Almond Flour Pizza Crust
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.
Ingredients
- 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
- Preheat the oven to 350°F. Have a large rimmed baking sheet on hand.
- Whisk together the dry ingredients in a large mixing bowl; set aside.
- In a separate bowl, beat the eggs and oil together until frothy.
- Pour the wet ingredients into the dry and mix until evenly combined.
- 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.
- Bake for 15 to 20 minutes, until the edges have started to crisp and the crust begins to brown all over.
- 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.
- Remove the pizza from the oven, and let sit for 2 to 3 minutes before slicing and serving warm.
- 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.
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Reviews
My wife thought the crust was delicious but I was not too crazy about it. The dough mixed and rolled out well and even smelled really good. But like many other people have stated, I thought it was REALLY dry. Is there any way to make it less dry or is that just a characteristic of this type of dough?Hi Brian! Being on the drier side is common with this kind of dough but you could always hold back a few tablespoons of the almond flour and sprinkle it in as needed until your dough feels like it has a good workable consistency. Dryness in the air affects things too so we've been having to add extra liquid to our recipes this winter. Annabelle@KAF
If you're looking for a healthy alternative for wheat-based pizza crust, this is the way to go. Tastes delicious and I load it up with spices before mixing in the wet ingredients. Garlic, red pepper flakes, and sooo much Italian seasoning. I use 1.5c almond flour and 1/4c all purpose flour and it helps give the crust a little rise and makes for easier cutting so the pizza doesmtncrumble apart if you don't want to wait. Love it, thanks!
I love this crust. It's my go-to for pizza crust. Even my spouse who doesn't need to eat gluten free says it's her favorite pizza crust. Thanks.
I would like to thank the person who came up with the best almond flour pizza crust. OMG is what I have to say. !!!!!The Best Ever!!!!!!!. I've tried many recipes and this is the one I would recommend to all my friends and family..
This is an awesome alternative for regular pizza crust! Easy to make and my family(kids too) loved it! We tried it because we were all eating low carb meals for awhile. We liked it so much that we make it now instead of regular pizza crust. Remember that it isn't a wheat recipe so it's not going to taste exactly like it either. It's like the difference of eating a chicken burger vs a beef burger. Can't expect them to taste the same. Definitely a keeper recipe for us!!
I did this vegan and used a vegan egg substitute called them Vegg and am pleased with the results. The other reviewers said it is not like traditional pizza crusts which isn't true but this is tasty. Shaping the edges was tricky for me and looked like a heart than a round edge. But easy to pick up and cooked faster for me than what the recipe called for.
For KETO it was good.
The worst pizza dough recipe ever.Hi there, Leah! We're sorry to hear that this well-loved recipe didn't do the trick for you. Because this recipe is almond flour based it does create a different texture than that of a traditional pizza crust. If we can help troubleshoot or pick out a recipe that better fits your tastes, please give our Baker's Hotline a call at 855-371-BAKE (2253). Kindly, Morgan@KAF
I am an experienced pizza cook. I use a baking stone and a pizza peel to make my pizza with good success. This recipe is NOT a pizza dough, it is more for cookie or cake use. There was little taste and the texture was not pizza like. If you like your pizza to taste like a real pizza, don't waste your time here.You're quite correct that a grain-free pizza crust made from almonds is never going to taste anything like its wheat-based counterparts. Rather than pretending to be wheat, this crust serves the same purpose of supporting all the traditional pizza toppings that people love, so that nobody's left without an opportunity to appreciate tomato sauce, cheese, and maybe some pepperoni. For a traditional crust, you'll need to stick to wheat or another grain-based flour. Kat@KAF
It's quick and healthier that white flour. Next time I will use cooking spray on the parchment. I used freshly ground black pepper, and I added 1 heaping tablespoon of cheese powder. This crust can hold up a good amount of pizza sauce, but not get soggy, plus sauce helps the dryness. Also I pre-sauted the onions in a bit of olive oil, added mushrooms, fresh spinach and a small amount of cheese. Delicious
