Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowMy 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.
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
My healthy almond flour pizza crust recipe is thin, crispy, and easy to make with just 4 ingredients. Add your favorite toppings and enjoy!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 400 degrees F (204 degrees C). If using a pizza stone, place it on the middle rack before preheating.
-
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).
-
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.
-
Remove the top piece of parchment paper. Poke the crust a few times with a toothpick to prevent bubbling.
-
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.
-
Bake for 10-12 minutes, until the almond flour pizza crust is firm but not yet golden.
-
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 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.
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
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
Sherry M.
0This was really good! The whole family, including our adult daughter who’s not eating low-carb, loved it. I used butter, not coconut oil. Next time will add spices to the mix also. Can’t wait to make it again! 5 stars.
Maya | Wholesome Yum
0Thank you, Sherry!
Don
0The “dough” was all crumbly and could not be shaped. Does it need some water or other liquid?
Maya | Wholesome Yum
0Hi Don, Sorry you had issues with the dough. It’s normal for it to be somewhat crumbly but should be able to be pressed together. Did you measure the coconut oil solid before melting? It has slightly more volume when melted, so if measuring when melted, it wouldn’t be enough. Otherwise the variance might be the size of your eggs – I used large eggs. You can try adding just a tiny bit more coconut oil if it feels too dry, but too much would make it oily and not hold together.
Tracy Penn
0Tried this tonight. It was REALLY GOOD! I added oregano and basil to the mix. My daughter, who is not on a low carb diet, really liked it!
Maya | Wholesome Yum
0Thank you, Tracy!
Jeanette
0No too bad! I ended up making mine with almond meal instead of almond flour. The flavor reminds me of whole wheat crust. I’m also dairy-free (not by choice) and this tasted really good with my Go-Veggie cheese and real pepperonis!
Maya | Wholesome Yum
0Thank you, Jeanette!
Kell McKenzie
0Have recently started down the LCHF path and the family wanted pizza last night. Made them spelt crusts and halved this recipe for mine. Worked perfectly. Light, crispy, and tasty! Thanks for a great recipe.
Maya | Wholesome Yum
0Thank you, Kell!
Mika
0I tried this recipe and while the taste was great, I found the crust to be crumbly. Any suggestions on how to make it crispier? Followed the recipe exactly.
Maya | Wholesome Yum
0Hi Mika, I’m glad you liked the taste, but sorry you had issues with a crumbly crust. I haven’t experienced that before. Were your eggs large sized? Smaller eggs would not be enough. Also, make sure to use finely ground blanched almond flour (not almond meal or “raw” almond flour).
Linette Arnold
0I had the same issue with a crumbly dough. Added a little bit of water to hold it together. Would an extra egg white or whole egg help? I used ground blanched almond flour. Maybe a spin in the food processor might help. An extra glass of water (always a good thing) was needed at it was pretty dry.
Lynda Watters
0This was really easy to make and we all enjoyed having a pizza that was healthy and delicious.
Maya | Wholesome Yum
0Thank you, Lynda!
Nestor
0How did you calculate the nutritional facts when 2 cups of almond flour is 1440 calories. I feel like there is a mistake. Am I missing something here?
Maya | Wholesome Yum
02 cups of almond flour is 1280 calories. The nutrition info is divided among 8 servings.
Maria Marker
0As mentioned earlier, the coconut oil just overwhelms the flavor of this crust. I definitely would use the butter instead or make sure that your oil does not have a strong aroma and flavor. I could not even eat it. I will try butter next time or find another recipe.
Maya | Wholesome Yum
0Thank you for the feedback, Maria. I hope you’ll like it better with butter.
Debra
0Hi, can you cut this recipe in half? If so, do you just literally cut the ingredients in half to get a four-piece pizza? Eight pieces (if I could get that much out of it) is too many for one and right now, not trusting myself to freeze just the dough. If you do freeze the dough, how do you defrost it and cook again? I’m not a cook at all. Until diabetes, I used frozen dinners!
Maya | Wholesome Yum
0Hi Debra, Yes, you can. Otherwise the recipe would be the same. Baking time would probably be close to the same as long as the thickness is the same, but you could check it slightly earlier to be on the safe side. You can freeze the crust as well, just be gentle with it because it cracks a little more easily than wheat crust.
Debra
0But what do you do, how do you cook it, once it is frozen – i.e. how do you defrost and cook it again? I really don’t cook and I need to understand the most elemental basics.
Maya | Wholesome Yum
0Hi Debra, You can just put the toppings on the frozen crust and place in the oven. It will just take a little longer to warm through.
Tony G.
0I tried this recipe for the first time last night. But instead of a regular flat pizza I made a chicago-style deep dish. Baked the crust in a springform pan according to the directions, then filled it and baked for 30 minutes. The crust held up perfectly.
We’re going to try adding some graham-cracker seasonings and using it for Christmas Cheesecake next!
Maya | Wholesome Yum
0Thank you, Tony! Let me know how it goes with the Christmas cheesecake!
Sarah
0Just made this with a few swaps (sunflower meal and olive oil) and it’s gorgeous. Topped it with artichokes and kalamata olives. Super satisfying.
Maya | Wholesome Yum
0Thank you, Sarah! Those toppings sound amazing!
Kaleigh F
0Thank you so much for this recipe. It is the only paleo friendly pizza crust we’ve ever liked. AND we’ve tried them all. So delicious and super easy! Thanks again.
Maya | Wholesome Yum
0Thank you, Kaleigh! I’m glad you liked it!
Donna
0Hi Maya, Which pizza crust do you prefer? This one or the fathead? Thanks, Donna.
Maya | Wholesome Yum
0Hi Donna, The fathead crust is more similar to a real pizza crust so that one’s pretty popular. I like both.
Tracy
0Maya~
I can’t wait to try this recipe! Would you mind posting the link to your flatbread recipe as well? Thank you!
Maya | Wholesome Yum
0Thank you, Tracy! Sorry if I missed it, which flatbread are you asking about? I don’t think I have one on the site yet.
Ellie Dao
0Hello,
We tried making this twice but we still ended up with a cookie-like textured crust. It was like eating a cookie. Not too sure what went wrong. We followed the recipe as is.
Please help! Really need to find an easy recipe and this was one of the simplest out there.
Maya | Wholesome Yum
0Hi Ellie, this recipe may just not be for your taste. Have you tried the fathead crust yet? A lot of people really like that one. I have that recipe here: https://www.wholesomeyum.com/recipes/fathead-pizza-crust-low-carb-keto-gluten-free-nut-free/
Suny
0I tried so many Paleo pizza dough but the only one so far is fat head then today I decided to whip this one up and it was so easy peasy to roll out and turned out great! The only thing that I shouldn’t have done is put it under the broiler as it darkened the edges quickly. I’ll just bake the top next time.
Thank you for this recipe!
Maya | Wholesome Yum
0Thank you!
Denis Etonach
0I wanted to love this so much, because I love pizza and am removing refined carbs. I couldn’t eat it after one piece. Even though I made it as thin as possible, the sweetness and nut taste was nasty and overwhelmed everything else.
Thanks for the efforts, though! I might try just a whole-grain tortilla to minimize grains.
Maya | Wholesome Yum
0Hi Denis, Sorry that it wasn’t for you. Did you add the salt? It shouldn’t taste sweet. You might like this fathead pizza crust better.
Joy
0I made this Saturday, cut in half and used the other half the next day. Pizza two days in a row! It’s just me, so, who cares, right? lol. I added a half tsp. of Italian seasoning to my dough. I’ve started a little old very amateur blog of my own (mainly just for me to help me as I try to pick up the pieces after my son’s death). I hope it’s okay that I added your link to this recipe on my blog. My crust didn’t turn out as pretty as yours, but, hey, there’s next time. Thanks!
Maya | Wholesome Yum
0Thank you, Joy! I’m glad you enjoyed the pizza. I love adding Italian seasoning to it, too. Good luck with your blog and of course feel free to link to my recipes anytime.
Barbara
0Since it is just me eating it I am going to try rolling out two 6 inch crusts and freezing one for next time. That will give me 2 meals of 2 slices, then the same with the frozen one. Thanks for the great recipe.
Maya | Wholesome Yum
0That’s a great idea, Barbara! Make sure you adjust the baking time since they will bake faster when they’re smaller.
Togo Toons
0Sadly for me this recipe was a sloppy gloppy train wreck. I ended up throwing it in the trash before even making it to the oven and I substituted nothing. Wasted two eggs and 2 cups of almond flour. Very disappointed in this one.
Maya | Wholesome Yum
0Sorry that you felt you had to throw it away. How did you know it was disappointing if you didn’t bake it? I hope you’d consider giving it another chance, I’ve gotten positive feedback on it so far!
Jen
0Have to say I was quite confused with the nutritional information on this one – I think it gave the impression of the whole crust being only 3g in carbs etc. Glad I researched it on my own before attempting this one! Sadly too many carbs for my current keto requirements.
Maya | Wholesome Yum
0Hi Jen, The serving size is one slice, the size of 1/8 of the pizza crust. That’s what the nutrition info is for. It’s 3g net carbs per slice so can work for keto, or you could try fathead pizza crust which is 2g net carbs per slice.
Heidi
01/8 of what size pizza crust? Since this lets you choose how much crust to make, 1/8 of the crust can change. Thanks!
Maya | Wholesome Yum
0Hi Heidi, The crust is usually about 12″ diameter, depending on how thin you roll it out.
Ayla Dinney
0My co-worker raves about this recipe. I am about to make it for the first time. She did suggest adding some Italian spices to give it a more pizza like flavour (she found it a little sweet because of the rice flour) and she also use avocado oil instead (again just a flavour thing).
I an wondering if this is okay to freeze before baking or best to bake first then freeze.
Thank you!
Maya | Wholesome Yum
0Thank you, Ayla! I do like adding Italian spices to mine, too. I usually bake the crust first and then freeze (just add the toppings later when you’re about to eat it, and place in the oven). It might also work the other way around, but haven’t tried it.
Charity Warner
0Would this work for stuffed crust? I’m dying for stuffed crust pizza.
Maya | Wholesome Yum
0Hi Charity, This recipe would be hard to use for stuffed crust since the dough doesn’t bend well. I’d recommend this fathead pizza crust instead if you want stuffed crust.
Samantha Myers
0This was amazing! I have been struggling with the cauliflower pizza texture and this was so simple and easy!
Maya | Wholesome Yum
0Thank you, Samantha! I’m glad you liked it!
Breanne
0Just made this for the first time and how simple and delicious. I’ve tried many low carb pizza crusts and they’re usually very complicated with lots of ingredients and this was incredibly simple. I jazzed it up with a good bit of garlic powder and Italian seasoning. Pizza came out perfectly! Nice and sturdy to pick up! The dough is sticky but all you have to do is put some coconut oil on your hands and push the dough into the pan, I didn’t use a pin. Also I used refined coconut oil so there was literally no coconut taste. I have that on hand specifically for my savory recipes. Definitely a great staple recipe!
Maya | Wholesome Yum
0Thank you, Breanne! Great idea on the coconut oil.
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.
Debbie
0Try using refined coconut oil, it has no coconut flavor!
Maya | Wholesome Yum
0Great tip, thanks Debbie!
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.
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).