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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
Bev Campbell
0How many carbs per slice?
Maya | Wholesome Yum
0Hi Bev. Please find the nutrition information per slice: Calories: 110 | Fat: 7g | Total Carbs: 5g | Net Carbs: 2g | Fiber: 3g | Sugar: 1g | Protein: 9g
Faby
0I love that this pizza crust was so easy to make but…I must have done something wrong 🙁 The only thing I could taste was the almond although I topped the pizza with tomato sauce, cheese and veggies…my children told me it tasted like cake and did not eat it either since a cake with cheese and veggies seemed odd to them. Should I put less almond flour so the taste is not so strong?
Many thanks for your help.
Maya | Wholesome Yum
0Hi Faby, Did you by chance use almond meal or unblanched almond flour? This would create a stronger almond taste. Otherwise, if this recipe isn’t for you, you might like fathead pizza crust instead.
Anne
05 star and I haven’t even finished baking it. Simple ingredients, super easy to roll out, and looks great! After it’s done in the oven I’ll let you know how it tastes, Oh and with the parchment paper, clean up will be super easy.
Maya | Wholesome Yum
0I am so happy you liked the pizza crust, Anne! Thanks for stopping by!
Cynthia Smith
0I love pizza and pasta and they are what I missed most – not the sugar! Thanks for a pizza dough! I found that adding a half cup of tapioca starch/flour and a tablespoon of xanthan gum made it more “glutenous”. Keep your kitchen tested recipes coming. When I’m looking for Keto ideas, I come to you first!
Maya | Wholesome Yum
0I am so happy you liked the pizza crust, Cynthia! Please come back again soon!
Natalie
0I just made this tonight. The only thing I have been craving since changing to a keto lifestyle is pizza. I can now enjoy my pizza again. It was like pure perfection for me. Is it like a chewy pizza crust…no, but it is close enough to a thin crust pizza I am in heaven.
Maya | Wholesome Yum
0I am so happy you liked the pizza crust, Natalie! Have a great day!
Marlyn Garcia
0How many slices can you have?
Maya | Wholesome Yum
0Hi Marlyn, This depends on many factors like your macros, height, weight, goals, what else you’re eating at that meal or that day, the toppings, and more. I usually have 2 slices, sometimes even 3.
Ally
0This looks great! Would it hold up in a high temp pizza oven you think? Thanks!
Maya | Wholesome Yum
0Thank you, Ally! I don’t have a pizza oven so haven’t tried that. Please let me know if it works for you.
Talesha Kinsey
0I have a newly diagnosed diabetic. He is 6 and loves pizza. I want to try this for him. The carb count, would that be per slice of pizza or is it the whole crust? We base insulin off total carbs.
Maya | Wholesome Yum
0Hi Talesha, The nutrition info is per slice.
James Morrison
0Can I use coconut flour instead of almond flour?
Maya | Wholesome Yum
0Hi James, No, sorry, this one needs almond flour. You can try this low carb pizza crust instead which uses coconut flour.
Rachel
0I absolutely love this crust! It’s crispy and tastes so much like I’m used to eating before I started eating grain free and sugar free. I added one drop of stevia to the crust and some garlic powder. Then after I rolled it out poured dairy free melted butter and crushed garlic mixture then placed in oven. It’s so delicious that I don’t feel I’m missing out anymore.
Maya | Wholesome Yum
0I love to hear that, Rachel! Thanks for stopping by!
Terry
0To add to my previous review, I use the broiler for a couple minutes at the end of baking to crisp up the pepperoni and cheese! Have to watch it very carefully though as it can burn easily on broil!
This is the first crust that our family loves so much we don’t miss the yeast/flour crusts! Better than fathead and a lot less mozzarella used!
Maya | Wholesome Yum
0Thanks for sharing with us, Terry! Please come back again soon!
Terry
0I multiplied this by 1.5 and it made a perfect sized 15 inch pizza on an aluminum pizza pan. All the family really likes fathead pizza crust however all four of us prefer this pizza crust! It is yummy without being overly cheesy like the fathead one. It tastes great even the edges without anything on it!
Thanks Maya!
Maya | Wholesome Yum
0Thanks for sharing with us, Terry! Please come back again soon!
Marie Taverna
0Just made this pizza. It is better than regular pizza. I love the flavor of the crust.
Maya | Wholesome Yum
0I am glad you liked it, Marie! Thanks for stopping by!
Dawn
0Can’t wait to try this recipe & freezing it for busy nights in week!
Maya | Wholesome Yum
0I hope you like it, Dawn!
Michelle Rayner
0Can you freeze extra crust?
Maya | Wholesome Yum
0Hi Michelle, Yes, you can. It’s best to pre-bake it, roll out and then freeze. When ready to eat, top with sauce and toppings, then bake (right from frozen).
Trisha X
0How many carbs are in this crust??
Maya | Wholesome Yum
0Hi Trisha! There are 211 calories in 1/8 of the crust. Thanks for stopping by!
Denise
0Thank you so much for your recipe. Yours was easy to make and tasted delicious. Also I loved that you included a video. You are now my go to person to help me make quick great tasting paleo food. Thank you .
Maya | Wholesome Yum
0I am happy to hear that, Denise! Please come back again soon!
Sarah
0My daughter has a nut allergy, can you suggest a way to avoid the almond flour in this recipe?
Maya | Wholesome Yum
0Hi Sarah, Not in this one, but you can try fathead pizza crust with coconut flour.
Lezlie Zarp
0I have made several versions of Keto pizza crust and this one is really good. I added 1/2 tsp of swerve because I like a a slight sweetness. It rolled out easily, baked slightly crisp, topped it with Keto pizza sauce, roasted chicken, onion, roasted red and yellow bell peppers, then drizzled ranch dressing and topped with mozzarella of course!
Maya | Wholesome Yum
0I am so happy you liked it, Leslie! Thanks for stopping by!
Mad
0Amazing! I’ve made it 3 times so far..love it!
Maya | Wholesome Yum
0Hi Mad! I am so happy you are enjoying the pizza crust!