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Get It NowMy 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.
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
My healthy almond flour pizza crust recipe is thin, crispy, and easy to make with just 4 ingredients. Add your favorite toppings and enjoy!
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Instructions
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 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.
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
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.
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?
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.
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.
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.