My
Shop Keto
Wholesome Yum
Free Printable: Low Carb & Keto Food List
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
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
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
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.
-
Preheat the oven to 350 degrees F (177 degrees C). Line a pizza pan with parchment paper.
-
Mix all the ingredients together until a dough forms (you can use a food processor or just mix well manually).
-
Compact the dough into a ball. Place between two pieces of parchment paper and roll out to 1/4 in (.6 cm) thick.
-
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.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
404 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!
Wholesome Yum A
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.