Thick, Crispy Almond Flour Pizza Crust (30 Mins)

Enjoy a thick, fluffy, yet crispy almond flour pizza crust with only a handful of ingredients and extra easy steps in less than 30 minutes! Here you will learn how to make a gluten-free pizza dough with almond flour and turn it into a low carb crust guaranteed to not disappoint!

Best almond flour pizza crust recipe

When following a low carb or gluten-free diet, enjoying a great-tasting pizza crust seems like something you may have to live without. Luckily, this almond flour pizza crust recipe means enjoying pizza again just as good as you remember it!

The dough for homemade pizza crust made with almond flour comes together in less than 5 minutes with only a few simple ingredients, such as store bought or homemade almond flour, baking powder, psyllium husk powder, seasonings, eggs, and oil.

Unlike pizza crust made with gluten-free flour, grain-free crusts do not require a rise and are a tasty low carb option. Simply mix the dough and roll into a circle, just like when making soft almond flour tortillas. The baking powder leavens the the dough into a thick, fluffy crust without the need for yeast, kneading or rise time.

Without these extra steps, the dough is still quite easy to work with, thanks to these tips for baking with psyllium husk. It helps absorb the liquids, keeping the dough soft and pliable. This means not having to add excessive dry ingredients, which yields a dry, crumbly crust.

Below I will show you, step-by-step, how to make an easy almond flour pizza dough, along with ingredient modifications, make-ahead freezer instructions, and storage tips. Let’s do this!

Ingredient Notes

Just like my other easy almond flour recipes, all the ingredients in this almond flour pizza base recipe are gluten-free and safe to enjoy for those with celiac or on a gluten-free diet.

Almond flour has also grown in popularity as more and more people maintain a low carb diet as well. If you are looking for a low carb or keto crust, you are also in luck!

• Almond Flour – Use fine, blanched almond flour which yields the best results in baking recipes, such as pizza dough, almond flour pie crust, or almond flour banana muffins. Almond meal is not recommended because it is coarser and has a more rustic texture.
• Psyllium Husk Powder – Psyllium is fiber that absorbs liquids, making the dough pliable and easy to work with. It is low in carbohydrates and safe for a keto diet.
• Baking Powder – Raises the dough into a thick, fluffy crust as it bakes. It also has low net carbs and fine to use for a low carb pizza.
• Seasonings – Adding garlic powder and salt adds flavor, but if you are looking for a more seasoned crust you may add Italian seasoning and onion powder as well.
• Eggs – Helps bind the ingredients. I have not tried the recipe with an egg replacer or substitute. The recipe calls for 1 whole egg and 1 egg white because two whole eggs was a little too much liquid.
• Oil – I use olive oil, but any preferred oil may be used, such as avocado oil or grapeseed oil.
• Apple Cider Vinegar – Although you won’t detect any taste of vinegar, it does help with a better rise as it bakes.

Recommended equipment

To achieve a golden, crispy grain-free pizza crust with a soft layer above for toppings, I highly recommend using a pizza stone. I like this particular pizza stone because it’s circular, which serves as a guide for dough shaping, and has handles for lifting.

The stone heats in the oven to become extremely hot before placing on the almond flour pizza dough. This gives a jump start for making a crispy crust with the short baking time required for the toppings and cheese.

To assemble the pizza and move onto the hot pizza stone, I recommend using a pizza paddle or peel. Otherwise it’s tricky to transfer the unbaked pizza to the oven without disturbing the toppings or burning yourself!

If you do not have a stone, preheat a baking sheet or pizza pan in the oven. While it won’t make as crisp as a crust, it’s better than using a cold pan. A rimless baking sheet would also work for using a pizza paddle to slide it on.

how to make Almond Flour Pizza crust

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Begin by preheating the oven to 350ºF. If you have a pizza stone, place that in the oven to preheat as well. If not, place the baking sheet in the oven to preheat.
2. In a large mixing bowl whisk together the dry ingredients – almond flour, psyllium husk powder, baking powder, garlic powder and salt.
3. Add the the wet ingredients – eggs, oil, and vinegar. Stir to mix well, then add the boiling water. Stir for about 1 minute to fully mix. Let the pizza dough sit for 5 minutes. This gives time for the liquids to absorb, making the dough easier to work with.
4. Shape the dough into a ball and place between two greased parchment papers. I used non stick cooking spray to coat the sides facing each other. Place the dough in between and shape into a thick disc.
5. Use a rolling pin on top of the parchment to roll out into a 10-inch, 1/4-1/2-inch thick circle. If you roll the dough out thinner, the crust will be thin and crispy, but not fluffy. If one side becomes lopsided as you roll, simply tear off the excess dough and move it to a shorter edge. Once you have a rough circle, you can go around the edges, pressing in with your fingers to make a smooth circle.
6. Remove the top paper and transfer to the preheated baking tray or pizza stone for par baking. Bake for 15 minutes, rotating halfway through. The crust will be firm, but not golden on the bottom. It will finish baking after adding the pizza sauce, cheese, and toppings.

Adding toppings and finishing

It is now time to turn this low-carb pizza crust recipe into the pie of your dreams! Remove the crust and pan, from the oven, and increase to the oven temperature to 375ºF. Place on a heat-proof surface and assemble with your favorite pizza toppings.

Spread on a thin layer of tomato sauce. Using too much will add too much moisture, making the crust soggy. Add the desired toppings, but refer to the note about toppings below for what to avoid.

Top with mozzarella or a dairy-free cheese. Return the pan to the middle oven rack and bake for 7-8 minutes, or until the cheese melts. At this point, I leave the pizza on the middle rack, but turn on the broiler for 1-2 minutes. This further melts the cheese, making it golden and bubbly.

Remove from the oven, slice, and enjoy! For extra flavor, sprinkle on fresh basil, parmesan cheese, or red pepper flakes.

Important note about toppings

The wonderful thing about this almond flour pizza recipe is being able to enjoy your favorite style pizza again, whether that is pepperoni, sausage, mushrooms, bacon, olives, bell peppers, or more.

High-water content vegetables, such fresh tomato slices, zucchini, or eggplant are not recommended for topping because they release too much moisture as they bake, making the crust soggy.

If you still want to use these ingredients, though, there is a simple trick! Roast the veggies first, before adding as toppings, so the water has been mostly released.

Freezing almond flour pizza crust

Fluffy almond flour pizza crust is also very freezer-friendly! When preparing the dough, you can always double the recipe and freeze one crust for later. Follow these instructions for a make-ahead freezer crust.

1. Prepare the dough and roll out as directed. Pre-bake the crust and cool completely. Do not add toppings before freezing.
2. Wrap the cooled crust securely with plastic wrap and a layer of foil. Freeze up to 2 months.
3. When ready to enjoy, place a pizza stone or baking sheet on the middle oven rack and preheat to 375ºF.
4. Assemble your frozen pizza crust (do not thaw first) on a piece of parchment paper. Spread on sauce, toppings, and cheese.
5. Move the parchment paper, with assembled pizza, to the hot pan. Bake for 8 minutes. Leave the pizza on the middle rack, and turn on the broiler for 1-2 minutes to make cheese golden and bubbly.

STorage and how to reheat

Store leftovers in an airtight container or wrapped securely in aluminum foil up to three days. Leftovers may also be frozen and reheated using one of the methods described below. I do not recommend reheating almond flour pizza in the microwave because the crust will become too soft.

Stove Top reheating

Place a leftover pizza slice in a cold, nonstick skillet. Cover with a lid and turn on the heat to medium low. Heat for about 3 minutes, or until bottom is crisp. Turn off the heat and let it sit under the lid for 2 minutes longer for the cheese to melt.

air fryer reheating

Preheat the air fryer to 360ºF. Place the pizza slices on a piece of foil and put on the basket. Heat for 3-6 minutes, or until hot.

Oven reheating

Preheat the oven to 350ºF. Place the pizza slices on a baking sheet and rewarm for 5 minutes, or until hot.

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