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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
Mary Jordan
0So easy, so GOOD!
Jennifer
0Just made this crust and oh my, I’m hooked and it was so easy to make!! I don’t know why I waited so long but this might turn in to a regular thing and I’m not mad about it!
Janice
0I have tried countless GF, Low Carb and Keto pizza base recipes. This is by far the best ever and I can stop looking now, Thank you so much. I can’t tolerate xanthan gum and it worked fine without it.
Susan
0Really good. My only complaint was that I didn’t make enough!
Wholesome Yum A
0This was wonderful, I prefer it over the fathead crust. I added Italian seasoning and garlic powder, plus the xanthum gum as suggested and used butter instead of coconut oil. I rolled it out thin so it was nice and crispy and we enjoyed the flavor. My 5 yo had 2 slices! Thanks for the great recipe.
Elizabeth
0Another tip for people who want to avoid animal products or tapioca is to try agar agar. It’s what they use in Japan for thickening and it’s very similar to gelatin, but made with seaweed. Next time I make pizza, I’m going to try your recipe (with a teensy bit of agar agar – a very little goes a long way) to see if I can get it chewy. Thanks for sharing your recipe!
Mark
0I just tried this recipe with a few modifications. I added some dried basil and minced garlic and I took the recipe suggestion to use butter instead of coconut oil because I definitely taste coconuts whenever I use it. This is definitely the best Keto friendly pizza crust I’ve made so far. For tracking purposes I input 4 servings vs 8 servings as this recipe only yields enough for a 10 inch pizza and that makes for a very puny slice of pizza for this carb lover.
Sandra
0I’ve just made this for my lunch and it was great and so easy! Thanks for the recipe.
Bonn
0Hi! I am making this for the first time tonight. Wondering if I have to cook the pizza crust first or can I add the sauce and toppings as one would do for a regular pizza? Thanks!
Wholesome Yum M
0Hi Bonn, The crust needs to be baked on it’s own before adding toppings.
April
0Made this for the first time last night. The recipe was super easy and didn’t take long at all. My husband, who’s diabetic and hasn’t eaten pizza in years was pleased. I thought it tasted great, but he commented that the crust needed more flavor, so I may try adding italian seasoning and garlic to the crust next time I make it. Also, it wasn’t as crispy as we would have liked, even baking on a pizza stone, so will try baking a little bit longer and maybe flipping before adding toppings next time. I was afraid of burning it so didn’t want to risk straying too far from the recipe for my first try! Overall, we were very pleased with the results and will definitely make this again.
Janice Richmond
0Thinking adding a little yeast to this, 1/2 tsp. would give it a more bread like flavor even though it wouldn’t react with the ingredients. I haven’t tried it yet.
Wholesome Yum M
0Hi Janice, This is a great idea if you are missing the flavor of traditional yeasted breads. Please let us know how it turns out!
Melody Brown-Carney
0Your site ROCKS… It is my new “Go To” for all things Keto recipe related. Thanks so much for all of your helpful insights and cooking suggestions. You are Amazing!!!
Elidre
0Decent recipe, super easy, so fast. Not much of a chew factor or flakiness like in traditional thin crust pizza, but tasty in its own way. Next time I will try the xanthan gum addition per the author’s suggestion for more of a chew. Accidentally used double the butter but still came out well. I added Italian seasoning to the crust dough for more flavor. It did go soft about 20 minutes after I baked the toppings, so it seems like something to serve immediately. Would definitely make again. Thank you!
Dorothy webb
0Miss pizza on keto
Wholesome Yum M
0Hi Dorothy, I hope you give this pizza crust a try!
Mandy
0I’m not eating paleo or keto, however, I am gluten free and trying to find more nutrient dense food for myself and family. The crust is a little drier than we’re used to and reminds me of a biscuit pizza crust, but we all thought it was really good. I’ll definitely make it again!
Amelia
0If you were going to freeze this ahead, at what point would you do that?
Wholesome Yum M
0Hi Amelia, It will do best to freeze it after par-baking the crust.
Melody
0I haven’t made this yet, but do you happen to have a nut free version of this?? Like maybe with coconut flour? I already ordered your cookbook. Maybe it will be in there…
Wholesome Yum A
0Hi Melody, I do have a fathead pizza crust recipe with a coconut flour option. I have a thorough guide on making perfect fathead dough in my cookbook!
Sandi
0This crust looks nice and crispy.
Kristen Wood
0I love how simple this is! Yum!
Liz Smalley
0Turned out great. Easier than fat head I found. I was able to make it quite thin and it didn’t crumble at all. Our new go to recipe for pizza. Thanks.