For Chewy Crust:
I love the simplicity of this paleo pizza recipe, but if you prefer a bit more chew, try adding:
- Xanthan Gum – This wouldn’t be strict paleo, but 1/4 to 1/2 teaspoon of xanthan gum is the easiest addition for a chewy result.
- Gelatin Powder – Mix a tablespoon with a bit of water first, let it bloom, and then use a hand mixer or food processor to incorporate into the dough.
- Tapioca Flour – If you want a paleo pizza but don’t need it to be low carb, you can replace 1/4 to 1/2 of the almond flour with tapioca flour, which will yield a more chewy result.
Storage Instructions
- Store: Cool the pre-baked crust completely, wrap tightly, and store in the refrigerator for 3-5 days.
- Reheat: Heat in a 350 degree F oven until golden and any toppings used are warm.
- Freeze: Wrap cooled crust tightly and freeze.
What To Serve With Healthy Pizza Crust
In our house, we like serving our healthy pizza crust with a variety of toppings (plenty of sauce, fresh veggies, and maybe some pepperoni!) with some veggie-packed salads and healthy sides. Here are a few of our favorites.
- Veggie salads – This crust pairs well with creamy cucumber salad, zucchini noodle salad, and cold roast vegetable salad.
- Leafy salads – For a more traditional pairing, try this crust with Italian marinated artichoke salad, chef salad, or spinach bacon salad.
- Sauteed vegetables – While crust bakes, cook up sauteed mushrooms, sauteed broccoli, or pan fried squash.
More Healthy Pizza Recipes
It’s easy to include your favorite pizza flavors into a healthy and satisfying meal! Try these delicious and healthy pizza ideas next time.
Tools To Make Almond Flour Pizza Crust
- Rolling Pin – Important for getting this almond flour pizza crust recipe thin and crispy.
- Pizza Pan – If you’re not using a pizza stone, get a basic pan like this one to cook your almond flour paleo pizza crust recipe.
- Pizza Stone and Pizza Peel – If you can get a pizza stone, do it! It will make the grain free pizza crust extra crispy. The pizza peel is to move the pizza on and off the stone.
Paleo Almond Flour Pizza Crust (4 Ingredients!)
This almond flour pizza crust recipe is thin & crispy! With 4 ingredients, this healthy paleo pizza crust is perfect for your fave toppings.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a pizza pan with parchment paper.
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Mix all the ingredients together until a dough forms (you can use a food processor or just mix well manually).
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Compact the dough into a ball. Place between two pieces of parchment paper and roll out to 1/4 in (.6 cm) thick.
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Bake for 15-20 minutes, until golden.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
- 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. Refined coconut oil is another option that should be flavorless.
Serving size: 1 slice, or 1/8 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
416 Comments
Chrissy
0I must have followed the directions wrong or something, because this crust was so crumbly I couldn’t even form a ball or roll out into anything. I finally pressed it into a circle shape and got it in the oven, but it crumbled even more upon trying to top it. I got so hungry and frustrated I threw it in the garbage… what a waste! I’m glad others figured it out. I just must be inept.
Maya | Wholesome Yum
0Hi Chrissy, Sorry it didn’t work for you. I’ve never had that happen before. Did you use the same ingredients and double check the amounts? Also, did you measure the coconut oil amount prior to melting? I’d be happy to help you troubleshoot but it’s hard to tell what went wrong just from what you told me.
Azita Yashar
0I would not recommend using coconut oil for this recipe. I made this dough last night looking forward to a delicious pizza. The combination of coconut flavor and Pizza seasoning wasn’t good.
Maya | Wholesome Yum
0Hi Azita, As indicated on the recipe card, you can use butter instead if you’d like. To me the coconut is not noticeable but I recommend using butter instead if you’re sensitive to it.
Debbie
0Try using refined coconut oil, it has no coconut flavor!
Maya | Wholesome Yum
0Great tip, thanks Debbie!
Karen
0I want to try a recipe for a vegetarian stromboli using this dough. After rolling out the dough and topping with the fillings, it needs to be rolled up. Will this dough work well for this and bake okay too?
Maya | Wholesome Yum
0Hi Karen, Unfortunately this dough won’t hold up well enough to be rolled up. A fathead dough like the one in this pizza crust will work better.
Julie
0Thank you! This is gonna be a staple in my house. I just made this and love it! I added garlic salt, chopped spinach, & Italian seasoning. I don’t have a rolling pin (gonna get one now), so I probably could have made it thinner for a more crispy crust. But it’s still really tasty and edges were still crispy.
Maya | Wholesome Yum
0Thank you, Julie! Those additions sound yummy. It does get crispier, the thinner you roll it out.
Wholesome Yum A
0Is the nutritional value thing for one serving? And how many servings does one recipe make?
Maya | Wholesome Yum
0Hi Amanda, Yes, the nutrition info is for one slice of the crust. The recipe makes 8 slices.
Rosemary Pfeiffer
0I also had issues with the coconut flavor too strong when I used it in baking. I found out why. I used unrefined oil, which has the stronger taste. I bought a refined one to use, because I heard from many that it was very, very mild and some said they didn’t taste it at all. Might help you, too. I just haven’t used it yet. Waiting for it to be cooler out, lol!
Maya | Wholesome Yum
0Thank you, Rosemary! It sounds like some people are sensitive to coconut oil flavor in baked goods and others are not. To me even the unrefined version is not too noticeable, but everyone is different.
For many recipes, definitely including this one, you can substitute butter (I prefer grass-fed) for the coconut oil to avoid that problem. This pizza crust works great with butter!
Like you, I’ve heard the same thing about refined coconut oil being much more mild. I haven’t tried this recipe with that version but it should work fine. Just keep in mind that it’s a more processed product and does take away some of the benefits of coconut oil.
Maria B
0I’m about to try this and I just wanted to say I’m really impressed with how you answered every comment and question! I always learn so much more by reading though the comments and replies, so thank you!
Maya | Wholesome Yum
0You’re very welcome, Maria! I’m glad the comments were helpful and hope you enjoy the pizza.
Vinetha
0Hello, thank you for this absolutely easy and blood sugar friendly recipe! I’ve made it so many times in one week, the family is totally in love with pizza with this crust. Thank you!
Maya | Wholesome Yum
0Thank you, Vinetha! That’s awesome that your whole family loves it!
Genia
0Could you add spices and chia seeds?
Maya | Wholesome Yum
0Hi 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.
Dawn Goodnough
0Hi, 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?
Maya | Wholesome Yum
0Thank 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.
Don
0I divide the dough and made four super thin crusts that are five to six inches in circumference. I bake for five, take out of oven and add toppings, and bake another five minutes. Some toppings may need to be precooked or saute since the bake time for toppings is so short. Making four mini crusts allows me to eat one and freeze three.
I also use whole almond flour and ghee instead of coconut.
Thanks so much for this fantastic pizza recipe!
Maya | Wholesome Yum
0Thank you, Don! Freezing them is a great idea, just like frozen pizzas from the grocery store but better!
Kaleb walker
0Omg, 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
Maya | Wholesome Yum
0Thank 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.
Judi Baskett
0You’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!
Judi Baskett
0Hi 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.
Maya | Wholesome Yum
0Hi 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 very hungry.
Missy @One Confident Mama
0Finally 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!!!
Maya | Wholesome Yum
0Thank you, Missy! Great idea to make a larger batch on a sheet pan, too.
Val
0This 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 🙂
Maya | Wholesome Yum
0Thank you, Val – that means a lot!
Jim
0I’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!
Maya | Wholesome Yum
0Hi Jim, I totally agree! Enjoy the pizza!
Dorothy Mauro
0Trina, that sounds amazing!!! I’ll try that next with some fresh arugula!!! Best wishes.
Dorothy Mauro
0Sum-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!!!
Maya | Wholesome Yum
0Good luck, Dorothy! I’m glad this recipe is helping you stick to your new way of eating.
Trina Sands
0Thank 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!
Maya | Wholesome Yum
0You’re very welcome, Trina! Those seasonings and toppings sound like an amazing combination.
Michael
0Howdy there Maya! I made this last week and it was absolutely scrumptious! Thanks for this recipe! I will be making it again this week.
Maya | Wholesome Yum
0Thank you, Michael! I’ve been making it almost every week, too. 🙂
Lisa
0Any options for a flour substitute? I have a severe nut allergy.
Maya | Wholesome Yum
0Hi 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.
Glenna
0Made this tonight with low carb alfredo sauce, chicken, bacon and mushrooms. My first try at this type crust!
Maya | Wholesome Yum
0Thank you, Glenna! I love those toppings.
Raina Boschee
0I 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 🙂
Maya | Wholesome Yum
0Hi 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.
DJ
0If 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.
Maya | Wholesome Yum
0Yes, 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).
Daniel
0Looks 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.
Maya | Wholesome Yum
0Thank 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.
Ada
0I made this today, and it was perfect! Thank you!
Maya | Wholesome Yum
0Thank you, Ada!
Sharon Campbell
0I 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.
Maya | Wholesome Yum
0Hi 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. 😉
Kelly
0I would try looking for a garlic flavored oil. Grape seed oil is also very healthy compared to coconut oil.
Maya | Wholesome Yum
0Hi 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. 🙂
Cheryl
0May sound silly, but I don’t see the serving size. Is it the whole pizza?
Maya | Wholesome Yum
0Hi Cheryl, The serving size is one slice, which is 1/8 of the pizza.
Jeana Brown
0This 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!!!
Maya | Wholesome Yum
0Thank you, Jeana! I’ve made it with those swaps too and agree it’s great that way.
Julie
0Do you recommend freezing the crust before it’s cooked?
Maya | Wholesome Yum
0Good 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.
Priscilla Gonzalez
0If you cook the crust but aren’t going to cook w/toppings for about 1 hour, can you just refrigerate it after it cools?
Maya | Wholesome Yum
0Hi 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. 🙂
Danielle
0Maya… 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!
Maya | Wholesome Yum
0Thank 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!
Deb
0Maya, 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.
Maya | Wholesome Yum
0Hi Deb, The amount is listed on the recipe card – 2 tablespoons of coconut oil or butter. Hope this helps!
Jenn
0Excited to try this. 🙂 Thanks!
Susan
0Better 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! ❤
Maya | Wholesome Yum
0Hi 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.
Elizabeth
0How are oils at room temp different? I used olive oil and it was super dry, is that the differ?
Maya | Wholesome Yum
0It might be. I haven’t tested it with every type of oil, only know that oils that are solid at room temp will not interact the same way as oils that are liquid at room temp. For this recipe you need either coconut oil or butter.
Jordan Sanabria
0This recipe is 3g carbs for the whole crust, right?
Maya | Wholesome Yum
0Hi Jordan, The nutrition facts are per serving (1/8 of the pizza crust).
Claudia
0Well, 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 so much over here. I love your way of printing – being able to choose the quantity is very helpful!
Penny Fisher
0Where 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 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.
Maya | Wholesome Yum
0Hi 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!
Guillaume
0Bit late to the party, but I’m currently using “almond flour” from a German supplier (I’m in France) and it is very finely ground and pretty low fat (15% fat, 50% protein / cold pressed).
I typically have to use 20% less (by volume) compared to standard ground almonds otherwise it ends up way too dry/heavy.
Anyway once you know that you have to adjust, not an issue.
Tiffany
0Can you use gluten free flour in place of almond flour? I couldn’t find almond flour.
Maya | Wholesome Yum
0Gluten-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.
palatespleatsandplots
0I looove this pizza crust! I mentioned it on my blog because it’s heavenly!
Thanks for the recipe.
Linda Robison
0Thanks 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?
Maya | Wholesome Yum
0I 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.
Heather
0Have you tried farm fresh eggs? This makes a world of difference in that “egg smell and taste” something about not being pasteurized I would guess. Anytime I try store eggs (even pasture raised organic) if they are pasteurized, they have the taste and smell.
Camila Honda
0Hello, Do you think I can sub the almond flour with coconut flour?
Maya | Wholesome Yum
0Unfortunately 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.
Ed Madigan
0Thanks for this recipe. I have been going low carb for about 3 months and am dying for a pizza!!
Kurt
0Just 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!
Maya | Wholesome Yum
0Hi 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.
Marcia carter
0Can 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.
Maya | Wholesome Yum
0Yes! 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.
Lily
0Do you freeze the crusts cooked or uncooked? I’m planning on making them in bulk and then popping them in the freezer for when needed. How long would these keep when frozen?
Maya | Wholesome Yum
0Hi Lily, I usually freeze it after baking, but without toppings.
Sally
0We 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.
tryinglowcarb
0I 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?
Maya | Wholesome Yum
0Thank 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!
rosemary pfeiffer
0if you use “refined” coconut oil it doesn’t have that coconut taste..I learned this after I bought a big jar at Costco..lol. It didn’t say refined on the label..hope this helps.
Liz
0You can try at Trader Joe’s the coconut oil with no aroma! Hope that helps!
Luci
0Think I’ll try this an add oregano and thyme to it.
Maya | Wholesome Yum
0That sounds delicious, Luci.
Norma
0I made this pizza and it was YUMMY! Now i can have pizza without feeling so guilty. Thanks so much for this recipe! 🙂
Maya | Wholesome Yum
0Thank you, Norma! I’m glad you enjoyed it!
Doris Date
0What did you do for topping base, ie..the tomato base…just made one, me so excited too………x
Maya | Wholesome Yum
0Hi Doris, I usually use a store bought organic marinara sauce without any sugar in the ingredients.