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
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
It smell wonderful when baking. It was very easy to make!
I must be missing something. This was like a large cookie with cheese and sauce on it. While I wasn't expecting the same crust as a regular pizza with high gluten flour, this didn't even resemble pizza crust.Hi John! If you're looking for something more similar to a traditional crust, we'd recommend checking out our Gluten-Free Bread and Pizza Crust Mix. It's available on our website and in grocery stores across the country and we have a feeling it'll be a bit closer to what you're looking for. Annabelle@KAF
I do a lot of gluten free baking. Usually I just wing it but decided to use a recipe this time to make sure we actually ended up with pizza. This was not pizza crust. My husband said it was a super good pizza flavored muffin. I was not expecting it to rise like it did, which made it really crumbly and not dense enough to be pizza. The flavor is great, it just isn't pizza crust.We're sorry to hear that this recipe wasn't what you were looking for, Jessica. If we can help pick out a recipe that better fits your tastes, please give our Baker's Hotline a call at 855-371-BAKE (2253). Kindly, Annabelle@KAF
I really liked it. You just need to remember this will not be like the high carb crust your used to. It's not fluffy, it's not the dough your used to but I added a lot of cheese and sauce on mine with a variety of toppings and I found it so delicious! Follow it step by step you shouldn't have any problems! It's a keto diet. Low carb. Keto recipes are just different.
I recommend trying the salty point of the dry ingredients, after mixing them. The recipe is excellents, Congrats
Loved it! Thank you. I really appreciated that I didn't have to put the dough in the fridge for thirty minutes like other recipes...I added stevia to sauce and it was like a pizza pie. Its helping me stay faithful to my keto diet and I need all the help I can get. I cut recipe in half bc it was just for me and made dough flatter too
