Almond flour pizza crust that’s thick, fluffy, and actually crispy? Yep. No more eating a soggy, crumbly mess with a fork. My easy homemade gluten-free dough takes about ten minutes to throw together with a handful of ingredients, and makes pizza night a win again.
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An Almond Flour Pizza Recipe That Works!
No matter your diet or food restrictions, you shouldn’t have to live without pizza night. My easy almond flour pizza crust means joining in again, and just as good as you remember it.
Most almond flour crusts turn out crumbly and thin — kind of like having pizza toppings on a giant cracker. No thanks. I want something thick, a little fluffy, and crispy around the edges.
My recipe requires no yeast, no kneading, or waiting around for the dough to rise. Instead I borrowed a couple simple ingredients from soft, pliable almond flour tortillas — baking powder and psyllium husk powder.
Psyllium husk powder works magic in gluten-free baking because it absorb the liquids, keeping the dough soft and pliable. Otherwise you’d have to add excessive almond flour in order to shape and roll the dough. This may work, but after baking you’ll be left with a dry, crumbly crust.
Since almond flour is denser and heavier, a boosted baking powder amount helps with the rise. It also works with the apple cider vinegar to make tiny bubbles as it bakes, lifting the dough.
Recommendations For Best Results
As far as ingredients, I use fine, blanched almond flour because I always have it on hand for loads of gluten-free almond flour recipes, from muffins, cookies, breading, to grain-free pizza dough. I prefer this lighter-colored psyllium because it doesn’t turn GF baked goods brown or purplish.
To get a golden crust with a soft layer for toppings, I highly recommend using a pizza stone. The stone heats in the oven to become extremely hot before placing on the crust. This gives a jump start for making the bottom extra crispy with a short baking time.
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.
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Easy peasy 10-minute dough
In a large bowl whisk together all the dry ingredients then stir in the eggs, oil, and vinegar. After that is mixed in add the boiling water. Stir for about a minute, until it comes together.
Quick rest
Let the dough rest for about 5 minutes. This gives time for the liquids to absorb and makes the dough easier to work with. After resting, you should be able to scoop the dough into a soft ball in the middle of the bowl.
Ready to roll
Shape the dough into a thick disc and sandwich it between two greased parchment papers to roll into a 10-inch circle. If you roll it 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.
Tips for toppings and baking
Peel off the top paper and transfer the rolled pizza crust to the preheated stone for baking first without toppings. Bake for 15 minutes, or until the crust is firm, but not quite golden yet.
Remove it and increase to the oven temp to 375ºF. Spread on a thin layer of tomato sauce. Using too much will add too much moisture, making the crust soggy.
Same goes for the toppings. Stick to pepperoni, sausage, mushrooms, bacon, olives, bell peppers, or anything that doesn’t release a lot of water . Things like fresh tomato slices, zucchini, or eggplant releases too much moisture as they bake. But, you could roast them beforehand to draw out water before adding to the pizza.
Top with mozzarella or dairy-free cheese. Return to the oven and bake for 7-8 minutes, or until the cheese melts.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Thick, Crispy Almond Flour Pizza Crust (30 Mins)
Ingredients
- 1 ¼ cup blanched almond flour
- 3 tablespoons psyllium husk powder, helps make dough pliable (what is psyllium husk?)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 large egg
- 1 egg white
- 2 tablespoons olive oil, or preferred oil
- 1 tablespoon apple cider vinegar
- ¼ cup boiling water
- Toppings: pizza sauce, cheese, pizza toppings, see recipe note for toppings
Instructions
- 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.
- In a large mixing bowl whisk together the dry ingredients.1 ¼ cup blanched almond flour, 3 tablespoons psyllium husk powder, 1 tablespoon baking powder, ½ teaspoon salt, ¼ teaspoon garlic powder
- Add the 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.1 large egg, 1 egg white, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, ¼ cup boiling water
- Shape the dough into a ball and place between two large pieces of greased parchment paper. Use non stick cooking spray to coat the sides facing each other. Place the dough in between and flatten into a thick disc.
- Use a rolling pin on top of the parchment to roll out into a 10-inch, ¼-½-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.
- Peel off the top paper, leaving the dough on the bottom parchment paper. Transfer to the preheated baking tray or pizza stone. Bake for 15 minutes, rotating halfway through. The crust will be firm, but not golden on the bottom. It will finish baking after the toppings.
- Remove the crust and pan from the oven, and increase to the oven temperature to 375ºF. Place on a heat-proof surface. Spread on a thin layer of pizza sauce (adding too much will cause the crust to be soggy). Add toppings and cheese.
- Return the pan to the middle oven rack and bake for 7-8 minutes, or until the cheese melts. To further melt the cheese, making it golden and bubbly, leave the pizza on the middle rack and turn on the broiler for 1-2 minutes. Remove from the oven, let it sit 1-2 minutes, slice and enjoy!
Notes
Note About Toppings
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, roast the veggies before adding as toppings, so the water has been mostly released.Reheating Leftovers
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 – 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 – 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– Preheat the oven to 350ºF. Place the pizza slices on a baking sheet and rewarm for 5 minutes, or until hot.Freezing / Make-Ahead
- Prepare the dough and roll out as directed. Pre-bake the crust and cool completely. Do not add toppings before freezing.
- Wrap the cooled crust securely with plastic wrap and a layer of foil. Freeze up to 2 months.
- When ready to enjoy, place a pizza stone or baking sheet on the middle oven rack and preheat to 375ºF.
- Assemble your frozen pizza crust (do not thaw first) on a piece of parchment paper. Spread on sauce, toppings, and cheese.
- 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.
Nutritional Facts are calculated without pizza sauce, cheese, and toppings.
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How do you get the bottom crust? A little bit crispier and the sides, too.
Hi Jared,
Do you have a pizza stone or a cast iron pan? If so, I would shape the dough the size you need. Then place the stone or pan in the cold oven preheat at a higher oven temp, 425. When it comes to temp, add the crust, place it in the oven and immediately turn down the temp to 350. You may need less baking time than the 15 minutes. Hope this helps!
Best,
Melissa
Really liked this recipe! I was stuck on pizza night because I didn’t have my normal Simple Mills mix on hand. I did have almond flour so I tried this and it was great! I think I like it better than SM brand. Instructions were spot on!
Awesome, K! Thanks for taking a minute to share your experience. I appreciate it!
Best,
Melissa