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Almond Flour Pizza Crust

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Alyssa Rimmer, updated Sift 2019

Almond Flour Pizza Crust Recipe

This crust is easy to handle, tastes great, and has a consistency that's between cracker and bread. It easily carries whatever toppings you want to give it, and can be ready to eat in less than 45 minutes.

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At a glance

Prep
Bake
Total
Yield
about 8 slices
Nutrition information

Ingredients

Choose your measure:

  • 2 1/4 cups almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 3 large eggs
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 350°F. Have a large rimmed baking sheet on hand.
  2. Whisk together the dry ingredients in a large mixing bowl; set aside.
  3. In a separate bowl, beat the eggs and oil together until frothy.
  4. Pour the wet ingredients into the dry and mix until evenly combined.
  5. Shape the dough into a ball and transfer it to a piece of oiled parchment. Brush the top with more olive oil and another sheet of parchment, then roll the dough to 1/4" thick. Remove the top piece of parchment and slide the crust and parchment underneath onto the baking sheet.
  6. Bake for 15 to 20 minutes, until the edges have started to crisp and the crust begins to brown all over.
  7. Remove from the oven and top with the toppings of your choice. Return to the oven and bake for another 12 to 15 minutes more, until the edges are golden brown and the cheese is melted.
  8. Remove the pizza from the oven, and let sit for 2 to 3 minutes before slicing and serving warm.
  9. Store leftover pizza covered and refrigerated for up to 5 days.

Nutrition Information

  • Serving Size 1 slice, 51g
  • Servings Per Batch 8 servings
Amount Per Serving:
  • Calories 227
  • Calories from Fat 27
  • Total Fat 3g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 70mg
  • Sodium 203mg
  • Total Carbohydrate 6g
  • Dietary Fiber 4g
  • Sugars 4g
  • Protein 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.