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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
Yvette
0Can the dough be made and then kept in freezer? If so, how long will it keep?
Maya | Wholesome Yum
0Hi Yvette, I’ve never tried freezing the raw dough. I’m not sure if that would work or not, but let me know if you try it. Otherwise, what I recommend instead and what I usually do is bake the crust and then freeze it without toppings. That way you’ll have it ready to go.
Kathleen Herman
0With the almond flour, is there considerably more fat to this recipe to be concerned with? Thanks
Maya | Wholesome Yum
0Hi Kathleen, I don’t think fat is something to be concerned with, and multiple studies have shown that eating low carb has far more benefits than eating low fat. The nutrition info is on the recipe card if you need it. I hope you’ll give the pizza a try!
Judy
0Was a bit sticky dough so added some coconut flour . Good taste!
Maya | Wholesome Yum
0Thank you, Judy! I’m glad you liked the taste. I haven’t had the dough be too sticky but it can be if your kitchen is warm. Chilling the dough can help too, if you want to try that another time.
Esther Erlich
0Was really good. My son not on keto or low carb thought it was really good, and he liked the fact he only had one piece and was full! Thank you, Maya.
Maya | Wholesome Yum
0Thank you, Esther! It’s the best feeling when even those not following low carb or keto like the recipes.
Sumayya Dawjee
0Hi, can I put the sauce and toppings etc, and bake it later? Or will that soften the sauce? Thanks!
Maya | Wholesome Yum
0No, I wouldn’t recommend it. The sauce will soak into the crust if you let it sit, so put the toppings on right before instead. But, you can make the crust itself ahead of time.
sumayya dawjee
0Thanks so much! This was delicious!! And I did mean soften the base , not sauce , but you got that !
Maya | Wholesome Yum
0Great, I am so happy you liked it, Sumayya!
Eve ChaSe
0I didn’t see what the serving size is listed in your nutritional chart. Is this a “standard” size? Is it the whole pizza or just a piece?
Thanks!
Maya | Wholesome Yum
0Hi Eve! There are 8 servings in the crust. I hope you like it!
Jon
041 yr old man that has never cooked and I crushed this recipe first time out and it was awesome! I did add Parmesan to the crust, used Alfredo instead of marinara and sautéed chicken with spinach for toppings.
Maya | Wholesome Yum
0Great job, Jon! I am so glad you liked it!
Carmala Wiseman
0How many pieces is in a serving
Maya | Wholesome Yum
0Hi Carmala! There are 8 servings in each crust so one serving would be 1/8 of the pie. Thank you!
Cathy
0Hey, what is the total sodium in this recipe?
Maya | Wholesome Yum
0Hi Cathy, Unfortunately the only nutrition info I have is on the recipe card. If you need other information, I recommend entering the ingredients you are using into an online calculator. I hope you’ll try the recipe!
Jaime Kessinger
0Is it 3 net carbs per pizza or slice?
Maya | Wholesome Yum
0Hi Jaime, The nutrition info is per serving, which is a slice. The carbs come from the almond flour. You can have a couple of servings if you want to.
Sherry M.
0This was really good! The whole family, including our adult daughter who’s not eating low-carb, loved it. I used butter, not coconut oil. Next time will add spices to the mix also. Can’t wait to make it again! 5 stars.
Maya | Wholesome Yum
0Thank you, Sherry!
Don
0The “dough” was all crumbly and could not be shaped. Does it need some water or other liquid?
Maya | Wholesome Yum
0Hi Don, Sorry you had issues with the dough. It’s normal for it to be somewhat crumbly but should be able to be pressed together. Did you measure the coconut oil solid before melting? It has slightly more volume when melted, so if measuring when melted, it wouldn’t be enough. Otherwise the variance might be the size of your eggs – I used large eggs. You can try adding just a tiny bit more coconut oil if it feels too dry, but too much would make it oily and not hold together.
Tracy Penn
0Tried this tonight. It was REALLY GOOD! I added oregano and basil to the mix. My daughter, who is not on a low carb diet, really liked it!
Maya | Wholesome Yum
0Thank you, Tracy!
Jeanette
0No too bad! I ended up making mine with almond meal instead of almond flour. The flavor reminds me of whole wheat crust. I’m also dairy-free (not by choice) and this tasted really good with my Go-Veggie cheese and real pepperonis!
Maya | Wholesome Yum
0Thank you, Jeanette!
Kell McKenzie
0Have recently started down the LCHF path and the family wanted pizza last night. Made them spelt crusts and halved this recipe for mine. Worked perfectly. Light, crispy, and tasty! Thanks for a great recipe.
Maya | Wholesome Yum
0Thank you, Kell!
Mika
0I tried this recipe and while the taste was great, I found the crust to be crumbly. Any suggestions on how to make it crispier? Followed the recipe exactly.
Maya | Wholesome Yum
0Hi Mika, I’m glad you liked the taste, but sorry you had issues with a crumbly crust. I haven’t experienced that before. Were your eggs large sized? Smaller eggs would not be enough. Also, make sure to use finely ground blanched almond flour (not almond meal or “raw” almond flour).
Linette Arnold
0I had the same issue with a crumbly dough. Added a little bit of water to hold it together. Would an extra egg white or whole egg help? I used ground blanched almond flour. Maybe a spin in the food processor might help. An extra glass of water (always a good thing) was needed at it was pretty dry.
Lynda Watters
0This was really easy to make and we all enjoyed having a pizza that was healthy and delicious.
Maya | Wholesome Yum
0Thank you, Lynda!
Nestor
0How did you calculate the nutritional facts when 2 cups of almond flour is 1440 calories. I feel like there is a mistake. Am I missing something here?
Maya | Wholesome Yum
02 cups of almond flour is 1280 calories. The nutrition info is divided among 8 servings.
Maria Marker
0As mentioned earlier, the coconut oil just overwhelms the flavor of this crust. I definitely would use the butter instead or make sure that your oil does not have a strong aroma and flavor. I could not even eat it. I will try butter next time or find another recipe.
Maya | Wholesome Yum
0Thank you for the feedback, Maria. I hope you’ll like it better with butter.
Debra
0Hi, can you cut this recipe in half? If so, do you just literally cut the ingredients in half to get a four-piece pizza? Eight pieces (if I could get that much out of it) is too many for one and right now, not trusting myself to freeze just the dough. If you do freeze the dough, how do you defrost it and cook again? I’m not a cook at all. Until diabetes, I used frozen dinners!
Maya | Wholesome Yum
0Hi Debra, Yes, you can. Otherwise the recipe would be the same. Baking time would probably be close to the same as long as the thickness is the same, but you could check it slightly earlier to be on the safe side. You can freeze the crust as well, just be gentle with it because it cracks a little more easily than wheat crust.
Debra
0But what do you do, how do you cook it, once it is frozen – i.e. how do you defrost and cook it again? I really don’t cook and I need to understand the most elemental basics.
Maya | Wholesome Yum
0Hi Debra, You can just put the toppings on the frozen crust and place in the oven. It will just take a little longer to warm through.