Almond Flour Pizza Crust
Almond Flour Pizza Crust
A crispy almond flour pizza crust that is quick to make. Only 4 ingredients, keto and Paleo friendly, and the crust doesn’t fall apart. It’s my go-to Friday night pizza!
Pizza is a staple in my life. When I went gluten-free I wanted to avoid extra carbs and almond flour pizza saved my sanity sense it’s gluten-free and naturally low carb.
I became so obsessed with this low carb pizza that I made it every Friday night and sometimes other nights too! p.s. I loved eating this for breakfast too!
Tools for this recipe:
For this recipe you will need:
- Mandoline slicer for chopping your veggies
Almond Flour Pizza Crust Ingredients
- eggs
Plus desired pizza toppings like tomato sauce, pepperoni, mushrooms, green olives, onions, green peppers, and mozzarella cheese (dairy-free mozzarella cheese)
How to make Almond Flour Pizza Crust
Preheat the oven to 350° F.
In a large bowl, mix together all of the ingredients until it forms a dough.
Lightly oil two pieces of parchment paper that are at least 14 inches long.
Put the dough between the two pieces of parchment paper and, using a rolling pin, roll it until desired thickness. I made mine a thin crust pizza, 12-inch pizza, and it was very sturdy.
Gently move the bottom piece of parchment paper with the pizza crust to a pizza pan or baking sheet.
Bake for 10-15 minutes – until middle is cooked.
Remove the pizza crust from the oven.
Place all of your favourite pizza sauce and pizza toppings on the crust.
Place the pizza back in the oven for about 15 minutes – until the veggies are cooked and the cheese is bubbling.
Remove the pizza from the oven and allow it to cool for a few minutes. Use a pizza cutter and cut into desired slices.
How can I make this recipe dairy-free?
The crust is dairy-free. To make the toppings dairy-free, try out this dairy-free mozzarella cheese.
How can I make this keto-friendly?
This almond flour pizza is already keto-friendly because almond flour is naturally low in carbs.
Can I substitute coconut flour for almond flour?
No, you can’t substitute coconut flour 1:1 for almond flour. There are ways to convert an almond flour recipe to a coconut flour recipe but it would also require increasing the eggs. For this recipe I suggest you use only almond flour or try out this coconut flour pizza recipe.
Help! I’m allergic to nuts.
If you are allergic to nuts you can substitute cashew flour cup for cup.
Help! I can’t eat eggs. How do I make this egg-free?
I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce or whatever you usually use in place of eggs.
How to make a chia egg:
1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
1/4 cup ripe mashed banana replaces 1 large egg
1/4 cup of applesauce replaces 1 large egg
More Paleo takeout inspired recipes
- Keto Sushi
- Low Carb Coconut Battered Shrimp
- Paleo Beef Bulgogi
- Cilantro Maple Sriracha Chicken Wings
- Dairy Free Butter Chicken
- Honey Lemon Chicken
Almond Flour Pizza Crust
Almond Flour Pizza Crust
A crispy almond flour pizza crust that is quick to make. Only 4 ingredients, keto and Paleo friendly, and the crust doesn’t fall apart. It’s my go-to Friday night pizza!
Ingredients
- 2 cups almond flour
- 2 large eggs
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- Plus desired pizza toppings like tomato sauce, pepperoni, mushrooms, green olives, onions, green peppers, and mozzarella cheese (dairy-free mozzarella cheese)
Instructions
- Preheat the oven to 350° F.
- In a large bowl, mix together all of the ingredients until it forms a dough.
- Lightly oil two pieces of parchment paper that are at least 14 inches long.
- Put the dough between the two pieces of parchment paper and, using a rolling pin, roll it until desired thickness. I made mine a thin crust pizza, 12-inch pizza, and it was very sturdy.
- Gently move the bottom piece of parchment paper with the pizza crust to a pizza pan or baking sheet.
- Bake for 10-15 minutes – until middle is cooked.
- Remove the pizza crust from the oven.
- Place all of your favourite pizza sauce and pizza toppings on the crust.
- Place the pizza back in the oven for about 15 minutes – until the veggies are cooked and the cheese is bubbling.
- Remove the pizza from the oven and allow it to cool for a few minutes. Use a pizza cutter and cut into desired slices.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
