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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
Kelsee
0BEST CRUST I HAVE FOUND SO FAR. WOW. It is so yummy, I did end up adding garlic butter to the crust after baking before toppings after making it for the 4th time. So good.
Maya | Wholesome Yum
0I love to hear that, Kelsee! Have a great day!
Mike
0Wow, the paleo 4 ingredient pizza crust was, how do I say this in a nice way, not reminiscent of a pizza crust. Much more like a cornbread texture and taste. I can see dipping this in chili, but absolutely not made for pizza! Sorry to say this one gets a thumbs down!!
Maya | Wholesome Yum
0Hi Mike, Sorry to hear you didn’t like it. It’s usually crispy, not like cornbread, so it’s possible it was rolled too thick. But if it’s still not for you, you might like fathead pizza crust better.
Joyce Williams
0I’d like it for it to rise. It is possible to add some GF baking powder and xanthan gum? If so, about how much?
Maya | Wholesome Yum
0Hi Joyce, I haven’t tried that, but think you can! I’d do 1/4 to 1/2 tsp xanthan gum. Not sure about the baking powder, maybe start with a tsp and see how that goes? Almond flour doesn’t rise quite as well and this is a pretty dense dough (meant to be crispy), but it’s worth a try!
Joyce
0I tried the xanthan gum (forgot to put the BP) and it worked!!! It was just like pan pizza but with a hint of almond flavor. I counteracted it by adding lots of cheese and bacon as toppings and it kinda worked. Any brands that don’t have a strong nut flavor?
Thanks again.
Morgan
0I would love to know how much xanthan gum you used. We’re going to try Keto/paleo pizza for the first time, but my husband isn’t crazy about super thin, crispy pizza crust.
Maya | Wholesome Yum
0Good to know, thanks for sharing! How much xanthan gum did you put in?
Finely ground blanched almond flour has less nutty flavor than “natural”, otherwise they are pretty similar. The one I use is linked on the recipe card.
Susan
0I am looking forward to trying this. Can it be made in advance and stored in the refrigerator or will it get too hard to work with?
Maya | Wholesome Yum
0Hi Susan, Yes, you should be able to do that. If it gets too firm to work with, you might need to let it sit at room temperature for a bit.
Melissa
0Can I use almond meal instead of flour? Or will I need to change up the measurements?
Maya | Wholesome Yum
0Hi Melissa, You can and the measurements will be the same, but in general I don’t recommend it because the texture will be worse and will taste more like almonds.
Nathan McKenzie
0Would this be something I could cook look a pizza stone to get the crispy crust?
Maya | Wholesome Yum
0Hi Nathan, Yes, definitely! You’d still need parchment paper, though.
Faith
0I overbaked mine by a couple minutes but it was still good. I have had several paleo pizza crust fails and this one was quick and easy!
Maya | Wholesome Yum
0I am so happy you liked it, Faith!
Rianna
0I’m new to low-carb and have never made my own pizza crust until now. I tried your recipe tonight.
It was super quick and easy, and that’s coming from someone who is not a “cooker,” as I like to say. 🙂
I made two crusts, one with coconut oil and one with butter. I will say that my husband and I found that we are definitely “sensitive to the flavor of coconut oil.” We plan to make this crust again with the minor adjustment of rolling it even thinner than we did tonight. Thank you so much!
Maya | Wholesome Yum
0I am happy you liked the pizza crust, Rianna! Please come back again!
Marni
0This pizza crust turned out great! Super easy, and both me and my 7-year enjoyed it. Thanks!
Maya | Wholesome Yum
0I am so happy you and your 7 year old liked the pizza crust! Please come back soon!
Felicia Afifi
0I made this crust for dinner tonight because I love pizza and I too have been avoiding it since going keto. I loved the fact that it did not have a ton of cheese to make the dough. What I did not like though is that it was more like a cracker than pizza crust. I was wondering if there was a way to make it more like actual dough? Or is it impossible since it is a non gluten and wheat free food? I am willing to experiment but I am not sure where to start.
Maya | Wholesome Yum
0Hi Felicia, It’s definitely a more crispy thin crust than a doughy one. If you want to experiment but don’t require it to be paleo, you can try adding some xanthan gum, which can help change the texture a bit.
Donna
0Do you know what 2 cups of almond flour is in grams or ounces? We don’t have cups in the UK.
Maya | Wholesome Yum
0Hi Donna, 1/4 cup is 28 grams, so 2 cups would be 224 grams.
Brenda Liz
0I did the crust and put it on the freezer without toppings. How can I bake it now? Thanks
Maya | Wholesome Yum
0Hi Brenda, Did you pre-bake the crust before freezing? If so, you can just add the toppings onto the frozen crust and place it in the oven (on a pizza stone if you have one) until hot. If you didn’t bake it, you’ll need to bake it first, then add toppings and return to the oven.
Madiha Lee Abdullah
0Hi, Can I replace coconut oil with olive oil instead?
Maya | Wholesome Yum
0Hi Madiha, Possibly, but I haven’t tried. It might result in a slightly different consistency. Butter is a safer bet if you can tolerate dairy.
Ruth E Minor
0Can’t wait to make it! Tired of scraping off the top and leaving the crust. It looks wonderful.
Maya | Wholesome Yum
0I hope you like it, Ruth! Have a great day!
J
0Can I use another flour than almond? Nut issues.
Maya | Wholesome Yum
0For this recipe it’s challenging to substitute, but you can try my fathead pizza crust recipe with coconut flour, if coconut is ok for you.
Natalie
0Wow! This crust was amazing! And very easy to whip up- I just threw everything in the food processor and it was ready in minutes! The coconut oil gave it a perfect sweetness. Thank you for the recipe, I will be using it a lot!
Maya | Wholesome Yum
0I am so happy you liked it, Natalie! Have a great day!
Ifeoma
0I finally tried it. I personally loved it but one of my children did because of the obvious nutty flavour. It’s pure genius if you ask me- simplicity with great results.
Maya | Wholesome Yum
0That’s great, thank you so much Ifeoma!
Jess
0Could i add Italian Seasoning to this to make the crust have more flavor? Has anyone tried adding a seasoning to it? THanks!
Maya | Wholesome Yum
0You can definitely add some Italian seasoning to this, Jess! I hope you like it!
Angi Marek
0where is the recipe?
Maya | Wholesome Yum
0Hi Angi! The recipe is above! I hope you like it!
Yvette
0This was so simple and quick! And the texture and flavor was delicious! I made both almond flour and coconut flour and personally like the coconut flour recipe best. But both are easy and tasty. Thank you for this reside from someone who loves pizza!
Wendy
0How much coconut flour did you substitute for the almond flour? I know coconut flour absorbs a lot more liquid…
Maya | Wholesome Yum
0I am so happy to hear that, Yvette! Thanks for stopping by!