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
Faith
0I overbaked mine by a couple minutes but it was still good. I have had several paleo pizza crust fails and this one was quick and easy!
Maya | Wholesome Yum
0I am so happy you liked it, Faith!
Rianna
0I’m new to low-carb and have never made my own pizza crust until now. I tried your recipe tonight.
It was super quick and easy, and that’s coming from someone who is not a “cooker,” as I like to say. 🙂
I made two crusts, one with coconut oil and one with butter. I will say that my husband and I found that we are definitely “sensitive to the flavor of coconut oil.” We plan to make this crust again with the minor adjustment of rolling it even thinner than we did tonight. Thank you so much!
Maya | Wholesome Yum
0I am happy you liked the pizza crust, Rianna! Please come back again!
Marni
0This pizza crust turned out great! Super easy, and both me and my 7-year enjoyed it. Thanks!
Maya | Wholesome Yum
0I am so happy you and your 7 year old liked the pizza crust! Please come back soon!
Felicia Afifi
0I made this crust for dinner tonight because I love pizza and I too have been avoiding it since going keto. I loved the fact that it did not have a ton of cheese to make the dough. What I did not like though is that it was more like a cracker than pizza crust. I was wondering if there was a way to make it more like actual dough? Or is it impossible since it is a non gluten and wheat free food? I am willing to experiment but I am not sure where to start.
Maya | Wholesome Yum
0Hi Felicia, It’s definitely a more crispy thin crust than a doughy one. If you want to experiment but don’t require it to be paleo, you can try adding some xanthan gum, which can help change the texture a bit.
Donna
0Do you know what 2 cups of almond flour is in grams or ounces? We don’t have cups in the UK.
Maya | Wholesome Yum
0Hi Donna, 1/4 cup is 28 grams, so 2 cups would be 224 grams.
Brenda Liz
0I did the crust and put it on the freezer without toppings. How can I bake it now? Thanks
Maya | Wholesome Yum
0Hi Brenda, Did you pre-bake the crust before freezing? If so, you can just add the toppings onto the frozen crust and place it in the oven (on a pizza stone if you have one) until hot. If you didn’t bake it, you’ll need to bake it first, then add toppings and return to the oven.
Madiha Lee Abdullah
0Hi, Can I replace coconut oil with olive oil instead?
Maya | Wholesome Yum
0Hi Madiha, Possibly, but I haven’t tried. It might result in a slightly different consistency. Butter is a safer bet if you can tolerate dairy.
Ruth E Minor
0Can’t wait to make it! Tired of scraping off the top and leaving the crust. It looks wonderful.
Maya | Wholesome Yum
0I hope you like it, Ruth! Have a great day!
J
0Can I use another flour than almond? Nut issues.
Maya | Wholesome Yum
0For this recipe it’s challenging to substitute, but you can try my fathead pizza crust recipe with coconut flour, if coconut is ok for you.
Natalie
0Wow! This crust was amazing! And very easy to whip up- I just threw everything in the food processor and it was ready in minutes! The coconut oil gave it a perfect sweetness. Thank you for the recipe, I will be using it a lot!
Maya | Wholesome Yum
0I am so happy you liked it, Natalie! Have a great day!
Ifeoma
0I finally tried it. I personally loved it but one of my children did because of the obvious nutty flavour. It’s pure genius if you ask me- simplicity with great results.
Maya | Wholesome Yum
0That’s great, thank you so much Ifeoma!
Jess
0Could i add Italian Seasoning to this to make the crust have more flavor? Has anyone tried adding a seasoning to it? THanks!
Maya | Wholesome Yum
0You can definitely add some Italian seasoning to this, Jess! I hope you like it!
Angi Marek
0where is the recipe?
Maya | Wholesome Yum
0Hi Angi! The recipe is above! I hope you like it!
Yvette
0This was so simple and quick! And the texture and flavor was delicious! I made both almond flour and coconut flour and personally like the coconut flour recipe best. But both are easy and tasty. Thank you for this reside from someone who loves pizza!
Maya | Wholesome Yum
0I am so happy to hear that, Yvette! Thanks for stopping by!
Wendy
0How much coconut flour did you substitute for the almond flour? I know coconut flour absorbs a lot more liquid…
Yvette
0Can the dough be made and then kept in freezer? If so, how long will it keep?
Maya | Wholesome Yum
0Hi Yvette, I’ve never tried freezing the raw dough. I’m not sure if that would work or not, but let me know if you try it. Otherwise, what I recommend instead and what I usually do is bake the crust and then freeze it without toppings. That way you’ll have it ready to go.
Kathleen Herman
0With the almond flour, is there considerably more fat to this recipe to be concerned with? Thanks
Maya | Wholesome Yum
0Hi Kathleen, I don’t think fat is something to be concerned with, and multiple studies have shown that eating low carb has far more benefits than eating low fat. The nutrition info is on the recipe card if you need it. I hope you’ll give the pizza a try!
Judy
0Was a bit sticky dough so added some coconut flour . Good taste!
Maya | Wholesome Yum
0Thank you, Judy! I’m glad you liked the taste. I haven’t had the dough be too sticky but it can be if your kitchen is warm. Chilling the dough can help too, if you want to try that another time.
Esther Erlich
0Was really good. My son not on keto or low carb thought it was really good, and he liked the fact he only had one piece and was full! Thank you, Maya.
Maya | Wholesome Yum
0Thank you, Esther! It’s the best feeling when even those not following low carb or keto like the recipes.
Sumayya Dawjee
0Hi, can I put the sauce and toppings etc, and bake it later? Or will that soften the sauce? Thanks!
Maya | Wholesome Yum
0No, I wouldn’t recommend it. The sauce will soak into the crust if you let it sit, so put the toppings on right before instead. But, you can make the crust itself ahead of time.
sumayya dawjee
0Thanks so much! This was delicious!! And I did mean soften the base , not sauce , but you got that !
Maya | Wholesome Yum
0Great, I am so happy you liked it, Sumayya!
Eve ChaSe
0I didn’t see what the serving size is listed in your nutritional chart. Is this a “standard” size? Is it the whole pizza or just a piece?
Thanks!
Maya | Wholesome Yum
0Hi Eve! There are 8 servings in the crust. I hope you like it!
Jon
041 yr old man that has never cooked and I crushed this recipe first time out and it was awesome! I did add Parmesan to the crust, used Alfredo instead of marinara and sautéed chicken with spinach for toppings.
Maya | Wholesome Yum
0Great job, Jon! I am so glad you liked it!
Carmala Wiseman
0How many pieces is in a serving
Maya | Wholesome Yum
0Hi Carmala! There are 8 servings in each crust so one serving would be 1/8 of the pie. Thank you!
Cathy
0Hey, what is the total sodium in this recipe?
Maya | Wholesome Yum
0Hi Cathy, Unfortunately the only nutrition info I have is on the recipe card. If you need other information, I recommend entering the ingredients you are using into an online calculator. I hope you’ll try the recipe!
Jaime Kessinger
0Is it 3 net carbs per pizza or slice?
Maya | Wholesome Yum
0Hi Jaime, The nutrition info is per serving, which is a slice. The carbs come from the almond flour. You can have a couple of servings if you want to.
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.