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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 substituting this with a 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.
Healthy Paleo Almond Flour Pizza Crust Recipe
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.
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
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.
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404 Comments
Bobbie Kearns
0If diabetic 1, would we go by total carbs or net carbs?
Maya | Wholesome Yum
0Hi Bobbie, I’ve seen different people do it differently but can’t offer medical advice unfortunately. I always go by net carbs.
Rosaria
0Can you use Avocado oil instead of the coconut oil or butter?
Maya | Wholesome Yum
0Hi Rosaria, I haven’t tried that. It might not set properly. Let me know if you try and if it works for you.
Loren
0Hi! have you tried it yet with the avocado oil? I love the taste of it and everyone in my house, including myself, can immediately detect coconut anything. Would love to know if avocado oil does as well? I have ghee and butter but would rather be able to use oil. Thanks!
Wholesome Yum M
0Hi Loren, Yes, you can sub avocado oil in place of the coconut oil, but the texture may be different.
Carole Jean
0Fantastic! This is fast, easy and delicious. It tastes like the pizza I had in Italy. I followed the recipe and used my pizza stone. Two slices alone are very filling. Adding this to my rotation.
Cathy H
0I love all of your recipes. Do you have a cookbook? If not, you should. If you do, I WANT It!
Maya | Wholesome Yum
0Thank you so much, Cathy! I do have a cookbook here!
Joy
0When is your book coming? I would love to have a look. By the way the pizza wis delicious just cooking one now!
Maya | Wholesome Yum
0Hi Joy, You can order the cookbook here!
Huma F Haider
0Hey, so I’ve tried this twice once with coconut oil and once with butter but both times its come our crumbly. What am I doing wrong? Thanks.
Maya | Wholesome Yum
0Hi Huma, Compare to the video, what part went differently for you? Is your almond flour blanched and finely ground?
Angie
0Thank you! I cut the recipe in half and it was plenty for me. Still have half the pizza left. Great flavor and texture.
Nicole Inglese
0Can I use coconut flour instead?
Maya | Wholesome Yum
0Hi Nicole, No, sorry, coconut flour won’t work in this recipe. You can try fathead pizza crust with coconut flour instead.
Alex
0Hi! Quick question are the nutrition facts based on the whole crust or per slice? I know it says 8 slices but is that 211 calories for the entire crust or per slice. I’m new to Keto and falling in love with the recipes. I made this pizza crust for lunch today and it’s so great I’m trying to not eat all 4 of my slices!!
Maya | Wholesome Yum
0Hi Alex, The nutrition info is per slice.
Cecil
0Made this with garlic and cracked black pepper, but cooked it a little longer and broke it into bitesized keto crackers. Yum!
Wholesome Yum A
0I found this recipe to be super easy to make and a much better alternative than cauliflower crusts. Is it exactly like regular pizza crust? No. but that would be almost impossible to recreate as the ingredients in that are resting on our hips. *Lol* Thank you kindly for sharing this recipe. I can’t wait to experiment with different toppings!
Kelly
0Fantastic crust!! I made mine with butter, and added 1 tsp each of onion, garlic and italian seasoning, I also added 1/4 tsp of xanthum gum and 1/4 tsp of monkfruit sweetner. Rolled thin, and cooked on parchment on a pizza stone.
Topped with mozzarella, shredded chicken coated in franks wing sauce, blue cheese crumbles, sliced scallions and celery, then drizzeled homemade keto ranch dressing….yum!! I ‘d share a pic if I knew how.
Kim
0Can I make this pizza base the day before I need it and keep it in the fridge?
Maya | Wholesome Yum
0Hi Kim, Yes, you can!
Marsha Badertscher
0This sounds amazing. Can this crust be made ahead of time…for instance for a party, could I make it the day before and bake the first bake? Then refrigerate it and do the final bake with ingredients on the day of the party?
Also, what is blanched almond flour?
Thanks!
Maya | Wholesome Yum
0Hi Marsha, Yes, you can definitely do that! I have a link to blanched almond flour on the recipe card, and it’s required for this recipe.
Alsa
0Yummy. I have a question, can I use a lesser quantity of eggs?
Maya | Wholesome Yum
0Hi Alsa, No, you need the amount in the recipe.
Jenna
0For a thicker crust how long do I put the crust in the oven for? And then how long after I put the toppings on?
Maya | Wholesome Yum
0Hi Jenna, I don’t think this crust works as well thick, as it doesn’t have that chewy factor. If you want a thicker crust, it’s better to make fathead pizza dough like this and you can make it as thick as you want. For that one, baking time will depend on how thick you make it but it will be done when golden.
Linda
0With coconut oil it tastes sweet so when the crust is done cooking I turn it into a dessert pizza by rubbing almond or pecan butter over it then drizzle dark chocolate over it.
For regular pizza I omit coconut butter and use real butter, then put pizza sauce on and spinach, pepperoni, cheese, etc.
Mindy
0I have Gestational Diabetes and tried 3 other low carb pizza recipes before I got to yours. Thank YOU so much. I can feel somewhat normal for a moment eating this!
H
0The most amazing pizza crust! My fiancé and I are following the ketogenic diet and have liked the fat head crust but both thought it was way too rich! I added some oregano, basil and garlic powder to this recipe and it was delicious! – my only problem was that I should have made 2!:) Will absolutely be making again – Thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Hillary! Thank you!
Victoria
0DELICIOUS! Sooooo happy I can enjoy pizza. It’s so easy too. Thanks!
Maya | Wholesome Yum
0I am so happy to hear that, Victoria! Have a great day!
Carys
0Can you substitute almond meal for blanched almond flour?
I am going to give it a try.
Maya | Wholesome Yum
0Hi Carys, I don’t recommend it. The texture will be different and you’ll have a much stronger almond flavor.
Eric
0It looks great and I’m going to try it as I’m trying to incorporate a lifestyle with fewer carbs. BUT… one slice is a serving. Oh My!!!
Maya | Wholesome Yum
0Thank you, Eric! Definitely feel free to have more than one slice, it just depends on your goals/needs and what else you’re having with it, if anything.
Ziva
0Could I use olive oil instead of coconut oil?
Maya | Wholesome Yum
0Hi Ziva, You could try but it might be a different consistency. I recommend a fat that’s solid at room temp (before melting), so either coconut oil, ghee or butter.
Diane
0What are your thoughts on using egg whites rather than whole eggs? Would that affect the dough consistency and end product much?
Maya | Wholesome Yum
0Hi Diane, Egg whites alone tend to be rubbery, so recommend using whole eggs. But, I haven’t tried it with this recipe to say for sure.
Emma
0Hi Maya,
I follow paleo and keto but my mother in law is vegan. Can I substitute flax eggs for real eggs in this recipe?
Thanks so much.
Best Regards,
Emma
Maya | Wholesome Yum
0Hi Emma, You could try, but I don’t think flax eggs would be strong enough to hold it together. Please let me know if you get that to work, though. If I were to try it, I’d probably make several smaller mini pizzas rather than one big one, which would make them less likely to fall apart.
Bev Campbell
0How many carbs per slice?
Maya | Wholesome Yum
0Hi Bev. Please find the nutrition information per slice: Calories: 110 | Fat: 7g | Total Carbs: 5g | Net Carbs: 2g | Fiber: 3g | Sugar: 1g | Protein: 9g
Faby
0I love that this pizza crust was so easy to make but…I must have done something wrong 🙁 The only thing I could taste was the almond although I topped the pizza with tomato sauce, cheese and veggies…my children told me it tasted like cake and did not eat it either since a cake with cheese and veggies seemed odd to them. Should I put less almond flour so the taste is not so strong?
Many thanks for your help.
Maya | Wholesome Yum
0Hi Faby, Did you by chance use almond meal or unblanched almond flour? This would create a stronger almond taste. Otherwise, if this recipe isn’t for you, you might like fathead pizza crust instead.
Anne
05 star and I haven’t even finished baking it. Simple ingredients, super easy to roll out, and looks great! After it’s done in the oven I’ll let you know how it tastes, Oh and with the parchment paper, clean up will be super easy.
Maya | Wholesome Yum
0I am so happy you liked the pizza crust, Anne! Thanks for stopping by!
Cynthia Smith
0I love pizza and pasta and they are what I missed most – not the sugar! Thanks for a pizza dough! I found that adding a half cup of tapioca starch/flour and a tablespoon of xanthan gum made it more “glutenous”. Keep your kitchen tested recipes coming. When I’m looking for Keto ideas, I come to you first!
Maya | Wholesome Yum
0I am so happy you liked the pizza crust, Cynthia! Please come back again soon!
Natalie
0I just made this tonight. The only thing I have been craving since changing to a keto lifestyle is pizza. I can now enjoy my pizza again. It was like pure perfection for me. Is it like a chewy pizza crust…no, but it is close enough to a thin crust pizza I am in heaven.
Maya | Wholesome Yum
0I am so happy you liked the pizza crust, Natalie! Have a great day!
Marlyn Garcia
0How many slices can you have?
Maya | Wholesome Yum
0Hi Marlyn, This depends on many factors like your macros, height, weight, goals, what else you’re eating at that meal or that day, the toppings, and more. I usually have 2 slices, sometimes even 3.
Ally
0This looks great! Would it hold up in a high temp pizza oven you think? Thanks!
Maya | Wholesome Yum
0Thank you, Ally! I don’t have a pizza oven so haven’t tried that. Please let me know if it works for you.
Talesha Kinsey
0I have a newly diagnosed diabetic. He is 6 and loves pizza. I want to try this for him. The carb count, would that be per slice of pizza or is it the whole crust? We base insulin off total carbs.
Maya | Wholesome Yum
0Hi Talesha, The nutrition info is per slice.
James Morrison
0Can I use coconut flour instead of almond flour?
Maya | Wholesome Yum
0Hi James, No, sorry, this one needs almond flour. You can try this low carb pizza crust instead which uses coconut flour.
Rachel
0I absolutely love this crust! It’s crispy and tastes so much like I’m used to eating before I started eating grain free and sugar free. I added one drop of stevia to the crust and some garlic powder. Then after I rolled it out poured dairy free melted butter and crushed garlic mixture then placed in oven. It’s so delicious that I don’t feel I’m missing out anymore.
Maya | Wholesome Yum
0I love to hear that, Rachel! Thanks for stopping by!
Terry
0To add to my previous review, I use the broiler for a couple minutes at the end of baking to crisp up the pepperoni and cheese! Have to watch it very carefully though as it can burn easily on broil!
This is the first crust that our family loves so much we don’t miss the yeast/flour crusts! Better than fathead and a lot less mozzarella used!
Maya | Wholesome Yum
0Thanks for sharing with us, Terry! Please come back again soon!
Terry
0I multiplied this by 1.5 and it made a perfect sized 15 inch pizza on an aluminum pizza pan. All the family really likes fathead pizza crust however all four of us prefer this pizza crust! It is yummy without being overly cheesy like the fathead one. It tastes great even the edges without anything on it!
Thanks Maya!
Maya | Wholesome Yum
0Thanks for sharing with us, Terry! Please come back again soon!
Marie Taverna
0Just made this pizza. It is better than regular pizza. I love the flavor of the crust.
Maya | Wholesome Yum
0I am glad you liked it, Marie! Thanks for stopping by!
Dawn
0Can’t wait to try this recipe & freezing it for busy nights in week!
Maya | Wholesome Yum
0I hope you like it, Dawn!
Michelle Rayner
0Can you freeze extra crust?
Maya | Wholesome Yum
0Hi Michelle, Yes, you can. It’s best to pre-bake it, roll out and then freeze. When ready to eat, top with sauce and toppings, then bake (right from frozen).
Trisha X
0How many carbs are in this crust??
Maya | Wholesome Yum
0Hi Trisha! There are 211 calories in 1/8 of the crust. Thanks for stopping by!
Denise
0Thank you so much for your recipe. Yours was easy to make and tasted delicious. Also I loved that you included a video. You are now my go to person to help me make quick great tasting paleo food. Thank you .
Maya | Wholesome Yum
0I am happy to hear that, Denise! Please come back again soon!
Sarah
0My daughter has a nut allergy, can you suggest a way to avoid the almond flour in this recipe?
Maya | Wholesome Yum
0Hi Sarah, Not in this one, but you can try fathead pizza crust with coconut flour.
Lezlie Zarp
0I have made several versions of Keto pizza crust and this one is really good. I added 1/2 tsp of swerve because I like a a slight sweetness. It rolled out easily, baked slightly crisp, topped it with Keto pizza sauce, roasted chicken, onion, roasted red and yellow bell peppers, then drizzled ranch dressing and topped with mozzarella of course!
Maya | Wholesome Yum
0I am so happy you liked it, Leslie! Thanks for stopping by!
Mad
0Amazing! I’ve made it 3 times so far..love it!
Maya | Wholesome Yum
0Hi Mad! I am so happy you are enjoying the pizza crust!
Kelsee
0BEST CRUST I HAVE FOUND SO FAR. WOW. It is so yummy, I did end up adding garlic butter to the crust after baking before toppings after making it for the 4th time. So good.
Maya | Wholesome Yum
0I love to hear that, Kelsee! Have a great day!
Mike
0Wow, the paleo 4 ingredient pizza crust was, how do I say this in a nice way, not reminiscent of a pizza crust. Much more like a cornbread texture and taste. I can see dipping this in chili, but absolutely not made for pizza! Sorry to say this one gets a thumbs down!!
Maya | Wholesome Yum
0Hi Mike, Sorry to hear you didn’t like it. It’s usually crispy, not like cornbread, so it’s possible it was rolled too thick. But if it’s still not for you, you might like fathead pizza crust better.
Joyce Williams
0I’d like it for it to rise. It is possible to add some GF baking powder and xanthan gum? If so, about how much?
Maya | Wholesome Yum
0Hi Joyce, I haven’t tried that, but think you can! I’d do 1/4 to 1/2 tsp xanthan gum. Not sure about the baking powder, maybe start with a tsp and see how that goes? Almond flour doesn’t rise quite as well and this is a pretty dense dough (meant to be crispy), but it’s worth a try!
Joyce
0I tried the xanthan gum (forgot to put the BP) and it worked!!! It was just like pan pizza but with a hint of almond flavor. I counteracted it by adding lots of cheese and bacon as toppings and it kinda worked. Any brands that don’t have a strong nut flavor?
Thanks again.
Maya | Wholesome Yum
0Good to know, thanks for sharing! How much xanthan gum did you put in?
Finely ground blanched almond flour has less nutty flavor than “natural”, otherwise they are pretty similar. The one I use is linked on the recipe card.
Morgan
0I would love to know how much xanthan gum you used. We’re going to try Keto/paleo pizza for the first time, but my husband isn’t crazy about super thin, crispy pizza crust.
Susan
0I am looking forward to trying this. Can it be made in advance and stored in the refrigerator or will it get too hard to work with?
Maya | Wholesome Yum
0Hi Susan, Yes, you should be able to do that. If it gets too firm to work with, you might need to let it sit at room temperature for a bit.
Melissa
0Can I use almond meal instead of flour? Or will I need to change up the measurements?
Maya | Wholesome Yum
0Hi Melissa, You can and the measurements will be the same, but in general I don’t recommend it because the texture will be worse and will taste more like almonds.
Nathan McKenzie
0Would this be something I could cook look a pizza stone to get the crispy crust?
Maya | Wholesome Yum
0Hi Nathan, Yes, definitely! You’d still need parchment paper, though.