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My Almond Flour Pizza Crust Makes The Easiest Crispy, Healthy Pizza
I’ve made many healthy pizza recipes over the years, but this almond flour pizza crust is by far my oldest and simplest, from way back in 2016. I originally created it as a more nutrient-dense throwback to the crispy frozen pizzas from my college days.
More recently, I made a few minor adjustments. I started using olive oil instead of coconut oil, and swapped a little of the almond flour with tapioca flour — and I think it’s even better now. Here’s why I still keep coming back to this healthy pizza crust:
- Thin, crispy crust – It’s got some serious crunch, so only make it if you love your crusts crispy! And I love that it tastes neutral, so it’ll work with any toppings you love.
- Just 4 ingredients – Plus salt. I used to make this almond flour pizza crust recipe with 3, but recently added a fourth and the texture is even better.
- Easy to make – The dough comes together in one bowl (hi, busy weeknight!), is quite easy to work with, and can even be made ahead. It’s an easy weeknight meal all by itself, or pair it with my creamy cucumber salad, zucchini noodle salad, or artichoke salad.
- Actually good for you – This recipe is gluten-free, dairy-free, naturally low in carbs, and packed with protein from eggs and healthy fat from olive oil and almonds. I feel so much better eating it than a regular white flour crust.
If you’re craving pizza with a thin, crispy, and healthy pizza crust without much fuss, this is the one. Make it with me!
“I loved it! I cooked mine in a cast iron pan, yes I used parchment paper. I love the crust as it has a little crunch. I also love the fact there are minimal ingredients! I’ll definitely make this again!”
-Michelle
Ingredients & Substitutions
Here I explain the best ingredients for my healthy pizza crust recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – I don’t recommend substituting anything else, as it’s the main ingredient, and the brand makes a big difference. This is the only one I use because it’s ground much finer than others. I used to make this recipe with other brands before I made my own, and the results were often too grainy. Almond meal will be the worst in that department, but even blanched ones can be inconsistent.
- Tapioca Flour – This is a relatively recent addition, sometimes called tapioca starch. I replaced 1/2 cup of almond flour in my original almond flour pizza crust recipe with this tapioca flour, which made the texture just a little chewy but still crispy. You can use more almond flour instead if you want extra low carbs.
- Olive Oil – My recent fave is this one. I used to make this crust with refined coconut oil, which is flavorless, but now prefer olive oil. Either is fine. If you are not strictly dairy-free, you can use ghee. I don’t recommend using unrefined coconut oil, as you’ll taste the flavor.
- Eggs – For binding. You might be able to use an egg substitute, such as flax eggs, but it won’t be as sturdy.
- Sea Salt – For balance. If you want to cover up the almond flour flavor more, I recommend adding dried herbs (such as Italian seasoning mix, dried basil, or dried oregano) and garlic powder.
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How To Make Almond Flour Pizza Crust
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, combine the almond flour, tapioca flour, and salt.
- Add the olive oil and eggs. I usually add these after mixing the dry ingredients, but in the picture below, I just added everything at once. Mix well until a dough forms.
- Form the dough into a ball. It’s usually pretty easy to work with, but if your kitchen is humid and you find it’s sticky, it’s helpful to pop it in the fridge for 20-30 minutes to firm up. I also have more tips below for working with sticky dough.
- Roll it out. Place the ball between two pieces of parchment paper, then use a rolling pin to roll out a circle, 1/4 inch thick. I usually get a crust about 10 inches in diameter with this thickness.
- Bake the almond flour pizza crust. Transfer it to a pizza pan (right on the parchment paper), or if using a pizza stone, use a pizza peel to slide it onto the stone in the oven. I used this pizza pan below, but usually prefer my pizza stone for a crispier crust texture.
- Add sauce and toppings, and bake again. I added mushrooms, bell peppers, red onion, fresh basil, and a little goat cheese. You can skip the cheese for paleo or dairy-free. Alternatively, leave crust plain, let it cool, and refrigerate or freeze for later.
My Recipe Tips
- To mix the dough faster, use a food processor. I usually do it by hand in a bowl instead (less dishes to wash!), but it does help if you need dinner on the table quickly.
- How to handle sticky dough: Chilling the dough in the fridge has the biggest impact, like I mentioned above. Sometimes, I find it helps to spray the parchment paper with olive oil spray, and use this marble rolling pin, which stays cool better than wood.
- The thickness you roll this almond flour pizza crust recipe is important. If it’s not all the same thickness, it won’t bake evenly. The baking time can also vary even with slight differences in thickness, so I always recommend checking on it a little sooner.
- You can spread the dough by hand, but it’s not easy. That’s because you have to get it very thin for the best texture, and it can be a challenge to get an even thickness that way.
- Prick crust with a fork to prevent bubbling. I skipped this in my pictures above and it turned out okay, but I get more consistent results if I do this step.
- A pizza stone gets you a better texture than a pizza pan. I have this pizza stone. Since you have to preheat it together with your oven, you’ll also need a pizza peel to slide the crust onto the stone.
- Don’t let the crust edges get too dark during the first bake. You want the crust firm but not very golden at this point. The edges will get darker when baking with toppings. If they do get golden upfront, I find it helps a little to cover them in foil before you bake again.
- For the second bake, you can place the almond flour pizza directly on the oven rack or pizza stone. You’ll still need to bake the raw crust on parchment paper to prevent sticking. After adding the toppings, I get a crispier result without the paper.
- Watch closely while baking. This includes both the parbake and the later one. Once the crust starts to burn, it progresses quickly.
- Need topping ideas? I have over a dozen combos between my keto pizza and cauliflower pizza posts — the same toppings can be used on this almond flour pizza crust, too!
Almond Flour Pizza Crust
By
My healthy almond flour pizza crust recipe is thin, crispy, and easy to make with just 4 ingredients. Add your favorite toppings and enjoy!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). If using a pizza stone, place it on the middle rack before preheating.
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In a large bowl, whisk together the almond flour, tapioca flour, and salt. Add the olive oil and eggs. Mix all the ingredients together until a dough forms (you can use a food processor or mix by hand).
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Compact the dough into a ball. Place the ball between two pieces of parchment paper, then use a rolling pin to roll out a circle about 10 inches in diameter and 1/4 inch (0.6 cm) thick.
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Remove the top piece of parchment paper. Poke the crust a few times with a toothpick to prevent bubbling.
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Transfer the crust on the parchment paper to a pizza pan, or if using a pizza stone, use a pizza peel to slide it onto the stone in the oven.
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Bake for 10-12 minutes, until the almond flour pizza crust is firm but not yet golden.
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Remove the crust from the oven. Add sauce and your favorite toppings. Return the almond flour pizza to the oven for about 10 minutes, this time directly on the pizza stone, without parchment paper. It's done when the cheese is melted, and the edges of the crust are golden brown.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/8 of entire recipe
- Tips: Check out my recipe tips to help you work with this dough and get the perfect texture in your almond flour pizza crust. I also have texture variations below.
- Storage: Cool the pre-baked crust completely, wrap tightly, and store in the refrigerator for up to a week. You can also keep leftovers in the fridge for up to 2-3 days, they don’t last as long since the sauce will start to make the crust soggy.
- Reheat: Add toppings and bake as usual. If you’re reheating already topped pizza, I recommend 350 degrees F instead.
- Freeze: You can wrap and freeze a plain crust for up to a year, or assembled pizzas for up to 3 months. If you add the sauce and toppings, freeze immediately. Bake from frozen — do not thaw first.
📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Healthy Almond Flour Pizza Crust Recipe
Texture Variations
The texture of this healthy pizza crust is different from traditional versions. I’ve got tips to help you make it the way you like:
- For a crispy texture: This crust naturally comes out crisp, but for extra crispness, roll it out as thinly as possible. I aim for about 1/4 inch thick. Thick crusts take longer to bake and you’ll detect more of the almond flour flavor if you make it thicker.
- For a chewy texture: I recently added tapioca flour to the base of this almond flour pizza crust recipe, which helps add a little chew. To make it even chewier, mix 1/4 to 1/3 teaspoon of xanthan gum with the other dry ingredients. You can also add gelatin — mix a tablespoon with a bit of water first, let it thicken for a few minutes, then use a hand mixer or food processor to incorporate into the dough.
More Healthy Pizza Recipes
Healthy pizza crust is my jam, so I’ve got lots of lighter ways to enjoy pizza! Try one of my others next:
421 Comments
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.