Almond Flour Pizza Crust
Making gluten-free pizza at home has never been easier. With this recipe we blend together our signature almond and coconuts flours for a thin, crisp crust that will hold up to all of your favorite toppings. Plus, the crust is also yeast-free, and comes together in less than 40 minutes.
Ingredients
- 2 1/4 cups almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1 teaspoon dried Italian herbs, optional
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 3 large eggs
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F. Get out a large rimmed baking sheet.
- Whisk together the dry ingredients in a large mixing bowl; set them aside.
- In a separate bowl, beat together the eggs and oil until frothy.
- Pour the wet ingredients into the dry ingredients and mix together to form a dough.
- Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough about 1/4" thick. Remove the top piece of parchment paper and slide the crust, with its parchment, onto the prepared baking sheet.
- Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown all over.
- Top the partially baked crust with your desired toppings, and return it to the oven. Bake for another 12 to 15 minutes, until any cheese has melted and the edges are golden brown.
- If you like browned cheese, broil the pizza for 1 to 2 minutes after baking.
- Remove the pizza from the oven, and let it cool for a few minutes; 2 to 3 should work fine. Slice it with a pizza cutter, and top with a sprinkle of grated cheese before serving, if desired.
- Yield: about 8 slices.
Nutrition Information
- Serving Size 1 slice, 51g
- Servings Per Batch 8 servings
Amount Per Serving:
- Calories 227
- Calories from Fat 170
- 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
I Follow the recipe step by step. The taste was like if I was eating sand.We're sorry to hear that this recipe for alternative pizza crust wasn't what you were looking for. You're right that the texture and taste are quite different than a traditional, wheat-based crust. If you're looking for a gluten-free option that's more like its wheat-full counterpart, then you might consider making the recipe called "Gluten-Free Pizza Crust." It uses our Gluten-Free Flour, yeast, salt, and a few other basic ingredients to get a good rise and texture. We hope you find the crust that's just right for you. Kindly, Kye@KAF
Easy to make; par-baked on pizza stone. Holds up to lots of toppings easily. Be sure to add pizza seasonings for best flavor. For those new to low-carb - do not expect this to taste or behave like yeast & gluten dough, however, it does alllw you to have simulated pizza and with good seasoning, it tastes good!.
This was easy to make and very good for almond flour pizza crust. Thank you for the recipe.
Very good. I added some italian seasoning, garlic and onion powder to the crust. I made a meat lovers version for my Keto friend and my family and we all loved it. It's definitely on the repeat list.
Great recipe! Very flavorful! Definitely will make it again.
Terrible, awful, horrendous! You should be ashamed to even consider posting this recipe. Even though it's a bit more work, I'll stick with my cauliflower keto pizza recipe. On the plus side, it was filling so maybe I should have given it two stars......hmmmmm......NO!This recipe clearly missed the mark for you, and we apologize for the disappointment you experienced with this almond flour pizza crust. It sounds like you're looking for something different in terms of taste and texture; it's true that this recipe produces something that's quite different from a traditional pizza crust, or even one made with gluten-free flour. If we can help point you in the direction towards something that might be more to your liking, don't hesitate to let us know. Kindly, Kye@KAF
Cons: A little bit crumbly, a little bit dry, a little bit plain. Pros: This is the first time since on keto that I've been able to have pizza. So it's worth it. I followed one of the commenters instructions and added a lot of seasonings to the crust once I had it laid out in the pan. I think it would've been tastier if I would have flipped the crust after it had cooked for 10-12 minutes and then seasoned the other side as well. I cooked it 20 minutes. Then put seasoned tomato sauce, seasoned hamburger meat, onion, mushroom, pepperoni, mozzarella, and cheddar. I'm not sure what to do about the dryness. May be a little bit less almond flour next time. Ironically it seemed moist when it was in the bowl. I did what others suggested and used olive oil on the parchment to keep it from sticking. When watching it bake, it turned out much better than I expected. I will make this again because I want to have pizza and eat crust. I will just play around with the ingredients a bit.
I actually thought this was going to taste like cardboard, but to my surprise this almond flour pizza is good. It fulfilled my craving for a restaurant pizza. I did add my own spices (garlic, oregano, basil, onion powder when mixing the dough. I used olive oil to prepare the pan and sprinkled more oregano on the bottom of the pizza pan. Topped it with veggies, olives and lots of cheese! This was very quick and easy to make. Will keep for future pizza cravings.
I tried this recipe with some trepidation, as a couple of recent reviewers said that the crust tasted awful. I doubled this recipe so that I could make a pizza for my wife and one for myself. In a word, we both think it is delicious. It took a full bag of almond flour (and I had to add a Tbsp of coconut flour), but the end result was very good. I cooked the crust for 15 minutes, added pizza sauce, cheese, and toppings, then cooked for 12 more minutes. Turned out perfectly for us! I was hoping to share a photo, but I cannot. Good luck with your efforts, and THANK YOU for this recipe!We'd love to see, M! You can share photos with us via email at customercare(at)kingarthurflour(dot)com or on any of our social medias, the links to which can be found on the Contact page located at the top left corner of our website. Annabelle@KAF
SO GOOD! The only reason you wouldn't like this is a) if you made it incorrectly or b) you're expecting it to taste like pizza hut. This is a flatbread-like crust...and it's delicious!
