This Almond Flour Crust Pizza is chewy, crispy, and tasty—gluten-free & keto pizza lovers rejoice!
Pizza night is sacred in our house. Every Friday, the oven cranks up, the toppings come out, and we settle into the rhythm of making and devouring our favorite slices together. While takeout is tempting, there’s something special about crafting your own pizza from scratch—especially when the crust is this easy and this good.
This almond flour crust pizza is our go-to when we want something grain-free, gluten-free, and low-carb, without sacrificing that chewy-crisp texture we all crave. The dough comes together in minutes and bakes up golden and sturdy—perfect for holding all your favorite toppings. Best of all? There’s no yeast, no waiting for dough to rise, and no kneading required—just mix, press, and bake.
Expect a mild, nutty flavor from the almond flour, enhanced with garlic powder and just enough salt. Top it simply with tomato sauce, mozzarella, and fresh basil, or pile on sautéed mushrooms, caramelized onions, or leftover BBQ chicken. However you build it, this crust is a blank canvas begging for your boldest pizza creations.
Is Almond Flour Crust Pizza Healthy?
Yes—and it’s got more going for it than just being gluten-free. Almond flour provides protein, fiber, vitamin E, and magnesium, making it a smart swap for traditional white flour.
Want to keep things keto? Use full-fat cheese and a sauce with no added sugars. Going dairy-free or vegan? Use your favorite plant-based cheese, and swap the eggs in the crust for flax eggs (just note the texture might be a bit softer).
Tips For The Perfect Nut-Based Crust
Working with almond flour is different from regular flour—it doesn’t stretch the same way, and it browns more quickly. The key to nailing this crust is getting the thickness just right: press the dough into a thin, even layer so it bakes up crisp on the edges and tender in the center. And don’t skip the par-bake! Giving the crust a head start in the oven before you add toppings ensures you won’t end up with a soggy base.
How Do I Store Leftovers?
Store leftover slices in an airtight container or wrapped in aluminum foil in the fridge for 3-5 days. To reheat, pop them in the oven or air fryer to bring back the crispiness. You can also freeze the crust (baked and untopped) for up to 3 months—just thaw and top when ready.
Serving Suggestions
This almond flour crust pizza is a blank canvas—start classic with Pizza Sauce, mozzarella, and basil, or try these fun combos:
Mushroom & Caramelized Onion Pizza: Top with Sautéed Mushrooms, Caramelized Onions, and crumbled goat cheese.
BBQ Chicken Pizza: Use BBQ Sauce instead of tomato sauce, and add shredded chicken, red onion, and cilantro.
Pesto Veggie Pizza: Spread with The Perfect Basil Pesto and top with Roasted Zucchini, bell peppers, and vegan mozzarella.
And if you’ve got extra almond flour on hand, you can make good use of it in Almond Flour Banana Bread or Almond Flour Pancakes.
Ingredients
- 2 cups almond flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 cup pizza sauce optional
- 1 cup shredded mozzarella cheese optional
- Basil leaves optional
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, garlic powder, and salt. Mix well.
- Add the eggs and olive oil to the dry ingredients and mix until a dough forms.
- Place the dough on the prepared baking sheet and press it into a thin, even layer, about 10 inches in diameter.
- Bake the crust for 12-15 minutes, or until it begins to turn golden brown.
- Carefully remove the crust from oven and add pizza sauce, mozzarella cheese, and basil, if desired. Return to oven and bake until cheese is melted and bubbly, an additional 5-10 minutes.
- Remove from oven, slice, and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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