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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
Tom Westheimer
0Can I use a silpat silicon sheet instead of parchment paper?
Wholesome Yum M
0Hi Tom, Yes, a Silpat will work great. Just be sure to remove the crust from it before cutting.
Catya
0Even though the pizza has a thin crust, it held all of my toppings so well!! Super crispy and strong. I halved the recipe to make a personal size pizza for lunch and I think I just found a new meal I can rotate around. SO GOOD
Chris K
0Great!!! I like thin crust individual pizza. Works good for me I can get 5 out of this receipe. I just divide up into separate balls and store in my refrigerator. I got my sister hooked on it as well. Thanks again.
Teressa Mitchell-Sears
0I have tried many low carb pizza crust recipes as well as traditional yeast or no yeast dough recipes, fat head dough, cauliflower crust etc. While IMO you can’t beat good ol flour dough and I don’t have a food allergy that prevents me or my husband from eating that, I do need to be carb conscious so have been looking for a next best thing alternative. Well this is it! I added the xanthum gum and 1/2 tsp onion & garlic powder as well as 1tsp Italian seasoning. This was absolutely delicious! My “real” pizza loving husband even agreed. It is the perfect texture, not floppy or soggy and I love that it isn’t cheese loaded. My issue with fat head dough was by the time you make the dough and add the toppings it is way too much cheese for my body. We will definitely be saving this and making it over and over.
Chandra Olivas
0I love this recipe! So easy to make and husband loves it!!
Michelle
0I 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!
Jose
0This is the best low carb pizza crust recipe I have ever tried. It was simple and the results were delicious. I added some garlic powder to the recipe to further flavor the crust. It was incredible!
beth
0I am wanting to make calzones. how would I do that. Can I put the ingredients in then bake?
Thanks
Beth
Wholesome Yum M
0Hi Beth, Split the dough into two pieces, a bottom and a top crust. Shape the bottom crust and bake before adding any filling. Let the crust cool for a few minutes, then add your topping/filling ingredients. Seal the calzone with the top crust. Be sure to pinch the raw dough into the edges of the crust well, to ensure they don’t burst open during baking. Score the top of your calzone so air can escape and bake until the top crust is golden brown. Feel free to brush the top of the calzone with an egg wash if desired. This should work, but my fathead dough will be easier to work with for a calzone.
Dale Olstinske
0Would this recipe work with egg whites? In need to find something with no cheese or egg yolk.
Wholesome Yum M
0Hi Dale, You will get a different texture without the egg yolks. It may be more difficult to slice.
Nancy
0It’s delicious! I halved the recipe for a lunch personal pizza & used a flaxseed egg. I cooked it in my toaster oven and then put vegan feta, sautéed spinach & tomato. Thanks so much!
Aimee Jo Pion
0Hello! This looks like an exciting recipe to try. Do you think I could substitute olive oil for the butter?
Wholesome Yum D
0Hi Aimee, You could sub olive oil for the coconut oil listed in the ingredients.
Nancy
0I was in the middle of a comment when I lost it so here I go again. If you got the other partial message, disregard. I made this yesterday and mistakenly put twice the amount of mozzarella in the crust. I didn’t discover it until I was checking it at the half way point in the oven. It looked like a huge pool of melted mozzarella. Decided it was too late to stop so I went forward. Added portabella mushrooms, marinara sauce, onions, fresh basil and oregano, mini pepperoni, more mozzarella and parmesan, baked again per the instructions. I was wonderful! I may like it more than the original. Next time, I will for sure add at least 1/2 again the mozzarella to the crust. I’ll have to adjust the nutritional information but it will be worth it. It is so wonderful to have pizza again. Thank you for all you do. Your recipes are great!
Irina
0Tried many gluten free pizza crust recipes in the past few years, but I’ve never been satisfied with the results. Until I stumbled upon this recipe. This is amazing, and super easy to make! I changed it a bit, and added dried basil and oregano, garlic powder, and nutritional yeast, after reading some of the comments. It turned out great, couldn’t be happier with its texture and taste. I can finally stop my search for the perfect GF pizza crust 🙂 Thank you so much!
Elizabeth
0Made it last night. It tasted and felt like Kenetic sand in both our mouth. My husband will eat almost anything, and he only got one slice down. I will not be making this again.
Wholesome Yum M
0Hi Elizabeth, I am sorry this recipe didn’t work out for you. I have several other pizza crust recipes that may suit your needs. Here is a recipe for Cauliflower Pizza Crust, Zucchini Pizza Crust, and Fathead Pizza Crust. Of course, if you prefer to skip the crust entirely, here is a recipe for Crustless Pizza. I hope you find one you love.
J
0Gross. Only taste was almond. Wish I could give it a negative star.
Wholesome Yum M
0Hi J, Sorry this recipe didn’t meet your expectations. I have several other pizza crust recipes that may suit you better. Here is one for Fathead Pizza Crust, and one for Cauliflower Pizza Crust. I hope you find one that you love.
Jascha
0This recipe was so simple and delicious. My fiance and I haven’t been able to have pizza in years as we have allergies with gluten, soy, dairy and brown rice. We both really loved it and it was really quick and easy to make. Thanks for this recipe as we now have a new meal added to our already limited diet. I’m happy we can now enjoy pizza nights together.
Rich Molloy
0Awesome recipe! My first almond crust pizza had mozzarella, pepperoni, jalapeño, and sun dried tomatoes. I cooked it in my Breville toaster oven, at 350 degrees, for 14 minutes (cook time adjusted for toaster oven), and it was cooked perfectly. Next time I will either make a Hawaiian pizza or I’ll substitute extra virgin olive oil for the coconut oil. I like coconut oil, but I love EVOO with most savory foods.
Christy RIddell
0Thanks for the recipe! We are new to keto and were craving pizza. I really enjoyed it and it baked nicely on a pizza stone. Hubby is a little more picky and wanted more flavor. Next time we will add seasoning to the dough.
Jaclyn
0I doubled this recipe and pressed half into a 10″ cast iron pan and the other half into a 12″ cast iron pan. I buttered the pans first to prevent sticking, and they did not stick at all. I usually love a thick crust pizza but in this case, thinner is definitely better! The crust of the 10″ pizza was much too filling for me. Anyway, it was delicious and even my picky husband liked it!
Cheryl
0Adjusted the recipe (eyeballed the salt) and made 4 slices for myself, with toppings: tomato paste, beef pepperoni, bell peppers, diced tomatoes, and shredded cheese. Ended up feeling full just from 2 slices so will save the remainder for dinner. Best part is my blood sugar reading is 5.8 post-meal. Pretty great for pizza! The texture doesn’t feel like actual pizza but it’s pretty close, and the toppings just completed the experience. Will definitely try again and thank you so much for this super easy recipe!
Ty Bryant Evans
0This is the BEST recipe for keto pizza crust hands down! I’ve made cauliflower, fathead, & purchased store bought crust. This beats them all! This will be my go to for pizza for now on! Thank you for sharing…
Oksana Voskresenskaya
0Out of these ingredients, what is the pizza size?
Wholesome Yum M
0Hi Oksana, You can get anywhere between a 10 -12″ pizza from this recipe, depending on how thick you like your crust.