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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.
When I first started eliminating grains from my diet, I spent years avoiding pizza altogether. As I started to get creative with my recipes, I realized that it doesn’t have to be this way! You actually can have low carb pizza without the carbs, wheat, or that over-stuffed feeling that no one likes.
The frozen pizza I remember from my college days is a far cry from the homemade low carb pizza crust that I make now. My almond flour pizza crust 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.
Fathead pizza and cauliflower pizza crust are still some of my favorite keto low carb crust recipes, but for those that want to reduce dairy or a more paleo friendly option, this is the best of both worlds.
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

How To Make Paleo Pizza Crust
What I love about this crispy low carb pizza crust recipe is it’s incredibly fast and simple.The most difficult part about this recipe? Trying to decide what to top your keto almond flour pizza crust with!
Whisk together the four simple ingredients, roll out the dough thinly, and stick it in the oven for fifteen to twenty minutes. The prep only takes a few minutes, and you can go do something else while you’re waiting for it to bake in the oven.
Who knew an almond flour pizza crust could be so easy?
Finally, top your paleo pizza crust with marinara sauce and your favorite toppings, then it goes back in the oven for another 10 minutes. Talk about an easy weeknight dinner.
Here’s how to make low carb pizza crust:
- Mix up the almond flour pizza dough. Mix together almond flour, coconut oil, eggs, and sea salt until a dough forms. (You can use a food processor or just mix well!)
TIP: If you are sensitive to the taste of coconut and not strictly dairy-free, you can use ghee or butter in place of coconut oil.

- Roll out the almond pizza crust. I like to use two layers of parchment paper to ensure there is no sticking. Poke the crust with a fork a few times before baking.

- Bake the low carb almond flour pizza crust. The crust should be golden brown. It will take about 15-20 minutes.
TIP: Be sure to bake the crust on parchment paper, otherwise it will stick.

- Top the pizza. Add desired toppings and bake for another 10-15 minutes.
TIP #1: I used cheese since I am not strictly paleo, but if you prefer a completely paleo pizza, skip the cheese and use only other toppings.
TIP #2: Once the crust is pre-baked, you can bake it with toppings directly on a pizza stone if you have one.

- Slice up your low carb pizza recipe. (I think it’s the best paleo pizza crust out there!)
How To Make Almond Flour Pizza Crust Crispy
I like to make my low carb pizza crust about a quarter-inch thick, which gets it pretty crispy. You can make it any thickness you like.
TIP: Keep in mind that you’ll detect more of the almond flour nutty flavor if you make it thicker.
Just adjust the oven time up for a thicker crust or down for a thinner one (for extra crispy).
TIP: Watch this paleo pizza crust closely, because once it starts to burn, it progresses quickly.
If you don’t have a rolling pin, pressing this almond flour pizza crust down with your fingers will work too. Just make sure to get it 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.
How To Make Paleo Pizza Crust More Chewy
I love the simplicity of this paleo pizza recipe, but if you prefer a bit more chew, try adding:
- 1/2 tsp xanthan gum – This wouldn’t be strict paleo, but is the easiest addition.
- 1 tbsp gelatin powder – You’d need to mix it with a bit of water first 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 me low carb, check out this paleo pizza crust recipe. It uses a blend of almond and tapioca flours.
Is Gluten Free Pizza Crust Low Carb?
Gluten free pizza crust is NOT usually low carb. Many gluten-free pizza crusts are made with rice flour or other gluten-free grains, and are just as high in carbs.
This paleo pizza crust recipe is both gluten free AND low carb – perfect for everyone to enjoy.

How Many Carbs In Almond Flour Pizza Crust?
Each slice of this easy almond flour pizza crust has just 3 grams net carbs!
Can You Make It Ahead?
Yes, you can make this paleo pizza crust ahead of time. Simply make and bake the low carb pizza dough recipe as directed. Let it cool and wrap tightly in plastic wrap.
Store your grain free pizza crust in the refrigerator for 3-5 days, or the freezer for months.
How To Freeze Healthy Pizza Crust
Once the easy low carb pizza crust is pre-baked, let it cool and wrap tightly with plastic wrap. Store in the freezer.
When you’re ready to serve it, simply add toppings and bake until the crust is golden brown and the cheese has melted.
This healthy pizza crust recipe was originally published in 2016, but I’ve updated the post in 2019 with fresh photos and more tips. Here’s an old picture of the paleo pizza crust. New pictures, but same delicious recipe! 🙂

What To Serve With Paleo Pizza
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. Here are a few of our favorites.
- Creamy Cucumber Salad – One of the quickest and easiest salads ever!
- Italian Marinated Artichoke Salad – This easy salad takes just 10 minutes to throw together.
- Easy Cold Roast Vegetable Salad – If you prefer your veggies cooked, this is the salad for you.
- Zucchini Noodle Salad – This crunchy salad is made with zucchini noodles for a delicious spiralized salad.
- Easy Tossed Big Italian Salad – This green salad tastes like a sub sandwich, and is perfect with this paleo pizza crust recipe.
Oh, and don’t forget low carb garlic breadsticks from The Wholesome Yum Easy Keto Cookbook!
Tools To Make Healthy Pizza Crust
Tap the links below to see the items used to make this recipe.
- Rolling pin – A rolling pin is a must to get 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 pizza crust keto recipe.
- Pizza stone and pizza peel – If you can get a pizza stone, do it! It will make the almond flour pizza crust recipe extra crispy. The pizza peel is to move the pizza on and off the stone.
Paleo Low Carb Almond Flour Pizza Crust Recipe
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Paleo Almond Flour Pizza Crust (4 Ingredients!)
This healthy almond flour pizza crust is thin & crispy! With just 4 ingredients, this easy paleo pizza crust recipe is a perfect base for your favorite toppings.
Recipe Video
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Ingredients
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Get The Best Flour For This Recipe
GET FLOURSInstructions
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!
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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399 Comments
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.
Mary Jordan
0So easy, so GOOD!
Jennifer
0Just made this crust and oh my, I’m hooked and it was so easy to make!! I don’t know why I waited so long but this might turn in to a regular thing and I’m not mad about it!
Janice
0I have tried countless GF, Low Carb and Keto pizza base recipes. This is by far the best ever and I can stop looking now, Thank you so much. I can’t tolerate xanthan gum and it worked fine without it.
Susan
0Really good. My only complaint was that I didn’t make enough!
Amanda
0This was wonderful, I prefer it over the fathead crust. I added Italian seasoning and garlic powder, plus the xanthum gum as suggested and used butter instead of coconut oil. I rolled it out thin so it was nice and crispy and we enjoyed the flavor. My 5 yo had 2 slices! Thanks for the great recipe.
Elizabeth
0Another tip for people who want to avoid animal products or tapioca is to try agar agar. It’s what they use in Japan for thickening and it’s very similar to gelatin, but made with seaweed. Next time I make pizza, I’m going to try your recipe (with a teensy bit of agar agar – a very little goes a long way) to see if I can get it chewy. Thanks for sharing your recipe!
Mark
0I just tried this recipe with a few modifications. I added some dried basil and minced garlic and I took the recipe suggestion to use butter instead of coconut oil because I definitely taste coconuts whenever I use it. This is definitely the best Keto friendly pizza crust I’ve made so far. For tracking purposes I input 4 servings vs 8 servings as this recipe only yields enough for a 10 inch pizza and that makes for a very puny slice of pizza for this carb lover.
Sandra
0I’ve just made this for my lunch and it was great and so easy! Thanks for the recipe.
Bonn
0Hi! I am making this for the first time tonight. Wondering if I have to cook the pizza crust first or can I add the sauce and toppings as one would do for a regular pizza? Thanks!
Wholesome Yum M
0Hi Bonn, The crust needs to be baked on it’s own before adding toppings.
April
0Made this for the first time last night. The recipe was super easy and didn’t take long at all. My husband, who’s diabetic and hasn’t eaten pizza in years was pleased. I thought it tasted great, but he commented that the crust needed more flavor, so I may try adding italian seasoning and garlic to the crust next time I make it. Also, it wasn’t as crispy as we would have liked, even baking on a pizza stone, so will try baking a little bit longer and maybe flipping before adding toppings next time. I was afraid of burning it so didn’t want to risk straying too far from the recipe for my first try! Overall, we were very pleased with the results and will definitely make this again.
Janice Richmond
0Thinking adding a little yeast to this, 1/2 tsp. would give it a more bread like flavor even though it wouldn’t react with the ingredients. I haven’t tried it yet.
Wholesome Yum M
0Hi Janice, This is a great idea if you are missing the flavor of traditional yeasted breads. Please let us know how it turns out!
Melody Brown-Carney
0Your site ROCKS… It is my new “Go To” for all things Keto recipe related. Thanks so much for all of your helpful insights and cooking suggestions. You are Amazing!!!
Elidre
0Decent recipe, super easy, so fast. Not much of a chew factor or flakiness like in traditional thin crust pizza, but tasty in its own way. Next time I will try the xanthan gum addition per the author’s suggestion for more of a chew. Accidentally used double the butter but still came out well. I added Italian seasoning to the crust dough for more flavor. It did go soft about 20 minutes after I baked the toppings, so it seems like something to serve immediately. Would definitely make again. Thank you!
Dorothy webb
0Miss pizza on keto
Wholesome Yum M
0Hi Dorothy, I hope you give this pizza crust a try!
Mandy
0I’m not eating paleo or keto, however, I am gluten free and trying to find more nutrient dense food for myself and family. The crust is a little drier than we’re used to and reminds me of a biscuit pizza crust, but we all thought it was really good. I’ll definitely make it again!
Amelia
0If you were going to freeze this ahead, at what point would you do that?
Wholesome Yum M
0Hi Amelia, It will do best to freeze it after par-baking the crust.
Melody
0I haven’t made this yet, but do you happen to have a nut free version of this?? Like maybe with coconut flour? I already ordered your cookbook. Maybe it will be in there…
Wholesome Yum A
0Hi Melody, I do have a fathead pizza crust recipe with a coconut flour option. I have a thorough guide on making perfect fathead dough in my cookbook!
Sandi
0This crust looks nice and crispy.
Kristen Wood
0I love how simple this is! Yum!
Liz Smalley
0Turned out great. Easier than fat head I found. I was able to make it quite thin and it didn’t crumble at all. Our new go to recipe for pizza. Thanks.
Rodd
0Actually writing this as it bakes. It went together easy and little mess. It came out of the oven looking good, and I heaped it with garden stuff and cheese. How can you go wrong?
Julie E
0Any suggestions regarding making it egg free? I know that is a difficult challenge but unfortunately, I am allergic to eggs (and dairy). Thanks.
Wholesome Yum M
0Hi Julie, Flax eggs should work well in this recipe as a replacement for chicken eggs. Enjoy!
Sandra
0Can’t wait to try this. Have been looking for a low carb pizza crust.
Shana
0Hi! I have some finely ground almond flour, it looks mostly white but doesn’t say “blanched” on the packaging. Think it’ll work?
Maya | Wholesome Yum
0Hi Shana, It’s hard to say without seeing it. Does it have dark specks (that look like ground almond skins) in it? If so, that won’t work well. If it doesn’t have those, it will probably be fine, but the results do improve the finer it is.
Daniel
0This turned out good. It has that bread taste but the consistency of a cake so I’ll use it for dipping or something. I don’t have Husk so I used Hemp Protein Powder, I think I added too much water too so I’ll play with the amounts – maybe 150g almond flour and 50g Hemp with 100ml water and see what happens. Good recipe!
Stephanie E
0OMG it hit the spot! Am on day 4 of a Keto diet – was struggling and your base just made me think this is possible! Thank u!
Filomena
0I did try this pizza with mushrooms and spinach was delicious.
Bob Latterman
0Came out kinda dry…. ‘’just not fat head ‘ but really extra simple to make…..
Bernie Oneill
0Used this base for pizza and a type of garlic bread and it was good. I enjoyed it and will make it again.
Paula
0We have a pizza stone for the BBQ and usually cook the pizza in one go putting the toppings on the raw dough. Do you know if you can do this with this recipe.
Maya | Wholesome Yum
0Hi Paula, No, I don’t recommend that with this recipe. It will stick. Bake the crust as directed first, then you can put it directly on the pizza stone with toppings.
Chris
0Great dairy free option for my daughter! Firm base that does crumble a bit when you bite in, so be prepared to catch bits with your hand 😉 Very quick and easy compared to all the other low carb pizza bases I have tried. I made a half batch that was the size of a normal pizza! It also only needed around 8 minutes of cooking (ant that was with slightly burnt edges), so watch your oven! I added onion and garlic powder and oregano to my base. Could definitely work as a cracker too if you add some flavourings.
Carolyn Vance
0You can use the pizza stone if you put the parchment paper on it first then the pizza won’t stick I do that with mine all the time heat the stone up first is the best
Lynndel L Coburn-Curtis
0Yes. It was so easy…I added two grated mozzarella sticks and 1 cup grated cheddar cheese. Also two thinly sliced cheesy sausages. After seasoning the crust and baking it for 15 minutes, I added the toppings and baked for another 10, just enough to melt it.
Becky
0Delicious, not too rich, and really nice texture! Thank you so much -this recipe is a game-changer for my family!
Angela Arndt
0Can I preassemble the pizza and freeze (like the frozen pizzas of our youth) after baking the crust for the initial 15-20 min?
Maya | Wholesome Yum
0Hi Angela, Yes, definitely! I do this all the time.
Tina
0Love this dough way better than fathead!
Jody
0This recipe was incredible! So easy and so tasty. I added a little garlic powder as well. I am just starting my Keto journey and this pizza base has put a big smile on my face.
Thank you
Tonya
0Love the simplicity of this recipe. Is there anyway to add some yeast to the mix to give it that authentic pizza crust flavor without messing things up?
Maya | Wholesome Yum
0Hi Tonya, I haven’t tried it with yeast, but yeast needs a sugar to feed off of. You could add some yeast with a small amount of sugar, which the yeast would consume (therefore not adding much to the final carb count), but I haven’t experimented to say how much to add.